If you are interested in the following position, please click here to download our employment application. You may deliver the completed application in person or mail it to:
Human Resources Manager
Park Village Health Care Center
1525 Crater Avenue
Dover, Ohio 44622
GENERAL JOB SUMMARY
In charge of preparing and serving meals according to planned menu. Meals must be attractive and palatable. Performs other tasks as assigned by the Dietary Manager.
SCOPE OF JOB TASKS
Prepares meal according to menu and supervises the quality and quantity of food served. Adheres to all sanitary regulations regarding the handling and serving of food. Prepares food according to recipe and transfers foods to steam table for serving. Serve food according to established portion control procedures during tray line. Stores left overs in appropriate, dated containers. Cleans work area after meal. Must be adaptable and willing to follow oral and written instructions. Participates in fire drills and emergency evacuation plans. Must have the ability to lift up to 30 pounds and to mop floors.
Education: High School education preferred. Must be able to read, write and communicate ideas. Must exercise sound judgment in decision making.
Kitchen experience is required
Stands and walks short distances most of the working day. Stoops and reaches for, lifts and carries food and kitchen equipment. Tastes and smells food to determine quality and palatability. Hand dexterity is needed to prepare food.
SUPERVISION: Reports to Dietary Manager
WORKING CONDITIONS: Work in clean, well-lighted and ventilated kitchen. Atmosphere is warm and humid from cooking foods. Exposure to sudden temperature changes when entering refrigerator, and subject to burns from hot food and utensils, and cuts from knives. Possibility of injury from fall on slippery floors.
OTHER: Should have some knowledge of the dietary needs of the elderly and proper sanitation methods. Must be able to meet meal schedules while avoiding food waste. Must be neat and clean in appearance and in good physical health.
SAFE WORK PRACTICES: Important to have understanding of chemicals used in the kitchen. Know when to use protective garments to minimize exposure to hazardous chemicals, sharp objects and high water temperatures. Must promote a hazardous free work environment by properly marking wet floors and practicing sound infection control.