PHYSICAL REQUIREMENTS:

• Must be able to move intermittently through the day, proper body mechanics require, bending, stopping, turning, stretching, and reaching above the shoulders are involved; stands approximately 96% of the workday. Includes bending, stooping, climbing, reaching, and twisting 60% of the day. Pushes and pulls carts carrying equipment and supplies 25% of the workday.
• Performs repetitive movements throughout the day.
• Must be able to see and hear or use prosthetics/equipment that will enable these senses to function adequately to assure that the requirements of this position can be fully met.
• Must be able to lift a minimum of 40 pounds.
  Working Conditions: Works with potentially hazardous equipment which must be handled properly, such as the slicer, chopper, knives, and stove.

1. Prepares and merchandises menu items as directed.
2. Plans, prepares, and cooks adequate amounts of quality food items for meal service according to standardized recipes and planned menus ensuring foods are seasoned and cooked correctly.
3. Portions and serves food items during meal service according to the menu.
4. Monitors service line to ensure foods are available to replenish when needed without interruption in service.
5. Prepares food for special functions as planned and listed on the production sheets.
6. Where applicable, prepares adequate food for nursing home with creativity.
7. Receives and checks food orders on arrival. Properly stores and assembles all food items and supplies according to procedures (FIFO), including the separate storage of chemicals and cleaning supplies and equipment.
8. Prepares leftover food for proper storage labeled with description of food and date.
9. Cleans food service work area according to posted cleaning schedule or as assigned, always “cleaning as you go” throughout the workday.
10. In cooperation with the Food Service Director, instructs and ensures staff work in a safe and sanitary manner.
11. Assists executive chef with feedback on the strength and weakness of staff members as well as advise on determining promotions.
12. Reports to the Food Service Director incomplete work assignments of staff as well as conflict which may warrant disciplinary action.
13. Secures and locks the kitchen as directed. Understands and complies with the closing procedures of the department.
14. Completes required paperwork including but not limited to the 5 in 1 HACCP LOG, Prep & Pull Sheets, Production Sheets, Leftover Log, Refrigeration/Freezer Temp Logs, and Sanitizer Logs.
15. Performs other related duties and attends meetings as may be deemed necessary by supervisors.