QUALIFICATIONS
In order to fulfill the job functions listed below an individual must meet the following minimum qualifications.
Communicate effectively in person, on the telephone, and in writing.
Possess a High School Diploma or equivalent.
Minimum of one year experience in institutional/commercial food preparation. (Preferred)
Be a minimum of 18 years of age.
REQUIREMENTS
Must have a tuberculosis test, back evaluation, and be approved for duty by the Medical Director.
Comply with all Facility policies and procedures.
Comply with all policies and procedures as may be established by your Director.
Comply with all safety, universal precautions and infection control policies and procedures.
Present a friendly, calm, cooperative, positive manner.
ESSENTIAL JOB FUNCTIONS
On occasion may need to lift up to 40 lbs.
Prompt and regular attendance.
Ability to be mandated over scheduled hours up to legal limit.
Complete all job assignments in a timely manner.
Perform all functions in the Dietary Department in strict adherence to portion, consistency, dietary, and sanitary requirements.
Prepare & serve food and beverages for meals, snacks, supplements and special events.
Prepare individual meal trays.
Serve residents in the dining room.
Deliver food and beverages throughout the Facility as required.
Clean work area, equipment and utensils.
Clean dining room tables.
Clean dishes, cups, silverware, etc.
Sweep and mop work area.
Receive and store supplies.
Assume duties and responsibilities of cook as needed, provided you have proven competency to cook following
HACCP guidelines.
Requisition supplies through Director, as needed.
Maintain a clean, orderly, and safe work environment.
ESSENTIAL JOB FUNCTIONS (CONTINUED)
Immediately report malfunctioning or unsafe, or suspected malfunctioning or unsafe, equipment or conditions to Director.
Immediately report unacceptable or outdated food products to Director.
Attend required in-services and meetings.
Other duties, as may be assigned.
