COOK/DIETARY AIDE

POSITION SUMMARY

The cook/aide is responsible for preparing palatable, nourishing, well-balanced meals to meet the daily nutritional and special dietary needs for patients and/or residents. This position is responsible for the cleanliness and sanitation of the cooking area and stoves; and for preparing, operating, and maintaining all cooking equipment. This position is also responsible for preparing meals for patients’ families, employees and guest within the facility.

SUPERVISOR

Dietary Manager

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

• To perform this job successfully, an individual must be able to perform each key function satisfactorily.
• Each category will be assessed on performance measurements of appropriateness, efficiency, effectiveness, and timeliness.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the key functions.

Job Functions

1) Prepares, maintains and ensures high quality food for consumption in accordance with predesigned recipes based on appropriate patient dietary restrictions and/or cafeteria menu.

2) Maintains and handles food with highest concern toward safe handling and sanitation.

3) Check patient diet cards and prepare food accordingly.

4) Cover, label and date all left over foods. Make plan for use of these foods.

5) Reviews menu daily to determine quantities of food and supply need for stock and reserve purposes.

6) Reports and food substitutions, deviations or shortages to appropriate personnel.

7) Ensures equipment is in good working condition and work area is maintained in a clean and sanitized state. Report any malfunctions immediately.

8) Monitors and documents food/equipment temperatures as appropriate.

9) Adapts to changing environment, e.g., staffing patterns and assignments. Required to work holidays and subject to adjusted patient census schedule.

10) Take on additional tasks as needed and directed by the Dietary Supervisor, Dietitian, or Administration.

ADDITIONAL RESPONSIBILITIES

• Comply with HIPAA regulatory requirements.
• Adhere to the hospital’s philosophy, mission, and policies and procedures.
• Maintains a good attendance record.
• Adhere to dress code.
• Establishes and maintains excellent interdepartmental and interpersonal relationships.

POSITION QUALIFICATIONS

MINIMUM QUALIFICATIONS

• Ability to communicate effectively both verbally and in writing.
• Ability to work both independently and cooperatively with team.
• Ability to follow simple direction or instruction.

EDUCATION AND/OR EXPERIENCE

• High school graduate or equivalency.
• One year of experience working in a kitchen setting preferred.

LANGUAGE SKILLS

• English is the primary language.

MATHEMATICAL SKILLS

• Ability to use food conversion formulas as needed.