Kitchen Assistant

Spanish Cove Retirement Village•Yukon, OK

About The Position

The Kitchen Assistant works in the Dietary Department and is responsible for preparing breakfast and lunch for residents and employees according to the planned menu cycle and standardized recipes. The role includes food preparation, receiving and storing supplies, cleaning kitchen areas and equipment, supporting dishwashing, and completing production documentation. The employee may act as the Food Service Supervisor’s designee when the supervisor is not present and is expected to provide leadership during safety or unusual incidents. The position requires working weekends, holidays, and during inclement weather, and staying overtime in an emergency. The available shift is 10:00 a.m. to 6:30 p.m., at a pay rate of $14.00.

Requirements

Able to lift, move, push, pull, and transfer 50 pounds, and perform all job-related duties requiring frequent lifting and moving.
Must be willing to work weekends and holidays, including during inclement weather.
Must stay overtime in an emergency.
Must preserve confidentiality as authorized by Spanish Cove policy and comply with the Employee’s Code of Ethics.

Responsibilities

Obtain the daily Production Sheet from the Dietary office and prepare breakfast and lunch according to the menu and approved standardized recipes.
Keep equipment and work areas clean, and complete end-of-day cleanup, including sweeping and mopping floors, emptying garbage, and following the Daily Cleaning Schedule.
Unload produce, meat, dry goods, frozen foods, cleaning supplies, and some small equipment.
Keep the walk-in cooler and freezer clean and store food properly.
Assist with loading and unloading dish racks and put clean dishes away.
Turn in Food Production Sheets to the Dietary office at the end of the shift.
Act as the Food Service Supervisor’s designee when the supervisor is not present.
Provide leadership and act appropriately during safety or unusual incidents in the facility.
Interact with patients in the serving line and assist them with meal choices for a balanced, nutritious meal.
Participate in Dietary departmental meetings and weekly Dietary-related conferences with the Food Service Supervisor.
Comply with infection-control measures, OSHA regulations, Risk Management requirements, and Health Center and departmental policies and procedures.
Check the Production Sheet for foods that need to be prepared for the next day.
Preserve confidentiality as authorized by Spanish Cove policy and comply with the Employee’s Code of Ethics.
Stay overtime in an emergency and attend monthly in-service education meetings.
Work weekends, holidays, and during inclement weather.