• Prepares entrees, vegetables, fruit, desserts, baked goods, salad/side items for patients and staff according to the census, production sheet, quantitative recipes, serving sizes, and menus daily.  Follows specialized diet guidelines. Fills in for other positions as needed.  Obtains Food Service Manager or Dietitian's approval if substitutions need to be made.
• Productions will be of high quality; have good taste and texture, be at the proper temperature and with eye appeal allowing for the shortest holding time before serving to maintain nutrition value. Takes daily temperatures on prepared food on the steam tables, refrigerator, freezers, and front line.  Cook and chill prepared food following proper procedures. Stores food in accordance with departmental, CMS, and Health Department guidelines. 
• As needed or assigned by the Food Service Manager or Dietitian, prepares all modified and special diets according to production schedule and menu.
• As needed or assigned by the Food Service Manager or Dietitian, serves lunch meals at school when in session and/or serves lunch to staff.
• Organizes meals for transport to the group homes or school by ensuring the meal is in appropriate serving containers, proper equipment is ready for transport, and any other supplies are available to utilize in the group home.  Responsible for ensuring meals are heated, delivered, and ready to serve to the group homes or school prior to the scheduled meal time.
• Ensures walk-in refrigerator, dry storage, and freezer are organized appropriately, items away from walls/ceilings as appropriate, dated, and rotated.  Reports discrepancies to Food Service Manager.  Store food in accordance with departmental, CMS and Health Department guidelines.
• As assigned by the Food Service Manager or Dietitian, prepares, sets up, and/or takes down
• the salad bar.  Follows safety and sanitation guidelines. Compares inventory to menu to: 1) ensure items are being used before they go out of date and/or spoil, and 2) ensure items ordered for menus are not being used on the salad bar. Breaks down the salad bar in compliance with sanatation guidelines and disposes of any unused food. 
• Completes all duties related to shift work as assigned to include but not limited to:  opening in a.m., closing in p.m., inventory, putting up received stock, meal/snack prep, delivery of food items, serving, maintaining records of machines/temperatures, properly operating machinery, cleaning, etc.
• Completes cleaning as assigned or independently during downtime; this includes but is not limited to: cleaning of kitchen equipment and storage areas, sweeping and mopping floor, sanitizing all surfaces, etc.  Maintains a clean, sanitary, and organized work area on a daily basis.
• Performs additional duties in different areas of the dietary operation as assigned by the supervisor, i.e.- catering, delivery or stocking of food items, serving line, field trip preparation and clean-up etc.
• Cross trains in all areas, including but not limited to: food transport, serving of meals, catering, school needs, snacks, stocking, modified consistency diet prep, etc. Performs the above tasks to ensure the needs of the department and facility are met while upholding a superior quality of service. 
• Assists in the implementation of the established inventory and delivery system.  This includes inspection of items upon delivery, document acceptance, rotatation and dating stock based on the FIFO method (First In First Out), organization of products as designated, etc.
• Demonstrates safety awareness during entire shift and while performing assigned tasks to include appropriate lifting techniques, awareness of surroundings, using equipment properly, following policy guidelines when lifting and using proper body mechanics.  Follows all policies and procedures relating to kitchen safety and sanitation 100% of the time.   Follows infection control policy, procedures, and guidelines by using proper hand-washing techniques and maintaining good personal hygiene. Reports concerns to supervisors.      
• Attends and actively engages in scheduled departmental meetings.
• Follows all policies and procedures relating to kitchen safety and sanitation 100% of the time. Follows infection control policy, procedures, and guidelines by using proper hand-washing techniques and maintaining good personal hygiene.
• Performs related duties as assigned.

About J.D. McCarty Center:

J.D. McCarty Center is an established pediatric rehabilitation hospital for children with disabilities birth to 21 years of age. We are a unique 36 bed hospital because we are constantly looking for the best outcomes for our patients by evolving existing programs and being open-minded about new ideas. Our patients are admitted for a 30-day evaluation during which they are assigned a treatment team consisting of nursing unit, physical therapy, occupational therapy, speech therapy, nutritional services, social services, psychological services, behavioral analysis, and recreational therapy. Our 80-acres campus includes an on-site elementary, intermediate, and high school which is staffed by Norman Public School teachers. Patients may continue treatment needs beyond the 30-days as an in-patient in habilitation status based upon progress or placement needs.

Benefits:

• Health Insurance Benefit allowance including Dental, Vision, Life, and Disability, and Dependent insurance options available
• Flexible Spending plans available
• Defined Contribution Retirement Plan
• 3 weeks of Annual Leave and 3 weeks of Sick Leave per year
• 11 paid holidays per year
• Longevity Bonus beginning on your 2nd year of employment
• Employee Assistance Program a confidential resource regarding personal and family concerns 

Employees can also take advantage of other opportunities such as state employee discounts, continuing education, supplemental insurance plans, and credit unions.