Job Description
The primary purpose of this position is to prepare and serve high quality meals, according to menus, in a timely manner to meet meal schedules; supervise the operation and personnel in the absence of the Executive Sous Chef; assist in purchasing and storage of foods, as needed, and follow established rules and regulations for long-term care and safe food production.
Specific Duties and Responsibilities
Policies and Procedures
- Maintain confidentiality of residents, family members, coworkers, and Immanuel Living
- Understand and support the philosophy, policies, and standards of Immanuel Living
- Promote positive customer service
- Maintain quality of resident care, including compliance with Corporate policies and procedures and State and Federal guidelines
- Follow Corporate and facility department policies and procedures
Position Duties
- Possess a high degree of personal cleanliness and hygiene
- Comply with long-term care regulations and established department policies and procedures
- Assist in maintaining a safe and sanitary department
- Maintain security of the department
- Keep work areas clean and in good order, and assist with scheduled cleaning duties
- Use and teach proper food handling techniques
- Meet time schedules for serving of meals and snacks
- Review menus before preparing meals and serve them properly and attractively
- Follow standardized recipes and special order diets
- Prepare and serve foods for therapeutic diets, according to planned menus
- Make menu substitutions as necessary and record them in the designated place
- Assist in serving meals, using proper portions and special diet items
- Assist in receiving and storing incoming food and supplies
- Date, label, and store food properly
- Report food, supply, and equipment needs to the Nutrition Services Manager
- Perform other duties, as assigned
Requirements
Professional Licenses or Certifications Required by Law, Rule, or Regulation for Performing this Position
- Completion of Serve Safe program upon entry into this position.
Education and Experience
- At least 6 months of experience in this field preferred
- Experience in large-scale cooking operation, with supervisory skills, is preferable
Essential Physical, mental, and Emotional Requirements
- The employee must be at least 18 years of age, as position operates potentially hazardous equipment.
- The employee must be able to perform multiple tasks simultaneously and be able to work under time and/or deadline pressures.
- While performing the duties of this position, the employee is frequently required to stand at least 90% of the shift; use hands to finger; handle or feel; reach with hands and arms; stoop, kneel, bend, squat, crouch, or crawl; talk and hear.
- The employee must frequently lift up to 10 pounds, occasionally to frequently lift up to 20 pounds, occasionally lift up to 35 pounds, and rarely lift up to 50 pounds.
- The employee must occasionally reach above shoulder height, occasionally reach from chest to shoulder, frequently reach from waist to shoulder, and occasionally reach below waist level.
- The employee must occasionally push / pull up to 20 pounds.