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Position Title:

Food Control Specialist (Nursing Home Cook)

Work Schedule:

Monday-Sunday 40 hrs./wk. Incumbent will work under the supervision of the Food Service Director and the Food Service Administrator in the day to day food service operation at the State Veterans' Nursing Home. Ensures that food is stored, prepared, distributed and served under sanitary condition. Ensures compliance with state and facility safety procedures in the operation of food production and cleaning of equipment. Ensure that clean and sanitary conditions are maintained in all areas of the kitchen food preparation and serving lines; turn on and set temperature on grills, stoves, deep fryer, and broiler. Operates and maintains equipment used according to FDVA procedures. Record all temperatures in the temperature book (food and equipment). Report any faulty equipment to the Supervisor. Check in and put away stock off the trucks. Rotate stock throughout (dry storage, refrigerators and freezers). Assure all equipment is turned off properly and that all doors are locked at night prior to leaving. Keep chemical room clean and organized with everything off the floor. Keep all hand soap and paper towel dispensers filled throughout the kitchen and food service restroom. Responsible for food estimate requirements and preparation/cooking of all types of hot and cold food items according to menu and approved recipes in MealTracker. Cut and de-bone ham, poultry, and fish. Slice meats according to menu needs. Utilize leftover meat items. Conduct inventory checks of food items and order items as needed; reorders items falling below minimum on weekly basis. Plan, organize and coordinate work assignments. Checks and approves food requisitions, deliveries and issues receiving reports. Attends in-service training classes and performs related duties assigned by supervisor. Performs other duties as assigned.