Nicholas Heiman

Meal Preparations and Cooking:

• Plan, Prepare, and cook meals according to pre-approved menus and individual dietary needs of residents, including special diets (e.g., diabetic, low-sodium, or pureed).
• Ensure meals are served in a timely manner and at the appropriate temperature.

Kitchen Management:

• Supervise and coordinate kitchen staff to ensure smooth operations.
• Assign tasks, monitor progress, and provide training as needed.

Menu Coordination:

• Collaborate with dietitians or nutritionists to create balanced and appealing menus.
• Incorporate seasonal and fresh ingredients while minimizing waste.

Safety and Sanitation:

• Maintain compliance with all health and safety regulations, including food handling, storage, and preparation standards.
• Conduct regular cleaning and sanitation of kitchen equipment, utensils, and work areas.

Inventory and Ordering:

• Monitor food inventory levels, ensuring adequate supplies while minimizing waste.
• Order ingredients and supplies in coordination with facility's management team.

Resident Interaction:

• Respond to feedback or special requests from residents, ensuring a positive dining experience.
• Adapt recipes and meal presentation to meet individual preferences and needs.