What are the responsibilities and job description for the Baker - Part-time days position at Eaton County Health & Rehabilitation Services?
Job Summary:
Prepares all food for residents and personnel in facility maintaining high standards of quality food production and portion control. May assist with orientation and on-the-job training of new employees as directed by supervisor. Completes other duties as assigned by supervisor.
Principal Duties and Responsibilities:
Performs the following duties listed and others as required to assure quality dietary requirements for the facility. This list does not include all duties required but to serve as a basis of expectations. Duties and responsibilities may be added or modified at any time.
- Handles and prepares food in accordance with sanitary regulations while maintaining quality and quantity through the use of standardized recipes. Assist in standardizing and developing new recipes.
- Meets meal schedules and follows menus.
- Uses initiative and judgment in setting up meals, seasoning food, estimating food requirements and presenting food in an attractive and palatable manner.
- Assurance of proper documentation and record keeping. Keeps records of daily food usage and notifies supervisor of supply needs when appropriate.
- Responsible for meeting Federal and State sanitation, food storage and food quality requirements.
- Makes advance preparation for next day service.
- Responsible to keep the working area clean, orderly, safe and in good working order.
- Reports observations concerning structural and equipment wear, defects and malfunction to supervisor.
- Performs other duties as required by supervisor.
Working Conditions:
- Nursing home setting.
- Lifting up to 50 lbs. when needed.
- Work in a clean, well lighted and ventilated areas. Atmosphere is warm and humid and employee is exposed to sudden temperature changes when entering refrigerators or freezers.
Qualifications:
Must have a genuine interest in geriatrics and preparing food for residents with high standards of quality and food production and portion control. Ability to follow instructions, organize time and complete tasks with minimal supervision. Ability to adapt to frequent changes in routine.
Experience: Two to three years training in quantity and quality food preparation, preferably in a health care setting. Must be able to estimate quantities of food needed, food storage, general kitchen management and kitchen sanitation and safety. Must be familiar with foods and preparation methods.
Education: High school graduate or equivalent.
Physical Requirements: Must be able to lift up to 50 lbs. Ability to walk, climb stairs, push and/or pull equipment as required. Prolonged standing or walking. Bends, lifts, carries, pushes and pulls various equipment and supplies throughout the work day. This position requires the ability to perform the essential functions described. These functions are not limited to the following requirements. Reasonable accommodations will be made to otherwise qualified applicants unable to fulfill one or more of these physical requirements.
