Cook & Dietary Aide

• Employee Type FT Non-Exempt

Description

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 s within the facility.

Dependability and punctuality are a must .

Working knowledge and ability to apply professional standards of practice in job situations.

Persons who have been found guilty by a court of law of abusing, neglecting, or mistreating individuals in a health care related setting are ineligible for employment in this position.

Freedom from use of and effects of use of drugs and alcohol in the workplace

Previous experience working in a kitchen setting is preferred .

Ability to communicate effectively both verbally and in writing.

Ability to work both independently and cooperatively with a team.

Ability to follow simple directions or instruction.

Minimum high school diploma or equivalent.

BLS Certification required within 90 days of employment and throughout employment.

The essential functions include, but are not limited to the following:

To perform this job successfully, an individual must be able to perform each key function satisfactorily.

Reasonable accommodations may be made to enable individuals with disabilities to perform the key functions.

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

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

Check patient diet cards and prepare food accordingly.

Cover, label and date all left over foods. Make plans for use of these foods.

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

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

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

Monitors and documents food/equipment temperatures as appropriate

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

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

Comply with HIPAA regulatory requirements.

Adhere to the companies/facilities philosophy, mission, and policies and procedures.

Support the facility goals and objectives .

M a i n t a i n s a goo d a tt endan ce r eco rd an d f o ll o w s a ll hosp it a l r u l es , po li c i e s, an d p r ocedu r e s.

M a i n t a i n s ope n an d e ff e cti v e c o mm un ic a ti on s w ith pa ti en ts an d t he ir nu r ses , phys i c i ans , pee r s , supe r v i so r s , an d s t unten t s .

Es t ab li s h e s an d m a i n t a i n s exce ll en t i n t e r depa rt m en t a l an d s t u t e n t s .

A tt end s depa rt m en t a l m ee ti ng s an d i n - ser v i ce s to s t a y cu rr en t w i t h t h e deve l op m e n t s o f t h e departm ent a n d hosp it a l.

Demonstrates active listening techniques.

Gains support through effective relationships.

Treats others with dignity and respect; seeks feedback.

Demonstrates honesty and integrity at all times in care and use of patient and facility property.

Demonstrates and understands the importance of and respect for the rights, dignity, and individuality of each patient in all interactions.

Demonstrates respect for co-workers and responds to the needs of patients by complying with facility policies.

Ability to apply common sense understanding to carry out instruction furnished in written, oral, and/or diagram form .

Ability to define and…