Cook -Dietary Aide-

POSITION SUMMARY

The Dietary Aide is responsible for the assistance preparation and service of breakfast, lunch and dinner meals for patients and facility staff according to the approved menu cycle and production sheets. Unloading kitchen items and stocking in appropriate location.

QUALIFICATIONS

Education/Experience: Must have at least one (1) years’ experience in quantity cooking, a basic knowledge of modified diets preferred; training in food service sanitation and possession of food service food handler’s permit as required; experience utilizing industrial kitchen equipment and utensils; and some prior kitchen supervisory experience helpful preferred. 21 years old or older .

Licensure: Must have Dietary Manager Certification or Food Handlers Certification.

PRIMARY RESPONSIBILITIES

1. Open the kitchen and ensure organization of daily events.
2. Comply with facility and departmental policies and procedures regarding food services offered.
3. Follow menus and recipes as provided by the Dietary Manager and Dietician.
4. Prepare meals and beverages according to menu cycle and daily production sheet, providing
   attention to attractive and tasteful meals.
5. Accurately prepare food for modified diets, consulting with Dietician as required.
6. Complete and prepare meals in a timely manner as prescribed by posted meal times.
7. Follow posted cleaning schedule and ensure a clean work area and dining room at all times.
8. Document refrigeration and dish machine temperatures according to posted schedules.
9. Adhere to standards for food temperatures during cooking, serving and storage of leftovers.
10. Maintain walk-in freezer and storerooms in an orderly fashion, and properly date and label all
    food items.
11. Adhere to appropriate portion control and avoid over production.
12. Comply with established guidelines for sanitation and safety.
13. Provide leadership to the other food service staff during shift.
14. Interact with patients in the serving line, helping in the selection of a nutritionally
    balanced meal.
15. Support and encourage harmonious working relationships within the department, as well as with
    all employees in the facility.
16. Report any equipment malfunction immediately to the Food Service Manager.
17. Aid with washing dishes and maintaining dish room in a clean and orderly fashion.
18. Adhere to facility, department, corporate, personnel and standard policies and procedures.
19. Attend all mandatory facility in-services and staff development activities as scheduled.
20. Adhere to facility standards concerning conduct, dress, attendance and punctuality.
21. Support facility-wide quality/performance improvement goals and objectives.
22. Maintain confidentiality of facility employees and patient information.
23. Responsible for turning off all equipment, inspecting the kitchen for cleanliness and locking the
    department at the end of the day.
24. Always maintain cleanliness of the dining room and food preparation area.
25. Maintain an adequate supply of beverages and ensure coffee pots remain full.
26. Interact well with patients in the serving line and help when needed.

Note: The essential job functions of this position are not limited to the duties listed above.