Food Preparation/Production Responsibilities
• Reviews menus, patient census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared
• Prepares meal items according to planned menus and standardized recipes; refers to food service director or dietitian the need for menu changes
• Prepares food according to safe food handling guidelines in the HCR ManorCare Dietary Procedures Manual - Food Service Management and HACCP and state and federal regulations
• Prepares food in a timely manner to preserve food quality and serve meal on time • Operates a variety of kitchen utensils and equipment such as blenders, mixer, food slicer, steamer, food processor, convention oven, range and tilt skillet
• Prepares consistency modified and diet foods appropriately • Bakes, roasts, broils, and steams food items to prepare for consumption
• Completes pre preparation as needed or assigned including washing, peeling and cutting vegetables and fruits to prepare for use
• Slices meat and measures or weighs for menu compliance and nutritional accuracy
• Prepares and serves food attractively using gravies, sauces and garnishes as on menu
Tests and observes food by tasting for palatabilityMonitors and records food temperatures prior to meal service
• Uses nutritionally equivalent substitutes when required and refers to food service director or registered dietitian for approval
• Prepares and assists with special function meals
Meal Service Responsibilities
• Promotes customer service and patient enjoyment of meals and dining
• Advocates for patients to honor their choices in food and dining
• Uses menus and tray tickets to serve meals correctly
• Meets meal schedules and has meals ready to serve on time
• Serves meals attractively using appropriate garnishes, serving utensils and dinnerware
• Records menu changes
Food Safety
• Use safe food handling techniques as identified in the HCR ManorCare Dietary Procedures Manual - Food Service Management, HACCP, state and federal codes and regulations
• Uses proper hand washing techniques
• Thaws foods appropriately
• Stores food using correct packaging and labeling
• Uses gloves appropriately and changes when required
• Checks refrigerators and freezers for correct temperatures. Notifies food service director if problems
• Follows the cleaning schedule
• Cleans the equipment and work area after each use.
• Cools, stores and reheats cooked foods according to procedures
• Sweeps and mops kitchen floors when assigned
• Takes trash to dumpster if assigned
• Washes pots and pans when assigned
• Does cleaning assignments
• Maintains neat, clean and orderly work areas
Administrative Responsibilities
• Assumes responsibility for the department in the absence of the assistant food service director and food service Director. Serves as 'Person in Charge'
• Performs any miscellaneous work assignments as may be required