ARIZONA PIONEERS' HOME

300 South McCormick Street

Prescott, Arizona 86303

Hourly Pay Rate: $21.58

Grade: 15

This position will remain open until business needs are met  

Characteristics of the class: Works under Dietary Manager, exercising judgment in accordance with established policies and procedures. Has the authority to assign work and recommendations on personnel actions. Functions as a working supervisor; participates in and supervises subordinate personnel in the preparation and serving of good and cleaning of equipment, utensils and food service areas as well as performing simple cooking tasks.

Work product consists of a functioning work unit; may be involved with work schedules; food prepared for cooking or serving; food properly portioned; following food safety and sanitation requirements; written records and reports. Responsible for the direction for work, worker instruction and quality of product for a work unit within a work system; for the timeliness of work.

Major Responsibilities/Essential Functions:

• Perform defined work routines, using various dietary utensils, supplies and equipment as assigned by the Dietary Manager. Work routines may include dishwashing, pot and pan washing, cleaning, preparing foods for tray line, working on tray line, nourishment preparation and serving the dining room. Instructs, guides and counsels subordinate level workers in carrying out a variety of tasks. Makes work assignments based on menus and cleaning schedules and reviews work of staff

• Formulates plans for improvement. Follow established reporting procedures for the following:
a. Inform supervisor of supply or equipment needs
b. Any damaged or loose fixtures, flooring, or tiling requiring replacement or repair
c. Any unsafe or malfunctioning equipment
d. Any conditions conductive to health and safety issues

• Attend scheduled department staff meetings and attend in-service educational programs

• Follow defined safety codes while performing all duties. Follow defined Infection Control procedures. Be knowledgeable of federal, state, and facility’s rules and regulations, policies and procedures. Perform other department duties or special assignments as directed by the Dietary Manager

• Reviews menus for the next day, daily counts of residents, special activities, diet orders; determines what preparation work needs to be done. Inspects food service lines; observed and controls the portioning of food. Inspects food personnel reporting for work to ensure personal hygiene and proper attire

• Preparation of a variety of foods such as desserts, salads, sandwiches. Perform defined work routines, using various dietary utensils, supplies and equipment, as assigned by the Dietary Manager, Diet Tech and/or Dining Room Supervisor. Work routines may include dish washing, pot and pan washing, cleaning, preparing foods for the steam table/serving area, working on the steam table/serving area, and servicing the dining room

• Knowledgeable of the policies and procedures of receiving supplies and products. Confers with other supervisors as well as Dietary Manager in presenting and resolving difficult problems, conflicts, and questions. Discussing plans and actions to be taken and making decisions

• Other duties as assigned as related to the position

Knowledge:

• The principles and practices of leadership and work management; materials, methods and practices of institutional food service

• Food texture and consistencies as related to residents diets and altered foods based on diet orders

• Cleaning materials, methods and techniques; portion control and utensils used to serve food

• Basic arithmetic computation methods; policies and procedures established for the work unit

• Applicable sanitation of safety codes, rules and regulations

Skills:

• Using and operation institutional food service equipment 

• Serving food based on diets; mechanically alter foods

• Preparing food products with minimal waste

Ability:

• Ability to work in a team oriented environment with staff and residents of differing religious, cultural, social and ethnic backgrounds

• Motivate and supervise subordinates to attain quality and quantity of production in an institutional environment

• Able to read and understand recipes; establish and maintain work relationships

• Ability to read, write and speak the English language

• Communicate verbally and in writing 

Licenses / Certifications:

• Must undergo annual screening for TB with negative results

• Valid AZ Class 1 Fingerprint card

• Valid Food Handlers Certificate

• Employees who drive on state business are subject to driver’s license record checks, must maintain acceptable driving records and must complete any required driver training (see Arizona Administrative Code R2-10-207.12.)

• Requires possession of and ability to retain a current, valid state-issued driver’s license appropriate to the assignment

If this position requires driving or the use of a vehicle as an essential function of the job to conduct State business, then the following requirements apply: Driver’s License Requirements.

The State of Arizona offers a comprehensive benefits package to include:

• Optional employee benefits include short-term disability insurance, deferred compensation plans, and supplemental life insurance

• Life insurance and long-term disability insurance

• Vacation with 10 paid holidays per year

• Health and dental insurance

• Retirement plan

• Sick leave

Learn more about the Paid Parental Leave program here. For a complete list of benefits provided by The State of Arizona, please visit our benefits page

• Positions in this classification participate in the Arizona State Retirement System (ASRS)

• Please note that enrollment eligibility will become effective after 27 weeks of employment

• If you have any questions please feel free to contact Arlene Seagraves at arlene.seagraves@aph.az.gov for assistance