Dietary Aide

Job Title: Dietary Aide- Cook

Division: Dietary Department

Reports To: Dietary Manager

Summary: Provides residents with tasteful and attractive meals in accordance with specified menu and recipes.

Duties and Responsibilities include but are not limited to:

Coordinate food preparation and meal service.

Plan and initiate cooking schedule for food preparation.

Prepare, season, cook and serve for assigned meal on shifts assigned as Cook.

Set up tables, assist with meal preparation, and serve residents and guests on shifts assigned as Server.

Ensure appropriate portioned servings according to portion control standards.

Taste and smell prepared food to determine quality and palatability.

Monitor temperature of hot and cold foods through food preparation and service to ensure established temperature goals are met prior to plate transfer and maintained throughout meal service.

Clean equipment and work areas as assigned by Dietary Management.

Follow defined safety codes while performing all duties.

Understand and execute the facility’s fire and disaster drills and procedures.

Follow established procedures during drills and actual emergencies.

Be knowledgeable of federal, state and facility’s rules, regulations, policies and procedures.

In absence of Dietary Manager, checks and inspects food products and supplies delivered.

Assist in proper storage of supplies and food products.

Notify Dietary Manager of food, supplies or equipment needs.

Report equipment breakdowns and unsafe conditions to Dietary Manager and/or Maintenance Manager.

Attend in-service educational programs.

Assist other departments with snack and nutrition services.

Perform any other department duties as assigned by the Dietary Manager.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Language Ability:

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations, to customers, clients, and other employees of the organization.

Math Ability:

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent, and to draw and interpret bar graphs.

Reasoning Ability:

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Education/Experience:

· High School Diploma/GED

· 1 year experience

Specialized Training:

· Facility training programs

Equipment:

· All types of kitchen equipment

Knowledge, Skills and Other Abilities:

· Time Management

· Punctuality

· Professionalism

· Organization

· Listening

· Patience

· Pleasant

· Helpful

· Friendly Demeanor

Job Types: Full-time, Part-time

Pay: $15.00 - $16.00 per hour

Expected hours: 24 – 38 per week

Benefits:

• 403(b)
• Bereavement leave
• Dental insurance
• Employee assistance program
• Food provided
• Free parking
• Health insurance
• Life insurance
• On-the-job training
• Paid holidays
• Paid sick time
• Paid time off
• Vision insurance

Shift:

• Afternoon shift
• Day shift

Work Location: In person

Salary : $15 - $16