Chef-PD

Overview

1. 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.
2. Employee aids in the orientation, on-the-job training and in-service education programs for food service personnel.
3. Prepares food as per standardized recipes using a variety of cooking utensils and equipment.
4. Plan and/or participates in planning menus, special functions, and utilization of foods and leftovers.
5. May develop and standardize recipes.
6. Follows diet extensions / portion control in accordance with planned menus and standardized menus.
7. Tests cooked foods by tasting and smelling.  Inspects trays for attractiveness and palatability, temperature of foods, and adherence to individual diet requirements.
8. Receives supplies/equipment following established procedures.
9. Assures correct storage and inventory of food and supplies.
10. Follows sanitation policies for handling, storing food in such a manner to minimize any cross contamination.
11. Cleans / sanitizes all equipment according to policy.
12. 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.
13. Supervises and coordinates activities of the food service staff, coordinating diet aide and kitchen aide assignments to insure economical and timely food preparation.
14. Supervises personnel in maintaining high standards of sanitation, safety, and security practices in accordance with facility policies.
15. Responsible for covering shifts as necessary.
16. Collect operational data as requested.
17. 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.
18. Process dietary orders and other directives as related to resident care, when the Director of Food Service or Dietitian is not available.
19. Initiates and coordinates inter and intra-departmental relations by utilizing appropriate verbal and written communication.
20. Able to complete assignments within allotted time and able to adjust to changes and re-assignments.
21. Follows all established safety procedures for use of personal protective equipment.
22. Knowledge of Safety Data Sheets (SDS).
23. Report all hazardous conditions/equipment to the Director of Food & Nutritional Services or designee (Clinical Dietitian).
24. Report all accidents/ incidents as established by department policies.
25. Maintain confidentiality of all pertinent resident care information.
26. Knock before entering a resident’s room.
27. Familiar with department and facility Performance Improvement Projects.
28. Works in well-lighted/ventilated areas.
29. Moves intermittently during work hours.
30. Is subject to frequent interruptions.
31. Is subject to hostile and emotionally upset resident and family members.
32. Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
33. Attends and participates in continuing education programs.
34. Is subject to sudden temperature changes when entering refrigerators/freezer.
35. May be exposed to heat/cold temperatures in kitchen/storage areas.
36. Is subject to exposure to infectious waste, diseases, conditions, etc.; including TB, COVID, and Hepatitis B viruses.
37. Moderate, Lifting, Standing.
38. Perform other related duties as required.

Salary Range

USD $25.56 - USD $25.56 /Hr.