COOK / Dietary Attendant

Qualifications

• Must have, or be willing to learn, food preparation, and simple cooking skills.
• Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays.
• Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis.
• Must be willing to perform repetitive tasks daily.
• Must possess and use excellent customer service and communication skills.
• Must be able to follow oral and/or written instructions.
• Must be able to speak and understand English.
• May be required to have reading skills.
• Must be able to read and/or understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly.
• Must be in good mental and physical condition.
• Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center.
• Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift.
• May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations.
• Must be able to work under supervision.

Responsibilities

• Performs various duties associated with the production and service of patient meals.
• Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager.
• Uses good judgment in conserving supplies, preventing food waste, and conserving utilities.
• Reports any food, supply, and equipment needs or concerns to the Dietary Manager.
• Aids in receiving and storing food and supplies to prevent waste and assure quality products.
• Dates, labels, and stores items properly.
• Scrapes, stacks, washes, and sanitizes dishes, flatware, utensils, pots/pans, etc.
• Removes broken and chipped dishes and glassware from use.
• Wraps flatware if needed.
• Properly transports and stores dishes, flatware, utensils, pots/pans, etc.
• Responsible for having sufficient quantities of clean and sanitized dishes, flatware, utensils, pots/pans, etc. to meet time schedule for meal preparation and service.
• Cleans and sanitizes the dish machine and dish room.
• Empties and cleans/sanitizes the trash can.
• Keeps work area clean and uncluttered and completes assigned cleaning duties.
• Prepares and serves foods for all diets, including therapeutic diets, according to planned menus, using proper portions and special diet items.
• Prepares beverages, breads, and other menu items as assigned.
• Communicates and cooperates with the staff, patients, and their families.
• Sets up trays for service, sorts diet cards and/or selective menus.
• Serves trays on tray line and checks trays for accuracy of diets, preferences, and quality before they are delivered.
• Delivers carts to floors as needed.
• Busses tables in dining room; cleans/sanitizes table tops.
• Attends in-service and other necessary training.
• In absence of the Director of Dietary, Dietary Manager, and Assistant Dietary Manager, is responsible to the cook for supervision in the Dietary Department.
• Adheres to the dress code for the department.
• Performs other tasks as necessary and appropriate.