Applications submitted elsewhere will not be considered by the hiring manager.
This position is open to current Colorado residents only.
This position functions independently in performing a full range of responsibilities that include but are not limited to: serving residents, cleaning, sanitation, and related tasks. This includes following generally accepted and facility food service standards.
This position performs a variety of heavy manual labor food service duties, including, but not limited to cleaning and sanitizing the kitchen, the kitchen equipment, utensils, dishes, pots and pans. It requires heavy lifting, manual labor, long periods of standing and walking which includes delivering the food hot boxes to the satellite kitchens. This position helps to stock and maintain par levels in the store room.
Cleaning and Sanitation:
Cleans dining room tables and sanitizes, clean chairs, washes dishes, silverware and puts them away.
Keeps satellite kitchen neat, clean, and orderly during shift
Main kitchen sanitation
Maintains all kitchen equipment according to set guidelines.
Follows kitchen and satellite daily and weekly cleaning checklist.
Cleans each piece of equipment after each use.
Cleans kitchen, equipment and floors at end of each shift.
Washes and sanitizes pots and pans
Washes down walls, racks, and floors in walk in refrigerators.
Cleans and sanitizes all kitchen food service equipment.
Collects and disposes of trash
Maintains dumpster trash area
Food Handling and Service:
Serves food on plates in an asthectically appealing manner
Follows the therapeutic worksheets for correct portion sizes and texture
Serves regular and modified diets on satellite units to residents using proper procedures and resident tray cards.
Fills and delivers special orders to meet resident requests for alternative menu choices
Purees salad to appropriate texture
Purees deserts and fruits to appropriate texture
Plates and serves deserts
Communicates resident feedback regarding likes and dislikes to supervisor when noted that the tray card is not accurate
Assist cook with meal preparation
Prepares items on grill and deep fryer
Follows standardized recipes
Verify what items need to be prepped and pulled for the next two days and store them properly
Food Temperature and Temperature Standards:
Monitors all food temperatures and records on proper form
Delivers foods as required to proper units
Notifies supervisor any time foods are not at proper serving temperature so problem can be corrected immediately
Monitors temperatures of refrigerators and maintains daily record
Checks all left over foods in refrigerators for expiration dates
Dining Room Service:
Provide service and assistance in the dining room as needed taking orders, providing drinks and delivering plates, serving desserts, salads as well as being available to meet resident requests
Attend scheduled in-services, trainings and meetings
Train new employees on the functions of the job
Provide feedback to the Food Service Manager on proficiency of new employee
This position will work day or evening shifts. Applicants must be able to work days and evenings, weekends and holidays.
One (1) year of experience preparing and/or serving food to a large population of customers. (This experience must be specifically documented on your application. Applicants must be available to work day or evening shifts, and weekends and holidays).
Employment history is calculated on a full-time basis (40/hrs per week). Part-time employment is calculated on a pro-rated basis to determine qualifications. Be sure your application specifically addresses your qualifications, experience, work products, and accomplishments as they relate to the position and minimum requirements.
Conditions of Employment:
A pre-employment criminal background check will be conducted as part of the selection process as this position is deemed to have direct contact with vulnerable persons. Felony convictions, conviction of crimes of moral turpitude, or convictions of misdemeanors related to job duties may disqualify you from being considered for this position. Should your background check reveal any charges or convictions, it is your responsibility to provide the CDHS Background Unit with an official disposition of any charges. Additionally, you will be required take and pass a drug screen.
Must be able to work a flexible schedule, day and evening shifts, night shifts, weekends, and holidays and back-to-back shift and double shifts as needed.
A Tuberculosis Test (TB) will be required upon hire.
Must be able to work around and with cleaning chemicals such as bleach, dishwasher detergent, oven cleaner, etc.
Former State employees who were disciplinarily terminated or resigned in lieu of termination must disclose the information on the application and provide an explanation why the prior termination or resignation should not disqualify the applicant from the current position. Absent extraordinary circumstances, prior disciplinary termination or resignation in lieu of termination will disqualify the applicant from future State employment with CDHS.
Food service operations and the preparation and production of food
Cleaning and sanitizing practices as they relate to food service operations
Knowledge of safe food handling, and storage practices and regulations
Knowledge of weights, measures, (e.g., food scales, measuring cups, and spoons), and food measurement techniques.
Knowledge of the techniques used in mixing food (e.g., gelatin, pancake batter, salad dressing, scrambled eggs, etc.).
Knowledge of cooking methods (e.g., frying, deep-fat frying, boiling, steaming, and baking).
Knowledge of food safety related to handling and storing cooked foods, serving and storing temperatures and reading food thermometers.
Ability to read and write at the level necessary for interpreting and understanding written recipes, menus, nourishment labels, diet slips, portioning sheets, and policies and procedures.
Ability to perform basic mathematics (addition, subtraction, multiplication, and division) as related to calculating or converting units of measure for determining proper amounts of food ingredients for mass food production.
Ability to clean, cut, cube, grind, and tenderize meat.
Ability to clean, peel, dice, grate, slice and chop vegetables.
Ability to measure food ingredients using food scales, measuring cups, or spoons.
Ability to mix food items (e.g., gelatin, pancake batter, salad dressing, scrambled eggs etc.).
Ability to boil food items and operate a jacketed steam kettle in a safe and effective manner.
Ability to use kitchen utensils in portioning or serving food.
Ability to lift cases of canned goods, bags of foodstuff, and heavy kitchen implements.
Ability to display high standards of ethical conduct. Exhibits honesty and integrity. Refrains from theft-related, dishonest r unethical behavior.
Ability to work and communicate with internal and external clients, staff, customers to meet their needs in a polite, courteous, and cooperative manner.
Committed to quality service.
Display a high level of initiative, effort and commitment toward completing assignments efficiently.
Work with minimal supervision.
Demonstrate responsible behavior and attention to detail.
Respond appropriately to supervision. Make every efforts to follow policy and cooperate with supervisors.
Aligns behavior with the needs, priorities and goals of the organization.
Encourages and facilitates cooperation, pride, trust, and group identity. Fosters commitment and team spirit.
Expresses information to individuals or groups effectively, taking into account the audience and nature of the information. Listens to others and responds appropriately.
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