GENERAL FUNCTION

To cook and provide complete and adequate meals and snacks for the residents, staff guests and families of Norwood Health Center and the consumers of the Aging and Disability Resource Center.

DIRECTS THE WORK OF

Dietary Aides.

RESPONSIBILITIES

1. 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.
2. 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.
3. 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.
4. Responsible to know and practice the Safety policies of the County.  Perform all job tasks in a safe and prescribed manner.

OTHER JOB DUTIES

1. Assumes duties assigned by the Food Service Director, as well as assume the duties of the Food Service Supervisor in his/her absence, if necessary.
2. Answers any questions asked by Dietary Assistants concerning specific menu or diets by supplying these requirements for each modified menu, as required.
3. Notifies the Food Service Supervisor or maintenance department when any equipment is not working properly or needs repairs.
4. Responsible to check diet order book, daily, for day-to-day changes.
5. Have knowledge of food substitutions and assume responsibility of handling any crisis situation that may occur, by substitution of another food if something is not delivered, when needed.
6. Assists the Food Service Supervisor in planning the five-week menu.
7. Participates in department quality assurance (QA) projects as assigned.
8. Participates in inservice and educational activities as assigned.

Other duties as may be assigned.

High school diploma or GED preferred.  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.

PHYSICAL REQUIREMENTS OF THE ESSENTIAL FUNCTIONS

Seventy-five percent (75%) of the time is spent standing, hearing, and low fingering.  Over fifty percent (50%) of the time is spent medium carrying, using near vision, and medium lifting (objects weighing 20-40 lbs.), medium carrying (objects weighing 20-40 lbs.).  About twenty-five percent (25%) of the time is spent walking, bending/-twisting, talking, low lifting (objects weighing 10 lbs. or less), low carrying (objects weighing 10 lbs. or less), low pushing/pulling (objects weighing 10 lbs. or less), and medium pushing/pulling (a lever requiring 25 lbs. of force to move).  Ten percent (10%) of the time is stooping, reaching, feeling, using far vision, high lifting (objects weighing 50-80 lbs.), high carrying (objects weighing 50-80 lbs.), and high pushing/pulling (a cart with a load of 100 lbs. or dragging objects weighing 60 lbs.).  Required in unusual or non-routine situations, sitting, kneeling, crouching, climbing (using legs and feet), and balancing.