MISSION STATEMENT

Our “mission” is to provide a high quality facility and service to older adults in an atmosphere which enhances the quality of life and fosters independence, self-sufficiency, respect, dignity and security within a framework reflecting our core values- respect, competence, excellence, social responsibility, learning, innovation, compassion, community as well as, mutual caring and concern for those served and those employed.

QUALIFICATIONS

• Experience in quantity food preparation in a residential or health care facility OR an Associate Degree in Food Service Management from an accredited Technical School.
• No convictions for abuse, neglect or mistreatment or for misappropriation of property.
• Prompt and regular attendance.

KNOWLEDGE, SKILLS, AND ABILITIES

• Prior supervisory experience desirable.
• Basic Math skills when adjusting recipes, which included measuring and scaling.
• Ability to read, write and make simple calculations and follow oral and written directions.
• Ability to cook variety of food in large quantities and be familiar with required seasonings and cooking time.
• Ability to prepare and serve modified diet menus.
• Knowledge of principles and requirements of sanitation and safety in handling food and equipment
• Knowledge of operation and care of large quantity food equipment.
• Ability to direct and instruct other kitchen help in job tasks and work cooperatively with Supervisors.

• Prepare, season and cook meat, fish, fowl, vegetables, soups, desserts, modified diet foods and casserole dishes according to standard recipes.
• Prepare all food in sufficient quantities to cover all service requirements.
• Time preparation to meet service schedules.
• Estimate food requirements, utilize leftovers.
• Present food in attractive and palatable manner.
• Handle, store and refrigerate food in proper manner.
• Standardize recipes and determine number of portion needed for meal.
• Requisition daily food and supplies.
• Supervise and instruct kitchen workers regarding food preparation and cleaning.
• Clean work area and equipment.
• Submit requisitions for maintenance of kitchen equipment.
• Confer with managers and dietitian regarding total kitchen functioning.
• Follow all policies and procedures of the Dietary Department.
• Adhere to all facility and department safety policies and procedures.