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Foley, AL 36535
Works in Food Service Department under direct supervision of Food Service Director and Lead Cook; works with different diets and has knowledge of tray line service; has direct resident contact when serving meals; prepares desserts, beverages, nourishment and prepares special activity events, as scheduled. Must be knowledgeable of quality improvement, infection control and have the’ ability to work well with people. Knowledgeable about portion control, sanitation procedures, serving techniques and policies and procedures of department.
1. Must be able to read and write at high school level.
2. Able to communicate and follow instructions.
3. Some food service experience is preferred.
4. Must be qualified in accordance with state specific dietary and nursing home requirements (such as certifications, etc.)
1. Operates dish machine and various food service equipment.
2. Assist with tray line assembly and restorative dining programs.
3. Food preparation as assigned.
4. Cleans dish machine area and clean and de-lime dish machine.
5. Stores clean equipment and utensils.
6. Assists in maintaining preparation and service area in sanitary condition.
7. Helps to put away stock.
8. Sets up dietary tray cards.
9. Delivers food carts to resident meal service location areas.
10. Empties garbage in dumpster and sanitize garbage cans.
11. Maintains effective communication with residents, families and facility staff.
12. Must adhere to strict guidelines for serving times.
13. Must adhere to sanitation control issues as described in policy and procedure manual: CCP (Critical Control Point)
OTHER JOB DEMANDS:
1. Sets up dish machine area; checks temperatures and checks soap dispensing levels.
2. Scrapes, pre-washes and stacks soiled dishes,
3. Soaks cups for removal of stains.
4. Cleans floors: sweeps and mops; makes sure “Wet Floor” signs are up.
5. Changes mop heads.
6. Dismantles tray line after service as applicable.
7. Monitor temperature logs and have knowledge of documented same, when applicable.
8. Utilizes chemicals appropriately and have knowledge of MSDS process.
9. Other duties as assigned.
10. The above statements reflect the general duties considered necessary to describe the principal functions of the job as identified and shall not be considered as a detailed description of all the work requirements that may be involved in the position. This position may have limited access to protected health information in the resident’s clinical records to conduct job duties.
Kitchen environment can be warm and humid during the meal preparation hours, and infrequent work can be in refrigerated areas when assisting with shelving and stocking.
Must be able to remain standing most of the working hours; must be able to lift up to 75 lbs. Maximum (infrequently) and 50 lbs (frequently) with proper body mechanics and techniques. Stooping, stretching, bending and pushing do occur when performing duties,
Must be aware of total working area; must know location of all equipment and safe use of same; a preference for working with filings and objects and for performing routine, organized tasks; adaptable to work that involves ability to perform repetitive duties under specific instructions.
Manual dexterity and motor coordination are required to handle dishes and trays rapidly and efficiently and to work with various cleaning supplies.
Must be able to work in a repetitive manner; must be able to handle emergencies which may occur, must be able to keep control of self and fellow employees; must be able to communicate with all disciplines and use good interpersonal skills when handling complaints from residents, families and staff.
Standard For Dress, Cleanliness, And Conduct:
1. Hair covering to cover all hair, hair free from decorations.
2. Mustache and or beard coverings must be worn in meal prep areas and on serving line.
3. Jewelry: Simple wedding bands permitted. No dangling earrings.
4. Uniform/clothes cleaned daily and in accordance with department philosophy.
5. Latex gloves and other safety gloves may be required for some specific duties.
6. Shoes that give good support and are not high heeled are required. Buy a proper fit so your shoes take the punishment not your feet. Non-skid soles are required. Enclosed toe shoes required.
7. Do not chew gum, dip snuff, chew tobacco, or smoke while in the dietary department.
8. Clean hands and fingernails clean and short. No fingernail polish.
9. Wash hands with soap and hot water before leaving the restroom, after coughing, sneezing, smoking, combing hair, and always before handling food.
10. Hose or socks must be worn. No sleeveless clothing.
11. Eating is not permitted in the kitchen area by employees. The designated area is used for this purpose. Sampling is allowed.
12. Any dietary employee found giving food to other people or employees of other departments without getting permission from the Food Service Supervisor can expect to have his or her employment terminated immediately as food is money.
13. Must be clean and well groomed, including facial hair and nails. No fingernail polish, long or artificial nails.
14. Keep wraps, pocketbooks, street clothes and other belongings in a designated place and not in the kitchen.
15. Never apply make-up or comb hair in the kitchen or dining room.
16. Do not visit with other employees – unless on break,
17. Do not visit in a resident’s room before coming on duty if they are on isolation precautions.
18. Smoke only in designated smoking areas on break.
19. Nametags must be worn while on duty.
20. No personal phone calls while on duty except for emergencies.
Chest x-ray or TB skin test annually or per facility policy. HPV testing is offered per OSHA guidelines. Drug screening per employee handbook and Loss Prevention guidelines.
1. Infection – Food Service employees are restricted from working in the Food Services Department when suffering from a contagious infection or cold.
This employee must have a written notice from his or her physician stating he is free from being contagious and that he or she is able to report back to his or her job in the Nutritional Services Department. These written statements should be filed in the personnel record of the employee.
2. Lesions and Cuts – All dietary employees having cuts or lesions on the hands or fingers must wear a surgical rubber glove or a surgical finger. This is to cover the lesion tightly so there is no contact between the lesion and the food, which could infect the lesion more as well as contaminate the food touched by the employee. This person should be given other responsibilities other than in the food directly until the lesion is clear and free from drainage.