Cook & Dietary Aide

Cook & Dietary Aide (Food Services)

THIS POSITION IS LOCATED AT PRAGUE REGIONAL MEMORIAL HOSPITAL

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 guests 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.
• Maintains a good attendance record and follows all hospital rules, policies, and procedures.
• Maintains open and effective communications with patients and their nurses, physicians, peers, supervisors, and students. Establishes and maintains excellent interdepartmental and interpersonal relationships.
• Attends departmental meetings and in-services to stay current with the developments of the department and hospital.

• 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 solve problems, collect data, establish facts, and draw valid conclusions.
• Ability to interpret an extensive variety of technical instructions in statistical or diagram form and deal with several abstract and concrete variables.

• English is the primary language.
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures or governmental regulations.
• Ability to interpret reports, business correspondence, and policy/procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, physicians, clients, customers, employees, and the public.

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute ratio, percent, rate, as well as the ability to create and interpret graphs.

The physical demands…