Work with the facility's dietitian as necessary and implement recommended changes as required.
Assure that all dietary procedures are followed in accordance with established policies.
Others as deemed necessary and appropriate, or as may be directed.
Develop and maintain a good working rapport with inter-department personnel, as well as with other departments within the facility to ensure that food service can be properly maintained to meet the needs of the residents.
Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment throughout the department.
Participate in and assist in departmental studies and projects as assigned or that may become necessary.
Attend and participate in workshops, seminars, etc., as directed.
Serve meals that are palatable and appetizing in appearance.
Assist in serving meals as necessary and on a timely basis.
Serve food in accordance with established portion control procedures.
Assist in daily or scheduled cleaning duties, in accordance with established policies and procedures.
Clean worktables, meat blocks, refrigerators/freezers, etc.
Sweep and mop floors as directed.
Carry soiled utensils, etc., to wash area.
Return clean utensils to proper storage areas.
Wash and clean utensils as directed.
Carry out garbage and keep work areas clean, dry and free of hazardous equipment, supplies, etc.
Set up meal trays, food carts, dining room, etc., as instructed.
Assist cook in preparing meals.
Distribute and collect menus as necessary.
Obtain food supplies for next meal.
Assist in checking diet trays before distribution.
Deliver food carts, trays, etc., to designated areas.
Serve food in dining room as instructed.
Perform dishwashing/cleaning procedures. Assure that utensils, etc., are readily available for next meal.
Remove food trays from carts, dining rooms, etc., and take to dishwashing area.
Prepare and deliver snacks, etc., as instructed.
Safety and Sanitation
Prepare food, etc., in accordance with sanitary regulations as well as with our established policies and procedures.
Assure that safety regulations are followed at all times by all personnel.
Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
Assure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.
Report all hazardous conditions/equipment to the Certified Dietary Manager immediately.
Report all accidents/incidents as established by department policies.
Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
Dispose of food and waste in accordance with established policies.
Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.
Equipment and Supply Functions
Assure that food and supplies for the next meal are readily available.
Assist in inventorying and storing in-coming food, supplies, etc., as necessary.
Resident Rights
Maintain confidentiality of all pertinent resident care information.
Review complaints and grievances and make necessary oral/written reports to the Director of Food Services within three (3) work days.
Miscellaneous
Make only authorized food substitutions.
Assist in food preparation for special meals for parties, etc.
Working Conditions
Works in well-lighted/ventilated areas. Atmosphere is warm for cooking.
Sits, stands, bends, lifts and moves intermittently during working hours.
Is subject to frequent interruptions.
Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
Is subject to hostile and emotionally upset residents, family members, etc.
Communicates with the medical staff, nursing staff, and other department supervisors.
Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
Attends and participates in continuing educational programs.
Is subject to falls, burns from equipment, odors, etc., throughout the work day.
Is subject to sudden temperature changes when entering refrigerator.
May be exposed to heat/cold temperatures in kitchen/storage area.
May be exposed to infectious waste, diseases, conditions, etc., including the AIDS and hepatitis B viruses.
Maintains a liaison with other department supervisors to adequately plan for dietary services/activities.