ESSENTIAL DUTIES & RESPONSIBILITIES:

·         Prepares menu items as described on production and extension sheets including various diets and consistencies  Prepares menu items using standardized recipes   Follows proper portion control and infection control practices using gloved hands in preparation and serving of food items.   Ensures that food items are kept out of food temperature danger zone (40F-140F) by keeping under refrigeration or in the cooking process ·           Follows regulations regarding storage of food items including covering, labeling and dating of such items.  Ensures raw foods are kept separate    from ready to eat or cooked foods at the direction of Dietary Management ·         Records cooling temperatures in the cooling log on pre-prepped items in accordance with the Potential Hazardous Food Policy (PHF) ·         Assists in inventory and proper storage of foods, supplies, etc., as directed ·         Ensures safe use and care of equipment by staff.  ·         Reports all hazardous conditions/equipment and accidents/incidents to shift supervisor.  ·         Keeps work are dry and free of hazards ·         Follows Universal precautions , infection control techniques ,safety and sanitation regulations procedures ·         Cooks and prepares food for special functions ·         Assumes the supervisor of dietary aides in the absence of a non-designated supervisor. Reports perceived problems to supervisor. ·         Maintains resident rights. ·         Maintains HIPAA privacy, security, and confidentiality standards ·         Follows all established policies and procedures ·         Maintains Corporate Compliance standards ·         Contributes to facility Continuous Quality Improvement Initiatives.  Contributes ideas to rectify identified problems and follows corrective actions as identified and directed by the supervisor.  ·         Follows safety procedures by keeping areas free of hazardous conditions ·         Economical and careful with supplies and equipment