SUMMARY
Under the supervision of the Food Services Manager, prepares three meals per day for all patients and handles all associated duties.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.
Other duties and responsibilities may be assigned.
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Prepares daily/weekly menus and displays in a central location; ensures variety in menus.
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Controls and maintains foodstuffs inventory and appropriate supplies of cookware, utensils, etc.
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Maintains cleanliness of kitchen and dining room areas.
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Helps interested patients build and improve job skills for entry into a culinary job market.
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Ensures timely and appropriate preparation of meals.
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Maintains food handler permit for self.
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Assist with kitchen inspections, health department inspections, fire department inspections and documentation of kitchen equipment checks and verification. Routinely inspects and ensures all equipment is running in accordance with manufacturer’s instructions.
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Assist with patient supervision when patients are in kitchen and dining room.
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Follow routines for ensuring all food items are of quality content and will ensure proper rotation of food items.
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Will provide specialized menus for patient events.
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Provide special needs diets as needed for patients.
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Follow policy and procedure when preparing, cooking, and serving meals according to Phoenix House policy and procedures, which reflect the minimum expectations according to health department codes.
COMPETENCIES (KSA’s)
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Problem Solving
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Decision Making
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Communication
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Teamwork
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Stress Management
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Judgment
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Attention to Detail
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Cleanliness
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Creative
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Safe Food-Handling