To prepare and/or be responsible for the preparation of foods for patients, guests and employees.
Clock in, sign in, put on hair net/bonnet, wash hands. Prepares meal counts and food from posted menu following standardized recipes. Prepares food properly and attractively using sanitary techniques. Meets meal schedules. Prepares special diets as needed based on the guidelines on the therapeutic menu. Assumes responsibility for correct diet implementation. Prepares food in a sanitary manner using proper food handling techniques. Maintains a clean working environment. Follows posted procedures for safe operation and care of equipment. Completes assigned cleaning duties, closes out cash register and department. Complies with long term care regulations and written dietary procedures and policies. Assists in taking inventory, placing food orders, receiving, and storing of incoming food and supplies. Reports food and equipment needs to Manager. Communicates and cooperates with staff, residents and their families. Manages the department in the absence of the Nutrition Services Manager. Must be able to properly inventory and place all orders. Has knowledge of receiving inventory if the order has been mispicked or shorted and product needs brought in from another vendor. Visits patients that are on self-select diets that need help ordering and helps them place the order. Must be able to type memos and directives. Must be able to edit food and drink lists and print the same. Must be able to type menus and make necessary changes as directed by the manager. Must be able to do cost reports for the end of the month. As directed by the Nutrition Services Manager, must have the ability to work on the schedule. Must be able to give an in depth report of all happenings and incidents to the manager upon his/her return. Must be willing/able to refer incidents to the DON, as deemed necessary, to assure the smooth operation of the kitchen. Must have the ability to effectively and consistently get along with fellow employees. Manages the department in the absence of the Nutrition Services Manager. Department monthly meetings – mandatory. PM cook prepares café and kitchen area for the arrival of the morning kitchen crew. AM cook has café food on trays and/or ready, and placed in hot food table depending on menu for PM cook.
QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Good customer skills and able to work well with other employees, residents and patients.
MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be in good physical and mental health, able to read, write and understand English. Must be able to lift at least 40 pounds, plan own work schedule for the day, based on menu and meet meal schedules. Able to work with, supervise and secure cooperation of fellow dietary employees in order to implement meal. Must be able to work with geriatric residents, understand special needs and know special diet orders.
EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.