Dietary Cook & Aide

Responsibilities

• Aids in training and supervising personnel and food preparation as directed.
• Maintains accurate inventory for dietary services duties.
• Completes visual, taste, and smell tests to ensure palatability, safety, and freshness of food items served.
• Maintains a clean working area during food production.
• Ensures late trays are properly processed and prepares and delivers between meal feedings as applicable.
• Holds and stores perishable food items in compliance with ISBH standards.
• Performs sanitation inspections and follows safety precautions.
• Shares responsibility for maintaining a clean and safe environment.
• Reviews resident diet changes daily.
• Assists in the training of new dietary service workers.
• Ensures temperature sheets and cleaning schedules are dated and signed.
• Obtains supplies needed for duties.
• Prepares and portions simple food items for patient meal service.
• Serves food on the patient tray line based on customer requests or the patient menu.
• Cleans and sanitizes the patient tray cart.
• Cleans and sanitizes dishwashing area.
• Puts away dishes, glasses, cups, and silverware.
• Prepares and delivers patient nourishments and unit snacks as ordered.
• Reports to work as scheduled and alerts appropriate personnel to staffing needs.
• Floats to other departments/facilities as directed.
• Maintains a professional approach with confidentiality.
• Protects and ensures privacy of health information.
• Works harmoniously with other personnel and leads.
• Communicates effectively and documents accurately.

Qualifications

• High School Diploma or GED preferred.
• Coursework in nutrition or food service management preferred.
• Minimum of 2 years of experience in institutional food service or family dining restaurants preferred.
• Experience in healthcare food service is a plus.
• ServSafe certification required or must be able to obtain within 30 days of employment.
• Knowledge of elementary mathematics.