The Trayline/Dish Machine Operator is primarily responsible for the preparation of all food for residents, according to prescribed textures and portion sizes. In addition, he/she is responsible for keeping all kitchen equipment and the work area clean. This may include preparing, operating and emptying the dish machine; washing pots and pans, and storing supplies. All kitchen equipment must be operated safely at all times.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.
Prepares resident trays according to prescribed textures and portion sizes, serving on proper trays
Follows diet requirements during food preparation and set-up of resident meals/G-tube feedings
Keeps food at proper temperatures as assigned
Records dish machine temperature
Records resident meal tallies
Fills out substitution list as required
Assists new associates with on-the-job training
Washes dishes and pots and pans
Washes and puts away own knives and blenders
Receives, checks in, and stores supplies and groceries
Delivers and picks up hot food carts to resident living areas
Delivers drinks, snacks, supplies and food specials to resident living areas
Notifies supervisors of needed food and nonfood supplies
Advises supervisors of any malfunctioning equipment
Sweeps and mops kitchen area floor as assigned
Takes out trash and steam cleans trash cans
Cleans sprinkler heads within department
Washes walls, ceilings and performs other heavy cleaning duties
Completes special cleaning assignments in a timely manner
Maintains acceptable personal hygiene and follows dress code for department
Knows and follows all safety policies and procedures especially for operation of dietary equipment
Performs other duties as assigned
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
No prior experience or training.
Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences. Ability to read and record numbers (ie temperatures of dish machine, reading numbers of living units to identify where the food is to be delivered).
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand and often on concrete floors; walk; use hands to finger, handle, or feel; and reach with hands and arms. The employee frequently is required to stoop, kneel, crouch, or crawl and talk or hear. The employee is occasionally required to sit, climb or balance, and taste or smell. The employee must frequently lift and/or move (pushing and pulling the food carts) up to 40 pounds. Specific vision abilities required by this job include close vision, distance vision, and depth perception. The vision abilities are necessary in order to see that there are no obstacles or residents in the way when moving the hot food carts; close vision is necessary to ensure the cleanliness of the pots and pans and dishware. Reaching, stooping and bending are necessary in order to load and unload items from the food carts along with storing and retrieving items from storage.
$9.00/hour, $2.00 weekend/diff
Employment Type: Permanent
Work Hours: Full Time
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