Position Title: Dietary Aide / Cook

Reports To: Director of Support Services

Department: Dietary

FLSA Status: Non exempt

The Dietary Aide/ Cook performs designated food service duties and cleaning routines for the dietary department. Assumes the responsibility of ensuring that each patient is provided with palatable, attractive, nutritionally adequate meals at proper temperatures and appropriate times in accordance with their individual dietary needs. Will be expected to interact with patients and visitors in a warm friendly manner and will always adhere to the premise this is “HOME” to the patients.

Schedule:

- 5 days / week

- Every other weekend required

- 6:30am - 2:30pm

Dual Pay Rate Position:

- Dietary Aide: $16.20/hr.

- Cook: $18/hr.

Duties & Responsibilities

General Duties:

• Demonstrates knowledge of all infection control procedures including proper hand washing techniques, contact with blood spills and standard precautions
• Promotion of and adherence to the elements of the corporate compliance program
• Attends all in services and meetings as required

Dietary Aide:

Helps in collecting menus, delivering meals and snacks, removing and cleaning trays Assists the cook in food preparation as necessary Sets and cleans the family dining room area as necessary Cleans and maintains the family room kitchen on a daily basis Replenishes any products as necessary Washes pots, pans, dishes and silverware according to procedures Puts the clean items in the proper location as assigned Assists with setting up and clean up for eventsCollects and removes trash as necessary Maintains high standards of sanitation, staff hygiene, food service techniques and safety Provides assistance to leadership in the acceptance and verification of vendor deliveriesAble to prepare, distribute and serve food under sanitary conditions in accordance with the New York State Health Department

Cook Duties:

• Ensures that menus are:
  • Maintained and filed in accordance with established policies and procedures;
  • Followed and obtains prior approval from the RD or Supervisor before deviating from menu.
  • Meet the nutritional needs of the facility’s patients in accordance with recommended dietary allowances and are prepared in advance
• Accurately, safely and efficiently cooks meats, fish, poultry, vegetables, soups and other hot and cold foods as well as prepare and portion food products prior to cooking and at time of serving
• Uses standard recipe card for preparing all products
• Portions food products according to standard portion sizes and recipe specifications
• Handles stores and rotates all products properly
• Follows proper food production hygiene practices during food preparation, cooking, and serving
• Ensures that food is palatable, attractive and served at proper temperatures and prepared by methods that conserve nutritional value and flavor
• Utilizes appropriate hand washing techniques and wears appropriate clothing including hair nets or paper caps, gloves and aprons when performing food related tasks
• Is competent with the use of kitchen equipment and utensils, including but not limited to; broilers, ovens, grills, fryers, blenders, mixers, knives, etc.
• Promptly reports equipment, environmental and food quality problems to the Supervisor
• Maintains a clean and sanitary work station including tables, shelves, grills, broilers, fryers, oven, flat top range, cutting boards, exhaust vents, dry storage area, and freezer/refrigerator
• Assists and oversees Dietary Aide, in food prep assignments during off peak periods as needed
• Ensures proper stock of food product for weekly production and advises Director of Support Services of any need or missing items or food products
• Assists in routine order of food products and related dietary supplies
• Is familiar with both the opening and closing procedures of the kitchen
• Provides oversight of Dietary Aide(s) and ensures that they perform day to day activities and services in accordance with regulations, job descriptions, policies and procedures
• Attends all scheduled employee meetings and brings suggestions for improvement. Participates in facility QA program as directed
• Ensures that each patient has a diet file/card-ex that contains required information of any dietary restrictions or preferences and maintains the accuracy of it
• Visits patients with the Supervisor to obtain feedback concerning the quality of meals served, likes, dislikes, etc. and to ensure that each patient has been provided with food

Qualifications

• High School Education or equivalent
• Knowledge of kitchen equipment and utilization of the same
• Knowledge of safe food handling requirements
• Knowledge of health department regulations regarding food production
• Ability to comprehend food service operations
• One (1) year of experience in a food service position required
• Cooking experience required
• Supervisory experience preferred

Licensure/Certification

• Food Service Supervisor Course Preferred

Working Conditions

• Occasionally exposed to unpleasant patient elements.
• Handles emergency or crisis situations
• Occasional pressure due to multiple tasks/demands
• May intermittently work in confined spaces
• Risks found in the typical kitchen setting
• Periods of prolonged, extensive standing/walking
• Considerable reaching, stooping, bending, kneeling, and crouching
• Write, read and comprehend English
• Ability to lift a 40lbs. container from floor level to table height, and then return it to floor
• Ability to lift a 75lbs. container at table level, then transfer it 3ft to another location at the same height
• Occasionally exposed to hot, humid and noisy work environment
• Occasionally exposed to odorous housekeeping and laundry cleaning agents/chemicals
• Subject to injury from moving parts and equipment
• Subject to exposure to risk of blood borne diseases
• Subject to varying and unpredictable situations
• Pushes, pulls or moves heavy equipment

Occupational Exposure Determination: 2

The pay range displayed on this job posting reflects the anticipated range for this position. A successful candidate’s actual compensation will be determined after taking factors into consideration such as the candidate’s work history, experience, skill set, and education. This is not inclusive of the value of the benefits package, which includes, among other benefits, healthcare/dental/vision, PTO, and retirement.