Basic Function

• To assist cook in providing nutritional meals by preparing and serving meals in an attractive manner, and to maintain a high standard of sanitation and safety.

Essential Duties

• Stores food properly – in containers and off the floor.
• Correctly stores toxic items.
• Uses appropriate and timely hand washing techniques.
• Follows proper sanitation and infection control procedures.
• Covers food en route to serving area.
• Delivers meals on time in on an organized and efficient manner.
• Follows correct procedure for isolation trays.
• Obtains substitutes/increased portions as requested.
• Verifies resident tray with dietary card and resident.
• Follows safe and proper procedures for hot/steam carts.
• Delivers nourishment and dietary supplements to units per schedule.
• Provides fresh drinking water to all residents per schedule.
• Brings special eating utensils and equipment to unit or dining room.
• Properly disposes of garbage and waste.
• Sanitizes food preparation equipment, dishes, utensils per Policy and Procedure.
• Maintains equipment in clean, safe, functional manner.
• Returns items to proper place.

Supervision Received

• Receives supervision from Dietary Manager/cook in charge.

Qualifications

• High School diploma or equivalent.
• Food service experience preferred.
• No records for abuse, neglect or mistreatment or for misappropriation of property.
• Prompt and regular attendance.

Knowledge, Skills, and Abilities

• Basic Math skills when adjusting recipes, which included measuring and scaling.
• Ability to read, write and make simple calculations and follow oral and written directions.
• Ability to cook variety of food in large quantities and be familiar with required seasonings and cooking time.

Working Conditions

• Works in well lighted but hot, humid and noisy area.
• Subject to interruptions.
• Subject to involvement with personnel, visitors, state and federal agency personnel and residents.
• Frequent exposure to cleaning chemicals.
• Provided with necessary protective equipment and devices.
• Frequent change between hot and cold work areas.