Purpose

The primary purpose of this position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with our established policies and procedures, as well as sanitation, ordering, scheduling, setting menus, overall monitoring of the kitchen and as may be directed by the Dining Services Director, to assure that quality food service is provided at all times.

Essential Job Functions Duties and Responsibilities

Dietary Functions

1. Create and review menus and recipes to prepare resident meals.
2. Serve meals at appropriate temperature and ensure meals are palatable and appetizing.
3. Prepare foods for the next meal.
4. Inventory and stock cooking supplies and food.
5. Assist in preparation and setup of parties and events.
6. Clean work area according to schedules and assignments.
7. Provide meals/snacks for special events or by resident request.
8. Monitor kitchen and wait staff when no supervisor is on duty.
9. Tour dining room to get resident’s opinions and comments about the meal.
10. Attend and participate in-service training programs to meet state and federal requirements.
11. Participate in facility surveys (inspections) made by authorized government agencies.

Safety and Sanitation

1. Prepare food, etc., in accordance with sanitary regulations including hand hygiene as well as with our established policies and procedures.
2. Ensure that the department is maintained in a clean and safe manner. Ensure that necessary equipment and supplies is maintained.

Equipment and Supply Functions

1. Ensure that food and supplies for the next meal are readily available.
2. Assist in inventorying and storing in‑coming food, supplies, etc., as necessary.

Required Knowledge, Skills and Abilities

Must possess the ability to make independent decisions, follow instructions, and accept constructive criticism.  Must be able to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public.  Must be able to work with ill, disabled, elderly, emotionally upset, and potentially hostile people within the facility. Must be able to speak, write and understand English in a manner that is sufficient for effective communication with supervisors, employees, residents, and families.

Education and Experience

High school diploma or equivalent.

One year dietary experience in a supervisory capacity in a hospital, skilled nursing facility, or other related medical facility preferred.

Must be able to cook a variety of foods in large quantities.  Must be knowledgeable of dietary practices and procedures. Must possess leadership ability and willingness to work harmoniously with and supervise other personnel.

Licensing/Certifications

None