2665 NW Van Pelt Blvd.
Roseburg, OR 97471
Job Type: Part Time
Under the direction of the Dietary Director, the Expediter/Food Prep assists in the final preparation of dishes. Checks dishes before delivery for accuracy, presentation, and temperature.
Principal Duties & Responsibilities
Corporate Compliance is the duty and responsibility of everyone employed by CHI and its related organizations.
1. Uses correct sanitation procedures in food prep area.
a. Sanitizes surfaces in salad prep after each food preparation.
b. Displays proper hand washing at all times.
c. Cleans and sanitizes utensils after each use.
d. Washes and places raw items in approved containers.
e. Cleans sinks daily or as often as needed.
2. Sets up and maintains salad bars at 40°.
a. Uses containers that allow foods to reach 40°.
b. Presents items to meet customer expectations.
c. Ensures that the quantity of food offered meets demand.
d. Properly rotates food (First in First out).
e. Ensures that salad bars are broken down, cleaned, and monitored for proper temperature daily.
3. Uses production sheets to provide correct foods and quantities.
a. Ensures salads and desserts are ready for each meal.
b. Ensures each diet type receives the correct food offering.
c. Ensures each meal and location is provided a garnish.
d. Ensures consistent menu items or additions are offered at the assigned area(s) if the resident’s approved diet allows.
e. Keeps management informed of shortages or needs in a timely fashion.
4. Performs quality food presentations.
a. Uses correct glassware for each food presented.
b. Ensures salad bars are appealing to residents.
c. Checks frequently during meals, keeping salad bars neat and orderly.
d. Replenishes items at salad bars during meal times.
e. Provides garnishes for cooks to ensure attractive plate presentation.
5. Follows correct Serve Safe Guidelines.
a. Wears aprons, gloves as required, hair coverings, and correct jewelry and washes hands often.
b. Prepares foods using gloves.
c. Maintains foods within correct temperature guidelines.
d. Washes and cleans surfaces between each food preparation.
e. Rotates stock (First in First out).
6. Satisfies all educational in-service requirements mandated by CHI Living Communities, the department, external accrediting, and regulatory agencies.
a. Attends all mandatory in-service programs.
b. Adheres to facility policies and procedures.
c. Completes yearly online education programs by the deadline.
d. Attends employee meetings on a regular basis.
In addition to the essential job specific duties listed above, the Culinary Support shall be required to perform all duties (essential and non-essential) in a manner consistent with the mission statement and core values (reverence, integrity, compassion, excellence) of CHI Living Communities and will be evaluated on such basis. Furthermore, every employee must abide by all campus, departmental, and safety policies, rules, and regulations.
Standing 85% of the time; walking 10% of the time; sitting 5% of the time (lifting and carrying 30% of the time and able to carry up to 50 pounds. Pushing/pulling 20% of the time; bending, stooping, twisting 10% of the time; reaching and handling 85% of the time. Climbing stairs 1% of the time (elevator available).
*Hearing: within normal limits with or without use of corrective hearing devices.
*Vision: adequate to read 12-point type with or without use of corrective lenses.
Must be able to verbally interact with staff, clients and public.
*Manual dexterity of hands/fingers for writing, computer input.
(*denotes essential function)