SUMMARY:
This position requires that you accept the responsibility for the d.elivery of services provided by the Food Services Department. You will be accountable to monitor the activities and behavior for the residents of the Community so that the care, services, ancl activities of each resident is appropriate and delivered to them in a continuous, predictable, and efficient manner. You must coordinate and com-municate with all food services and other team members in maintaining a holistic perspective of care and services for each resident. Also actively engage yourself in members in maintaining a holistic perspective of care and services for each resident. Also, actively engage yourself in supporting, introducing, and implementing activities that maximize each resident's identity, abilities, and interests.
Provide the highest quality food preparation, plate presentation and prompt service to all residents. He/she must process general knowledge of and demonstrate proficiency in various food preparation techniques, serving methods, and portion control standards, and general nutritional requirements for residents of retirement housing communities.
DUTIES AND RESPONSIBILITIES:
1.
Personally get to know all residents in your Resident Group by cornrnunicating with team members and departments, reviewing appropriate resident records, and direct conversation with
residents.
2.
Participate in the orientation of each new resident of the Community to their new living environment, to you as a team member, to other team members, and to all other residents. Follow and actively participate in all resident orientation practices and procedures which have been and will continually be developed to ease the disorientation, confusion and withdrawal for each new resident. Remain as closely involved as possible in all activities and therapies of your residents to ease their anxiety while they become accustomed to their new and unfamiliar living environment. Explain the amenities, routines, and expectations of the community and your department and discuss their unique needs and preferences with them as often as necessaty to ease transition.
3.
Perforrn all dietary services mentioned in the Resident Handbook and Service plan. Continually observe each resident's ability to perform basic daily living activities (ADL's) and social skills, communicate observations and refer potential difficulties or opportunities for resident improvement to the appropriate team members (team leaders, supervisors, mange).
4.
When called upon, participate in care planning and other formal and informal meetings to identiöl and confirm recommended actions that develop and reinforce residents' full potential to
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ive independently and age in place graciously. Work individually on a consistent basis each day
to expand the number of activities of daily living the resident performs for himself/herself. Encourage and motivate each resident to do as mu.ch for themselves as possible but take time, if necessary to assist when required.
5.
Recommendations of, and involvement in food services and other programs that will stimulate and maximize their unique interests and attributes for each resident is your responsibility, and should be based on a firsthand knowledge of the residents likes, dislikes, beliefs, and interests, Plan your daily work schedule in a way that will maximize time for personal individualized interaction with residents in the Community. Use the time when providing service to encourage participation in individual and group activities so as to develop improved future ADL skills,
6.
Record and use all pertinent information from resident records regarding effective methods used in effecting communication with, motivation of, and assistance to each resident.
7.
Request additional guidance, training, and support as necessary to make your work ith each resident reach their potential for a safe, healthy and meaningful lifestyle in the Community.
Participate in all requires training, orientation, meetings and programs offered by employer.
8.
Promptly discuss and resolve any potential food service and care coordination problems with all involved team members and team leaders.
9.
Be cost conscious at all times.
10.
Work with Dietary Supervisor to see that leftovers are used and inventories are properly managed to keep cost in line.
1 1. Be familiar with and comply with all state and local health department practices, safety practices and infection control practices.
12, Maintain high level of professionalism, and customer service orientation with all residents and
other team members.
13.
Under the direction of the Dietary Supervisor, prepare soup, sauces, salads, and desserts, according to established standards and recipes. Prepare all regular and special menu items for all meals that occur during your shifts.
14.
Break down and clean your work area as assigned by cleaning schedule and Dietary Supervisor. Clean pots and pans and other wares as necessary
15.
Label and date all food before storing.
16.
Secure and lock all walk-in storage, refrigerators, and freezers. Lock back door entry.