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.