Essential Functions (with or without reasonable accommodations):

• Assist/serve meals and beverages using facility-specific procedures


• Serve meals using safe-handling standards to maintain sanitation and quality


• Store stock appropriately in order to maintain cleanliness and prevent food spoilage


• Accurately record meals served as needed and monitor and document food temperatures


• Monitors and documents heating and cooling food storage equipment


• Clean assigned dining areas using appropriate procedures


• Wash dishes and/or utensils according to acceptable standards of practice


• Ensure compliance with sanitation; complete ServSafe certification. 


• Participate in menu planning as appropriate


• Assure safe receiving, storage, preparation, and service of food


• Protect food in all phases of preparation, holding, service, cooking, and transportation


• Ability to communicate effectively and professionally within a multi-function, interdisciplinary team


• Food safety knowledge


• Ability to work under pressure

Key Responsibilities:

• Assembles food supplies and equipment needed to complete task at hand


• Reheats, and serves all foods to correct temperatures


• Understands therapeutic and special diets and follows physician-ordered diet orders.  It is important to be aware of current dietary orders for each resident through review of diet cards.


• Properly cools and stores all foods and leftovers, including covers, labels and dates


• Tests food qualities and identifies and corrects problems before meals are served


• Keeps working environment clean and in sanitary condition by developing and monitoring appropriate cleaning processes and schedules


• Performs all cleaning duties according to cleaning schedules as assigned


• Assists other dietary personnel as needed


• Serves residents in dining room as needed


• Ensures all doors are locked to ensure inaccessibility to residents to ensure safe environment when kitchen is unattended.

Duties and Requirements:

• Employee must be able to sit, stand and move around the facility/campus as required


• Employee must be organized and detail-oriented 


• Employee may be requested to perform other duties or tasks that are not listed but are within the competence and training of the individual

Work Environment:

• 50 pounds maximum with frequent lifting/carrying up to 25 pounds


• Frequent standing, walking, kneeling, stopping, crouching, reaching, talking and hearing


• Occasional sitting, pushing (wt 100 pounds), pulling (wt 100+), color vision


• This employee may be required to work longer than an eight-hour workday and work more than 40 hours during a typical workweek


• May be required to work weekends and holidays


• Environmental exposure to weather, extreme heat, extreme cold, noise, dust, vapors, fumes and odors


• Position expected to be “on-your-feet”, fast-paced, and high-stress


• Position includes occupational hazards including but not limited to working with sharp knives, hot surfaces and wet floors


• The employee may be exposed to blood, body fluids, infectious diseases and air contaminants


• The employee may be subject to work call-back during times of facility emergency or disaster preparedness function

Summary of Occupational Exposures:

Bloodborne Pathogens:

Tasks and procedures performed by employee involve risks classified by CDC as: Category II- tasks involve no exposure to blood, body fluids or tissues but employment may require performing unplanned Category I tasks. Category I tasks involved exposure to blood, body fluids, or tissue.