General Responsibilities:
Responsible for patient food service on assigned units, e.g., menu selections, tray assembly, tray delivery and pick up, special requests and needs, in-between meal food delivery, learn to and assist in preparing, seasoning, and cooking various food product for consumption, through job experience supplemented by related instruction. Maintains food safety and sanitation standards within the preparation and kitchen areas. Creating a partnership with nursing to be able to provide residents with a welcoming hospitality experience. Must be engaging with a warm personality.
Essential Functions:
- Represents Martha T. Berry, MCF in a courteous, efficient, and friendly manner in all resident, visitor, customer, and employee to employee interactions.
- Ensure compliance with company service standards, and company inventory and cash control procedures.
- Communicate with nursing departments, clinical dieticians, and other personnel to provide excellent patient services.
- Introduces the Catering to You Program following the scripted methods to all new patients.
- Takes patient menu selections prior to meals and offers alternatives to menu as allowed on prescribed diet in accordance with food allergies and sensitivities, cultural, ethnic, and religious preferences.
- Assembles trays according to patient menu on tray ticket and retrieves trays from patient’s rooms.
- Responsible for service in dining room, including greeting, offering of beverages, soup/salad, entrée choices, serving and plating of food.
- Read menu to estimate food requirements and procures it from storage.
- Prepares, cooks food, and assists with basic preparation of foods such as meats, vegetables, baked goods, and desserts in accordance with company production records and standardized recipes.
- Appropriately regulate temperature of all kitchen equipment (I.E. Ovens, broilers, grills, Steam wells, and soup kettles.)
- Assists in measuring and mixing ingredients according to recipe, using variety of kitchen utensils and equipment.
- Observes and tests food being cooked by tasting, smelling, and piercing with fork to determine that it is cooked. Take temperature of food product and record internal food temperature, when product is finished cooking.
- Carves meat, portions food on serving plates, adds gravies, sauces, and garnishes to fill orders as directed.
- Stock all pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Record refrigerator temperatures on floor stock form on a daily basis. Follows the First in/First out (FIFO) procedure when stocking pantries and refrigerators.
- On an on-going basis, inventories and re-stocks supplies and food products in work area.
- Ability to manage several tasks and set priorities in a high-volume, fast-paced environment. Ability to interpret documents such as safety rules, operating and maintenance instructions, recipes and procedure manuals.
- Perform general cleaning duties; equipment; utensils, pots, pans and other serving items by washing them by hand or place them in a dishwashing machine; return clean utensils, pots and pans to their proper place. Removes trash and garbage to designated areas.
- Maintain cleanliness of the work areas, making sure areas are not cluttered with product and soiled pans. Sets up serving line, making sure temperatures are taken, recorded, and within acceptable ranges; and that correct utensils are used. Notifies the Cooks if food temperatures are not within acceptable limits. Serves hot and cold items from serving line to customers.
- Maintains work area and equipment in a clean and presentable manner. Follows principles of sanitation and safety in handling food and equipment.
- Complies with regulator agency standards, including federal and state.
- Adheres to facility confidentiality and patient’s rights policy as outlined in the facilities HIPPA policies and procedures.
- Follows Hazard Analysis Critical Control Point (HACCP) guidelines when handling food and when cleaning work stations and breaking down patient tray line.
- Follows facility and department infection control policies and procedures.
- Perform other functions and duties as assigned.
Education, Training and Experience:
- Possession of a high school diploma or a certificate of successful completion of the General Education Development Test.
- One year food service experience preferred.
- Current State Food Handlers Permit required.
- Ability to read and comprehend simple instructions, short correspondence, and memos; write simple correspondence; effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
- Successful completion of the probationary period for the position of AYS Dining Room Attendant