On a daily basis, completes assigned cleaning duties. Cleans and sanitizes work tables, equipment, dishwasher, dining room tables, chairs, sinks, floor, coolers and other dietary equipment, as assigned. Empties garbage, cleans garbage cans and takes dirty laundry, as assigned.
Unloads trays, runs dishwasher, hand-washes dishes prior to sanitizing in dishwasher and puts clean dishes away, as assigned. Records dishwasher temperatures.
Accurately portions food according to instructions on diet sheets and menus.
Use scoops and tongs for dishing up food.
Accurately sets up cold serving line, beverages, trays, and family style items, as assigned.
Assists in the preparation of food. Cleans, dices and cuts fruits and vegetables as needed.
Prepares snacks and nourishments, as assigned.
All mealtime deadlines will be met and other assigned work shall be completed unless rescinded and rescheduled by the Food Services Supervisor or Cook.
Responsible to know and practice the safety policies of the County. Perform all job tasks in a safe and prescribed manner.
OTHER JOB DUTIES
Shall not work with open or infected sores/cuts or infectious disease. Must report these to the Food Services Supervisor before shift starts.
Identifies residents and the type of diet they require. Offers food substitutes to residents who require them within program limits.
Cleans vending machine and refills stock items in vending room, as assigned.
Sets up food orders, as assigned.
Offers menu ideas and suggestions for menus that start in fall and spring.
Participates in in-service and educational activities as assigned.
High School diploma or GED education required. Preferences will be given to those with food service experience. Knowledge of proper cleaning methods, safety precautions and the use of chemicals and proper sanitation. Able to clean and operate food preparation equipment correctly. Must acquire knowledge of special diets served and serving instructions. Ability to work with minimal supervision. Ability to work under pressure and with time constraints. Accuracy is essential in all aspects of job responsibilities. Ability to work cooperatively with others, must be mentally alert, accurate in measurements and have sufficient dexterity to handle food and equipment efficiently and safely. Three to four years of high school or experience equaling a high school education, or in the process of completing high school. Basic everyday living skills are needed, as is the ability to read, write, add, subtract, and spell correctly for writing on diet cards. Ability to read, write, speak and follow written and oral directions. Will be expected to attend in-service training. Some previous kitchen experience is desirable. Demonstrated ability to maintain confidentiality.