DINING SERVICES IV-Nutrition Services-CMHHIP

• Trains and works alongside employees on regularly assigned tasks new techniques methods and standards.
• Provides guidance to Dining Services III on a daily basis providing production routines and ensuring all food products are produced and stored following food safety and sanitation regulations imposed by state and federal regulations.
• Leads staff and demonstrates culinary skills of food preparation to include but not limited to slicing grinding cooking meats soups/sauces/gravy preparation etc.
• This position identifies additional training required for Dining Services III staff including plate presentation accurate portion sizes following modified menus etc.
• Schedules work monitors compliance with work schedules assigns tasks and establishes standards in regards to safety and sanitation and the production preparation and/or service of meals.
• Monitors the progress and workflow of dining services III staff.
• Oversees meal service/ snacks and verifies accuracy of preparation based on diet order.
• Oversees temperature and cleaning logs and ensures logs are completed as established by regulatory standards.
• Completes inventory of supplies in their designated work location and orders supplies as needed by using bread and milk order form.
• Receives supplies and stores them in the appropriate location based on the delivered item (i.e. cold item dry storage chemicals etc..
• Provides input to supervisors and managers in regard to leave requests schedules and PMAPs.
• Leads staff in meetings to meet daily production for production.
• Uses a state computer to complete tasks such as Cornerstone training timecards and review/respond to work emails.
• Attends and actively participates in inperson assigned training.

• Works alongside Dining Services III employees to prepare bulk recipes or retherm meals using commercial food service equipment such as combi ovens tilt skillets and kettles.
• Follow standardized recipes diets cooking instructions production sheets tallies and load slips to prepare meals snacks and baked goods.
• In the preparation of recipes inspected monitors for correct consistency color and texture.
• Monitors and documents food temperatures following Hazard Analysis and Critical Control Point (HACCP) guidelines.
• Counts and portions of food items based on census per location.
• In accordance with the menu and production schedule plans coordinates and manufactures production from standardized recipes following the quantity and quality requirements while adhering to the HACCP (Hazard Analysis Critical Control Point) food safety and regulatory requirements compliance for all product production
• Supports the development and maintenance of recipes testing and providing information to the diet office before implementing any changes.
• Uses basic math skills to perform all measuring weighing and inventorying of all conventional products processed and distributed.
• Maintains records for inventory quality control quality assurance sanitation checklist temperature charts and all other records necessary for the operation of the production area.
• Maintains food logs and monitors cooling temperatures.
• Prepares and retherms food and beverage products as applicable.
• Takes QA sample bags and stores for 37 days (as applicable) until testing is completed.
• Prepares meals following load slips and ensures food safety and sanitation guidelines are followed.
• Assembles and portions of food items snacks sack meals beverages and baked goods.
• Prepares sack lunches for clients as needed.
• The position also serves meals/snacks to CMHHIP patients in accordance with the meal report.

• Monitors and records temperatures of food items refrigerators and freezers documents and reports any discrepancies.
• Meets established Federal State Local regulations regarding food safety sanitation.
• Visually inspects Cambro carts daily for needed repairs and sanitation.
• Documents knife counts refrigeration temperatures and food temperatures on designated log sheets.
• Ensures all refrigerators and other log sheets are updated daily.
• Follows CMHHIP and departmental polices rules regulations and practices of the department to include wearing ID badge proper uniform accountability with keys contraband utensils and sharps counts by following safety procedures.
• Ensures IOJ and incident reports are completed in a timely manner.
• Operates and cleans commercial food equipment following manufactures guidelines and instructions for safe operation.
• Cleans kitchen equipment production areas tables hoods and dining room or North Kitchen areas.
• Washes dishes utensils pots and pans by using a dishwasher or 3compartment sink.
• Records dish machine wash and rinse temperatures.

• other duties as assigned

APPEAL RIGHTS:

If you receive notice that you have been eliminated from consideration for this position you may file an appeal with the State Personnel Board or request a review by the State Personnel Director.

An appeal or review must be submitted on the official appeal form signed by you or your representative. This form must be delivered to the State Personnel Board by email postmarked in US Mail or handdelivered 1525 Sherman Street 4th Floor Denver CO 80203 or faxed 303.866.5038 within ten 10 calendar days from your receipt of notice or acknowledgment of the departments action.

About Us:

*Some positions may qualify for the Public Service Loan Forgiveness Program. For more

We are committed to increasing the diversity of our staff and providing culturally responsive programs and services. Therefore we encourage responses from people of diverse backgrounds and abilities.

ADAA Accommodations:CDHS is committed to the full inclusion of all qualified individuals. As part of this commitment our agency will assist individuals who have a disability with any reasonable accommodation requests related to employment including completing the application process interviewing completing any preemployment testing participating in the employee selection process and/or to perform essential job functions where the requested accommodation does not impose an undue hardship. If you have a disability and require reasonable accommodation to ensure you have a positive experience applying or interviewing for this position please direct your inquiries to our ADAAA Coordinator Nancy Schmelzer at or call.

THE STATE OF COLORADO IS AN EQUAL OPPORTUNITY EMPLOYER