JOB SUMMARY

• To prepare and serve food in accordance with current federal, state, and local standards, guidelines and regulations, and facility policies. Supervises food production and presentation. Trains and mentors entry level aides and cooks.

• Must be in process or have completed accredited culinary program / Or 5 years of progressive kitchen management experience
• One (1) year food and nutrition services experience in a hospital, skilled nursing facility, or related medical facility preferred (but not necessary).
• Must be knowledgeable of food and nutrition service procedures.
• Must be able to follow oral and written instructions.
• Must be able to read, write, and speak the English language in an understandable manner. Must be able to facilitate communication with upper management and kitchen staff.
• Must have excellent leadership skills to successfully operate, motivate and set goals for culinary team.
• Must possess exceptional time management skills
• Must possess excellent organizational skills to efficiently run a kitchen

• Must be able to move intermittently throughout the workday.
• Must be able to cope with the mental and emotional stress of the position.
• Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.
• Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.
• Must be in good general health and demonstrate emotional stability.
• Must be able to relate to and work with ill, disabled, emotionally upset, and at times hostile people.

• May be required to lift, push, pull, and move equipment, supplies, etc., more than fifty (50) pounds throughout the day.
• Must be able to taste and smell food to determine quality and palatability.
• Is subject to exposure to infectious waste, diseases, conditions, etc. including exposure to HIV, AIDS, and Hepatitis B virus

• Complies with established departmental policy & procedure and governmental regulations.
• Review menu extensions prior to preparation of foods.
• Suggest menu changes to assist Corporate Dietitian in development of menus.
• Prepare meals in accordance with planned menus, including therapeutic extensions.
• Prepare and serve meals that are palatable and appetizing in appearance.
• Serve food in accordance with established portion control procedures.
• Prepare food in accordance with standardized recipes.
• Assure resident meal trays are correct.
• Uses and teaches proper food handling techniques.
• Complete daily and scheduled cleaning.
• Dates, labels, & stores food properly.
• Assists in receiving and storing incoming food, supplies, etc.
• Makes menu substitutions as necessary and records these on designated form.
• Meets time schedule for meals and snacks.
• Reports all accidents/incidents to supervisor immediately.
• Reports all hazardous conditions to supervisor immediately.
• Recommend to the Dietary Supervisor the equipment and supply needs.
• Attends staff meetings, in-services etc. as scheduled.
• Supervises the Food and Nutrition Services Department in absence of the Dietary Supervisor.
• Ensures kitchen is properly staffed and provides coverage when needed
• Manages inventory to comply with company budgets.
• Must stay up to date with industry trends that are relevant to dining in the healthcare setting.
• Hires, trains, provides orientation, and supervises all kitchen staff
• Provides oversight and feedback on quality of meals served by Cooks and Chefs.
• Participates in the Quality Assurance Program as it pertains to food service.
• Performs other duties as assigned.