Kitchen Specialist

7 days ago

Mount Orab, United States The Phoenix Center Full time
Job DescriptionJob DescriptionSalary: $14 -$15 DOE

Shift time 11A - 7P


Job Duties:
• Assist in preparing a weekly menu, inventory stock of food and necessary ingredients
• Set up, serve, and/or assist in serving food items on resident’s buffet and cafeteria line while adhering to policies and procedures
including, but not limited to, portion control, quality control, and sanitation standards.
• Prepare, assemble, and portion, desserts, fruits, juices, breads, etc. as directed.
• Correctly measure ingredients and portion food items as directed by departmental guidelines.
• Deliver resident trays to assigned areas when needed and return carts with soiled trays to the kitchen.
• After proper training, operate and clean power food preparation equipment and other kitchen/cafeteria equipment as assigned.
• Operate and clean equipment, remain alert to potential problems which could lead to equipment malfunction. Report such
problems to the Operations Director.
• Remain alert to situations which may be unsafe or potentially hazardous to residents, staff, or visitors and report such situations to
the Operations Director.
• Actively participate in departmental in-service training.
• Work in a safe manner to prevent harm to self, other personnel, and equipment.
• Manage clients assigned to assist in kitchen duties, implement the Behavioral Management System by holding clients accountable
for negative behaviors and rewarding them for positive behaviors.
• Follow procedures for the use, disposal, and cleanup of hazardous chemical spills.
• Respond to emergency codes as directed and in accordance with established departmental policy and the policies and procedures
of TPC. 
• Assist with orientation and training of new employees as directed.
• Assist staff as needed
• Must be able to understand and demonstrate the need to be flexible in an agency with a small staff.
• Will need, from time to time, to be assigned to projects and duties outside of the normal routine.
• Ability to establish and maintain effective working relationships with supervisors, co-workers, and members of the general public.
• Ability to follow both oral and basic written instructions including the ability to provide/serve food products as directed by
individual menus.
• Visual acuity necessary to identify cleaning products, foodstuffs and other items in the work area and to read thermometers and
gauges on kitchen equipment.
• Ability to perform short cycle, repetitive duties.
• Eye, hand, and foot coordination and manual dexterity necessary for performing task in a safe and rapid fashion.
• Ability to stand for a minimum of one hour at a time, reading menus and placing correct food items on buffet for residents.
• The physical demands and work environment characteristics described here are representative of those that must be met by an
employee to successfully perform the essential functions of this job.
• Work is performed indoors in an institutional kitchen setting which includes exposure to humidity, extremes of heat and cold,
exposure to mechanical and burn hazards, which require close attentions to safety guidelines.
• Noise level is usually moderate to moderately loud.
• Work hours include early mornings, day and evening hours based on assigned shift and include weekends, holidays, and occasional
overtime.
• Work requires effective interaction with coworkers and other staff in order to carry out duties in accordance with established
policies and procedures of TPC. 
• Work is generally fast-paced in order to complete assigned tasks within allotted timeframes.
• The work requires physical activity, including near constant standing, bending, walking, and balancing; occasional kneeling,
climbing, stooping/crouching as well as minimal periods of sitting, kneeling, and rapid response to emergencies.
• An incumbent must have the ability to frequently lift and/or carry items weighing up to 25 pounds and occasionally lift/carry items
weighing up to 50 pounds.
• Work also requires frequently pushing carts and racks requiring push forces ranging from 10 lbs. to 45 lbs.
• Workers must perform repetitive manual work involving constant hand, wrist, elbow, and arm movement as well as frequent
gripping and grasping.
• Precision finger movement and precision grip are required on an occasional basis.



Minimum Qualifications:
• 6 Months of Full-Time work experience involving food preparation and/or food service in an institutional setting.
• Hospital, Nursing Home, School, Correctional Facility, Military Facility, etc.
• Successful completion of a local and national criminal records check including fingerprinting.
• Preferred ServSafe Manager certifications.

• Must maintain a valid Driver's license.



Education Requirements:
• High School Diploma

Skills Required:
• Organization
• Time Management
• Technology Skills
• Communication and Handling Demanding Situation


Benefits: 

  • 401(k) matching
  • Dental insurance
  • Health insurance
  • Life insurance
  • Paid time off
  • Referral program
  • Vision insurance
  • Star LRP - Approved Facility (Tuition Reimbursement Program). 


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