A Dietary Aide works in kitchens such as hospital kitchens where cooking is done to meet specific dietary requirements. Assists with food preparation and other tasks.
As a Cook, you will work closely with the Dining Services Director and will be responsible for the Community's food ordering, preparation, and delivery as well as kitchen sanitation. Cook tasks in this role include ensuring food is prepared in a nutritional and appetizing fashion, maintaining supplies and equipment, and providing excellent customer service to both internal and external customers.
Supervisory Responsibilities:
None.
Duties & Responsibilities:
Assist the Dining Services Director and/or Dietitian to direct activities of the Dining Associates, review and process diet changes, ensure menus are maintained in accordance with established procedures, coordinate culinary services with other departments, and review menus prior to preparation of food. Ensure that food and supplies are available for the next meal. Assist in inventorying and storing incoming foods and supplies. Report any hazardous conditions, equipment, accidents, and incidents. Utilize a hazard analysis and critical control points (HACCP) approach to prevent biological, chemical, and physical hazards in production processes and reduce these risks to a safe level. Practice universal precautions always and adhere to safety rules and regulations. Prepare and serve meals in accordance with planned menus, diet plans, portion control procedures, and community policies. Direct and assist in cleaning work areas, equipment and floors, and dishes and utensils. Distribute menus and check all meals for menu and diet preferences and accuracy. Ensure proper storage of food and supplies; adhere to universal precautions and sanitary, safety, and infection control policies and procedures. Ensure food is prepared according to community diet and textures and federal policy and procedures. Attend orientation and in-service as required by the state and company. Assist with inventory control. Performs other related duties as assigned.
Required Skills & Abilities:
Must have compassion for and desire to work with the elderly. Must demonstrate the ability to work responsibly as a team member as well as an individual. Ability to communicate effectively with residents, families, staff, vendors, and the general public Must meet all health requirements and pass background checks. Must be able to communicate effectively (written and oral form) in a care setting with residents, families, staff. Must be able to climb, bend, lift, stoop, kneel, crawl, push, reach and carry, stand for extended periods of time, and may be required to move furniture. Able to respond productively and to handle additional tasks/projects as assigned. Passion for caring for elderly. Must have reliable transportation to and from all scheduled shifts. Must be capable of maintaining regular attendance as required. Must be able to work weekend and overtime as required. Must meet all local health regulations and pass post-employment physical exam, if required. Must be able to direct Dining Associates. Must be able to work weekends and holidays as directed by the Director of Culinary Services. Disposes of trash and waste, other materials in a safe manner. Maintains par levels of supplies and assists with ordering of products. Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions. Appreciates the importance of maintaining confidentiality of resident and community information. Always demonstrates honesty and integrity in the care and use of resident and facility property. Able to understand and to follow written and verbal directions. Understand proper use of community kitchen equipment. Able to concentrate with frequent interruptions. Able to concentrate with frequent interruptions. Able to work under stress and in emergency situations. Able effectively to communicate with the staff members and residents through verbal and/or written means.
Education & Experience:
High school diploma/GED preferred. Six (6) months' prior experience in a food service department preferred. Must be 18 years of age or older. Obtain Food Handlers Permit as required by State regulations. Experience as a cook in a private/hospitality/healthcare setting preferred. ServSafe Certification preferred.
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; talk or hear. The employee must occasionally lift or move office products and supplies, up to 20 pounds. Able to stand or walk 75% of the day. Able to work under conditions that require sitting, standing, walking, reaching, pulling, pushing, and grasping. Subject to reactions from dust, disinfectants and cleaning chemicals and may be exposed to infectious waste, diseases, and other conditions. Use personal protective equipment and supplies when needed: o Personal protective equipment includes infection control kit, rubber gloves and non-slip shoes. Subject to infectious diseases, substances, and odors. This job description is intended to describe the basic, critical elements of the job and should not be construed as an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. This job description does not constitute a contract of employment. It may be modified or amended at any time as determined in the employer's sole discretion. The signed original copy of this acknowledgment will be filed in the employee's personnel file. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
