POSITION SUMMARY:

This position assists in directing the food service activities and participates, coordinates, and monitors the food preparation as determined by the day's menu and schedule of activities; plans cooking schedule to have food ready on time in proper quality and quantity; does related work as required.  All work performed must comply with infection control guidelines. Employees in this class are responsible for production flow exercising quality standards of food preparation; directs dietary aides assisting with the general preparation of food.

POSITION RESPONSIBILITIES:* *

Essential Functions

• Plans time schedule for food preparation according to quantity, service time, and available staff, initiating food preparation when necessary.
• Performs various cooking tasks such as preparing and cooking meats, vegetables, fruits, and preparing special dishes (cook, roast, steam, fry, etc.)          
• Prepares desserts and does baking (macaroni and cheese, meatloaf, cakes, pies, crisps, etc.).
• Prepares special diet foods.                   
• Converts recipes into quantities needed, relating quantity sheets to preparation quantity breakdown for satellite system.
• Organizes ingredients prior to beginning preparation task.                                           
• Prepares ingredient list with quantity needed.
• Prepares a list of all "special" needs for menu.
• Aids in menu planning and recipe construction.                                                 
• Operates all kitchen cooking and preparation equipment.                                             
• Keeps kitchen equipment, work area, and utensils clean (i.e. work tables, steamers, kettle, mixers, etc.).
• Organizes the setup of the hot food stations on trayline.                                               
• Takes food samples and food temperatures for each meal service.
• Participates in and directs other dietary employees in filling of food transport equipment for satellite system, ensuring that foods are at the proper temperature.
• Makes recommendations for utilization of leftovers. Packages food to be returned to the freezer, alerting supervision to prepare action slip. 

MINIMUM EDUCATION AND EXPERIENCE:

Must be at least 18 years of age.

MINIMUM KNOWLEDGE, SKILLS AND ABILITIES:

• Knowledge of food values, nutrition, principles of cookery and portion control.
• Knowledge of quantity food preparation and cooking methods in adherence with Infection Control Guidelines.
• Ability to keep records and create reports.
• Ability to understand and follow oral and written directions.
• Ability to work independently.
• Ability to plan and lead the work of others engaged in dietary preparation, service and cleanup activities.
• Ability to handle stress.
• Physical presence in the facility is required.

PHYSICAL DEMANDS:

Position requires standing for extended periods of time. Position also requires the ability to lift to 50 lbs.

WORKING ENVIRONMENT:

Work is performed in the kitchen of a long-term care facility 

This position description serves as a guideline for communicating the essential functions and other information about the position to the applicant/employee. It is not intended to create a binding employment contract nor cover every detail of the position and may be changed where appropriate.