Dietary Aide

This would be a combined Dietary Aide and Cook position. POSITION SUMMARY: The Cook is responsible for preparing and cooking a wide variety of foods for residents/patients, employees and visitors. He/she prepares food according to menus and recipes and plans cooking schedules to meet mealtime schedules. In addition, the Cook performs related duties and cleaning duties, as assigned. The Cook directs other Food and Nutrition Services employees in the absence of the Food Service Director and the Assistant Food Service Director/Chef Manager. RESPONSIBILITIES/ACCOUNTABILITIES: 1. Puts customer service first. Ensures that residents/patients and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals' needs and rights. Maintains resident/patient confidentiality; 2. Prepares palatable and appetizing meals/foods for the residents/patients, guests and employees and ensures satisfaction; 3. Follows menus, recipes and menu systems to prepare and serve meals, snacks and nourishments in accordance to prescribed resident/patient diets and requests. Take necessary measures to avoid food waste; 4. Serves meals/foods in various dining locations, including demonstration cooking and point-of -service made to order foods as requested; 5. Meets established meal time schedules for all dining locations; 6. Handles and prepares food in a safe and sanitary manner at all times. Properly labels, dates and stores foods. Monitors food temperatures and acts on temperatures that fall outside of appropriate ranges; 7. Sets-up, cleans-up and properly stores foods and supplies needed for meal service; 8. Maintains clean, organized and sanitary work areas. Performs after-use and scheduled cleaning of surfaces and equipment in accordance with established policies and cleaning procedures; 9. Operates equipment in a safe manner, observes temperatures of refrigeration units and reports malfunctioning equipment to supervisor; 10. Communicates freely with the Food Service Director, Assistant Food Service Director/Chef Manager; 11. Adheres to Food and Nutrition Services policies and procedures; 12. Concerns his/herself with the safety of all residents/patients in order to minimize the potential for fire and accidents. Also, ensures that the center adheres to the legal, safety, health, fire and sanitation codes by being familiar with his/her role in carrying out the center's fire, safety and disaster plans and by being familiar with current MSDS; 13. Performs other duties as assigned by supervisor. JOB SKILLS: 1. Considerable knowledge of volume food production methods and techniques. 2. Considerable knowledge of sanitation regulations and practices. 3. Ability to make simple arithmetical calculations. 4. Knowledge of regulations pertaining to department and center. 5. Basic knowledge of food related nutrition principles. 6. Ability to positively interact with residents/patients. 7. Ability to solve operational problems in absence of Food Service Director and Assistant Food Service Director/Chef Manager. POSITION SUMMARY: The Dietary Aide performs a variety of food service functions in maintaining clean and sanitary conditions of food service areas, facilities, and equipment. Assists in some aspects of food preparation. RESPONSIBILITIES/ACCOUNTABILITIES: 1. Reports at assigned time, in uniform, ready for duty; 2. Handles food and equipment according to sanitation policies and procedures; 3. Operates equipment in a safe manner; 4. Reports any discrepancies in his/her area to department supervisor; 5. Delivers and retrieves food carts to and from customer area; 6. Sets up trays for meals/works tray line position; 7. Processes soiled trays, dishes and utensils from carts through dishwasher; 8. Controls use of soap and cleaning agents in dishwasher; 9. Returns clean items to appropriate places; 10. Assists in the serving of food on the tray line; 11. Washes pots, pans and other equipment as necessary; 12. Maintains cleanliness and sanitation through entire work areas; 13. Performs daily or scheduled cleaning duties, in accordance with established policies and procedures; Scrubs and mops floors, cleans and sanitizes equipment; 14. Empties trash contains regularly; 15. Stocks food and paper goods in the storeroom area; 16. Prepares snacks and beverages from between-meal service to customers; 17. Prepares nutritional supplements and tube feeding products and delivers to customer areas; 18. Reports malfunctioning equipment to the Food Service Director; 19. Puts Customer Service First: Ensures that customers and families receive the highest quality of service in an attentive and responsive atmosphere which recognizes the individuals' needs and rights; 20. Performs other tasks as assigned by the Food Service Director. AD01

Qualifications:

SPECIFIC EDUCATIONAL/VOCATIONAL REQUIREMENTS: 1. Ability to read, write, and understand directions in the English language. 2. High school diploma or equivalent is preferred. EEO/AA, M/F, Vet, Disabled

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