Inpatient Food Service Coordinator, McCarthy Care Center

1. Prepare, cook, and plate food in an attractive and appealing manner keeping in guidelines of time and temperature parameters according to local State and Federal guidelines as they relate to food safety.

2. Demonstrates a working knowledge of food preparation techniques and terminology. Recognizes usage for raw food products and understands how they affect the end food product

3. Prepares, cooks, holds and stores food at acceptable temperatures and in approved containers or designated equipment

4. Check daily patient menus with current diet orders. Collaborate with VNA Registered Dietician as needed.

5. Check in with clinical staff for any changes to patient’s menu type.

6. Maintains working knowledge of specialty menus (ADA, DASH, etc.) types as well as modifiers for texture types in a kitchen binder as a resource for all non-clinical and clinical staff.

7. Reviews census lists and visits with patients/residents to plan and create menus to determine the type and amounts of food to be prepared over a seven¬ day period each week.

8. Prepares meals and snacks tailored to patient/resident request and served "on demand."

9. Produces standardized recipes and food presentation in a manner easily replicated by clinical staff in off hours and the weekends.

10. Plans for all meal preparation, delivery and cleanup is accomplished during weekends, holidays, and any vacation periods.

11. Set up trays with condiments and dishes appropriate for the food items being served.

12. Ensure the maintenance and cleanliness of the kitchen and serving area.

13. Washes dishes after each meal and as needed.

14. Survey and re-stock necessary food items as necessary. Maintain Inventories for small kitchenette and commercial kitchen areas.

15. Purchases necessary items in advance and monitors inventory in real time to avoid waste and budget overages. Receives and logs inventory items. Rotates food supplies on a daily basis. Dates and identifies food appropriately with prepared and discard by dating.

16. Notifies Clinical Manager of any kitchen/ dietary anomalies that may impact the health and wellness of patients and families

17. Report any malfunctioning equipment, patient requests, complaints or incidences to Facilities Manager and Clinical manager via maintenance log or direct communication

18. Maintains kitchen ensuring compliance with budget and food service/dietary regulations.

19. Maintain sanitary conditions by thoroughly cleaning work area and equipment in the kitchen, per daily, weekly and monthly printed schedule.

20. Train and mentors per diem house assistants and volunteer staff and is an active participant in the orientation of clinical staff

21. Obtain and maintain ServSafe food service certification

22. Other duties as assigned.

23. Consistently provides service excellence to all patients, family members, visitors, volunteers and co-workers.

• Must have High school diploma or equivalent
• ·-3 years’ experience required in commercial food preparation including the creation of recipes and following recipes with the ability to breakdown ingredients to increase/decrease the amounts needed required
• ServSafe Food Safety Certification preferred