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- At the direction of the Dietary Manager/Executive Director, ensures that a consistent quality food service program is provided to the communitys residents and guests.
- Perform all tasks in accordance with the established standards for sanitation, safety, and infection control.
- Promptly reports all hazardous conditions, equipment, accidents and incidents to the Dietary Manager and/or Executive Director.
- Dispose of food and waste in accordance with the established policies and procedures, wearing protective clothing and equipment when handling infectious waste and/or blood and body fluids.
- Ensure that menus are maintained and filed in accordance with established procedures; and, complete necessary forms and reports to submit to the Dietary Manager/Executive Director.
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