Work Status Details: Full Time | 80.00 Hours Every Two Weeks
Exempt from Overtime: Non-Exempt
Shift Details: Days Rotation
Department: Nutrition Services St Joes | Reports To: Manager-Nutrition & Environmental Services-Nursing Home

**$2,000 Employment Bonus**

The mission of Faith Regional Health Services is to serve Christ by providing all people with exemplary medical services in an environment of love and care.

Summary:

Responsible for taking charge of staff and kitchen duties when the nutrition services manager is not in the facility. Responsible for meal preparation, snacks and supplements. Responsible for staff cleaning of the nutrition services kitchen and the dining room. This position will be required to work weekdays and some weekends. This position requires the ability to perform at a level which will enhance the long-standing mission and organizational values of Faith Regional Health Services.

Responsibilities:

Essential Job Duties and Responsibilities:

1. Demonstrates ability to appropriately modify approach and procedures to meet needs of age/diversity of population served.

2. Incorporates cultural considerations in the provisions of care.

Knowledge of growth and developmental stages for residents servedConsiders life changes/effects on health beliefs and behaviorsProvides necessary safety measuresProvides information and involves family/caregiver in decision making

3. Performs all responsibilities/duties required by the St. Joseph’s Rehabilitation and Care Center/Skyview Villa as defined in the scope of practice, to assure that the unique nature of the resident is addressed.

4. Prepares menu and/or tray for all therapeutic diets. Identifies prescribed diet:

RegularMechanically alteredHigh FiberBland DietClear LiquidDiabeticFull liquidSodium RestrictedLow Fat/Low Cholesterol DietsCardiac DietNutrient restricted diet (fluid restriction, protein, calcium, potassium)

5. Selects for prescribed therapeutic diet.

6. Identifies references for nutrition information.

7. Determines need to use nutritional references.

8. Locates reliable and current nutritional materials.

9. Utilizes references to locate specific nutrition information according to instruction/diet order.

10. Coordinates and utilizes food preparation techniques.

11. Prepares food as indicated by food production sheets.

Reviews items needed for production of current dayCompletes pre-pre-preparation for next dayChecks special functions for current dayPulls items needed in the future

12. Follow standardized recipes.

Follows directions for selected number of servingsUses correct measuring equipmentUses pans, etc. to ensure adequate number of portions is obtained

13. Monitors storage temperatures.

Refrigerated fruits, vegetables, dairy products and other perishables 38-40 degrees FMeat and poultry 33-40 degrees FFrozen foods -10-0 degrees FDry foods 60-70 degrees F

14. Inspects food prior to preparation.

Uses "first in, first out" proceduresChecks expiration datesChecks cans for dents and other imperfections

15. Prepares food.

Verbalizes purpose is to preserve quality, maximize retention of nutrients, and to obtain maximum yield of the productFruits and vegetables. Checks quality and freshness. Washes raw fruits and vegetables. Serves fruit at < 40 degrees F

16. Bakes, roasts, broils, grills, fries and steams meat, eggs, fish poultry, vegetables and other foods.

17. Monitors food temperatures when preparing foods prior to and during serving.

Colds foods held