Utility Chef/Hospitality Aide-Oak Knoll Healthcare

Utility Chef/Hospitality Aide- Oak Knoll Healthcare Center
Part-Time, 20-30 hours/week
Base Pay:  $17-$21/hour

Essential Duties:

• Sets up trays and tables as required
• Serves in dining room as required Buses trays in dining room as required
• Assists in preparing, portioning, covering and dating of food
• Uses and cleans food service equipment and work areas
• Follows all cleaning schedules as directed Serves all patient meals according to the written instructions provided i.e. menus and meal patterns.
• Checks trays for accuracy prior to delivering to unit(s) and/or main dining room, as required.
• Demonstrates proper food handling
• Documents on temperature logs and sanitization logs as required
• Delivers food and supplies to nursing units and diet kitchen as required
• May audit Nourishment Kitchens for proper dating, labeling, and refrigerator temperatures.
• Sorts and places dishes into dish machine and follows proper operating procedures as required
• Performs proper floor care procedures
• Transports dishes in a safe manner as required
• Identifies problems in ware washing process and discusses with Director of Culinary Services
• Handles and transports food trucks to the respective units
• Handles and prepares food
• Prepares food which is palatable and appetizing in appearance
• Follows written menus and recipes  
• Understands and prepares therapeutic diets and alternate meal requests  
• Assumes responsibility for avoiding food waste
• Responsible for meetings meal schedules  
• Uses and cleans food service equipment and work areas throughout the day; and follows all cleaning schedules as directed  
• Reads menus, reviews recipes and discusses necessary steps in meal preparation and production  
• Demonstrates proper food handling and cleaning techniques  
• Determines the quantity of all foods needed in preparation  Uses, covers, dates and labels all foods and stores properly  
• Detects faulty operation of equipment and substandard food and reports to Director of Culinary Services  
• Monitors and maintains accurate food and equipment temperature logs and reports variations from normal ranges to Director of Food Services
• Follows oral directions  
• Follows written directions  
• Works cooperatively with Food Service staff and other departments  
• Accepts assigned duties in a cooperative manner
• Supervises Culinary and Nutritional services personnel as required  
• Additional duties may apply as needed

Prerequisites: 

• High School Diploma or equivalent
• At least one (1) years experience cooking or successful training under company in-house chef
• Must know safe food handling and sanitation training and understanding
• Must be able to read and apply appropriate measuring and math necessary for reading and interpreting recipes  

Benefits available:
-401k
-Paid Sick
-Paid Vacation
-Paid Holiday
-Medical
-Dental
-Vision
-Life
-Short and Long Term Disability
-Hospital and Accident policy
-Critical Illness
-Christmas Club
-Flexible Spending Accounts
-Health Savings Account