Dietary Aide/Cook - Regional Health Services of Howard County

POSITION SUMMARY: Performs routine assignments in cafeteria, kitchen, or patient tray line, such as: serves food from counter or steam table; pours beverages, sets out individual servings of salads, appetizers, desserts, etc.; relieves cooks of simpler duties such as opening cans, preparing vegetables, making coffee, etc.; scrapes and racks dishes on dishwashing line; may clean pots, pans, and other utensils; helps put away foods after serving periods and performs other related tasks. This is an entry-level food service position.

ESSENTIAL FUNCTIONS/DETAILED DUTIES:

1. Checks kardex and menu for preparation of food and drinks. Records necessary information in the census book. Receives diet orders, changes, and tray orders. Keeps diet cards current.
2. Takes temperatures of foods and drinks and records on tray temperature sheets 85% of the time according to schedule.
3. Keeps Dietary Manager informed of food preparation activities, needs, and problems.
4. Uses only approved standardized recipes in food preparation (mainly salads and desserts) according to menu, with proper techniques in preparation, storage, handling, and holding of all food and drink items, including leftovers.
5. Maintains production area in a clean and orderly manner. Follows manufacturer's instructions for operation of dietary equipment. Follows departmental cleaning schedule for all equipment as directed by the Dietary Director. Able to perform duties in dish room and do daily cleaning schedule using correct procedures.
6. Organizes work and gathers items needed for food and drink preparation, tray service, and nourishments. Delivers nourishments, meal carts, and late trays to the nursing area efficiently. Prepares appropriate quantities of food for clients, childcare, jail, EZ-meals, and special items needed for clients and meetings.
7. Knows limitations of liquid and modified diets and accesses resources for questions. Demonstrates ability to exercise judgment on modified diets, make last minute changes, and check each tray for accuracy. Refers to diet manual when needed.
8. Restocks daily items used, fills condiments and places them in tray card holders according to diets, and makes coffee when needed. Checks incoming merchandise and ensures its storage in absence of the Dietary Director.
9. Prepares amounts of items needed for each meal in correct portion control. Attractively arranges salads, desserts, and drinks. Maintains tray line in clean and orderly manner. Checks trays for accuracy. Places snack food items out daily during shift.
10. Assists in set up of cafeteria line and running of cafeteria line during mealtime. Runs cash register in the cafeteria when necessary, ringing up correct amount and giving correct change without complaints.
11. Assists cook when other work is complete. Performs other responsibilities as requested by the Dietary Director and/or Dietitian and Administrative Team.
12. Punctual use of breaks.
13. Exception to the dress code: this position is allowed to wear tennis shoes

POSITION QUALIFICATIONS:

1. Ability to follow oral and written instructions.
2. Experience in food service preferred.
3. Must complete: Dietary safety orientation and quiz during orientation; Food Safety course immediately upon hire; Modified Diets course within one month of hire date; and Serv Safe course within 3 months of hire date.