Form to Log Food Orders Waitress

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					                                OPERATIONS MANUAL



This Operations Manual is designed to provide guidelines and systems for a typical

dining services operation. They must be modified and supplemented in order to conform

to each facility's policies and procedures.



Most of the forms, systems, etc., included in this manual are generic in order to fit a

variety of needs. Copies of these forms, along with many other forms, are available from

Dining Management Resources, Inc.



Dining Management Resources, Inc. will provide any assistance necessary to modify the

material in the manual to meet the needs of the department.



                               Developed by:

                       Dining Management Resources, Inc.

                       2862 Johnson Ferry Road - Suite 200

                       Marietta, Georgia 30062



                                 TABLE OF CONTENTS



SECTION 1              PERSONNEL

                       1.      Employment Forms

                       2.      Employee Orientation Manual
                      a.     Job Descriptions

                      b.     Task Assignments

                      e.     Orientation/Probationary Policy

                 3.   Safety and Sanitation

                 4.   Public Relations

                 5.   Sample Job Descriptions



SECTION 2        ACCOUNTING

                 1.   Inventory Book

                 2.   Invoice Worksheet

                 3.   Weekly Operating Report

                 4.   Meal Count Summary Sheet



SECTION 3        PURCHASING/RECEIVING



SECTION 4        PRODUCTION



     SECTION 5        SANITATION

                 1.   Cleaning Schedule

                 2.   Sanitation Checklist

                 3.   Self Inspection Worksheet

                 4.   Personal Hygiene and Sanitary Food Handling

                 5.   Preventative Maintenance
SECTION 6   TRAINING/DEVELOPMENT

            1.     In-Service Training

            2.     Waiter/Waitress Manual

            3.     Employee Orientation

            4.     Employee Training for H.A.C.C.P.



SECTION 7   QUALITY ASSURANCE

            1.     Dietary Department Goals

            2.     Time Line

            3.     Temperature Check Record

            4.     Administrative Checklist

            5.     Production Service Checklist

            6.     Hostess Report

            7.     Dining Services Survey

            8.     Quality Assessment Forms



SECTION 8   FORMS

            1. Catering Request

            2. Cleaning Schedule

            3. Closing Checklist

            4. Daily Log

            5. Diet Requisition
6. Dining Services Production

7. Dishmachine Temperatures

8. Food Production Record

9. Health Care Breakfast Purée

10. Initial Assessment/Food Preferences (print on reverse)

11. Initial Nutrition Assessment

12. Interdepartmental Request

13. Invoice Worksheet

14. Maintenance Repair Report

15. Management Communication Log

16. Meal Count

17. Meal Count 2

18. Menu Extensions

19. Menu Substitution Log

20. Nourishment List

21. Nourishment Sheet

22. Nutritional Progress Notes

23. Opening Checklist

24. Opening Operational Checklist, Initial

25. Order Sheet, meat, fish, poultry

26. Order Sheet, produce

27. Position Skills Inventory
                       28. Recipe Blank

                       29. Refrigerator/ Freezer Temperature Log

                       30. Room Request

                       31. Sanitation Checklist

                       32. Schedule Blank

                       33. Self-inspection Worksheet

                       34. Servery Temperature Log

                       35. Steamtable Diagram and Temperature Log

                       36. Supplement Log

                       37. Test Tray Evaluations

                       38. Vendor List

                       39. Weekly Menu

                       40. Weekly Ordering/Receiving


                                      PERSONNEL



The information in this section should be utilized in conjunction with any facility policies

and procedures. All dietary personnel policies should comply with facility guidelines and

facility forms and procedures should be followed.



The job descriptions in this section are general and must be modified to meet the

requirements of each individual operation.
                        TELEPHONE INTERVIEW FORM



NAME:________________________ DATE OF PHONE INTERVIEW__________

What is your Dining Services Accounting skill:

        A.    Have you done weekly cost accounting? _______________________

        B.    Budget development? ______________________________________

        C.    Inventory Control - How often inventory taken?_________________

        D.    Any experience with computers? _____________________________

              What software? ___________________________________________

What in-service training have you done? ____________________________________

_____________________________________________________________________

Where are you most comfortable? Service - Production - Administration

Why?________________________________________________________________

What are your personnel handling strengths? _________________________________

_____________________________________________________________________

Weaknesses? __________________________________________________________

What is your management goal (where do you see yourself going in 2 - 3 years from

now)?

_____________________________________________________________________

Salary requirements (if not known) _________________________________________

Preference in location? __________________________________________________

Availability? __________________________________________________________
Able to travel? _________________________________________________________

What is your experience with: (explain)

       A.     Waitress service? __________________________________________

       B.     Nutrition and therapeutic diets? _______________________________

       C.     Production? ______________________________________________

       D.     Sanitation? _______________________________________________

       E.     Special Events? ___________________________________________

       F.     Working with elderly clients? ________________________________



INTERVIEWER COMMENTS:

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

________________________________________________________________________

                                                      ________________________

                                                             Interviewer Signature
             TELEPHONE REFERENCE CHECK

Company called and telephone number: ________________________________

Applicant's Name: _________________________________________________

Name of person contacted: __________________________________________

Position applied for: _______________________________________________

1.    When did the employee work for you? From _____ To ______

      What was employee salary ____________________________________

2.    What was the employee's position? _________Location_____________

3.    How would you rate this applicant on the following?

                                                 Excellent   Good     Fair    Poor

      Attendance & Punctuality                    _______    ______   _____   _____
      Quality of Work                             _______    ______   _____   _____
      Cooperation with Others                     _______    ______   _____   _____
      Attitude to New Ideas                       _______    ______   _____   _____
      Ability to Learn                            _______    ______   _____   _____
      Enthusiasm & Effort                         _______    ______   _____   _____

4.    Why did the employee leave? ___________________________________

5.    Would you rehire: Yes ____ No ____ If not, Why? __________________

_______________________________________________________________________

6.    What were the employee's strong points? ________________________________

_______________________________________________________________________

7.    What were the employee's weak points? _________________________________

_______________________________________________________________________

8.    Additional Comments: ______________________________________________

_______________________________________________________________________

_______________________________________________________________________

_______________________________________________________________________
       Checked By: ________________ Date of Check: _________________

                                 EMPLOYEE ALERT NOTICE

EMPLOYEE'S NAME: ________________________ DEPARTMENT: _________________

SHIFT: __________ TIME: __________AM/PM DATE OF NOTICE _______________

NATURE OF VIOLATION OR PROBLEM: _______________________________________

_______________________________________________________________________

DATE OCCURRED: _________________ TIME ___________ PLACE ______________

HAS EMPLOYEE BEEN ALERTED PREVIOUSLY REGARDING THIS VIOLATION OR

PROBLEM: YES _________ NO __________

WHEN AND BY WHOM

             1ST NOTICE               2ND NOTICE                    3RD NOTICE
_______________________________________________________________________
|VERBAL |                             |                             |          |
_______________________________________________________________________
|WRITTEN|                               |                           |          |
_______________________________________________________________________
EMPLOYEE'S REMARKS RE: VIOLATION OR PROBLEM (The absence of any statement on the
part of the employee indicates his/her agreement with the report as stated)
_______________________________________________________________________

_______________________________________________________________________

I have entered my version of the matter above _____________________________________
                                                                (Employee's Signature )

                                    ACTION TO BE TAKEN

________________________________________________________________________

________________________________________________________________________

APPROVED BY:_______________NAME ______________TITLE __________DATE______

I HAVE READ THIS NOTICE AND UNDERSTAND IT ______________________________
                                              (Employee's Signature )

Date of Employee Signature __________________________

SIGNATURE OF PERSON WHO PREPARED NOTICE: _______________________________
TITLE OF PERSON WHO PREPARED NOTICE: _________________ DATE ____________




                            EMPLOYEE ORIENTATION MANUAL



     The following is a sample of a typical orientation manual utilizing specific job

     descriptions, task assignments, etc. It is recommended that it be revised to incorporate

     the specific policies and procedures for the facility.




                                EMPLOYEE ORIENTATION

                                             MANUAL



                                DINING SERVICE DEPARTMENT



     This manual was developed to assist the dietary supervisor with the orientation process.

     After the welcome and tour of the department, the new employee should be given a copy

     of the new employee checklist. This manual was designed so that each page follows the

     checklist. This provides the supervisor with all the information required to complete an
effective orientation of the new employee. The new employee should check each item as

instructed and should ask any questions that he/she may have.




                         ORIENTATION TRAINING MANUAL



The success of the dietary operation depends on the cooperation of all the members of the

staff. It is very important for all staff members to be properly oriented, to have up-to-date

job descriptions, to know who their supervisor is and to know the policies of the

department. As a dietary supervisor, one of your jobs is to orientate new employees and

explain to them the organization of the department.

1.     Welcome

       a.      Prepare accommodations for the session; a quiet, neat, private place is

               preferred.

       b.      Put the employee at ease. Welcome him with a friendly smile, offer him a

               chair, and show an interest in him.

       c.      Explain the purpose of the orientation. Encourage him to ask questions..

       d.      Give him a tour of the dietary department including: floor kitchens; main

               kitchen; rest areas; lockers; bathroom.

       e.      Introduce the employee to his co-workers.



2.     Purpose of the Dietary Department

       a.      To serve food that not only meets the nutritional requirements of the

               residents, but is also served at the proper temperature and is attractive.

       b.      To be a part of the resident care team.
     c.     To operate and maintain an attractive, clean kitchen in which wholesome

            food is served.




3.   Philosophy of the Dietary Department

     Meal times will serve as a social high point of the resident's day, will be presented

     in a manner that will produce anticipation of up-coming menus, and will reflect

     the concept of a therapeutic community.



4.   Goals of the Dietary Department

     a.     Maintain high standards in all areas of operation.

     b.     Efficiently manage financial resources.

     c.     Resident acceptance through creativity and imagination in menu writing

            and preparation.

     d.     Meal service will meet nutritional and therapeutic needs of the resident.
                              NEW EMPLOYEE CHECKLIST

NAME: ___________________________ DATE: ____________________

JOB TITLE: ______________________

Welcome

       _____ Welcome to the Department

Tour of the Department

       _____ Tour of the main kitchen and the floor kitchens
       _____ Introduction to co-workers

Purpose, Philosophy, Goals

       _____ Explain the department purpose and goals

Organization

       ____    Explain the dietary department organization and the lines of authority
       ____    Name of immediate supervisor

Employee's Job

       ____    Review the job description
       ____    Explain the orientation probation period and grievance procedures
       ____    Explain standards of performance and the importance of good work

Work Schedule

       ____    Explain starting and quitting time of all shifts
       ____    Total hours to be worked per week
       ____    Location of work schedule
       ____    Inform employee amount of time provided for lunch and break

Time Cards and Pay Information

       ____    Location of time cards
       ____    Explain how to fill out time card
       ____    Explain that no changes are permitted on time card without supervisor's initials
       ____    Explain overtime policy
       ____    Explain policy on vacation, holidays, sick leave, emergency leave
Absence and/or Tardiness

       ____    Describe the procedure for reporting absence: who to call, when to call. Stress
               the effect of absence on Westminster Canterbury Lynchburg and employees.

Physical Exam Policy

       ____    Explain policy

Personal Habits

       ____    Explain dress and appearance code
       ____    Smoking restriction
       ____    Use of telephone

Safety and Sanitation

       ____    Discuss importance of safety and sanitation in facility
       ____    Procedures to follow if employee becomes ill or is injured
       ____    Explain first report of injury
       ____    Instruct correct handwashing procedures

Gratuities

       ____    Explain policy of accepting gifts from Westminster Canterbury Lynchburg

Public Relations

       ____    Explain importance of public relations with Westminster Canterbury Lynchburg

Fire Safety Plans

       ____    Show employee location of fire alarm box and fire extinguisher's in work area
       ____    Review fire plan and inform employee of responsibility

In-Service and Department Meetings

       ____    Explain policy of attending meetings

Resident's Rights (if applicable)

       ____    Explain resident rights

Orientation to Resident Care Services (if applicable)

The above policies and job expectations have been explained and I fully understand them.
                                            Signature _________________________

                                             Date ______________________________
SUPERVISORS instruct employees on:


      -     Location of fire extinguisher's and how to use them.

      -     Location of emergency gas shut-off.

      -     Fire drill procedures.
                                          JOB DESCRIPTION


               JOB TITLE:                Dietary Aide

RESPONSIBLE TO: AM Supervisor

Qualifications for Job:

       Education:         High School Degree Preferred

       Experience:        Previous experience in institutional dining services desired.

       Special Requirements:             1.      Ability to read and write.
                                         2.      Ability to follow oral and written instructions.
                                         3.      Must work well with others and be pleasant.
                                         4.      Available weekends and for special events at night
                                                 if needed.

Job Summary:

       1.      Responsible for serving proper therapeutic diets as assigned by menu.
       2.      Assist in set up, serving, clean up at dietary tray line.
       3.      Assist in salad and dessert production if needed.
       4.      Assist on cafeteria line and in dining area if needed.

Duties or Work Performed:

       1.      Assist in serving Health Care residents proper diets.
       2.      Assist in all areas of Health Care food production presentation.
       3.      Assist in set up, serving, clean up of dietary tray line.
       4.      Assist salad and dessert areas in the preparation and presentation of the products.
       5.      Assists in the serving of meals on the cafeteria line if needed.
       6.      Assist in the serving of beverages in the dining area if needed.
       7.      Assist in bussing of tables and returning soiled dishes to the dishroom if needed.
       8.      Must keep all areas of responsibilities in a sanitary manner.
       9.      Performs other duties as assigned.

Physical Demands:

       Job requires much standing, lifting, carrying food and kitchen equipment.


                                 Employee Signature: __________________________
                                          JOB DESCRIPTION

               JOB TITLE:                Dietary/Utility Aide

RESPONSIBLE TO: AM or PM Supervisor

Qualifications for Job:

       Education:         High School Degree Preferred

       Experience:        Previous experience in institutional dining services desired.

       Special Requirements:             1.      Ability to read and write.
                                         2.      Ability to follow oral and written instructions.
                                         3.      Must work well with others and be pleasant.
                                         4.      Available weekends and for special events at night
                                                 if needed.

Job Summary:

       1.      Operating dishmachine and prepare dishes for operation of machine.
       2.      To maintain dishroom in an orderly and sanitary fashion.
       3.      Assist on cafeteria line and in dining area if needed.
       4.      Buss tables as needed.
       5.      Wash pots and pans.
       6.      Assist in floor maintenance.
       7.      Stock foods in dry storage, refrigerator, freezer.

Duties or Work Performed:

       1.      Responsible for the operation of dishmachine and cleaning thereof.
       2.      Responsible for the stacking and storing of clean dishes, glasses, and flatware.
       3.      Responsible for washing and sanitizing of dishes.
       4.      Assists in the serving of meals on the cafeteria line if needed.
       5.      Assist in the serving of beverages in the dining area if needed.
       6.      Assist in bussing of tables and returning soiled dishes to the dishroom if needed.
       7.      Must keep all areas of responsible in a sanitary manner.
       8.      Assist in floor maintenance.
       9.      Clean area where supplies are stored.
       10.     Assist in set-up/serving of Dietary Tray Line. Responsible for proper serving of
               diets when assigned to tray line.
       11.     Assist in preparation of breakfast bags or Health Care nourishments.
       12.     Responsible for taking apartment trays when assigned.
       13.     Performs all other duties as assigned.

Physical Demands:

       Job requires much standing, lifting, carrying food and kitchen equipment.

                                 Employee Signature: __________________________
                                       JOB DESCRIPTION
               JOB TITLE:                Employee Dining Room Aide

RESPONSIBLE TO: AM or PM Supervisor

Qualifications for Job:

       Education:         High School Degree Preferred.

       Experience:        Previous experience in institutional dining services desired.

       Special Requirements:             1.      Ability to read and write.
                                         2.      Ability to follow oral and written instructions.
                                         3.      Must work well with others and be pleasant.
                                         4.      Available weekends and for special events at night
                                                 if necessary.

Job Summary:

       1.      Set up and serve in employee dining room.
       2.      To maintain employee dining room in an orderly and sanitary manner.
       3.      Assist in salad and dessert production if needed.

Duties or Work Performed:

       1.      Responsible for the set up and cleaning of the employee dining room.
       2.      Responsible for the service in the employee dining room.
       3.      Responsible for posting the menu in the employee dining room.
       4.      Responsible for keeping daily, weekly, and monthly sales records of the employee
               dining room.
       5.      Responsible for removing food from room and storing in kitchen.
       6.      Performs other duties as assigned.
       7.      Responsible for keeping sales records of breakfast on front line.

Physical Demands:

       Job requires much standing, lifting, carrying food and kitchen equipment.


                          Employee Signature:___________________________
                          TASK ASSIGNMENT SHEET

EMPLOYEE DININGROOM AIDE                                      9:00 AM - 3:00 PM

9:00 - 9:15     Punch tickets for employee breakfast meals.

9:15 - 10:45    Obtain menu for employee dining room, gather items, place on cart.
                Prepare any necessary items. Inform cooks of how many hot items are
                needed. Clean employee dining room as needed.

10:45 - 11:15   Clean and straighten tables and chairs. Set up food, plates, plastic ware,
                etc., on steam table.

11:15 - 11:30   Serve employees; punch meal tickets. Wipe tables and chairs throughout
                meal time serving. Between 1:00 and 1:15 change menu, prices and date
                on menu board.

11:30 - 1:45    Put food items on cart. Clean steam table and pans. Buss and clean
                tables, straighten room. Bring steam table pans to pot and pan area every
                Friday; have Utility Aide #3 keep these pans separate from other pans and
                return the pans to the employee dining room.

1:45 - 3:00     Return food items to kitchen; store properly. Finish sales records and file
                in secretary's office. Fill out next day's forms and file. Assist salad aides
                as needed. Assist diet aides as needed. Plan foods and/or prepare for next
                day.
                                TASK ASSIGNMENT SHEET

AM UTILITYAIDE #1                                                  7:00 AM - 3:00 PM

7:00 - 7:45          Make coffee and start taking Health Care carts until 7:15 man gets in. Put
                     crushed ice in the milk bin, juice bin, and fruit bins. Put milk in milk bin.
                     Fill butter dispenser and place on front line. Put ice out in salad bar. Put
                     pots of hot water and coffee and creamers in dining room.

7:45 - 9:30          Set up dishmachine. Coordinate operation in dishroom. Scrape and feed
                     dishes.

9:30 - 9:45          Breakfast break in dining room. Everyone must break at this time.

9:45 - 10:30         Finish dishes, clean dishroom.

10:30 - 11:00        Take out garbage. Spray cans out and spray with disinfectant. Make sure
                     you get the white can on the front line and run top through.

11:00 - 11:45        Make coffee and put pots of hot water and coffee in dining room. Put
                     more ice in milk, fruit, and juice bins if needed. Put milk in milk bin. Fill
                     butter dispenser and place on front line. Help restock dishes in dining
                     room.

11:45 - 1:30         Coordinate dishroom. Scrape and feed dishes.

1:30 - 1:45          Lunch break in dining room.

1:45 - 2:30          Coordinate operation in dishroom.

2:30 - 3:00          Clean dishroom and dishmachine. Empty garbage. Clean out garbage
                     cans, put bags in them and distribute throughout the kitchen. Get the
                     white can from the front line and run the white top through dishmachine.

*Always keep window cleared of all dishes.

*Monday, Wednesday, Friday the silver bin has to be cleaned out.

*Always check with supervisors before leaving.


                                         GO HOME!
                                 TASK ASSIGNMENT SHEET

AM UTILITYAIDE #2                                                    7:15 AM - 3:15 PM

7:15 - 7:45            Take up Health Care Carts. Put tea bags and Sanka on every station in
                       dining room. Put tea bags, Sanka and Tasters Choice on front line in front
                       of cup rack. Put jelly, low sodium jelly and honey on front line. Place
                       creamers on front line. Put a bowl of ice with scoop in it and four pitchers
                       of ice water on waitress tray on front line. Set out glasses and coffee cups.
                       Make coffee as needed.

7:45 - 8:30            Carry trays and buss tables. Help keep front line stocked.

8:30 - 9:30            Catch dishes, restock front line and sort silverware. *Silverware must be
                       run through 3 times. **Separate dining room silverware from diet line
                       silverware.

9:30 - 9:45            Breakfast break in dining room.

9:45 - 10:30           Catch dishes in dishroom. Stock front line with dishes, utensils. Sweep
                       and mop front line.

10:30 - 11:00          Help take out garbage. Spray cans out and spray with disinfectant. Get
                       white can on front line and run white top through.

11:00 - 11:45          Take Health Care carts up. Put mustard, catsup, mayonnaise, and crackers
                       on front line (same as breakfast). Help restock dining room with (1) tea
                       dispenser (2) bowl of ice with scoop (3) lemons (4) tray of glasses (5) soup
                       bowls (6) monkey bowls (7) entree plates (8) salad bowls (9) coffee
                       cups (10) silverware (11) dessert plates (12) dinner plates over cold meat
                       trays.

11:45 - 12:30          Carry trays and buss tables. Help keep front line stocked.

12:30 - 1:30           Catch dishes in dishroom. Sort silverware.

1:30 - 1:45            Lunch break in dining room.

1:45 - 2:30            Catch dishes in dishroom. Help take out garbage.

2:30 - 3:15            Restock front line. Sweep and mop front line.

*When anybody gets anything out of the utility closet, make sure you put it back in it's place.

*Check with supervisor on duty before leaving.
                                 TASK ASSIGNMENT SHEET

AM UTILITYAIDE #3                                                    7:45 AM - 3:45 PM

7:45 - 8:15            Carry trays and help keep front line restocked.

8:15 - 8:30            Wash pots and pans.

8:30 - 9:30            Help break down Health Care carts and wash pots and pans.

9:30 - 9:45            Breakfast break in dining room. Everyone must break at this time.

9:45 - 10:15           Take out boxes.

10:15 - 1:30           Wash pots and pans. Straighten area and straighten pots and pans on the
                       rack. Help break down the Health Care carts.

1:30 - 1:45            Lunch break in dining room. Everyone must break at this time.

1:45 - 2:15            Finish breaking down the Health Care carts.

2:15 - 3:00            Wash pots and pans and clean area. Take out the boxes. Mat the diet line
                       trays. Clean walls in your area.

3:00 - 3:45            Sweep and mop the entire kitchen.

*When anybody gets anything out of the utility closet, make sure you put it back in it's place.

*Check with supervisor on duty before leaving.
                               TASK ASSIGNMENT SHEET

AM UTILITYAIDE #4                                                  7:00 AM - 3:00 PM

7:00 - 7:45          Get the milk out. Check the trays and put the garnish on. Make sure the
                     trays are neat.

7:45 - 8:15          Take apartment trays.

8:15 - 9:30          Break down the Health Care carts. Make sure the hot bases are separated
                     from the plate.

9:30 - 9:45          Breakfast break in the dining room. Everyone must break at this time.

9:45 - 10:00         Clean out the Health Care carts.

10:00 - 11:00        Assist in preparation of the diet line for lunch. Take forks, knives and
                     spoons to the diet line. Mat the trays. Make sure there are enough diet
                     packs for that meal. Put cups, mugs and bowls on counters. Get Sanka,
                     tea bags, water and tea ready. Put creamers in the brown cups. Help dip
                     the soup.

11:00 - 11:45        Check the trays and the beverages and put the garnish on the trays.

11:45 - 12:15        Take apartment trays.

12:15 - 1:30         Break down the Health Care carts.

1:30 - 1:45          Lunch break in dining room.

1:45 - 3:00          Clean out Health Care carts. Stock juice in cook's refrigerator and diet line
                     refrigerator. Restock cereal in dining room. Set up silverware. Get
                     menus and cards from health care.

*Check with supervisor before leaving.
                                 TASK ASSIGNMENT SHEET

SALAD/DESSERTAIDE                                                   6:45 AM - 2:45 PM


6:45 - 7:45           Set up breakfast bar with:
                      1.     A pan of prunes
                      2.     A pan of fruit of the day
                      3.     A pan of assorted milk
                      4.     A pan of assorted juice & yogurt
                      5.     A pan of bananas

Put 1 pitcher of cranberry juice, 2 pitchers of orange juice, 2 pitchers of ice water and plastic
tumblers in new salad bar.

Put jelly, Sweet & Low jelly, NuSalt, butter, danish, assorted breads, waffles, regular and
diabetic syrup on long table.

Pour juices and set up front line with cereal, bananas in bowl and make toast (whole wheat,
white, thin wheat and thin white).

7:45 - 9:30           Prepare salads and desserts for lunch buffet and diet line.

9:30 - 9:45           Breakfast break in dining room.

9:45 - 10:00          Restock breakfast items for the next day.

10:00 - 11:00         Finish lunch salad/dessert preparation.

11:00 - 11:45         Set up lunch cold salad/dessert buffet with: (1) peanut butter (2) two
                      baskets diet salad dressing (3) assorted fruit bowl (4) assorted cookie
                      bowl (5) three different dressings (6) jelly (7) butter (8) NuSalt (9) one
                      basket each of mayonnaise, mustard, catsup (10) plastic bowls of pickle
                      chips, relish, assorted crackers.

                      Set up desserts on front line.

                      Put fruit on front line.

11:45 - 1:15          Prepare supper salad/dessert bar and some desserts for next day.

1:15 - 1:30           Clean up salad/dessert buffet. Wipe inside and outside of salad bar.

1:30 - 1:45           Lunch break in dining room.

1:45 - 2:45           Cut desserts for dinner. Prepare diet desserts and fruits.

                            EVERYONE MUST WEAR GLOVES!
                                 TASK ASSIGNMENT SHEET

AM DIETAIDE #2                                                6:00 AM - 2:00 PM

6:00 - 7:00           Mat trays if needed. Set up coffee cups for diet line. Set up cold cereals.
                      Pour juice. Get milk toast. Dip hot cereal.

7:00 - 7:45           Calls on diet line. When calling, make sure the hot plates are all put on
                      the same way and the silverware is on the diet pack. The trays must look
                      neat!!

7:45 - 8:30           Assist Cook's Helper on front line: (1) toast (2) juice (3) cereal (4)
                      bananas (5) keep front line straight; pick up used napkins.

8:30 - 9:00           Carry trays. Buss tables. Assist in clean up of dining room.

9:00 - 9:15           Clean under coffee urn on front line. Do sugars and salt and pepper. Put
                      out ash trays on tables that need them.

9:15 - 9:30           Assist in clean up of dining room.

9:30 - 9:45           Breakfast break in dining room.

9:45 - 11:00          Assist in diet line set up for lunch.

11:00 - 11:45         Call trays on diet line.

11:45 - 1:00          Carry trays and buss tables.

1:00 - 1:15           Clean under coffee urn.

1:15 - 1:30           Clean dining room.

1:30 - 1:45           Lunch break in dining room.

1:45 - 2:00           Finish bussing tables.

                            EVERYONE MUST WEAR GLOVES!

The first Thursday of every schedule the salt, pepper and sugar containers are to be emptied and
sent through the dishmachine.
                                 TASK ASSIGNMENT SHEET

AM DIETAIDE #3                                                6:00 AM - 2:00 PM

6:00 - 7:00           Assist in diet line preparation. Make toast for Health Care Center.

7:00 - 7:45           Work cold item position on tray line. If you finish tray line before this
                      time, get started with cleaning diet line area.

7:45 - 8:15           Clean diet line which consists of:
                             -        Refrigerator (outside and inside)
                             -        Sink (clean and fill hand towels and soap)
                             -        Diet Packs (check and completely refill)
                             -        Clean under table that contains cup lids, creamers, etc., and
                                      completely restock
                             -        Make sure steam table has at least three inches of water in it
                                      and set on #5.

8:15 - 9:30           Carry trays and buss tables.

9:30 - 9:45           Breakfast break in dining room.

9:45 - 11:00          Assist in cold food preparation for diet line.

11:00 - 11:45         Work cold item position on tray line.

11:45 - 12:15         Clean diet line area - same as at breakfast.

12:15 - 1:30          Carry trays, buss tables. Assist in cleaning of dining room.

1:30 - 1:45           Lunch break in dining room.

1:45 - 2:00           Finish cleaning dining room.

                            EVERYONE MUST WEAR GLOVES!

The first Thursday of every schedule the salt, pepper and sugar containers are to be emptied and
sent through the dishmachine.
                           TASK ASSIGNMENT SHEET

 DIETAIDE #5                                          8:00 AM - 4:00 PM

8:00 - 8:30     Help carry trays in dining room.

8:30 - 9:15     Assist Salad Aides.

9:15 - 9:30     Break down breakfast bar.

9:30 - 9:45     Breakfast break in dining room.

9:45 - 11:00    Help prepare foods for Health Care Center.

11:00 - 11:35   Catch trays on diet line.

11:35 - 1:30    Carry trays, buss tables in dining room.

1:30 - 1:45     Lunch break in dining room.

1:45 - 3:00     Prepare foods on production sheet for Health Care Center.

3:00 - 4:00     Prepare foods needed for breakfast in Health Care Center.
                           TASK ASSIGNMENT SHEET

PM UTILITYAIDE #1                                              3:00 PM - CLOSING

3:00 - 4:00      Gather nourishments, check off nourishment lists, take to nursing floors.
                 Assemble breakfast bags consisting of 45 Danish; 45 Muffins; two large
                 pans of assorted pre-portion juices, approximately 25 per pan; one basket
                 of Sanka; one basket of Taster's Choice; one basket of dry creamers,
                 approximately 35; lunch bags; one large pan of bananas, 30-35.

4:00 - 4:30      Set up diet line cups and bowls. Make and pour iced tea and water. Make
                 sure all steam tables have water and are set on #10.

4:30 - 4:45      Gather up and bring out milk. Assist Diet Supervisor.

4:45 - 5:00      Dip soups, put in steam table pan (the type with the holes in it) and put on
                 steam table. Whatever soup won't fit, put over in Bain Marie. Get out ice
                 cream.

5:00 - 6:00      Dinner Break.

6:00 - Closing   Clean up of diet line area consisting of breaking down steam tables,
                 removing water, making sure there are covers on. Use stainless steel
                 polish on all metal tables and serving line, including back sinks, salad area
                 tables, ice cream boxes. Restock everything needed for next day: diet
                 packs; cereal; mat trays. Clean up and restock under table where Sanka,
                 tea bags, bowl lids are. Wash windows in steam tables with Windex.
                 Proceed to straighten up walk in. Sweep and mop. Sweep and mop dry
                 storage. Sweep and mop diet offices. Finish up by sweeping and mopping
                 kitchen. Help with taking out trash if needed.


                                     GO HOME!
                         TASK ASSIGNMENT SHEET

POT AND PANSAIDE #2                                 4:30 PM - 8:30 PM

4:30 - 5:00    Set up your working area. Fill sinks, two hot soapy waters, one rinse
               water. Wash whatever is there. Try to get as much done before 5:00 as
               possible.

5:00 - 5:45    Serve on diet line.

5:45 - 6:00    Dinner break.

6:00 - 7:30    Wash pots and pans. When finished with all pans, drain sinks, scrubbing
               them out with Ajax. Make sure they are drained good. Wash walls. Make
               sure no rags are left in area. Run all plastic containers through
               dishmachine. Replace on shelves neatly.

7:30 - 8:00    Take out trash - clean can thoroughly.

8:00 - 8:10    Clean and straighten broom closet.

8:10 - 8:30    Sweep and mop cook's aisles. Make sure to get under all stoves, ice
               machine and be sure to clean out drains.

                      Help in any area needed.
                                TASK ASSIGNMENT SHEET

DISHROOM WINDOW #3                                                 4:45 PM - CLOSING

4:45 - 7:45           Take Health Care carts for floors, making sure you take three pots of
                      coffee, two pots of hot water to both fifth and sixth floors. Take four pots
                      of coffee and two pots of hot water to fourth floor.

                      Set up and coordinate dishroom. Scrape and stack dishes while waiting on
                      Health Care carts. Continue feeding and scraping.

7:45 - 8:30           Clean up should start as soon as all dishes, etc., are finished. Make sure
                      before you start clean up and break down of machine that you have run all
                      bussing pans, bussing buckets, brown trash can from front line and salad
                      bar, and the large white can lid. Make sure you let pot and pan person
                      know before you break down machine.

                      Clean up should consist of break down of machine, making sure all food
                      particles are sprayed out. Remove curtains, sprayer arms and grates.
                      Entire machine washed down and cleaned with stainless steel polish.
                      Overhead window shelf and trough completely cleaned out. Garbage
                      disposal and drain cleaned.

                      Assist wherever needed in closing up the dishroom for the day.

Your dinner break will be from 6:15 to 6:30.
                           TASK ASSIGNMENT SHEET

PM UTILITY AIDE #4                                           5:00 PM - 8:30 PM

5:00 - 5:45      Deliver apartment trays. Make sure each and every tray is heated in
                 microwave for at least three minutes.

5:45 - 6:00      Dinner break.

6:00 - 8:30      Break down Health Care carts. Have large white container filled with hot
                 soapy water for silverware. When finished, break down of each cart, roll
                 cart in dishroom.

                 When all carts have been done, they are to be scrubbed down inside and
                 out. The outside is to be cleaned with stainless steel polish. They are to
                 be sprayed inside with deodorizer.

                 Diet line silverware is to be put through the dishmachine three times,
                 separated and put in gray silverware container on diet line.

                 Gather trash from all areas of kitchen - front line, etc. Someone will be
                 asked to help you with dumping of the trash and boxes.

                 After all trash has been dumped you are to wash down all trash cans, spray
                 them with deodorizer and rebag them.

                 Wash down wall area where carts were broken down.

                 At 7:45 pick up rack from Employee Dining Room. Clean and return to
                 Employee Dining Room.

                        Assist where needed.
                           TASK ASSIGNMENT SHEET

PM UTILITY AIDE #5                                           5:00 PM - 8:30 PM

5:00 - 5:66      Assist Pot and Pan person.

6:00 - 6:15      Relieve the window person.

6:16 - 6:30      Take a break

6:30 - 8:00      Separate silverware. It is mandatory, due to health regulations, that the
                 silverware is run through the dishmachine three times, (1) in the flat
                 silverware rack (2) put in the green silverware containers, prongs up (3)
                 turn them over, prongs down, and run them through again. Completely
                 restock silverware and napkins on front line. Assist catcher in restocking
                 front line. Check kitchen for dirty dishes and silverware before the
                 dishmachine is torn down.

8:00 - 8:15      Sweep and mop the front line.

8:15 - 8:30      Sweep and mop the dishroom.

                 Assist in kitchen wherever needed.


                                    GO HOME!
                                TASK ASSIGNMENT SHEET

PM UTILITY AIDE #6                                                5:30 PM - CLOSING


In this position if you desire to have a dinner meal you will have to come in before your shift
begins. Do not punch in until your regular working time begins.


5:30 - Closing       Catch. Restock front line completely. Assist co-workers in cleaning of
                     Health Care dishes. Replenish glasses, cups, silverware, etc., as needed
                     for waitresses and cooks.

                     Assist dish room crew in all areas of clean up.

                     Assist in any area needed.


                                         GO HOME!
                                TASK ASSIGNMENT SHEET

AM UTILITY AIDE #3 ON SUNDAY                                12:30 PM - 3:30 PM

1.   Sort silverware

2.   Assist catcher

3.   Keeps front line stocked

4.   Runs Health Care carts through

5.   Helps take out trash

6.   Helps catcher restock front line

7.   Sweeps and mops front line


     *      Come in at 12:00 to eat before clocking in.

     *      Check with supervisor on duty before leaving.
                               TASK ASSIGNMENT SHEET

PM UTILITYAIDE #1C SUNDAY NIGHT                                           5:00 PM - 8:00 PM

When working this position you must wear clean uniform shirt with your name tag. Dress slacks
or cords. NO BLUE JEANS!!

5:00 - 6:30          Make additional coffee on front line only if needed. Carry trays for those
                     residents that need assistance. When the amount of residents coming
                     through line slows down or when it is obvious there are no residents
                     coming through that will need your assistance, you are to buss tables.
                     Whenever you carry a tray, before returning to the front line check to see if
                     there are any empty trays in the dining room and carry them back to the
                     dishroom.

6:30 - 6:45          Dinner break.

6:45 - 7:15          Finish up bussing tables in dining room. Assist #1A and #1B if needed.

7:15 - 8:00          Gather all small trash containers from salad bar area and in front of serving
                     line. Have window person run these through dishmachine; also place
                     white trash can lid in window to be run through machine. Rebag with the
                     appropriate size liners and put the trash cans back in their proper places.
                     Rebag and replace white trash can lid.

                     Thoroughly sweep and mop front line.

                     Assist with taking out trash. Assist in back of kitchen where needed.
                          ORIENTATION/PROBATIONARY PERIOD

POLICY:

An orientation program is established by the facility to provide information to new employees

about the mission, benefits, expectations, policies, and specifics of the job. Accepting and

maintaining a job means demonstrating through job performance the consistently effective use of

the materials present no later than the end of the first thirty working days of employment.



PROCEDURES:

Dining Services Department will:

1.     Present a facility and department orientation on the first day of employment.

2.     Discharge any new employee who, in the judgement of the Dining Services Department,

       is not demonstrating through job performance, satisfactory progress in becoming oriented

       to the mission, benefits, expectations, policies, and specifics of the job within the first

       thirty working days.



Each employee is expected to:

1.     Attend orientation session.

2.     Learn and use the materials presented in the orientation effectively.

3.     Ask questions about material presented to clarify understanding.



     STANDARDS OF PERFORMANCE AND THE IMPORTANCE OF GOOD WORK

You will be expected to perform your job duties accurately and efficiently in order to meet the

goals set by the department. Your work will reflect on the entire department. As you become

familiar with your job, you should develop a routine for doing these responsibilities...always

trying to find ways to eliminate wasted actions. Try to never form habits so strong as to cause

you to resist any change in your job, or its schedule, if a better way can be found. Both must be
subject to change...when such change will improve efficiency for the benefit of the whole

operation.



          -    Plan ahead...know what you are to do next.

          -    Study your movement...you may see ways to reduce motion.

          -    Try to stay calm...even when working under pressure.

          -    Work quietly...you will be able to pay more attention to what you are doing.



Remember the resident is the most important person in this facility. It is your job to be of service

to him.
                                 SAFETY AND SANITATION


SAFETY ON THE JOB

Any accident, injury or burn, no matter how slight, should be reported to the supervisor
immediately. The first report of injury form must be filled out within 24 hours of the injury.
Many accidents can be avoided by the observance of safety rules.

Keep the following in mind...accidents will be reduced.

       Knives

       Keep knives sharp. Dull knives are more dangerous than sharp knives.

       Do not use a knife to open cans, boxes, etc.

       Store knives properly when not in use.

       Use a cutting board.

       Keep the blade of the knife pointed away from any part of the body.

       Put knives on the drain board to be washed. Do not put them in the sink.

       Equipment

       Understand how to operate all equipment before using. If in doubt, ask the supervisor.
       Always use safety devices.

       Turn off electrical equipment and disconnect the plug before cleaning or adjusting any
       machine.

       Before plugging into the outlet, all electrical appliances should be in "off" position.

       Do not handle electrical equipment with wet hands.

       Turn off all electrical equipment after using.

       Food Preparation Operations

       Use dry pot holders, mitts, or cloths when handling hot pans. Be sure you have a place to
       put pans of hot food before they are moved.

       To prevent spillage, turn handles of pans away from edge of stove.

       Remove covers from pots so the steam will move away from you.



       China, Glassware, General
       Remove any grease, food, or wet spots from the floor immediately.

       Walk, do not run, in the kitchen area, halls, or stairways.

       Ask for help when lifting or moving heavy objects. When lifting, use leg muscles and not
       your back. Bend the knees and keep the back straight.

       Use a sturdy ladder, not a chair, table or box, to reach high objects.

       Do not overload bus carts or trays. When moving the cart, make sure you can see where
       you are going. Always guard against bumping into a person or object. Push, do not pull
       the cart.

       Dispose of all broken glass and china in containers marked for this purpose. Do not put
       in containers with paper or trash. Do not use your hands to pick up broken glass--use a
       brush and pan.

       Store heavy items on lower shelves. Keep equipment, utensils, and supplies stored in
       their proper place.

       Keep aisles and emergency exits free from objects.

In our business, we have to pay extra attention to guard against accidental burns. Be particularly
careful around stoves, steam tables, coffee urns, and while hot food is being carried.

Report any hazard or unsafe condition, that could result in an accident or injury, to your
supervisor.
                                         SANITATION

Each of us has a very serious obligation to see to it that the food is as sanitary and germ-free as
possible. Failure to observe the guides for sanitation can easily mean someone may become ill,
perhaps seriously.

       Use approved sanitizers and hot water for cleaning.

       Keep your body and clothes clean. Always wear a hair net.

       Always wash your hands after using the restroom.

       Stay at home when you are sick.

       Do not cough, spit, sneeze, chew gum or smoke near food or dishes.

       Avoid touching your hair or face while working.

       Do not allow dirty utensils or equipment to touch food.

       Protect foods from all insects and rodents. Report to your supervisor if you see insects or
       rodents in your work area.

       Dispose of waste properly.

       Storage:       Dry - keep on shelves, off the floor, in well ventilated room.

                      Frozen - Keep off the floor. Freezer temperature should be 0 degrees or
                      below.

                      Refrigerator: - Keep all food covered. Refrigerator temperature should be
                      40 degrees or below.

       Keep the premises spotless.

Remember, no matter how clean your hands are, the resident does not want to see them coming
in direct contact with anything he will be putting into his mouth. To protect the resident,
remember germs on your hands will be transferred to the customer's food. Always observe the
following guides:

       Your fingers should never touch any food or beverage item.

       Always use tongs, a fork, or a serving utensil.

       Handle all silverware and cups by their handles.

       Handle dishes by the rims.

       Handle glasses by their bases.

                                        HANDWASHING
ALL PERSONNEL

Thorough handwashing with a disinfectant type soap or soap powder is to be practiced whenever
hands become soiled and especially ---

       1.      After each use of toilet facilities.

       2.      After combing or touching hair.

       3.      After sneezing or coughing, since hands or handkerchiefs become contaminated
               when used to mask the sneeze or cough.


FOOD PREPARATION PERSONNEL

In addition, all food preparation personnel should wash their hands thoroughly ---

       1.      After handling raw meat, fish, fowl, or eggs.

       2.      After use of soiled materials such as towels, cans, cleaning equipment, garbage
               can covers, etc.


WAITERS AND WAITRESSES---BUSBOYS AND BUSGIRLS

For their own protection and for that of their customers and fellow workers, they must wash
hands in any of the aforementioned circumstances and ---

       1.      After clearing dirty dishes and silverware.

       2.      After wiping tables.

       3.      Before setting tables, handling clean dishes or serving food.

Whenever possible, a separate person should clear the table and wipe it while the waiter or
waitress handles clean service ware and serves food.
                                     PUBLIC RELATIONS

Courtesy cannot be over rated, it makes all encounters more pleasant. Good manners and a
positive, cheerful attitude will be appreciated by your supervisor, your co-workers, the residents
and their families. Some words to help brighten everyone's day...

                                      GOOD MORNING!
                                      GOOD AFTERNOON!
                                      GOOD EVENING!
                                      EXCUSE ME!
                                      MAY I HELP YOU!
                                      THANK YOU!
                                      PLEASE!

To make the meal experience a pleasant one for your residents, it is important to understand that
unnecessary noise is distracting to others.

       Handle dishes, pots, pans and other equipment as carefully as possible.

       Speak loud enough to be heard, but do not shout.

       Keep unnecessary conversations to a minimum.

       Clear the dining room after the residents have left.

Under no conditions will you do anything to upset a resident. Remember, we are here to serve
them. This is their home. Always be pleasant and cheerful with the residents, but never familiar.
If a problem comes up, report it to your supervisor. Do not argue with anyone. Treat everyone
with courtesy and kindness, as you would expect to be treated. Do not show favoritism to
anyone in serving them. This creates resentment and puts you in an unfavorable position.

Work in dining services requires much teamwork among employees. You will be working with
other co-workers from the dietary department as well as workers from the nursing department
and perhaps several other departments as well. We are all working toward the same goal. If a
conflict arises, let the supervisor know so it can be worked out among the department heads.
SAMPLE JOB DESCRIPTIONS
                                     JOB DESCRIPTION

JOB TITLE:           Director of Dining Services

POSITION SUMMARY:

QUALIFICATIONS:

EDUCATION:           Bachelor Degree in Hotel/Restaurant Management or Food/Nutrition or
                     equivalent experience.

EXPERIENCE:          Four to five years management experience in an institutional setting.


DUTIES AND RESPONSIBILITIES:

A.   Responsibilities

     1.      The profitable and efficient direction of the Dining
             Service Department.

     2.      The maintenance of operational standards and policies as established according to
             the facility policy.

     3.      Direction and coordination of all employees.

     4.      Development of operating budget and adherence to that budget.

     5.      Preparation of all necessary reports as directed by Administration.


B.   Administration

     1.      Establishes departmental policies and procedures with administrative approval.

     2.      Formulates and carries out goals and objectives for the department.

     3.      Represents the Dining Services Department in appropriate meetings, inside and
             outside the facility.

     4.      Communicates departmental concerns with Administration

     5.      Prepares statistics for financial reports.

     6.      Maintains records and retains them in an orderly, accurate, and up-to-date manner.
C.   Operations

     1.     Directly and indirectly supervises all department employees.

     2.     Directs the preparation of food within an established production schedule,
            following standardized recipes, preparation and service methods and food
            handling techniques to ensure acceptable standards.

     3.     Ensures that food production records are accurately prepared and maintained.

     4.     Establishes and maintains procedures to receive, store and inventory all incoming
            food and supplies.

     5.     Authorizes department expenditures for food, supplies and equipment according
            to established specifications to meet menu and census needs.

     6.     Directs the service and delivery of food to residents.

     7.     Directs the service and delivery of food to staff.

     8.     Provides appropriate catering for facility functions.

     9.     Ensures the resident records are complete and accurate at all times.

     10.    Ensures that an active and effective visitation and instruction program for
            residents is conducted on a continuing basis.

     11.    Plans, establishes and maintains a system of food sales and merchandising.

     12.    Evaluates and recommends changes in dining services and production systems.

     13.    Establishes procedures to uphold safety and sanitation standards and oversees the
            safe use and maintenance of equipment.

     14.    Makes recommendations for facility planning and equipment selection.

     15.    Maintains all cash and non-cash revenues for department.

     16.    Plans and carries out Quality Assurance Program.


D.   Policies, Procedures and Programs

     1.     Develops and recommends policies, procedures and programs to improve
            department performance.

     2.     Administer approved plans and procedures according to standards established.
E.   Personnel and Training

     1.     Motivate, develop and direct employees.

     2.     Observe and evaluate job performance of employees.

     3.     Assess staffing needs, hiring and firing as appropriate.

     4.     Plans and carries out orientation, training and in-service for employees and staff
            development.

     5.     Plans work schedule for department employees and submits time sheets to
            Payroll.

     6.     Conducts routine staff meetings.

     7.     Administers facility personnel policies to ensure fair and equal treatment of
            employees.

     8.     Maintains and improves professional skills.
                                      JOB DESCRIPTION

JOB TITLE:            Assistant Director/Food Production Manager

POSITION SUMMARY:

The Assistant Director/Food Production Manager is responsible for supervision of personnel
assigned to food preparation areas, including storerooms (dry and refrigerated). His/her objective
is to maintain the quality of food preparation at the prescribed standards by:

       Assisting personnel to develop and use their production skills.
       Planning production, reviewing production records, inspecting and analyzing the
       operation to determine improvements that will result in attaining higher quality.

QUALIFICATIONS:

EDUCATION:            Degree in Hotel/Restaurant Management or equivalent Culinary Arts
                      Program or equivalent experience.

EXPERIENCE:           Two to three years supervisory experience in an institutional setting.

DUTIES AND RESPONSIBILITIES:

A.     Purchasing

       1.      Interprets specifications as related to use, cost, contracts and other local
               conditions.

       2.      Keeps purveyor's price list current.

       3.      Places orders for food and supplies.

       4.      Keeps Director advised of purveyor's performance.

B.     Receiving

       1.      Inspects to see that quantity and quality conform to specifications.

       2.      Approves receiving invoices.

C.     Storage

       1.      Makes certain correct temperatures are maintained in storage rooms and
               refrigerators.

       2.      Makes certain all food and supplies are used on a rotating basis.

       3.      Supervises issue of food and supplies in amounts required on the Production
               Record.

       4.      Maintains adequate security of the inventory.
D.   Menu Planning

     1.     Suggest menu items.

     2.     Assist in planning of menus for special functions.


E.   Food Preparation

     1.     Plans production

     2.     Indicates recipe to be used and follows through to ensure recipe use.

     3.     Checks the accuracy of Production Records.

     4.     Supervises preparation for quality, methods and timing; includes batch
            preparation timed to customers demands.

     5.     Plans preparation to ease production of future meals.

     6.     Checks all food quality by tasting, prior to service and in time to make
            corrections.

     7.     Constantly strives to improve efficiency and methods.

     8.     Gives suggestions on recipes and menus to Director.


F.   Dining Services

     1.     Maintains hours of service.

     2.     Maintains correct temperatures in holding cabinets, both heated and refrigerated.

     3.     Maintains schedules that serve food hot or cold at the peak of its quality.

G.   Sanitation and Housekeeping

     1.     Maintains standards in accordance with local and state laws.

     2.     Maintains schedules for dishwashing and general cleaning.

     3.     Keeps Director advised of needed repairs and replacements.

     4.     Cooperates with maintenance personnel.

     5.     Makes daily inspection of entire kitchen and related areas for sanitation,
            housekeeping and preventive maintenance of equipment.
H.   Safety

     1.       Administers the planned program, ever alert to unsafe practices and corrects them
              with individuals.

     2.       Reports all accidents as required by law and facility policy.

     3.       Obtains medical aid when necessary.

     4.       Includes safety inspection as a part of the daily inspection for sanitation and
              housekeeping.


I.   Personnel

     1.       Directs all employees engaged directly in food preparation, and general cleaning
              employees of the areas under his/her supervision.

     2.       Participates in training employees with emphasis on the following: Job Skills;
              Work Techniques; Personal Appearance; Sanitary and Safety Standards.

     3.       Provides input for employees under his/her supervision.


J.   Accounting

     1.       Responsible for taking food and supply inventories.

     2.       Checks that receiving and inventory records are properly maintained.

K.   Quality Assurance

     1.       Participates in Quality Assurance Surveys.
                                     JOB DESCRIPTION

JOB TITLE:          Dietitian

POSITION SUMMARY:



QUALIFICATIONS:

EDUCATION:          Graduate of ADA approved program in Dietetics. Bachelor of Science in
                    Dietetics or equivalent. Completion of one of the following:

                    1.      Coordinated undergraduate program.
                    2.      Approved Dietetic Internship.
                    3.      Approved Dietetic Traineeship.
                    4.      Masters program which includes six months professional
                            experience.
                    5.      ADA approved three-year professional experience program.
                    6.      Any equivalent educational experience.

EXPERIENCE:         One year clinical experience, including at least six months nutritional
                    counseling experience for both in and out residents.

                    Must be Registered Dietitian with current, active membership in American
                    Dietetics Association.


DUTIES AND RESPONSIBILITIES:

     1.      Interprets physician's diet orders, screening of nutritional status, writes nutritional
             care plans, calculates and writes modified diets.

     2.      Records in dietary cardex all pertinent information relating to residents' nutritional
             care evaluation and plan.

     3.      Records pertinent information relating to residents' nutritional care evaluation and
             plan in residents' medical record.

     4.      Instructs residents and/or responsible party(ies) in appropriate diet management
             prior to discharge.

     5.      Supervises kitchen employees, food production and resident tray service.

     6.      Monitors sanitation status of kitchen areas and employees.

     7.      Assists Department Director in providing training and in-service for dietary
             employees.

     8.      Works cooperatively with Department Director and other supervisors to achieve
             departmental goals and objectives.
    9.    Represents Dietary Department at meetings in absence of Director.

    10.   With other Diet Office personnel, maintains nutrition resource files.

    11.   Maintains and improves professional knowledge base.

    12.   Assists Department Director in establishing, evaluating, and/or amending
          department policies and procedures.

    13.   Promotes and maintains effective communication both within and outside the
          department.

    14.   Promotes effective public relations.

    15.   Performs duties or special assignments as required by Director.


PERFORMANCE STANDARDS:

    1.    Attends at least three relevant workshops and meetings per year.               Keeps
          professional affiliates current and active.

    2.    Criteria of accrediting agencies are met. Corporation policy is carried out.

    3.    Clear, two-way communication is maintained.

    4.    Administration, staff and residents respond favorably to Dietitian.

    5.    As appropriate.
                                     JOB DESCRIPTION

JOB TITLE:          Dietetic Technician

POSITION SUMMARY:



QUALIFICATIONS:

EDUCATION:          Successful completion of a Dietetic Technician program or possession of a
                    Bachelor of Science degree in foods and nutrition or completion of an
                    equivalent combination of training and experience approved by the
                    American Dietetic Association.

EXPERIENCE:         Experience in dietary and/or dining services operations in an institutional
                    setting.


DUTIES AND RESPONSIBILITIES:

     1.      Assist in assessment of the resident's nutritional status.

     2.      Under the direction of the Registered Dietitian, implement nutritional care plan
             for in-residents.

     3.      Records in dietary cardex all pertinent information relating to resident's nutritional
             care, evaluation and planning.

     4.      Under the direction of the Registered Dietitian, calculates and writes modified
             diets per physician's orders.

     5.      Under the direction of the Registered Dietitian, records pertinent information
             relating to resident's nutritional care, evaluation, and plan in-resident's medical
             records.

     6.      Under the direction of the Registered Dietitian, instructs resident and/or
             responsible party(ies) in appropriate diet management prior to discharge.

     7.      Under the direction of the Registered Dietitian, attends team health rounds,
             supplies information and consults with other health care team members, as
             needed, to provide nutritional care.

     8.      Monitors resident tray line assembly for accuracy.

     9.      Prepares menus for distribution to residents.

     10.     Collects menus from residents and calculates cook's production sheets.

     11.     Assists residents, when appropriate, with selection of menu items and
             supplemental nourishments.
12.   Maintains nourishment records in diet office and kitchen.

13.   In cooperation with the Registered Dietitian, expands nutritional resource file.

14.   Maintains sufficient inventory of administrative forms and office supplies.

15.   Maintains and improves professional skills.

16.   Works cooperatively with Department Director and other supervisors to achieve
      departmental goals.

17.   Promotes and maintains effective communication and public relations, both
      within and outside the department.

18.   Performs other duties or special assignments as required by Dietitian or Dining
      Services Director.
                                      JOB DESCRIPTION

JOB TITLE:            Dishwasher


POSITION SUMMARY:

Is responsible for dishwashing and cleaning of dishroom. Assists in delivery and pick up of
resident trays to floors. Works with other kitchen personnel to maintain a sanitary and efficient
operation of the department. Assists in resident tray assembly.


QUALIFICATIONS:

EDUCATION:            Must be able to read, write and speak English.

EXPERIENCE:           Must be neat, courteous and possess good personal habits.           Dining
                      Services experience is preferable.


DUTIES AND RESPONSIBILITIES:

       1.     Wash dishes.

       2.     Clean dishmachine and dishroom.

       3.     Sweep and mop floors.

       4.     Deliver and pick up resident tray carts.

       5.     Maintain sanitation and order in stockroom, walk-ins and storage areas.

       6.     Work tray line, assembling of resident trays.

       7.     Perform cleaning duties as assigned.

       8.     Other duties as assigned.
                                       JOB DESCRIPTION

JOB TITLE:             Diet Aide


POSITION SUMMARY:

Prepares all cold foods (juices, salads, cold plates, and desserts) for lunch and dinner. Assists in
assembly of resident meal trays. Helps prepare catering as needed.


QUALIFICATIONS:

EDUCATION:             Must be able to read, write and speak English.

EXPERIENCE:            Must be neat, courteous and possess good personal habits.            Dining
                       Services experience preferable.


DUTIES AND RESPONSIBILITIES:

       1.      Prepares salads, juices, cold plates, and desserts for resident trays.

       2.      Assists in assembly of resident trays.

       3.      Prepares catering as needed.

       4.      Prepares supplemental feedings as ordered.

       5.      Answers telephone and fills resident orders.
                             POSITION ANALYSIS

POSITION TITLE:        Diet Aide

HOURS:                 7:30 am to 4:00 pm


FROM        TO               DUTIES

7:30 am     8:05 am          Sign in.
                             Check breakfast tray line.

8:05 am     9:30 am          Start preparation of lunch cold plates. Answer telephone
                             and send up items as needed.

9:30 am     9:45 am          Break.

9:45 am     10:00 am         Continue salad preparation for lunch (cold plates and
                             salads). Assist with any catering as needed.

10:00 am    11:15 am         Set up menus for lunch tray line.

11:15 am    11:30 am         Assist in the set-up for lunch tray line.

11:30 am    12:00 pm         Assist with any catering as needed. Prepare cold foods
                             (fruits and juice), salads and desserts for dinner. Prepare
                             salad dressings for dinner.

12:00 pm    12:30 pm         Clean tray line station and coffee station.          Answer
telephone
                             and prepare late items for residents.

12:30 pm    1:00 pm          Lunch.

1:00 pm     1:30 pm          Continue dinner preparation.

1:30 pm     2:45 pm          Set up menus for dinner tray line. Prepare 8:00 pm
                             nourishments.

2:45 pm     3:00 pm          Break.

3:00 pm     4:00 pm          Continue dinner preparation. Clean and sanitize table and
                             drawers before shift ends.

4:00 pm                      Sign out.

                             Perform all other duties as assigned by management.
                                  POSITION ANALYSIS

POSITION TITLE:   Utility
HOURS:                      10:45 am to 7:45 pm

FROM       TO                     DUTIES

10:45 am     11:30 am             Sign in.
                                  Sweep kitchen floor and empty trash. Wash pots as needed
                                  and put away. Wash vegetables as needed for next day.

11:30 am     12:00 pm             Tray line starts. Work beverage station.

12:00 pm     12:05 pm             Clean tray line station.

12:05 pm     12:20 pm             Break.

12:20 pm     12:35 pm             Check dining room as needed for full carts.

12:35 pm     1:30 pm              Pick up resident tray carts. Scrape dishes from resident tray
                                  carts.

1:30 pm      3:15 pm              Clean salad bar. Prepare nourishments. Do vegetable
                                  preparation according to prep sheets. Mat trays and wrap
                                  silver for breakfast. Do cleaning duties as assigned.
                                  Prepare floor stock nourishments.

3:15 pm      3:30 pm              Deliver floor stock nourishments.

3:30 pm      4:00 pm              Lunch.

4:00 pm      4:30 pm              Continue work as assigned.

4:30 pm      5:00 pm              Pick up dinner sign-up sheets and diet lists from all resident
                                  units.

5:00 pm      5:15 pm              Set up for dinner tray line (salads, cold foods, silverware,
                                  beverages, desserts).

5:15 pm      5:45 pm              Tray line starts. Work starter and cold foods position.

5:45 pm      6:15 pm              Clean up tray line section. Help cook set up for evening
                                  cafeteria. Answer telephone and fill late orders.

6:15 pm      6:30 pm              Break.

6:30 pm      7:45 pm              Pick up carts with resident trays.
7:45 pm                           Sign out.

                                   Perform all other duties as assigned by management.
                                  POSITION ANALYSIS
POSITION TITLE:   Dishwasher
HOURS:                  7:00 am to 3:30 pm

FROM       TO                   DUTIES
7:00 am     7:20 am             Sign in. Set up dishroom. Scrape any trays from
                                previous evening.

7:20 am      7:30 am            Wipe resident carts as needed. Set up cereal station for
                                breakfast tray line. Prepare milk and butter, margarine for
                                tray line.

7:30 am      8:15 am            Deliver resident tray carts to floors.

8:15 am      8:25 am            Tray line ends. Clear up cereal station. Put away milk,
                                butter and margarine.

8:25 am      9:30 am            Check steam table. Put away groceries as needed. Clean,
                                sanitize and fill juice machines. Sweep and mop walk-ins.

9:30 am     10:15 am            Help scrape and wash resident breakfast trays. Clean
                                dishroom and mop dishroom floor.

10:15 am    10:30 am            Break.

10:30 am    11:25 am            Wipe tables in cafeteria. Re-stock condiments as needed in
                                cafeteria. Re-stock cups in cafeteria. Clean and sanitize
                                resident carts. Put away groceries as needed.

11:25 am    11:30 am            Set up soup station for tray line.

11:30 am    12:00 pm            Work soup station on tray line and put on beverages as
                                needed. Deliver resident carts.

12:00 pm    12:05 pm            Tray line ends. Clean up soup station.

12:05 pm    12:35 pm            Lunch.

12:35 pm     1:30 pm            Work in dishroom and scrape trays.

1:30 pm      2:00 pm            Sweep and mop dishroom floor. Clean dishmachine.

2:00 pm      2:15 pm            Break.

2:15 pm     3:30 pm    Clean cafeteria tables. Re-stock condiments as needed in cafeteria.
           Sweep and mop storeroom floor. Straighten and dust shelves in storeroom.
           Sweep and mop pot washing area. Do cleaning duties as assigned.

3:30 pm                         Sign out.
                               POSITION ANALYSIS
POSITION TITLE:   Pot Washer

HOURS:                  12:00 pm to 8:30 pm

FROM       TO                  DUTIES

12:00 pm     3:45 pm           Perform cleaning duties as assigned.

3:45 pm      5:00 pm           Wash pots as needed.

5:00 pm      5:15 pm           Set up for tray line.

5:15 pm      5:50 pm           Tray line starts. Put soups, cold beverages and lids on trays
                               and place tray in cart. Deliver tray carts to Nursing units.

5:50 pm      7:30 pm           Help breakdown tray line. Wash pots as needed. Work in
                               dishroom.

7:30 pm      8:30 pm           Return to resident areas and pick up late trays as needed.

8:30 pm                        Sign out.

                               Perform other duties as assigned by management.
                               POSITION ANALYSIS


POSITION TITLE:   Pot Washer

HOURS:                  3:45 pm to 7:45 pm


FROM       TO                  DUTIES

3:45 pm      5:00 pm           Sign in.

5:00 pm      5:15 pm           Set up for tray line.

5:15 pm      5:50 pm           Tray line starts. Put soups, cold beverages and lids on trays
                               and place tray in cart. Deliver tray carts to Nursing units.

5:50 pm      7:30 pm           Help break down tray line. Wash pots as needed. Work in
                               dishroom.

7:30 pm      7:45 pm           Return to resident areas and pick up late trays as needed.

7:45 pm                        Sign out.

                               Perform other duties as assigned by management.

				
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