Utility Chef/Hospitality Aide- Oak Knoll Healthcare Center
Part-Time, 20-30 hours/week
Base Pay:  $17-$21/hour

Essential Duties:Sets up trays and tables as requiredServes in dining room as required Buses trays in dining room as requiredAssists in preparing, portioning, covering and dating of foodUses and cleans food service equipment and work areasFollows all cleaning schedules as directed Serves all patient meals according to the written instructions provided i.e. menus and meal patterns.Checks trays for accuracy prior to delivering to unit(s) and/or main dining room, as required.Demonstrates proper food handlingDocuments on temperature logs and sanitization logs as requiredDelivers food and supplies to nursing units and diet kitchen as requiredMay audit Nourishment Kitchens for proper dating, labeling, and refrigerator temperatures.Sorts and places dishes into dish machine and follows proper operating procedures as requiredPerforms proper floor care proceduresTransports dishes in a safe manner as requiredIdentifies problems in ware washing process and discusses with Director of Culinary ServicesHandles and transports food trucks to the respective unitsHandles and prepares foodPrepares food which is palatable and appetizing in appearanceFollows written menus and recipes  Understands and prepares therapeutic diets and alternate meal requests  Assumes responsibility for avoiding food wasteResponsible for meetings meal schedules  Uses and cleans food service equipment and work areas throughout the day; and follows all cleaning schedules as directed  Reads menus, reviews recipes and discusses necessary steps in meal preparation and production  Demonstrates proper food handling and cleaning techniques  Determines the quantity of all foods needed in preparation  Uses, covers, dates and labels all foods and stores properly  Detects faulty operation of equipment and substandard food and reports to Director of Culinary Services  Monitors and maintains accurate food and equipment temperature logs and reports variations from normal ranges to Director of Food ServicesFollows oral directions  Follows written directions  Works cooperatively with Food Service staff and other departments  Accepts assigned duties in a cooperative mannerSupervises Culinary and Nutritional services personnel as required  Additional duties may apply as needed
Prerequisites: High School Diploma or equivalentAt least one (1) years experience cooking or successful training under company in-house chefMust know safe food handling and sanitation training and understandingMust be able to read and apply appropriate measuring and math necessary for reading and interpreting recipes  
Benefits available:
-401k
-Paid Sick
-Paid Vacation
-Paid Holiday
-Medical
-Dental
-Vision
-Life
-Short and Long Term Disability
-Hospital and Accident policy
-Critical Illness
-Christmas Club
-Flexible Spending Accounts
-Health Savings Account