Job Details

Summary Duties and Responsibilities:

Provide high-quality food and dining services under the direction of the Executive Chef, using fresh fruits, vegetables, meats, and scratch baked goods. Facilitate a dining experience in a manner consistent with the mission of HAND SeniorLiving.

Essential Functions and Work Duties:

The following essential functions of this position are performed personally, in cooperation with the supervisor, and/or in coordination with other staff. Additional work functions and duties may be assigned.

Duties and Responsibilities

• Participate in the preparation and service of food and beverage for residents, visitors, and employees associated with the community.
  1. Use food safety techniques in accordance with state and local authority standards, including but not limited to:
     • Proper handwashing.
     • Following the Nevada Administrative Code (NAC) 446 regulations in all aspects of the Food & Dining Department at HSL communities.
     • Temperature monitoring and recording of foods, including refrigeration/freezer logs.
     • Proper storage and handling techniques for food are used, such as labeling, dates, covers, first-in/first-out rotation in dry storage, as well as following proper food product recalls.
     • Wearing approved uniforms, including hats or hairnets in food preparation, and serving areas as well as mask-wearing to comply with other state and local statutes.
     • Review current inventory and communicate needed items to the Executive Chef prior to ordering food and beverage items from an HSL-approved food vendor.

1. Prepare quality food that meets taste and appearance standards. Following plate presentation policy.
   • Foods must be prepared from standardized recipes and direction from the Executive Chef, making only appropriate and/or approved substitutions.
   • Follow established Diet Order Policy and ensure a liberalized diet is followed, such as a No Added Salt and/or No Concentrated Sweets, as prescribed by a primary care provider.
   • Food is plated and displayed to create a pleasing presentation.
   • Food is prepared for delivery within a timely manner, according to meal service timeframes.
   • Must ensure items are prepared daily up to established par values and resident census and dated with appropriate expiration dates and making sure to pull expiring items.
   • Pull needed items from the freezer in adequate time for the product to thaw, per the policy.

• Participate in maintaining the cleanliness of the kitchen (back of the house).
  1. Use the daily and deep cleaning assignment schedules according to the set requirements under the NAC 446 regulations as well as company policy.
  2. Maintain equipment utilized in a clean, safe, and sanitized condition.
  3. Participate in documenting areas addressed on a daily, weekly, and/or monthly basis for all areas within the kitchen (back of house).
  4. Monitor and perform daily checks on the dishwasher to ensure sustained compliance.
  5. Monitor and clean the vents within the kitchen and ensure they are always free of dust and debris.
  6. Monitor and clean the walks within the kitchen and ensure they are free of dust, debris, grease, or other soiled material always.
  7. Monitor and clean the fryer tubing daily.
  8. Monitor and clean the fryer, including changing the fryer oil weekly.
  9. Monitor and clean the overhead hood filters every week. Ensure there is no spacing when placed back in the overhead. Must follow policy on proper cleaning and alignment of hood filters.
  10. Monitor and clean the flooring and walls daily to ensure a clean environment.
  11. Monitor and clean the ice machine per policy.
  12. Sweep, mop floor, wipe down counters, and empty trash cans after each meal service.

• Participate in Food & Dining Department recordkeeping.
  1. Record food and refrigeration/freezer temperatures in temperature logs according to state and local requirements.
  2. Document on daily production logs for each meal service daily.

• Participate and attend intra- and inter-departmental meetings.
  1. Attend and participate in daily Stand-Up Meetings in the community.
  2. Attend and participate in Food & Dining specific meetings.
  3. Attend and participate in monthly All-Staff meetings as required per policy.
  4. Attend quarterly All HANDs meetings.

• Be an Ideal Team Player
  1. Follow policies and procedures of Nevada HAND as well as HAND Senior Living.
  2. Participate in the development and attainment of departmental and divisional goals.
  3. Contribute to the overall functioning of HAND Senior Living Food & Dining Department by effectively performing the duties assigned to you as well as assisting others where and when needed.
  4. Contribute to a positive work culture in the department and throughout HAND Senior Living.
  5. Practice excellent customer service, be patient and understanding, and accommodate resident requests during dining room hours.

• Participate in maintaining a safe and secure environment for self, residents, employees, visitors, and other community-related guests.
  1. Use appropriate safety precautions and safety equipment when using cleaning chemicals, as outlined in the Material Safety Data Sheets (MSDS).
  2. Operate equipment safely.
  3. Observe surroundings and report and/or correct any problems or potential problems regarding residents, coworkers, or visitors.
     • Report any equipment in need of repair to your supervisor immediately as appropriate to the nature and severity.
     • Complete the appropriate paperwork per policy and submit it to your supervisor and/or the Administrator to be processed in a timely manner.

1. Use proper body mechanics at all times, requesting assistance when needed.
2. Preserve the confidentiality of all Protected Health Information (PHI) observed, following the HSL policy and applicable federal and state laws, including HIPAA.
3. Must maintain familiarity with fire and disaster plans as well as participate in regular fire drills as required under the Nevada Administrative Code (NAC) regulations.

• Communicate regularly and positively with residents, coworkers, families, and visitors to facilitate a high quality of service and level of efficiency.
  1. Report and seek assistance/guidance from your supervisor or the Administrator on department problems as appropriate and necessary.
  2. Communicate with all employees at HAND Senior Living in a manner that promotes a positive work environment and supports Nevada HAND/HAND Senior Living culture.

• Prepare and understand the liberalized diet policy, including certain additional preparation including mechanical soft, pureed, and liquid consistency orders.
  1. Understand and practice the basic concepts of the diet order policy.
  2. You must follow the dietitian-approved menu items. You must seek approval from the Executive Chef or the licensed Administrator for any alterations or substitutions before serving resident altered menu items.

• Be a productive employee.
  1. Report to work on time, providing proper notification of absence and/or tardiness, as outlined in the Employee Handbook.
  2. Follow policies and procedures for break periods and lunch periods.
  3. Maintain a record of time worked by using the computerized timeclock and take responsibility for the appropriate management of benefit hours. You must approve your timecard each and every pay period.
  4. Perform assignments in an independent manner with little supervision, consistently striving to be a productive member of the division by putting time to good use and recognizing situations needing attention and acts upon them. Must follow the "See It, Own It, Solve It, Do It" virtue.
  5. Follow dress and grooming guidelines as per the Employee Handbook.
  6. Participate in daily health screenings, such as a questionnaire and temperature check, during periods of state-mandated requirements.
  7. Perform other duties as assigned by the Executive Chef or other Director within the community.

• Perform other duties as from time to time may be determined necessary for the well-being of the total operation.

• Perform tasks that are supportive in nature to the essential functions of the job, but which may be altered or re-designed upon individual circumstances.

• Cooperate with, participate in, and support the adherence to all internal policies, procedures, and practices in support of risk management and overall safety and soundness.

• Must be eighteen (18) years of age or older.

• Must have a High School diploma or equivalent.

• Must have a minimum of one year of food service/cooking experience.

• Graduate from a school of culinary arts is strongly desired.

• Must obtain a Food Handler Safety Training Card (Health Card) prior to employment and must maintain a current and valid card thereafter.

• A current and valid ServSafe Food Protection certification is strongly desired.

• Must obtain Cardiopulmonary Resuscitation (CPR) and First Aid training prior to or within thirty (30) days of employment and maintain a current and valid card every two years thereafter.

• Must be able to obtain a Sheriffs Work Card

• Ability to read, write and speak in English.

• Knowledge of the senior population and the long-term care industry is strongly preferred.

• Ability to operate, sanitize, and maintain general kitchen equipment safely.

• Ability to complete tasks in a timely manner following safety and sanitization guidelines.

• Ability to prioritize and plan ahead.

• Must be able to interact appropriately with residents, coworkers, families, and visitors.

• Stooping - frequently bending body downward and forward by bending spine at the waist, requiring full use of the lower extremities and back muscles.

• Kneeling - frequently bending legs at knees to come to rest on knee or knees.

• Reaching - frequently extending hand(s) or arm(s) in any direction.

• Handling - frequently seizing, holding, grasping, turning, or otherwise working with hand or hands.

• Standing: Remaining upright on the feet, particularly for sustained periods of time.

• Lifting: raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.

• Grasping: Applying pressure to an object with the fingers and palm.

• Regularly required to use hand to finger, handle, or feel, reach with hands and arms.

• Specific vision abilities required by this job include close vision, depth perception, and ability to adjust focus. The worker is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned (i.e., food services) or to make general observations of facilities or structures (i.e., inspection).

• Medium work: Exerting up to 50 pounds of force occasionally, and/or up to 40 pounds of force frequently, and/or up to 25 pounds of force constantly to move objects.

• Exposed to extreme temperature changes, from excessive heat in the cooking area to freezing temperatures in walk-in freezers.

• The worker may potentially be exposed to infectious diseases.