Food & Nutrition Specialist

WHAT WE'RE ABOUT

Are you a person who believes in providing great care? Do you believe in having a positive impact on other people's lives? Are you a team player, quick-thinker, and ready to be a part of an organization that supports your growth?

Requirements:

You care.

Food & Nutrition Specialist Perks:

• Generous Bonuses


• Daily Pay Advance Option Available


• Growth Opportunities - DOUBLE your salary


• Health Benefits


• 401K

Food & Nutrition Specialist Summary:

The primary responsibility of your job position is to provide assistance in all food functions following the current federal, state and local standards, guidelines and regulations that govern long term care and assisted living facilities. You are entrusted to follow established policies and procedures as directed by the Food and Nutrition Services Manager in order to assist in food preparation, serve a well-balanced meal and maintain a clean and sanitary dining hall.

Schedule: Tuesday-Saturday 6a-2pm

Essential Duties and Responsibilities:

• Assist cook in preparing meals that are palatable and appetizing in accordance with established portion control procedures.


• Set up and deliver meal trays, food carts, etc. to designated areas.


• Assist in checking diet trays before distribution.


• Serve food in dining room as instructed.


• Ensure that food and supplies for the next meal are readily available.


• Assist in cleaning and sanitizing work areas, equipment and floors, dishes and utensils.


• Remove food trays from carts, dining rooms, etc.


• Perform dishwashing/cleaning procedures.


• Distribute and collect menus as necessary.


• Perform all other duties as requested

Skills & Knowledge:

• Google and Microsoft operating system platforms


• Administrative and clerical procedures; customer service

Education & Experience:

• Must possess, as a minimum, an 8th grade education


• On-the-job training provided

Work Environment:

• Works in well-lighted/ventilated areas. Atmosphere is warm and noisy for cooking


• Moves intermittently during working hours


• Is subject to frequent interruptions


• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances


• Is subject to hostile and emotionally upset residents, family members, etc


• Communicates with the medical staff, nursing staff, and other department supervisors


• Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary


• Is subject to call back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.)


• Attends and participates in continuing educational programs


• Is subject to injury from falls, burns from equipment, odors, etc., throughout the workday, as well as reactions from dust, disinfectants, tobacco smoke, and other air contaminants


• Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses


• Maintains a liaison with other department directors to adequately plan for food services/activities


• May be subject to the handling of and exposure to hazardous chemicals