This position is responsible to assist with meal services, for either children supported or employees, as part of the Food and Nutrition area at 26th Street in accordance with the organization's Mission and Core Values, utilizing Person-Centered Practices.
KEY RESPONSIBILITY AREAS
Assist with children's meal services.
Serves meals in dining room.
Works with Dietitian for special meal plans.
Records meal count and other related records.
Logs temperature for all food served.
Generates computer labels.
Cleans food preparation equipment and work areas according to use, cleaning procedures, and established infection control policies.
Washes dishes and kitchen laundry.
Answers phone for dietary needs.
Assists in the preparation of food for daily meals.
Sets up trays for children's meals.
Reads meal plans and portions the correct texture and liquid consistency for individual diets.
Prepares and provides snacks to meet specific dietary needs.
Assists in coordinating preparation of breakfast and lunch meals for residential and day students.
Prepares snacks, salads and desserts for regular and dysphasia diets.
Coordinates with cooking staff to ensure all food is prepared according to each child's meal plan.
Receives, coordinates and communicates changes in meal plans or any identified child issues with Food and Nutrition staff, as well as residential and therapy staff.
Sets up trays and portions foods for meals and snacks.
Assists in training new staff.
Assist with employee meal services.
Prepares food; such as, salads, sandwiches and muffins, focusing on freshness and presentation.
Sets up and tears down salad bar.
Portions and dishes food.
Replenishes food throughout meal service times.
Maintains records for food temperatures.
Charges employees for their meals.
Cleans all food preparation equipment according to use and cleaning procedures and established infection control practices.
Assists cook with caterings; sets up buffet lines for caterings.
Assists with developing new menu ideas.
MEASURES OF PERFORMANCE may include:
Regulatory Audits and Reviews; Inspections
Policies and Procedures
People Served Feedback
Adherence to Mission and Core Values
WORKING CONDITIONS/PHYSICAL REQUIREMENTS
Work is performed in an institutional kitchen environment. This position has personal contact with other dietary workers when assisting in the preparation of meals and with employees and visitors when serving meals.
This position has been evaluated as a Level III in accordance with the Occupational Safety and Health Administration (OSHA) definition of Occupational Exposure to blood borne pathogens
Level III: Positions in this category are not required to perform tasks which involve exposure to blood, potentially infectious body fluids, or hazardous waste.
Extended and unusual hours from time to time.
Lifting requirements of 50 pounds is required.
Note: Job Descriptions are not exhaustive lists of all skills, responsibilities, or efforts associated with a job. They reflect principle job elements essential for performing the job and evaluating performance. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.
KNOWLEDGE, SKILLS AND ABILITIES
Attention to detail.
Technological competence to use computers and software utilized by the organization.
Ability to prepare and follow standardized recipes.
Customer service skills.
EDUCATION AND EXPERIENCE
High school diploma or GED equivalent preferred. Must be at least 16 years of age for Dietary I position. Prior institutional dietary experience is preferred.