Description

SUMMARY:

Under supervision of dietary supervisor, or cook maintains cleanliness in kitchen and dietary area.

RESPONSIBILITIES:

1. Clean worktables, meat block, refrigerator and grease trays.
2. Mop floors.
3. Obtain and distribute supplies and utensils.
4. Take dirty utensils to be washed and return clean utensils to proper place.
5. Wash and clean pots, kitchen utensils and other equipment.
6. Dispose of garbage.
7. Assist in setting up trays and dishing up food at meal time.
8. Serve meals to residents, staff and guests in the dining room.
9. Assist residents with tray set up by getting food on the tray ready for them to eat. (For example; cut up meat, butter bread, and pour coffee.)
10. Assist cook in cutting, peeling, and washing fruits and vegetables, make toast and obtaining beverages.
11. Follows all facility policies.
12. Ability to work cooperatively with others.
13. Maintains effective relationships with employees, residents and the general public.
14. Adheres to facility infection control plan.
15. Completes all assigned in-services
16. Performs other related assigned duties.

PHYSICAL DEMANDS:

• Strength: Light – exerting up to 20 pounds of force occasionally, or up to 10 pounds of force frequently. Requires walking or standing to a significant degree or requires sitting most of the time but entails pushing and/or pulling of arm or leg controls.
• Standing or Walking: Frequently (activity exists 1/3 to 2/3 of the time)
• Climbing or Balancing: Occasionally (activity exists up to 1/3 of the time)
• Stooping, Kneeling, Crouching or Crawling: Occasionally (activity exists up to 1/3 of the time)
• Reaching, Handling, Fingering or Feeling: Constantly (activity exists up to 2/3 or more of the time)
• Talking or Hearing: Constantly (activity exists up to 2/3 or more of the time)
• Smell/ Taste: Occasionally (activity exists up to 1/3 of the time)
• Near Acuity or Color Vision: Constantly (activity exists 2/3 or more of the time)
• Far Acuity: Frequently (activity exists 1/3-2/3 of the time)
• Field of Vision or Depth Perception: Constantly (activity exists up to 2/3 or more of the time)

ENVIRONMENTAL CONDITIONS:

• Extreme Cold or Heat, Wet and/or Humid: Occasionally (activity exists up to 1/3 of the time)
• Noise Intensity: Moderate
• Exposure to toxic or caustic chemicals: Occasionally (activity exists 1/3 to 2/3 or more of the time)

TEMPERAMENTS:

• Performing a variety of duties.
• Dealing with people.

Qualifications

EDUCATION AND EXPERIENCE:

Some kitchen experience

KNOWLEDGE, SKILLS AND ABILITIES:

Knowledge ability to read and follow oral and written instructions; ability to follow facility procedures for infection control, knowledge of and ability to perform the essential tasks and duties of the department; ability to handle confidential information; ability to work well with people including staff, residents, families and community; ability to follow requests.