Chef-PD

Overview

• Responds appropriately to the special needs of each group served specific to age, language, gender, culture, religion/spirituality, economic background, education or literacy, development or cognitive disabilities, physical and developmental disabilities.

• Employee aids in the orientation, on-the-job training and in-service education programs for food service personnel.

• Prepares food as per standardized recipes using a variety of cooking utensils and equipment.

• Plan and/or participates in planning menus, special functions, and utilization of foods and leftovers.

• May develop and standardize recipes.

• Follows diet extensions / portion control in accordance with planned menus and standardized menus.

• Tests cooked foods by tasting and smelling. Inspects trays for attractiveness and palatability, temperature of foods, and adherence to individual diet requirements.

• Receives supplies/equipment following established procedures.

• Assures correct storage and inventory of food and supplies.

• Follows sanitation policies for handling, storing food in such a manner to minimize any cross contamination.

• Cleans / sanitizes all equipment according to policy.

• Ensures that work/assignment areas are clean and equipment, tools, supplies, etc. are properly stored before leaving such areas on breaks and at the end of the workday.

• Supervises and coordinates activities of the food service staff, coordinating diet aide and kitchen aide assignments to insure economical and timely food preparation.

• Supervises personnel in maintaining high standards of sanitation, safety, and security practices in accordance with facility policies.

• Responsible for covering shifts as necessary.

• Collect operational data as requested.

• Performs inventories as determined by the Food Service Director. Assures correct storage and inventory of food and supplies. Assist Food Service Director with ordering as necessary.

• Process dietary orders and other directives as related to resident care, when the Director of Food Service or Dietitian is not available.

• Initiates and coordinates inter and intra-departmental relations by utilizing appropriate verbal and written communication.

• Able to complete assignments within allotted time and able to adjust to changes and re-assignments.

• Follows all established safety procedures for use of personal protective equipment.

• Knowledge of Safety Data Sheets (SDS).

• Report all hazardous conditions/equipment to the Director of Food & Nutritional Services or designee (Clinical Dietitian).

• Report all accidents/ incidents as established by department policies.

• Maintain confidentiality of all pertinent resident care information.

• Knock before entering a resident’s room.

• Familiar with department and facility Performance Improvement Projects.

• Works in well-lighted/ventilated areas.

• Moves intermittently during work hours.

• Is subject to frequent interruptions.

• Is subject to hostile and emotionally upset resident and family members.

• Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).

• Attends and participates in continuing education programs.

• Is subject to sudden temperature changes when entering refrigerators/freezer.

• May be exposed to heat/cold temperatures in kitchen/storage areas.

• Is subject to exposure to infectious waste, diseases, conditions, etc.; including TB, COVID, and Hepatitis B viruses.

• Moderate, Lifting, Standing.

• Perform other related duties as required.

Salary Range

USD $25.56 - USD $25.56 /Hr.