Monica R Cacho

I supervise cooks and food techs. I monitor menu productions work sheets and standardized recipes. I am familiar with Nutra Kids menu planning. This is a program of meal planning to provide healthy and affordable meals for children. Nutra Kids helps to ensure that meals are high in nutrients proteins, carbohydrates and healthy fats. Nutra Kids makes sure that all meals meet all federal & state nutritional guidelines. I am responsible for monitoring serving lines to assure correct portions, quality control and that proper serving methods are being met and followed. I am responsible for making sure that the children on special diets are being served the correct food. I plan the meals for special events. I make sure that HACCAP standards are followed and documented correctly. evaluate employee performance & counsel employees following the progressive discipline guideline as needed. I document staff performance & maintain employee files. I am responsible for accurate time keeping of assigned staff i step in when ever we are short no matter what the position is. I am a good role model for employees. I practice good personal hygiene. I follow all safety & sanitation practices. I treat everyone with respect and in a professional manner.

I am currently a dinner cook. We serve 4 different ways, for high school we serve buffet style, for middle school we serve tray line style and for elementary we serve family style. And then we also package up build dinners for each of the different wings at CSB which is California School for the Blind. We then deliver to each wing (North, South and West). I supervise the pm shift and help out because we have been short staffed since I've started here. I make the go home snacks and lunches for the kids for when they go home on Fridays for the week-end. I assign duties as needed when our supervisor is not available. I supervise the serving lines as needed, making sure the diet tech are using the correct serving utensils to ensure proper portion control and making sure they don't run out of food. I make sure the HAACP guidelines are followed and documented for example the food storage, temperature and food prep. A t the end of the night I also make sure that all of the equipment is clean and off. I also make sure that all doors are locked and secure for the night.

I prepare and cook in all food groups. I am knowledgeable in the use of appropriate equipment. I plan my work schedule and prepare and follow menus, recipes and formulas as needed. I am very knowledgeable in the policies, procedures and principles used in food storage, care, preparation cooking and dispensing of food in large quantities. Kitchen safety and sanitation is a must. I keep records, take temperatures, follow HAACP to ensure food is always in the safety zone. Currently I cook whatever I am assigned for the day. Then pan it up accordingly to the dip up sheet. Then blast chill it after that it gets sent to distribution. I have used a meat slicer, robo coup of all different sizes,blast chiller, combi ovens, large ovens, buffalo chopper and different kinds and sizes of commercial kettles. Anything that I don't know how to use I will learn immediately.

I prepare, cook and dispense breakfast, lunch or dinner depending on which cook I am for the month. We rotate on a monthly basis. I have been breakfast cook (this cook is responsible forgetting breakfast made, panned up and served out to the dining rooms), lunch cook (responsible for all salads, slicing of meats/lunchmeats, salad dressings and checking in the patient workers and keeping them busy giving them their job duties for the day) on the am shift here at Atascadero State Hospital where we house any where from 1130 to 1200 men. I currently work the pm shift and I've mastered all shifts & positions. Which are main dish cook, main dish relief cook, miscellaneous (this cook makes all salads, relishes, salsas, etc...and cooks the vegetables for the population) and a diet cook. I've used kettles, meat slicer, buffalo chopper and the urshel. As main dish dish cook we are in charge of as many as 12 patient workers at a time. We give them jobs to do & evaluate them on a monthly basis. When the supervising cook I is absent the cook specialist II fills in. We inspect all work areas and maintain safety and sanitation standards, keep records as needed, take temperatures to ensure food is always in the safety zone. I am familiar with standardized menus, batch cooking HAACP and the importance of portion control.

I cook and dispense food required on the regular/modified menus while adhering to the requirements for the physical exertion., infection control and food safety. I supervise and coordinate activities for the VOC workers. I make sure things are in order and maintain cleanliness and sanitation int the kitchen. I follow all requirements for safety, security, emergency response and a non-hostile work environment.

veral I work in receiving and storage in the kitchen at ASH. I am responsible for putting away the new stock as it is received, rotating it as needed using first in first out (FIFO). I order meats and vegetables on a weekly basis for a population of at least 1200 patients for breakfast, lunch and dinner. I make sure the meats are pulled and thawed out in a safe timely matter. I'm also responsible for certain paperwork and I do daily and quarterly inventory. I rotate out the disaster supply every 3months. I make sure all refrigerator and freezer temperatures are all up to temp and clean. I have 2 walk in freezers, a large walk in refrigerator, a dry storage and several small walk ins that I am responsible for. I also have to help the cook when they are short.

I prepared special diets trays per resident diet orders. Review menus before preparation of food. Made sure that special utensils, etc. are clean, sanitized and available for the next meal. Did diet changes as necessary and new diets received from the nursing staff. Followed established infection control and universal precautions when performing daily tasks. clean up after meals and completely cleaned the kitchen. Locked up and opened the kitchen when needed. Helped prep food for the cooks. Pour drinks, call diets for the carts for room delivery. Kept dining room drink area clean and stocked up with ice water and tea, coffee, juice and thickened drinks and condiments when needed.

I supervise the serving and portion control of food in the dining rooms. I assigned job duties to dining rooms employees and patient workers. I also trained and instructed them on the serving methods and sanitation standards. I supervised and assisted with dining room preparation for meal service......, washing of tables afterwards, sweeping and mopping of the floors, maintenance and arrangement of dining & serving areas, equipment and utensils. Maintain uniform food handling practices and standards of safety & sanitation in an assigned dining room; observes and reports on residents attitudes toward food served & ability to do their jobs... Keeps food hot and took temperatures of food before during and after meals to ensure they are with in the correct temperature.

Coordinated dietary services with other departments as needed. I worked closely with dietician & other supervisors. Implemented recommended diet changes as required. Made sure dietary procedures are followed in accordance with established policies and procedures. Supervise tray line to ensure timeliness and accuracy of all meals & that each tray matches the diet of each resident for portions, special diets & utensils. Monitor cooks to ensure time lines of the meals,, attractiveness and the correct use of thermometers during all stages of food prep. Made sure the use of safe and sanitary practices are used. Monitor thermometer records of the ovens, freezers, refrigerators, and food, making sure all are accurate. Ordered & put away food. Made weekly cleaning & work schedules. Did monthly inservices with the staff to ensure the knowledge of infection control, safety , universal precautions and resident rights.