GENERAL MISSION OF EACH EMPLOYEE

Work as a team member with other staff members to consistently maintain a kind, caring and respectful attitude toward Residents, Residents' families, guests and fellow staff. Be sensitive to the special needs of seniors and demonstrate a genuine caring attitude. Encourage Residents' maximum independence, promote Residents' freedom of choice and individuality and respect the privacy of all Residents.

All shifts and job responsibilities may be subject to flexible schedules to accommodate the needs of the Residence on an as-needed basis. This includes the rotational coverage of weekends, holidays and emergencies when the Resident needs dictate staff schedules and duties. Under unusual circumstances employees may be required to directly assist with the provision of care and service to the Residents, including, but not limited to transportation, activities and other non-skilled, non-technical services. All staff members must attend in-service educational sessions and other knowledge, skills and competency developmental opportunities as required.

All staff members are asked to speak only English in all Resident and family areas unless interpreting for a Resident or family. All staff members will knock first before entering a Resident's apartment, unless in an emergency situation. All staff members will consistently apply Standard Precautions and follow all applicable safety standards in the Residence.

SUMMARY

Assists the Food Services Director in developing, planning, coordinating and executing the food service activities of the Residence. Delegates duties to dietary staff, as needed. Supervises dietary staff to ensure quality of food preparation, delivery and clean up in absence of Food Service Director.

DUTIES AND RESPONSIBILITIES

 Directs the department when the Food Service Director is not available. Assists the Food Services Director in orienting and in-servicing all Food Services personnel.

 Inspects food and food preparation to maintain quality standards and sanitation regulations. Complies with New York Sanitary Code (NYCRR Part 14), applicable codes and manufacturers’ specifications.

 Notifies the Food Service Director immediately of any situation that may endanger a resident. The Executive Director or designee should be notified in the absence of the Food Services Director.

 Ensures availability of current Resident diet manual for all dining service personnel and Wellness Center personnel.

 Assists in preparing three (3) meals a day, assuring that between meals snacks and beverages are available for all residents at all times.

 Confers with the Food Services Director and/or the Consultant Dietician in the absence of the Food Service Director in planning menus and ensure that the dining services are provided. Assures that nutrients and calories will be provided for each resident in accordance with current recommended standards.

CHELSEA SENIOR LIVING NY JOB DESCRIPTION

 Assists Food Services Director in writing and dating menus at least three (3) weeks in advance for all diets, ensuring compliance with state and local regulations.

 Assists Food Service Director in posting current menus with portion sizes and any changes in menus in the food preparation area; posting menus in a conspicuous place in the residents’ area and/or providing each resident with a copy of the menu; posting or providing in writing each resident any changes or substitutes in the menu; keeping any menus with changes or substitutes on file in the residence for at least twelve (12) months.

 Assures that diets are served that are consistent with the Consultant Dietician menu approval; assures that special diets are served in accordance with physicians’ or prescribing practitioners’ orders.

 Assures, in consultation with the Food Service Director, that substitute foods and beverages of equivalent nutritional value shall be available to all residents.

 Assures that all meals are served at the proper temperature and shall be attractive when served. Place settings and condiments should be appropriate to the meal.

 Responsible to cook meals in accordance with regulations and Consultant Dietician approved menus. Confers with the Food Services Director and the Health/Patient Services Director for tray services as needed.

 Confers with the Food Service Director and in his/her absence with the Recreation Director and the Community Relations Director for special events.

 Oversees that coffee, tea and snacks are available in designated area.

 Assists the Food Service Director in ordering and purchasing of supplies, as needed.

 Ensures all leftovers are covered with plastic wrap, dated, labeled and put away.  Maintains all kitchen areas in accordance with approved sanitary standards  Appropriate sanitary techniques must be utilized in food preparation areas.

 Must wear proper hairnet/cap when in food preparation areas.

 Follows established infection control guidelines.

 Maintains and protects confidentiality of resident information and the Residence.

 Performs any and all duties as assigned.

QUALIFICATIONS

The qualifications listed below are representative of the knowledge; skills and/or abilities required to perform the job successfully.

 Education/Experience: Culinary training and/or minimum six (6) month related experience or equivalent combination of experience and training.

 Must be ServSafe certified, or be willing to complete and successfully obtain a ServSafe certification within six (6) months of hire.

 Language Skills: Ability to read, analyze and interpret general business and professional journals, technical procedures or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and to respond to questions from residents, resident’s families, staff members, regulatory agencies, members of the community and managers.

 Mathematical Skills: Ability to calculate figures and amount such as discounts, interests, commissions, proportions, percentage, areas, circumstances and volumes.

 Reasoning Ability: Ability to solve practical problems and to deal with a variety of concrete variables in situations where only limited standardization exit. Ability to interpret a variety of instruction furnished in written, oral, diagram or schedule form.

 Physical Demands: Able to make rounds in the kitchen, dining room and tearoom. Must be able to handle objects, tools and controls. Must be able to see, have a good sense of smell and must occasionally lift, push and/or move up to 50 pounds. Must be able to stand for long periods of time.

WORK ENVIRONMENT

The noise level of the work environment is usually moderate. The employee will work with kitchen appliances, knives, slicing machines, food mixers and other moving mechanical parts. The employee is exposed to extreme cold and/or heat; environment contains hot liquids, gases and solids. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Type: Full-time

Pay: $16.00 - $18.00 per hour

Benefits:

• 401(k)
• 401(k) matching

Shift:

• 8 hour shift
• Day shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Plainview, NY 11803: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Restaurant experience: 1 year (Preferred)

Shift availability:

• Day Shift (Preferred)

Work Location: One location

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