Dining Services Aide

• Assist with food preparation, presentation, and taste of well-balanced, nutritional meals for breakfast, lunch, dinner, snacks, and special diets each day and in accordance with planned menus and recipes.

• Assist with food preparation and presentation for special meals, parties, events, etc.

• Comply with and maintain an organized workspace including food and supply storage areas.

• Must be able to operate all kitchen equipment safely and effectively. Equipment may include a meat slicer, food processor, mixers, ovens, grills, steamers, dishwasher, warmer cabinets, etc.

• Adhere to and ensure the Daily Routine for the Line Cook/Pastry Chef is completed/implemented each working day.

• Assist with kitchen cleaning and sanitation while ensuring compliance with health and safety codes relevant to kitchen and food service operations. Maintain a clean and sanitary work area.
• Maintain strict confidentiality of residents and/or Fellowship Home business so as not to disclose sensitive information and/or convey Fellowship Home in a negative way, including social media outlets.
• Ensure the Lead Cook/KM is kept fully informed on the conditions and operations of Dining Services and of important factors affecting any/all operations.

Fellowship complies with AHCA Care Provider Background Screening Clearinghouse, House Bill 531 http://info.flclearinghouse.com

Qualifications

High school diploma and at least 1 year of successful food preparation experience is preferred. ServSafe Certification, culinary degree and/or training is preferred. Must have compassion and a desire for serving senior adults.

Physical Requirements:

• Body Positions: Sitting, standing, squatting, kneeling
• Body Movements: Lift (up to 20 lbs for one person; up to 40 lbs for two people), bend torso, reach, turn head and torso for up to 12-hour intervals.
• Body Senses: Must have full use of eyes and ears; full power of speech.

Mental Requirements:

• Reading: Must be able to read and comprehend written instructions pertaining to the care and oversight of the residents. Must be able to communicate verbally and in writing with peers and supervisors.
• Language: Must be able to communicate in English, both verbally and in writing, well enough to give instructions, relay information, and carry on effective interchange with staff and residents.
• Social: Must be able to relate well with others and provide a non-hostile workplace as well as receive direction from peers and supervisors with a positive attitude.
• Math: Must be able to do routine calculations and be able to understand the processes and equations necessary to calculate recipe ingredients, and quantity of food necessary.