I spent 3 weeks at a one of the largest long term care facilities in the state. I was able to shadow the Executive Sous Chef at the facility. I was able to help with completing orders as well as doing inventory for food on hand. I was able to do food preference surveys for newly admitted residents.
Shadowing the Sous ChefI was able to shadow the executive sous chef for the majority of my experience. The executive sous chef shares responsibilities with the executive chef, as well as being responsible for being in the kitchen for all meals. She showed me her job, and let me assist her in most of her responsibilities. I helped cook food in the kitchens. I helped complete inventory of the food on hand to help plan an order. She allowed me to place an order with minimal assistance. I also assisted in doing the receiving for a produce and frozen order.
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Shadowing StaffDuring my time at this facility, I was able to learn every position, and help with every position. This included dishwasher, cook, kitchen server, satellite server, room server, and dietitian. A kitchen server dishes the plates for the main assisted living dining hall and the residence hall. The satellite server serves plates from a steam table located in the memory care unit. The room server brings trays to those unable to come to one of the dining rooms. I was able to really understand what work goes into each of the positions at this facility.
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Additional ExperienceI had the opportunity to participate in a wide variety of experiences. I was able to go to new clients and learn their meal preferences (what do they drink at breakfast, what vegetable do they dislike). I was shown how to print meal cards, as well as how to input information into the program that prints meal cards. I met with the food service director to discuss budgeting, process improvement, regulations, and job descriptions. I helped serve a made-to-order waffle bar that only happens every other month, and is a favorite of the residents.
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