Prepares and heats food to proper temperatures for meal service. Follows distribution sheets for proper portion or scoop size for each item to be served. Ensures the preparation and delivery of all food items. Responsible for work production, HACCP and regulatory compliance, sanitation and safety.

Responsibilities

WORK RESPONSIBILITIES:

Utilizing daily distribution sheets, checks all ingredients and/or prepared food items and non-food items required for daily menu. Brings any inaccuracies (unusual items, quantities, etc.) to the attention of the manager or supervisor for clarification and/or approval prior to signing off on distribution sheets.
Utilizing distribution sheets and production sheets from the manager or supervisor, pulls items from the coolers and storerooms for use during meals ensuring minimal interruption due to missing items.
Assembles all items needed in order to meet daily meal needs.
Portions and prepares food by quantity, unit and meal.
Pans both hot and cold food items as needed.
Reheats food to appropriate temperature.
Checks all items produced in production areas prior to receiving to ensure food is properly panned, sealed, and dates are visible and accurate.
Checks rethermed food to be sure food is not over or under cooked by taking temperatures and also using a visual inspection process. Garnishes food appropriately prior to service.
Rotates all inventory daily in each area of responsibility, ensuring that items are stored chronologically (first in, first out).
Conducts daily physical inventory of all food coolers, freezers and storerooms in order to keep an accurate account of items needed for next days’ distribution.
Must be willing and able to read and understand special diets and be able to serve the correct foods to residents per production sheets, meal tickets etc.
May perform other related duties as assigned.

HACCP AND REGULATORY COMPLIANCE (Hazard Analysis and Critical Control Points):

Responsible for DOH compliance and strives for regulatory success.
Follows HACCP methods for storing, heating, preparing and cooling.
Monitors and records temperature of all perishable items upon storage or delivery and before and after service to ensure temperatures are within safety limits.
Monitors and records temperature of cooler and ingredient storage areas to ensure proper temperatures and freshness of prepared food are maintained at all times.
Stores all foods in correct place, wrapping, labeling and dating all items properly to preserve and protect the quality of foods.
Maintains food quality control by checking for any product that is damaged, leaking or spoiled. Reports any such incidence to management for corrective action.
Rotates all inventory daily in each holding/storage area ensuring that items are stored chronologically (first in, first out).
Immediately reports faulty operation of equipment to management to repair or replace.
Must comply with all federal, state, and local laws. Must comply with Loretto and Advanced Meal policies and procedures and follow infection control practices when performing daily tasks.
Reports all accidents, incidents and hazardous conditions and/ or equipment to management.
Maintains a safe, clean and sanitary work area.
May perform other related duties as assigned.

Job expectations for all Loretto employees:

Promotes and role models the mission, values, vision and strategic goals of Loretto in all interactions with staff, peers, residents, family members, vendors and visitors. Treats people with dignity, professionalism and kindness.
Demonstrates excellent internal and external customer service skills such as friendly greeting, making eye contact, listening attentively, responding in a timely manner, showing respect and empathy and acting as a role model for staff and peers.
Demonstrates excellent work attendance, reliability and work ethics. Arrives at facility on time for assigned shift and prepared to work.
Attends and actively participates in required meetings and training sessions including reorientation.
Complies with established policies, procedures, and codes of conduct at all times (e.g., dress code policy).
Adheres to all health and safety requirements, regulations, policies and procedures.
Practices and teaches safety awareness. Identifies and reports or corrects any possible safety or environmental issues.
Understands all HIPAA and other compliance & regulatory requirements associated with their role, including completion of required internal or external training/certifications.
Performs a variety of related duties as assigned.

Qualifications

High School diploma, GED or ability to pass a written TABE test.
Prior experience in food service desired.
Ability to read, write and understand the English language.
Ability to follow simple oral and written directions.
Must become ServeSafe certified, Level I, at the first opportunity presented by employer to take course.

PHYSICAL REQUIREMENTS

Ability to lift boxes, cartons, and pans of food up to 50 lbs.
Ability to frequently stand, walk, push, pull, lift, grasp, climb, balance, stoop, kneel, crouch, reach, talk, hear, see and perform repetitive motions.
Ability to stand for long periods of time (up to 8 hours).
Ability to do routine cleaning.

ENVIRONMENTAL CONDITIONS