ESSENTIAL QUALIFICATIONS

The individual must be able to work the hours specified. To perform this job successfully, an individual must be able to perform each essential job function satisfactorily including having visual acuity adequate to perform position duties and the ability to communicate effectively with others, hear, understand and distinguish speech and other sounds. These requirements and those listed above are representative of the knowledge, skills, and abilities required to perform the essential job functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions, as long as the accommodations do not cause undue hardship to the employer.

REQUIRED EDUCATION, LICENSE/CERTIFICATION, OR WORK EXPERIENCE:

• High School or GED Equivalent ; or one to three months related experience and/or training; or equivalent combination of education and experience required.

• Cleans and stores dishes according to set departmental standards. Completes cleaning process in an efficient and timely manner. Utilizes chemicals appropriately. Maintains work area i.e.; sweep floor, mop, sanitize counters, taking out garbage.
• Correctly serves foods and assembles trays for residents. Adheres to specific diet alterations, utilizes menu extensions, and/or seeks clarification from immediate supervision when needed. 100% tray assurance is expected.
• Completes assigned daily cleaning schedule within department including, but not limited to individual work area, other equipment used, and storage areas in accordance with set department standards. Utilizes proper chemicals.
• Successfully demonstrates required competencies as demonstrated on unit specific checklist.
• Successfully demonstrates proper hand washing techniques as required by department standards.
• Understands basic measuring utensils and follows production sheets and special function sheets.
• Follows safe food handling procedures, utensils, gloves, etc. In accordance with set department standards. Knowledge of HACCP guidelines.
• Abides by the schedule and select menus for the residents
• Follows dish room/pot and pan procedures, uses chemicals, drying time, and sanitization procedures.