Dietary Aide/ Cook- TRMCC

About the role

The Dietary Aide/Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures, and state and federal laws and regulations. They ensure that foods are prepared and served at the proper temperature and time. This role works closely with the supervisor to allocate resources efficiently and economically, ensuring each resident receives appropriate food.

Responsibilities

• Follows recipes and prepares meals in institutional quantities.
• Serves meals at proper temperatures and times.
• Supervises kitchen staff during food preparation, tray assembly, cleaning, and storage of supplies and equipment.
• Cleans food service work areas continuously.
• Allocates food supplies and equipment in an efficient manner to prevent waste.
• Prepares and maintains a supply of food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences.
• Inspects trays following meal service to monitor and record resident acceptance of menu items.
• Reports findings to the Supervisor.
• Uses food preparation equipment according to manufacturer's instructions.
• Follows proper cleaning techniques and preventative maintenance schedules.
• Handles, stores, and disposes of food supplies and prepared food in accordance with department procedures and in compliance with state and federal regulations.
• Communicates with the Dietary Supervisor throughout the shift as needed to best meet the needs of residents.
• Aids the Department Head with preparation for state inspections.
• Attends survey training and interacts with state surveyors as instructed by the supervisor.
• Attends in-service education as assigned.
• Reports injuries to self or others to the supervisor immediately.

Requirements

• High school diploma or equivalent preferred.
• Sufficient education to demonstrate functional literacy.

Qualifications

• Working knowledge of food handling, preparation, and storage techniques that comply with state and federal laws and regulations.
• Ability to apply regulations to work situations of cook and supervision of staff assistants.
• Appreciation of the importance of food preparation in enhancing quality of life for residents.
• Knowledge of emergency and disaster procedures of the facility.
• Understanding and responding to written or oral instructions in case of emergency.
• Sufficient mobility and strength to move freely through the building and assist residents in case of emergencies.
• Ability to prioritize tasks and responsibilities and complete duties/projects within allotted time.
• Able to respond to change productively and handle additional tasks/projects as assigned.

Skills

• Knowledge of emergency and disaster procedures of facility.
• Ability to locate nearest exit and understand written or oral instructions in case of emergency.
• Knowledge of facility policies and procedures for workplace safety including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment, and handling of hazardous materials.
• Ability to communicate with staff members and residents through verbal and/or written means.

Benefits

Madison County offers a comprehensive benefits package to full-time employees (30-40 hours/week), including health care, dental, vision, retirement, flexible spending accounts, health savings account, employer-paid life insurance, optional additional life insurance, AFLAC options, employee assistance program, holidays, vacation, sick leave, and bereavement. Part-time employees who work 20-30 hours per week receive benefits on a pro-rated basis. Short-term employees are not eligible for benefits, other than optional retirement. For more details, contact Human Resources at HR@madisoncountymt.gov or (406) 843-4201.