Chef-PD

Job Summary

Required Qualifications

• •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
• •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
• •Attends and participates in continuing education programs
• •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.)
• •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