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- Responsible for all functions of the kitchen in the absence of the Food Service Director/Executive Chef;
- Reviews menu prior to food preparation to estimate food requirements;
- Works with the facility’s dietitian and other departments as necessary to coordinate food service and implement correct diets;
- Prepares and serves meal in accordance with standardized recipes (portion control procedures), special diet orders, texture modifications and therapeutic diets according to the facility menus in a timely manner in a timely manner;
- Must be knowledgeable of food procedures, including the disposal of food and waste in accordance with sanitary regulations;
- Assist in establishing food service production line;
- Seeks out new methods and principles and leads/assists incorporating them into existing food practices;
- Maintains the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties;
- Maintain the confidentiality of all resident/patient care information including protected health information;
- Report known or suspected incidents of unauthorized disclosure of such information; and adhere to Patients & Resident rights;
- Demonstrate patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.
- Perform other work-related duties and activities as assigned or requested
- Must be able to read, write, speak, and understand the English language;
- Must possess, as a minimum, a high school diploma or equivalent;
- Two (2) years food experience in a supervisory capacity in a hospital, nursing care facility, or other related medical facility preferred or chef in a restaurant;
- ServSafe certified and Allergen certified (within six (6) months of hire);
- Must possess leadership ability and willingness to work harmoniously with other personnel;
- Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public;
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