Essential Functions (with or without reasonable accommodations): Assist/serve meals and beverages using facility-specific procedures Serve meals using safe-handling standards to maintain sanitation and quality Store stock appropriately in order to maintain cleanliness and prevent food spoilage Accurately record meals served as needed and monitor and document food temperatures Monitors and documents heating and cooling food storage equipment Clean assigned dining areas using appropriate procedures Wash dishes and/or utensils according to acceptable standards of practice Ensure compliance with sanitation; complete ServSafe certification. Participate in menu planning as appropriate Assure safe receiving, storage, preparation, and service of food Protect food in all phases of preparation, holding, service, cooking, and transportation Ability to communicate effectively and professionally within a multi-function, interdisciplinary team Food safety knowledge Ability to work under pressure

Key Responsibilities:

Assembles food supplies and equipment needed to complete task at hand Reheats, and serves all foods to correct temperatures Understands therapeutic and special diets and follows physician-ordered diet orders. It is important to be aware of current dietary orders for each resident through review of diet cards. Properly cools and stores all foods and leftovers, including covers, labels and dates Tests food qualities and identifies and corrects problems before meals are served Keeps working environment clean and in sanitary condition by developing and monitoring appropriate cleaning processes and schedules Performs all cleaning duties according to cleaning schedules as assigned Assists other dietary personnel as needed Serves residents in dining room as needed Ensures all doors are locked to ensure inaccessibility to residents to ensure safe environment when kitchen is unattended.

Duties and Requirements:

Employee must be able to sit, stand and move around the facility/campus as required Employee must be organized and detail-oriented Employee may be requested to perform other duties or tasks that are not listed but are within the competence and training of the individual

Work Environment:

50 pounds maximum with frequent lifting/carrying up to 25 pounds Frequent standing, walking, kneeling, stopping, crouching, reaching, talking and hearing Occasional sitting, pushing (wt 100 pounds), pulling (wt 100+), color vision This employee may be required to work longer than an eight-hour workday and work more than 40 hours during a typical workweek May be required to work weekends and holidays Environmental exposure to weather, extreme heat, extreme cold, noise, dust, vapors, fumes and odors Position expected to be "on-your-feet", fast-paced, and high-stress Position includes occupational hazards including but not limited to working with sharp knives, hot surfaces and wet floors The employee may be exposed to blood, body fluids, infectious diseases and air contaminants The employee may be subject to work call-back during times of facility emergency or disaster preparedness function

Summary of Occupational Exposures:

Bloodborne Pathogens:

Tasks and procedures performed by employee involve risks classified by CDC as: Category II- tasks involve no exposure to blood, body fluids or tissues but employment may require performing unplanned Category I tasks. Category I tasks involved exposure to blood, body fluids, or tissue.

Qualifications and Position Requirements:

Ability to read and write English but not necessary for English as primary language Ability to do simple math Familiar with clinical diets and has ability to learn special diets Good personal hygiene Ability to work quickly and efficiently ServSafe Certification preferred Exceptional customer service and interpersonal skills