Job description

DUTIES AND RESPONSIBILITIES

* Directs the department when the Food Service Director is not available. Assists the Food Services Director in orienting and in-servicing all Food Services personnel.

* Inspects food and food preparation to maintain quality standards and sanitation regulations. Complies with New York Sanitary Code (NYCRR Part 14), applicable codes and manufacturers’ specifications.

* Notifies the Food Service Director immediately of any situation that may endanger a resident. The Executive Director or designee should be notified in the absence of the Food Services Director.

* Ensures availability of current Resident diet manual for all dining service personnel and Wellness Center personnel.

* Assists in preparing three (3) meals a day, assuring that between meals snacks and beverages are available for all residents at all times.

* Confers with the Food Services Director and/or the Consultant Dietician in the absence of the Food Service Director in planning menus and ensure that the dining services are provided. Assures that nutrients and calories will be provided for each resident in accordance with current recommended standards.

* Assists Food Services Director in writing and dating menus at least three (3) weeks in advance for all diets, ensuring compliance with state and local regulations.

* Assists Food Service Director in posting current menus with portion sizes and any changes in menus in the food preparation area; posting menus in a conspicuous place in the residents’ area and/or providing each resident with a copy of the menu; posting or providing in writing each resident any changes or substitutes in the menu; keeping any menus with changes or substitutes on file in the residence for at least twelve (12) months.

* Assures that diets are served that are consistent with the Consultant Dietician menu approval; assures that special diets are served in accordance with physicians’ or prescribing practitioners’ orders.

* Assures, in consultation with the Food Service Director, that substitute foods and beverages of equivalent nutritional value shall be available to all residents.

* Assures that all meals are served at the proper temperature and shall be attractive when served. Place settings and condiments should be appropriate to the meal.

* Responsible to cook meals in accordance with regulations and Consultant Dietician approved menus. Confers with the Food Services Director and the Health/Patient Services Director for tray services as needed.

* Confers with the Food Service Director and in his/her absence with the Recreation Director and the Community Relations Director for special events.

* Oversees that coffee, tea and snacks are available in designated area.

* Assists the Food Service Director in ordering and purchasing of supplies, as needed.

* Ensures all leftovers are covered with plastic wrap, dated, labeled and put away.

* Maintains all kitchen areas in accordance with approved sanitary standards

* Appropriate sanitary techniques must be utilized in food preparation areas.

* Must wear proper hairnet/cap when in food preparation areas.

* Follows established infection control guidelines.

* Maintains and protects confidentiality of resident information and the Residence.

* Performs any and all duties as assigned.

QUALIFICATIONS

The qualifications listed below are representative of the knowledge; skills and/or abilities required to perform the job successfully.

* Education/Experience: Culinary training and/or minimum six (6) month related experience or equivalent combination of experience and training.

* Must be ServSafe certified, or be willing to complete and successfully obtain a ServSafe certification within six (6) months of hire.

* Language Skills: Ability to read, analyze and interpret general business and professional journals, technical procedures or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and to respond to questions from residents, resident’s families, staff members, regulatory agencies, members of the community and managers.

* Mathematical Skills: Ability to calculate figures and amount such as discounts, interests, commissions, proportions, percentage, areas, circumstances and volumes.

* Reasoning Ability: Ability to solve practical problems and to deal with a variety of concrete variables in situations where only limited standardization exit. Ability to interpret a variety of instruction furnished in written, oral, diagram or schedule form.

· Physical Demands: Able to make rounds in the kitchen, dining room and tearoom. Must be able to handle objects, tools and controls. Must be able to see, have a good sense of smell and must occasionally lift, push and/or move up to 50 pounds. Must be able to stand for long periods of time.

Job Type: Full-time

Pay: $18.00 - $20.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years

Restaurant type:

• Casual dining restaurant

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: One location

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