DEPARTMENT: DIETARY

SUPERVISOR: DIETARY MANAGER / DIETARY DIRECTOR

WORK AREA: KITCHEN

PURPOSE: The purpose of this position is to complete duties assigned to provide accurate, timely food service to meet residents needs in compliance with federal, state, and local requirements. To maintain dietary equipment in a safe sanitary manner.

WORKING HOURS: Hours of work are 0 to 80 hours per pay period plus or minus as business needs and assigned by the Supervisor.

THIS PERSON REPORTS TO: Dietary Manager/Dietary Director

WORKING CONDITIONS: Works in the kitchen and other food service units. Atmosphere is usually warm, moist and odorous from cooking foods. Possible hazards include cuts from utensils, burns from hot equipment, and falls due to wet floor, and exposure to sudden changes in temperature when entering the refrigerator.

JOB SUMMARY: Under supervision, is responsible for the following areas in food service operation; sanitary and safe handling of food and equipment, meeting meal schedules, performing a variety of duties as assigned in the preparation and serving of food.

HIPAA MINIMUM NECESSARY: Responsible to adhere to HIPAA MINIMUM NECESSARY guidelines and safeguard protected health information.

PERFORMANCE REQUIREMENTS:

• Sets up tray line for meals, handling and serving food in accordance with sanitary regulations with all items ready on time.
• Prepares juice and special items for meals as specified by production chart and serves these on the residents tray.
• Assists in cleaning dishes, glassware and silverware using dish machine, pre-soaking dishes and silverware as needed, scraping dishes and disposing of waste.
• Checks wash and rinse temperatures to see that they are at proper temperatures.
• Puts clean and air dried ware in proper places.
• Prepares and takes nourishments to the floors.
• Cleaning responsibilities as assigned.
• Observes standard procedures for safe and sanitary food handling.
• Adhere to the personnel policies and procedures of this facility and of the Dietary Department.
• Practice good personal hygiene daily.
• Hairnet must be worn while in the kitchen. Hair must be completely covered with net.
• Complete uniform, including name tag must be worn.
• Attend scheduled in-service programs.
• Other related duties assigned by Dietary Manager/Dietary Director.