- Salary
- $20 – $22/hr
- Location
- Plymouth, WI, WI, US
- Education
- High School
- Source
- GovernmentJobs
Description
- Prepare and cook food and beverage items for resident meal service in accordance with approved menus, standardized recipes, and portion control standards.
- Prepare therapeutic and modified diet meals as directed by the Registered Dietitian, and/or Dietary Services Manager, following physician orders and dietary guidelines.
- Assist with food preparation for meetings, activities, and special events as assigned.
- Set up, serve, and portion meals and food items accurately to ensure proper temperature, quality, and presentation.
- Follow safe food handling, preparation, and storage procedures in compliance with federal, state, and facility regulations.
- Maintain cleanliness and sanitation of all kitchen areas, work surfaces, and equipment according to established cleaning schedules.
- Receive, inspect, label, rotate, and store food and supplies to maintain freshness and compliance with inventory procedures.
- Keep resident diet cards, Kardex entries, and nourishment lists accurate and current under the direction of supervisory staff.
- Assist in training new food service employees by demonstrating proper food preparation and sanitation procedures as requested by the Dietary Services Manager.
- Adhere to all County, facility, and departmental policies, including safety and infection control standards.
- Practice safe work habits to prevent injury and maintain a safe environment for self, co-workers, and residents.
- Perform other related duties as assigned to support daily kitchen operations and meal service.
- High school diploma or equivalent.
- Two years of experience with large scale commercial cooking and baking. A combination of education and experience may be considered.
- Read and comprehend recipes, menus, and therapeutic diet instructions provided by physicians and/or dietitians.
- Understand and effectively carry out oral and written instructions.
- Understand and comply with federal, state, and facility healthcare and safety regulatory guidelines.
- Carry out assigned duties within the parameters and time constraints established for the job.
- Provide guidance to Food Service Worker I and student workers to ensure proper food preparation, service, and sanitation practices.
- Develop and maintain effective working relationships with co-workers, supervisors, vendors, and other Health Care Center staff members.
- Perform duties with courtesy, consideration, and professionalism toward residents, family members, visitors, and the general public.
- Demonstrate strong knowledge of food preparation techniques, portion control, and safe food-handling standards in a healthcare environment.
- Maintain focus and accuracy in a fast-paced kitchen setting while adhering to established quality and sanitation standards.
- Exhibit dependability, cooperation, and flexibility in adapting to changing dietary needs and meal service schedules.
- Contribute to a positive, team-oriented work environment and uphold the mission and values of Rocky Knoll Health Care Center.
- Work is performed in an institutional kitchen setting with equipment such as ovens, stoves, dishwashers, slicers, coffee machines, mixers, and knives.
- Exposure to humidity, extremes of heat and cold, and moderate noise occurs during normal work activities.
- Work involves potential exposure to mechanical and burn hazards, requiring strict adherence to safety and personal protective equipment guidelines.
- Physical activity is near constant and includes standing, bending, walking, and balancing; occasional kneeling, climbing, stooping/crouching, gripping, and reaching.
- Must frequently lift and/or carry items weighing up to 25 pounds and occasionally lift, carry, push, or pull items weighing up to 50 pounds.
- Requires manual dexterity and frequent gripping and grasping to operate kitchen equipment and utensils safely.
- Required sensory abilities include vision, color distinction, hearing, smell, taste, and touch.
- Communication abilities include the capacity to talk and hear within normal ranges.
- Risk of exposure to bloodborne pathogens and communicable diseases is considered high; compliance with facility infection control and safety protocols is required.
Skills
ComplianceFood Safety
