1. Prepare and serve meals as necessary in a timely basis in accordance with established portion control procedures.
2. Maintain a clean work station in accordance with sanitary regulations.
3. Examines diet orders faxed to dietary office and makes changes as needed. Processes new diets and changes as required.
4. Gives food requirements information to kitchen personnel/assist cook with meal preparation.
5. May answer telephone/intercom calls/computer requests and relay information to kitchen concerning meal changes, complaints, or patient discharge.
6. May prepare and deliver nourishments to unit pantries.
7. Dispose of food and waste in accordance with established practices.
8. Collects food trucks, trips trays and washes dishes according to facility policy.
9. Serves food according to the patient / resident dietary needs.
10. Must maintain the confidentiality of all resident care information including protected health information. Report known or suspected incidents of unauthorized disclosure of such information; and adhere to Client's rights.
11. Performs other work related duties as requested.
Consistently provides service excellence to all patients, family members, visitors, volunteers and co-workers in a manner that reflects JML's commitment to CARES: compassion, accountability, respect, excellence and service.
• Must be able to read, write, speak, and understand the English language.
• Must possess the ability to make independent decisions when circumstances warrant such action.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
• Must be able to follow oral and written instructions.
• Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties.
• Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.
• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices.
• Must not pose a direct threat to the health or safety of other individuals in the workplace.
• Must be able to lift a minimum of 50 pounds and meet all other Physical and Sensory requirements of the job.