Responsibilities JOB TITLE: Cook / Dietary Aide
Works with Dietary team to provide healthy, good tasting meals and to support the dietary function in order to serve patients of the hospital. Prepares meals and or side dishes in order to execute the menu for the day. Rotates through cooking duties and/or supporting dietary functions such as preparing meal items, making side dishes, preparing salads, desserts, beverages/coffee for patients in the hospital.
Stocks hospital with dietary items, snacks, beverages and other items. Works as a team with other Cooks or Dietary Aides in order to prepare meals and plan for meals which are on the upcoming menu. Stocks items in storeroom, walk-in Refrigerator/Freezer and on the inpatient units.
DUTIES AND
Follow menus and recipes as provided by the Food service Manager and Dietitian. Prepare meals, side dishes, salads and beverages according to menu cycle providing attention to attractive and tasteful meals. Accurately prepare food for modified diets, consulting with Director or Dietitian as required.
Complete and prepare meals in a timely manner as prescribed by posted meal times. Adhere to appropriate portion control and avoid over production. Provide leadership to the other food service staff during shift.
Other Functions: Open the kitchen and ensure organization of daily tasks in order to execute the menu. Comply with facility and departmental policies and procedures regarding food services offered. Follow posted cleaning schedule and ensure a clean work area and dining room at all times.
Document refrigeration and dish machine temperatures. Adhere to standards for food temperatures during cooking, servicing and storage of leftovers. Maintain walk-in freezer, and storerooms in an orderly fashion, and properly date and label all food items.
Comply with established guidelines for sanitation and safety. Interact with patients in the serving line, offering assistance in the selection of a nutritionally balanced meal. Support and encourage harmonious working relationships within the department, as well as with all employees in the facility.
Report any equipment malfunction immediately to the Food Service Director. Provide assistance with washing dishes and maintaining dish room in a clean and orderly fashion. Oral Communication (effective communication skills in one-to-one, staff meetings, and other settings).
Written Communication (menus, reports, and policies accurately convey information, attends mandatory meetings). WORKING CONDITIONS: Duties require sitting, standing, walking, reaching, on a constant basis and some lifting on a regular basis (up to 50 lbs.). Position involves both indoor and outdoor activities, on site and off site activities, works with others.
Will need to stand 6-8 hours at a time, reach within 2-3 feet regularly and lift and carry up to 50 lbs on a frequent basis. Requires constant verbal communication. Requires reading written material and following directions closely.
Requires discerning a variety of odors continuously. Hours may be irregular, duties variable. Exposed to hot and cold temperatures in the kitchen and storage areas.
May be subject to burns, cuts, falls, strains and steam burns. The work area is wholly within the designated hospital area. Qualifications KNOWLEDGE, SKILLS AND EXPERIENCES REQUIRED: Must be at 21 years of age and have completed some high school, preferably up to grade 12.
In good mental health and physical condition and willing to work with psychiatric patients. Be able to read and understand recipes in English. Be able to read, write and speak English.
Be able to expand or reduce amounts of recipes. Be able to work as part of dietary team and function in absence of Director of Dietary. PERSONAL TRAITS, QUALITIES & APPTITUDES: Demonstrates personal traits/behavior consistent with the values of Wyoming Behavioral Institute.
Must be self-directed/self-motivated; must have good communication and interpersonal skills; must be flexible. Must be able to: (1) perform a variety of duties often changing from one task to another of a different nature without loss of efficiency or composure; (2) work independently; (3) recognize the rights and responsibilities of patient confidentiality; (4) relate to others in a manner which creates a sense of teamwork and cooperation; (5) communicate effectively with people from every socioeconomic, cultural and educational background; (6) exhibit flexibility and cope effectively in an ever-changing, fast-paced healthcare environment; (7) demonstrate the quality work ethic of doing the right thing the right way; and (8) maintain a customer focus.