Dining Services III - CMHHIP

Overview

Department Information

This position is open only to Colorado state residents.

Position Location: Colorado Mental Health Hospital in Pueblo

Unit: Varies

Shift: Varies;
Full-Time, In-Person

Most State of Colorado employees are eligible for a great benefit package. Please see the Supplemental Information section below for details.

As a cornerstone of the Pueblo community for over a century, the Colorado Mental Health Hospital in Pueblo is a leading employer, provider of quality mental health services, and a community partner.

The Nutrition Services Department exists to provide quality food service and medical nutrition therapy to more than 1600 clients in a mental health care facility and the Colorado Department of Corrections (CDOC). With over 100 employees, the department strives, within available resources, to provide adequate nutrition to clients based on medical, spiritual, ethnic, cultural, and mental health needs.

You are required to work at your assigned work location during your scheduled work times.

The incumbent in this position will prepare and serve meals, snacks and beverages for clients in a high and/or medium security setting while adhering to federal, state and local regulations. Also prepare food by utilizing conventional and cooked chill production systems and using a variety of cooking methods such as grilling, baking, roasting, steaming, etc. with commercial food service equipment. Food is re-thermed, assembled and portioned by dining services positions in the dining rooms.

Candidates in this position will also store food in accordance with food safety guidelines and are responsible for cleaning equipment, production areas, and dishes while following proper safety and sanitizing guidelines. Please note incumbent may be scheduled to work in North Kitchen or dining rooms, based on business needs.

Production Cooking:

• Prepares food by utilizing a variety of cooking methods.
• Follow standardized recipes, diets, cooking instructions, production sheets, tallies, and load slips to prepare meals, snacks and baked goods.
• In the preparation of recipes visually inspect for correct consistency, color, and texture.
• During cooking, monitors and documents food temperatures following Hazard Analysis and Critical Control Point (HACCP) guidelines.
• Operates and cleans commercial food equipment, following manufacturer's guidelines and instructions for safe operation.
• Counts and portions of food items based on census per location.

Meal Preparation and Service:

• Prepares and re-therms food and beverage products.
• Takes QA sample bags and stores until testing is completed.
• Cooks meals by using various cooking methods and equipment (i.e. combi-oven, griddle, conveyor toasters, etc.).
• Prepares meals in accordance to load slips and ensures food safety and sanitation guidelines are followed.
• Assembles and portions food items, snacks, sack meals, beverages and baked goods.
• Prepares sack lunches for clients as needed.
• Serves meals/snacks to CMHHIP patients in accordance with the meal report.
• Completes an inventory of supplies in their designated production area and orders supplies from North Kitchen as needed using bread and milk order form.
• Receives supplies and stores them in the appropriate location following FIFO guidelines.
• Assists in the arrangement of a dining area/food service equipment and in the production, transportation, and serving of food, as necessary.

Cleaning and Organization:

• Cleans counters, cabinets, tables, kitchen equipment, and fixtures.
• Washes dishes, utensils, pots and pans using a dishwasher or 3-compartment sink.
• Cleans garbage cans and disposes of garbage.
• Transports dishes, utensils, equipment, and supplies to proper storage areas; sets up tables, counters, and trays for service; clears tables and transports soiled dishes to the kitchen.
• Sweeps and dusts the food service unit; washes, mops, and scrubs floors and washes walls in kitchen and serving areas.
• Maintains supplies of detergents and other cleaning agents in designated areas.

Safety and Sanitation:

• Follows policies and procedures regarding utensils counts, key monitoring, food auditing, operation and minor servicing of equipment.
• Applies proper sanitation techniques when cleaning production areas and equipment.
• Records dish machine wash and rinse temperatures.
• Documents knife counts, refrigeration temperatures and food temperatures on designated log sheets.
• Ensures refrigerators and other log sheets are updated daily.
• Ensures IOJ and incident reports are completed in a timely manner.
• Follows food safety guidelines following federal, state, and department standards.
• Monitors and documents food temperatures following HACCP guidelines; maintains equipment and supplies in the service area and reports equipment failures to the supervisor.

Training and Computer Use:

• Maintains active computer access to complete Cornerstone trainings.
• Attends yearly competency fair and completes mandatory…