Cook Aide

Job Title:                    Cook Aide

Job Code:                   COOKAIDE

Division:                     Tsali Care

Department:              Dietary

Salary Level:             Non-Exempt 2

Reports to:                 Dietary Manager

Last Revised:             September 2024

Primary Function     

Serves residents nutritionally balanced meals and snacks, keeps the pantry and service areas clean and assists with special functions. Assists with weekly inventory, receives all vendor deliveries, checks in, unpacks and stores products. This position also washes and sanitizes cooking and serving items as well as kitchen equipment, walls, and floors.

Job Description 

• Receives instructions from Cook Supervisor for food to be served at the designated times and assists in preparation as assigned, this is inclusive of meals and/or snacks.
• Demonstrate positive resident relations and community’s quality care and service standards to residents, families, and guests. Maintains a positive, cheerful attitude at all times.
• Functions as a resident services contact person during meal periods and processes guest meal charges.
• Cleans and maintains kitchen, storage, and serving area in sanitary condition according to health code standards.
• Serves residents promptly, courteously, and in an orderly manner.
• Washes, cleans and sterilizes equipment, dishes and cooking utensils according to standard procedures.
• Maintain proper table settings. Ensure salt and pepper shakers, sugar holders are filled and clean. After meal service, cleans tables and chairs and resets for next meal.
• Assists cooks in tracking food, product inventories and related records.
• Assists with other duties within the facility as time permits and requested. 
• Attends in-service classes and training as required.
• Takes oral and written direction from cooks and/or Cook supervisor. Performs other duties as assigned.
• Ability to multi-task.

Education /Experience          

• High School Diploma, GED or 1-year experience in a food related field is required.
• One to three months in the position is required to become proficient in most phases of the job with prior food preparation/service experience sufficient to know the basics. 
• Completion of the Safe food handler’s Course is preferred.

Job Knowledge

Must have ability to safely handle food in accordance with TCC policies and procedures, as well as all state and federal regulations. Must know the principles of food storage, serving, and transportation techniques. Must be skilled in the use of all kitchen and related utensils, equipment, and systems. Must know proper cleaning and sanitation procedures. Requires knowledge of applicable standards and guidelines of N.C. Board of Health, OSHA, and EBCI for food service and for employees involved in food service and preparation. Must have knowledge of Food Sanitation Systems techniques. Ability to read and write, follow written and oral instructions and communicate effectively in English. Be able to do simple math calculations.

Mental /Visual /Physical       

Physical effort required includes: the ability to stand for extended periods of time, walk, reach with arms and hands, bend, and stoop. Must have manual dexterity, visual acuity, and the ability to speak and hear. Occasionally required to lift weights up to 40 pounds.

Environment  

Works in food preparation environment with heat and wetness present at times, otherwise a normal work environment is present. Exposed to the potential for burns, falls, back strain, or cuts to fingers and hands. Must have T.B. test and immunizations. Following established safety and sanitation procedures would reduce the likelihood of injuries.

Resourcefulness & Initiative            

Follows well defined procedures and guidelines with judgment and initiative required to maintain accuracy, work efficiency and meet scheduled deadlines.

Responsibility for Safety /Equipment         

Maintains kitchen equipment and environment in sanitary, orderly condition and is subject to periodic health/CMS inspections. Improper use of equipment could cause damage (i.e. microwave oven). Must properly handle, store, prepare and serve food according to stringent guidelines, procedures, and standards. Failure to properly handle food could result in illness, food spoilage/loss, higher food service costs, and low sanitation grade.

Contact with Others 

Communicates and works closely with the nursing staff, cook supervisor, Foodservice manager and Dietitian to ensure resident satisfaction. Interacts with residents, guests and staff in an atmosphere of hospitality. 

Customer Service

Consistently demonstrates superior customer service skills to patients/customers by demonstrating characteristics that align with CIHA’s guiding principles and core values. Ensure excellent customer service is provided to all patients/customers by seeking out opportunities to be of service.