Qualification Requirements

• High school diploma or equivalent.
• Minimum of 1 year cooking experience and/or training in food service preparation; working experience in a healthcare setting preferred.
• ServSafe Level 1 certified or able to obtain certification within 90 days of employment.
• Possesses strong verbal communication and customer service skills.
• Must be able to read, write and follow direction and instruction; must be able to read and follow recipes.
• Must meet physical requirements of the position.
• Previous experience working in a team environment.
• Must have the ability to work various shifts to meet agency needs, as well as the ability to work in both Toledo and Perrysburg kitchens.

Physical Requirements

• Must be able to stand for long periods of time.
• Must be able to push/pull, lift and or move up to 50 lbs.
• Must be able to stoop, bend, reach, grasp and walk frequently throughout the work day.

Essential Job Responsibilities

• Prepares and cooks food items on menu according to pre-determined recipes; tastes, smells and observes food to ensure that it conforms to recipes and quality appearance.
• Understands modified diets and standard consistencies and prepares food according to diet order for patients as provided by nursing department.
• Assembles patient trays according to dietary orders and delivers food carts to each wing within established timeframes.
• Monitors the nurse’s stations and re-stocks necessary food items each day.
• Prepares employee and visitor food orders as received.
• Greets employees and visitors and provides positive, friendly customer service; is sensitive and alert to patient and visitor needs and reports information and requests to appropriate management.
• Checks daily patient menus with current diet orders and tabulates patient’s menu selections on tally sheets.
• Cleans and stocks the dining rooms after each meal.
• Maintains kitchen cleanliness including washing dishes/pans throughout shift to ensure a safe working environment. Follows daily, weekly, and monthly cleaning schedule.
• Follows proper food handling techniques. Dates, labels, stores food properly in compliance with local, state and federal food safety regulations and established dietary department policies and procedures.
• Takes daily/weekly inventory and orders necessary food and/or supplies; puts supplies away as needed.
• Maintains sanitary conditions and records food temperatures as required by state, county and agency regulations.
• Monitors temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met and maintained throughout meal service.
• Follows established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
• Maintains confidentiality of patient care information under HIPAA (Health Insurance Portability and Accountability Act) Guidelines.
• Attends staff meetings and completes all mandatory training.
• Responsible for learning and utilizing technology made available by the agency to increase efficiency, communication and performance of duties.
• Follows the agency’s dress and cleanliness code for the kitchen.
• Follows the agency’s health and safety policies and procedures. Utilizes personal protective equipment per Material Safety Data Sheets.
• Performs other duties as assigned.