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.