With 101 beds, Churchman Village is a nursing community with a big heart providing skilled, rehab, and long-term memory care services. Many of our associates have been at the community with 10+ years with the longest associate currently at 40 years, all providing a supportive and team-work environment. As you decide what is next on your journey, consider a community that will value you, appreciate your contributions, has longevity, a strong leadership team with corporate support, and celebrates both team and individual successes. This is just some of one of the many benefits when choosing Churchman Village Nursing and Rehabilitation.

ESSENTIAL FUNCTIONS OF THE JOB. JOB FUNCTION

Pre-preparation

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  Review menus prior to preparation of food.
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  Process diet changes and new diets as received from Nursing Services, in the absence of the Chef and/or Dining Services Director.
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  Coordinate food service with other departments as necessary.
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  Provide input into development/revision of master menus and modified diet menus; keeping in mind controlling food waste.
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  Performs all other duties as assigned by the Food Service Director.

Food Preparation/Delivery

• Prepares food for meals, including modified textures for restricted and therapeutic diets.

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  Supervises dietary aides in the preparation and serving of foods and beverages.
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  Follows instructions of the Food Service Director in the preparation of meals and maintains meal schedules.

ESSENTIAL FUNCTIONS OF THE JOB

Food Preparation/Delivery

• Prepares food by methods that conserve nutritive value and flavor. Ensures foods are palatable, attractive and in the proper form to meet the individual needs of the residents.

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  Prepare and serve meals that are palatable and appetizing in appearance. Prepares snacks and nourishments according to resident food preferences and physicians' orders.
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  Prepare and serve substitute foods to residents who refuse foods served.
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  Assures that all food items are handled properly to ensure safety and sanitation standards according to State and Federal regulations. Properly stores, covers, and refrigerates necessary items. Ensures that foods are cooked to the appropriate temperatures according to the FDA Food Code, latest edition
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  Practices and supervises infection control policies.
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  Make only authorized food substitutions.
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  Plates appropriate foods to resident meal trays.
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  Inspect special diet trays to ensure that the correct diet is served to the resident.
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  On occasion, transports and serves trays at meal delivery.
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  Adhere to menus and portion control standards, including those for special diets when preparing and serving meals.
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  Record food and temperature prior to the start of each meal.
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  Review tray card to assure that current food information is consistent with foods served.
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  Depending upon facility setting, (Rehab, Assisted Living, etc.) serves meals in various dining locations, including demonstration cooking and point of service made-to-order foods.
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  Performs all other duties as assigned by the Food Service Director.

Post-preparation

• Follows posted cleaning schedules utilizing proper sanitation and cleaning methods.

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  Cleans food preparation area and utensils after use and after meal service. Is responsible for washing dishes after food service, as well as cleaning the kitchen to keep it sanitary and up to health standards. If employed in a facility with a common dining room, the cook will help clear and wipe down tables after service. Assists dietary aides as necessary.
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  Perform administrative requirements such as completing necessary forms, reports, and temperature records; submit to the Food Service Director.
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  Performs all other duties as assigned by the Food Service Director.

Customer Service

• Interacts appropriately with residents, client, other personnel and the public.

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  Responds to customer preferences and industry trends to plan menus; insuring food is prepared by methods that conserve nutritive value, is palatable and attractive to residents, and of a quality that is acceptable to and meets the needs of residents.
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  Performs all other duties as assigned by the Food Service Director.

ESSENTIAL FUNCTIONS OF THE JOB, continued.=

Other

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  Maintain knowledge of current nutritional practice regarding therapeutic diets.

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  Attends in-service education and staff meetings as required.
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  Practices safety, infection control, and emergency procedures according to facility policies.
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  Attends in-service education and staff meetings as required.
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  Remains courteous, considerate and cooperative when communicating with all facility personnel, residents, and family members.
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  Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the facility to ensure that dining services can be properly maintained to meet the needs of the residents.
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  Performs all other duties as assigned by the Food Service Director.

EDUCATION/TRAINING/WORK EXPERIENCE QUALIFICATIONS:

KNOWLEDGE, SKILLS & ABILITIES.

Degree level*/Area: A high school diploma or equivalent is required. Ability to successfully complete training that provides the required knowledge, skills and abilities.

Certificates:

Food Safety Manager or Food handler Certification: Current ServSafe or State certification required as indicated by State / County law.

• Must be able to make it to work on time.
• General knowledge and understanding of nutrition.
• Ability to read and accurately apply requirements of recipe and equipment instructions.
• Ability to maintain records and complete reports as required.
• Written and oral communication skills.
• Knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures.
• Ability to interact positively with residents, client and other personnel and the public.