To assist supervisory and skilled food service personnel in the preparation and serving of food for residents, as well as perform a variety of cleaning related duties.
A. ESSENTIAL FUNCTIONS
1. Responsible for safe and sanitary handling of food, equipment and supplies in the kitchen area.
2. Responsible for following the modified menu when preparing/portioning foods and serving on the tray line.
3. Prepare portions of salads and desserts, as well as butter the bread and rolls and place in bags.
4. Set up supplement and extras for each meal.
5. Prepare between-meal snack.
6. Assist cooks in preparing simpler foods for cooking or service, such as vegetables, fruits, and sandwiches.
7. Prepare dining room for meals.
8. Assist setting up the tray line area.
9. Assist with serving residents’ trays at meal time and adhere to mealtime schedule.
10. Heat special items in microwave oven.
11. Clean up work area, as well as clear and wipe off dining room tables and trays after each meal.
12. Operate the dishwashing machine to insure thorough cleaning of dishware and utensils.
13. Responsible to know and practice the Safety policies of the County. Perform all job tasks in a safe and prescribed manner.
B. OTHER JOB DUTIES
1. Assist washing pots and pans.
2. Maintain sanitary conditions by thoroughly cleaning work area and equipment in the dietary department.
3. Other duties as may be assigned.
Dietary Lead Person and Certified Dietary Manager.
No supervisory responsibility.
PHYSICAL REQUIREMENTS OF THE ESSENTIAL FUNCTIONS
Seventy-five percent (75%) of the time is spent standing, hearing, low lifting, low carrying, low pushing/pulling, and low fingering. Over fifty percent (50%) of the time is spent using near vision, medium pushing/pulling, and low and medium handling and fingering. About twenty-five percent (25%) of the time is spent walking, bending/twisting, and talking. Ten percent (10%) of the time is using far vision, medium lifting, and high pushing/pulling. Required in unusual or non-routine situations, sitting, kneeling, crouching, balancing, feeling, high lifting, medium carrying (objects weighing 20-40 lbs.) and high carrying (objects weighing 50-80 lbs.
EXPERIENCE, TRAINING, QUALIFICATIONS
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.