To cook and provide complete and adequate meals and snacks for the residents, staff, guests and families at Norwood Health Center.
Prepares food and bakes items as indicated on menus, diet sheets and daily worksheets following established recipes, preparing the amount needed to minimize waste.Prepares meal items so they are fresh.Hot foods are to be prepared as close as possible to the time of service with no foods being in the serving line or hot box until 30 minutes prior to serving.Increase or decrease recipes according to census.Date, label and cover all left-overs and place in cooler or freezer.Prepares food items for the vending machine and refill as needed.Will also be scheduled to prepare food for the ADRC consumers according to established menus and recipes.
Portions and serves food for the serving line.Accurately portions food according to instructions on diet sheets and menus.Changes are to be approved by the Food Services Supervisor.Offer food substitutes to patients/residents who request them within program guidelines.Will be able to identify all residents and the type of diet they are on.Refills items on the line as needed.
Maintains high standards of sanitation by keeping area clean and sanitary following proper procedures.Use scoops/tongs for serving all foods and wear plastic gloves when handling food, slicing meat and mixing salad.Foods shall be thawed in the coolers and kept at proper temperature.Records food serving temps and cooler/freezer temps daily.
Responsible to know and practice the Safety policies of the County.Perform all job tasks in a safe and prescribed manner.
OTHER JOB DUTIES
Notifies the Food Service Supervisor or Maintenance Department when any equipment is not working properly or needs repair.
Records food serving temps, cooler and freezer temps daily.
Helps with clean up and doing dishes as needed.
Shall not work with open or infected sores, cuts, or infectious disease. Must report these to Dietary Manager before shift starts.
Assists in the preparation of food
Cleans, dices and cuts fruit and vegetables as needed.
Sets up food orders as assigned.
Offers menu ideas and suggestions for menus that start in Spring and Fall.
Follows general policies and procedures to contribute to the efficiency of the dietary department.
All meal time deadlines will be met and other assigned work shall be completed unless rescheduled by the Food Services Supervisor.
Participates in inservice and educational activities as assigned.
Other duties as assigned.
High school diploma or GED. Preference will be given to those with food service experience. Must possess basic everyday living skills, the ability to read, write legibly, add, subtract, and spell correctly in order to follow and understand supervisor’s directions, orders). Must possess effective verbal communication skills. Ability to follow written and oral directions (understand proper food handling and use of equipment). Ability to work under pressure, within time constraints and with minimal supervision. Previous kitchen experience is desirable. Ability to work cooperatively with others.
Equipment used to perform the essential duties of the job include: Food preparation equipment (cooking utensils, ovens, steamers, food warmers, mixing equipment, meat slicer, kitchen utensils, measuring devices), telephone, calculator, and copy machine.