Helps cooks prepare residents nutritionally balanced meals and snacks, diet orders and follows daily posted menus in accordance with specialized resident diets and according to the program requirements, dietary policies and procedures within the CIHA, OSHA, and N.C. Board of Health guidelines.
Prefer High School Diploma or GED. Training and experience in a nutrition related field is required. One to three months in the position is required to become proficient in most phases of the job with prior food preparation/service experience sufficient to know the basics. Satisfactorily completion of the Food Sanitation Course is preferred.
Must have a thorough knowledge of the policies, procedures, and guidelines for the Tsali Care Center food service. Must know the principles of good nutrition, quality food preparation, and food storage, serving, and transportation techniques. Must be skilled in the use of all kitchen and related utensils, equipment, and systems. Must know proper cleaning and sanitation procedures. Requires knowledge of applicable standards and guidelines of N.C. Board of Health, OSHA, and EBCI for food service and for employees involved in food service and preparation. Must have knowledge of Food Sanitation Systems techniques. Be able to do simple math calculations.
Contact with Others
Works independently or in cooperation with others where safety procedures must be followed to avoid injuries. Failure to efficiently complete assigned tasks could cause slow productivity and missed deadlines.
Mental /Visual /Physical
Physical effort required includes: the ability to stand for extended periods of time, walk, reach with arms and hands, bend, and stoop. Must have manual dexterity, visual acuity, and the ability to speak and hear. Occasionally required to lift weights up to 40 pounds.
Works in food preparation environment with heat and wetness present at times, otherwise a normal work environment is present. Exposed to the potential for burns, falls, back strain, or cuts to fingers and hands. Must have T.B. test and immunizations. Following established safety and sanitation procedures would reduce the likelihood of injuries.
Resourcefulness & Initiative
Follows well defined procedures and guidelines with judgment and initiative required to maintain accuracy, work efficiency and meet schedule deadlines.
Responsibility for Safety /Equipment
Maintains kitchen equipment and environment in sanitary, orderly condition and is subject to periodic health inspections. Improper use of equipment could cause some damage (i.e. microwave oven). Must properly handle, store, prepare and serve sanitized food according to stringent guidelines, procedures, and standards. Failure to properly handle food could result in illness, food spoilage/loss, higher food service costs, and low sanitation grade.
Consistently demonstrates superior customer service skills to patients/customers by demonstrating characteristics that align with CIHA’s guiding principles and core values. Ensure excellent customer service is provided to all patients/customers by seeking out opportunities to be of service.