Assists in preparing nutritious meals for residents, employees, and guests. Operates and maintains kitchen equipment, ensuring proper functionality. Upholds cleanliness standards for kitchen equipment, utensils, dishes, and service and dining areas.
MAJOR RESPONSIBILITIES
and Responsibilities Prepare, season, and cook meals for residents, employees, and guests as directed by the Dietary Manager. Review menus to determine the types and quantities of food needed for preparation. Plan cooking schedules to ensure meals are ready at specified times.
Follow standardized recipes and prepare meals for residents with therapeutic dietary needs. Prepare food for meetings and special events within the Mesa View community. Operate kitchen equipment, including stoves, steam pots, and ovens, while ensuring proper maintenance and sanitation.
Clean cooking equipment and maintain high standards of kitchen cleanliness and food safety. Assist with sweeping, mopping, and general cleaning of the kitchen, dishwashing areas, storeroom, and dining areas. Dispose of garbage and trash appropriately.
Notify the Dietary Manager of any equipment needs or required maintenance. Maintain confidentiality regarding resident and facility matters. Perform other related duties as assigned.
Other Requirements Document work processes in compliance with HCHD policies. Complete additional tasks as assigned by the supervisor or designee. All duties and requirements must be performed in alignment with HCHD performance standards Qualifications JOB REQUIREMENTS Education Minimum High School Diploma or GED equivalent.
Must meet all local and state requirements regarding food handling. Preferred Work Experience Minimum Preferred Prefer work experience in institutional or commercial food service/preparation area. Licenses & Certifications Minimum Maintain BLS certification as a condition of employment.
SafeServ certification or ability to obtain Preferred
, Knowledge, and Abilities Qualifications and Requirements Work
Must have consistent availability to work scheduled shifts, including eight-hour shifts, as a regular non-exempt employee. Skills and Abilities: Strong organizational and communication skills with the ability to interact effectively with residents, families, staff, and management. Capable of managing multiple tasks and priorities in a fast-paced environment.
Ability to follow written and verbal instructions accurately. Basic reading and writing skills to interpret menus, recipes, and instructions.
Must meet all applicable licensing and educational requirements for employment in dietary services. Elder Care: Display a genuine interest in working with elderly individuals. Understand the physical, psychological, and social needs of aging residents.
Stay updated on best practices and current issues in elderly care. Professionalism: Maintain a professional appearance and demeanor at all times. Demonstrate patience, tact, and respect when working with residents, staff, and the public.
Additional
Ability to remain calm and professional in busy or stressful situations. Proficient in English for clear communication in person, by phone, and in writing. Adhere to all workplace policies and procedures, including safety protocols, attendance, punctuality, and dress code.
Build and maintain positive working relationships with peers and supervisors. AGE SPECIFIC COMPETENCY (Clinical jobs only) Identify age-specific competencies for direct and indirect patient care providers who regularly assess, manage and treat patients. Instructions: I ndicate the age groups of patients served either by direct or indirect patient care by checking the appropriate boxes below.
Next, X Infants (Birth – 11 months) X Adolescent (13 – 19 years) X Toddlers (1 – 3 years) X Young Adult (20 – 40 years) X Preschool (4 – 5 years) X Middle Adult (41 – 65 years) X School Age (6 – 12 years) X Older Adult (Over 65 years) JOB FUNCTIONS Review the employee’s job description and identify each essential function that is performed differently based on the age group of the patient. PHYSICAL REQUIREMENTS Indicate the appropriate physical requirements of this job in the course of a shift.
Note: reasonable accommodations may be made available for individuals with disabilities to perform the essential functions of this position. Physical Demand Level Occasional Up to 33% of the time Frequent 34%-66% of the time Constant 67%-100% of the time Sedentary: Ability to lift up to 10 pounds maximum and occasionally lifting and/or carrying such articles as dockets, ledgers and small tools. Although a sedentary job is defined as one, which involves sitting, a certain amount of walking and standing is often necessary in carrying out job duties.
Jobs are sedentary if walking and standing are required only occasionally and other sedentary criteria are met. Up to 10# Negligible Negligible Light: Ability to lift up to 25 pounds maximum and occasionally lifting and/or carrying such articles as dockets, ledgers and small tools. Although a sedentary job is defined as one, which involves sitting, a certain amount of walking and standing is often necessary in carrying out job duties.
Jobs are sedentary if walking and standing are required only occasionally and other sedentary criteria are met. Up to 25# Up to 10# or requires significant walking or standing, or requires pushing/pulling of arm/leg controls Negligible or constant push/pull of items of negligible weight Medium: Ability to lift up to 50 pounds maximum with frequent lifting/and or carrying objects weighing up to 25 pounds. 20- 50# 10- 25# Negligible- 10# X Heavy: Ability to lift up to 100 pounds maximum with frequent lifting and/or carrying objects weighing up to 50 pounds. 50- 100# 25- 50# 10- 20# Very Heavy: Ability to lift over 100 pounds with frequent lifting and/or carrying objects weighing over 50 pounds.
Over 100# Over 50# Over 20# List any other physical requirements or bona fide occupational
Work Environment: Typically quiet, with occasional exposure to moderate noise levels in a kitchen setting. Lifting/Moving: Must be able to occasionally lift and/or move objects weighing up to 100 pounds. Hearing: Adequate to understand verbal instructions and respond effectively in person and over the telephone.
Speaking: Ability to communicate clearly and effectively in person and over the telephone. Vision: Sufficient visual acuity to perform tasks such as reading menus, recipes, and instructions, and to monitor kitchen equipment and safety procedures. Standing: Requires prolonged periods of standing during meal preparation and service, often exceeding several hours per shift.
Physical Activities: Requires frequent bending, reaching, standing, walking, squatting, and sitting throughout a standard work shift. Regular pushing and pulling of carts or kitchen equipment is also required. Manual Dexterity: Necessary for operating kitchen equipment and handling utensils and tools with precision.
Accommodations: Reasonable accommodations will be made for individuals with disabilities to enable them to perform the essential functions of the job.