Job Details

Assists team members with daily preparation and production of menu items as specified by the Chef. Maintains sanitation of work area and equipment.EDUCATION, EXPERIENCE, CERTIFICATION AND LICENSURE REQUIREMENTS* High School diploma or equivalent preferred.* No licensure required.Job Duties*Maintains clean and organized food preparation and service areas in accordance with sanitary regulations and established guidelines ("side work"). This includes:* The restocking of all dishes, glassware, silverware, pots/pans, trays, and other utensils used in the food service program.* Cleaning and sanitizing work areas daily including seating areas, counters, and other areas.* Washing and cleaning all cookware and utensils.* Clearing courses, bussing, and resetting tables.* Scrubbing, mopping, or vacuuming service area floors including kitchen, dining room, wait stations, and other assigned areas.* Empty all trash receptacles and disposal in designated area.* Maintains kitchen equipment to meet food safety and health department requirements. Reports malfunctioning equipment. Maintains a safe work environment.* Responsible for the operation of an automatic dishwashing machine and use of a three-compartment pot sink according to proper procedures.* Performs routine maintenance of dish room equipment to include sanitation and deliming of the dish machine.* Refers to Safety Data Sheets for safety precautions or need for personal protective equipment.* Secures kitchen equipment and small wares when leaving kitchen.* Follows policies and procedures for incident and accident prevention.* Performs duties in accordance with federal, state, and local regulations to ensure quality foodservice, proper food storage and nutritional services for each resident.* Provides proper utensils to facilitate plating and presents food in an attractive and palatable way.* May ensure that the proper diets are served to each resident including therapeutic diets.* May report percent of food consumed to clinical team.* May serve meals in proper dining fashion. Ensures resident satisfaction with all food served.* Complies with established sanitation standards, personal hygiene, and health standards.* Follows proper food preparation and handling techniques.* Wraps, labels, dates, and properly stores all food ingredients according to safe food handling techniques and practices.* Check foods and meats in storage.* Ensures that food items are maintained and served at proper temperatures.* May train other team members in food service skills, regulatory requirements, and best practice standards.* Assist with stocking of food and supplies.* May prepare and cook basic food items using proper equipment and established food preparation techniques following standard recipes.* Readies food on time for service.* Sets up serving areas in accordance with posted menus and procedures.* Ensures that food items are maintained and served at proper room temperatures and maintains accurate records of foods served.* Assists in maintaining records of resident menus selections, nourishments, production sheets and temperature logs.* May ensure that proper nourishment and supplies are kept in stock.* All other duties as assigned.Knowledge, Skills, and Abilities* Basic knowledge of general kitchen and ingredient offerings to perform entry-level duties in preparation and presentation of menu at the community.* Knowledge of food production preparation techniques, including sanitation and storage.* Knowledge of Health Department regulations related to food storage, preparation, and service in a licensed commercial kitchen.* Ability to use and maintain kitchen equipment.* Ability to read, write, and follow written and oral instructions.SUPERVISION and Decision Making EXERCISED* Work is directly supervised - receives instruction, guidance, and direction from others.* Decision making is based on internal and standardized policies, guidelines, and procedures.* Independent decisions are made based on standard policies and practices. Must obtain approval from immediate supervisor for non-routine decisions.* Basic problem solving using standard practices and procedures. Problems are solved in consultation with or without guidance from a more experienced cook.* Prioritizes and executes tasks as assigned accurately and efficiently.PHYSICAL REQUIREMENTS AND WORKING CONDITIONS* Ability to lift 50lbs.* Extensive walking, bending, stooping, standing, pulling, pushing, and carrying.* Ability to understand verbal and written instructions in English.* Ability to taste and smell.* Exposure to heat and cold.* Ability to work in a fast-paced environment with multiple tasks.* Exposure to the sites, sounds and smells typically found in a health services environment including people with dementia.INDK