Overview:
Works under the supervision of the Dietary Coordinator or On-Site Manager and is responsible for the preparation and production of Menu items for patients, residents, cafeteria and catering functions.
Responsibilities:
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Review patient and resident menu and census to ensure that all menu selections for the current day are available for preparation and production in sufficient amounts and prepare a variety of foods, in various styles, while also maintaining the flavor, texture, and appearance of the products prepared.
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Maintain the Cooking work areas in a neat and orderly manner. Ensures that all food preparation utensils are cleaned, sanitized, and stored properly insuring compliance with state and county health regulations and DNV standards.
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Ensures the proper temperature for cooking and holding foods and the proper safety and sanitation guidelines when handling and preparing food items.
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Serves menu items using portion control.
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Properly stores, labels, and dates all leftover food products.
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Compile inventory of items in food storage areas, and gives to food service coordinator or Department Manager prior to weekly order.
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Delivers patient meal trays and food items to floors and units in a timely manner.
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Records all refrigerators and dish machine temperature reporting any temperature discrepancy to proper person.
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Fills the bulk nourishment and evening nourishment (H.S. snack) requests and deliver to units at prescribed times.
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Performs dish washing tasks, cleans and sanitizes dish washing area put all dishes, trays, utensils, in proper areas for next meal service.
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Cleans the dish machine and ensures that work area is clean, sanitized and at all items are stored in proper areas.
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Demonstrates standards of performance (Ownership, Teamwork, Communication, and Compassion) that support patient satisfaction and principles of service excellence.
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Maintains good attendance per Novant Attendance Policy
Qualifications:
Education: High School Diploma or GED, preferred.
Experience: 1 year, preferred. Two years in restaurant or institutional food service.
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