Culinary/Dietary Aide

Type

Part-time

Hours

3:45 pm to 8:00 pm

Salary

Based upon experience

Education

Minimum of 10th grade

Experience

On-the-job training provided

Contact Information

Contact: Dawn Maceina
Phone: 727-397-8166
Fax: 727-319-3704
Email: Dawn.Maceina@palmgarden.com
Website: palmgardenoflargo.com

Description

CULINARY/DIETARY AIDE

BASIC FUNCTION

The responsibility of the Dietary Aide is to provide assistance in all dietary functions as directed/instructed accordance with established policies and procedures, applicable federal, state and local standards, guidelines and regulations; and as may be directed by the Dietetic Services Director, Assistant Dietetic Services Director and/or other designated supervisor (i.e., cook), to ensure quality food service is provided at all times.

CHARACTERISTIC DUTIES AND RESPONSIBILITIES

ESSENTIAL FUNCTIONS

1. Prepares and/or pre-portions food (such as beverages, salads, desserts, and other items assigned by the supervisor) for regular and therapeutic diets according to the planned menu for meals and snacks as directed.

2. Prepares and/or portions food using proper food handling and food safety techniques according to established policies and regulations.

3. Utilizes standardized recipes whenever foods are prepared for regular and therapeutic diets.

4. Ensures that the proper quantity of food is prepared and/or pre-portioned as directed.

5. Makes only authorized substitutions to the planned menu and records the substitution according to established policy.

6, Ensures that food is prepared and/or pre-portioned in accordance with established time schedules.

7. Assist in the preparation and/or service of meals/food for employees and special events as instructed by the supervisor.

8. Keeps work area clean and uncluttered during preparation and service of food.

9. Uses the correct portion control utensils during the preparation, pre-portioning and service of food.

10. Uses proper technique to taste prepared food to ensure quality taste and palatability prior to service.

11. Maintains the proper temperature of food during preparation and service. Records temperatures of food according to established policy.

12. Serves food according to the planned menu/spreadsheet and the resident's/patient's food preferences and diet order. Serves snacks according to the resident's snack label and/or snack menu.

13. Ensures that food is served in an attractive, appetizing manner.

14. Assist in checking trays during service to ensure meals are served accurately in accordance with the menu/spreadsheet and the resident's/patient's diet order and food preferences.

15. Ensures that meals and snacks are sent from the kitchen or serving area according to established time schedules.

16. Performs assigned cleaning assignments according to established policies and utilizing the proper cleaning chemicals.

17. Ensures that the department is maintained in a clean manner according to established policies.

18. Labels, dates and stores food properly according to established policies.

19. Ensures that refrigerator/freezer temperatures are within the appropriate range and reports any discrepancies to the supervisor.

20. Washes dishes, etc. according to established procedures for manual and/or automatic dish washing. Reports any problems with proper water temperature or sanitizer to the supervisor in a timely manner.

21. Ensures that dishes, etc. are readily available for the next meal. Stores dishes, etc. in the proper location in a way to prevent contamination.

22. Ensures that food storage areas are kept clean and properly arranged at all times.

23. Assist in receiving, storing, and verifying invoices for incoming food, supplies, etc. as indicated by the supervisor.

24. Ensures that an adequate supply of food, supplies, etc. are available at all times.

Reports inadequate stock levels to the supervisor in a timely manner.

25. Maintains the security of the department.

26. Ensures that the department is maintained in a safe manner according to established policies.

27. Reports all hazardous conditions/equipment to the supervisor and/or maintenance as directed.

28. Reports all malfunctioning equipment to the supervisor and/or maintenance as directed .

29. Reports all accidents/incidents as established by department policies. Fills out and files reports as directed.

30. Completes all work assignments within scheduled time frames.

31. Participates in the facility's Quality Improvement program.

32. Makes recommendations to the supervisor regarding improvements in recipes, menus, production and service of food, equipment, etc. to enhance the quality of the food service.

33. Adheres to departmental dress code.

34. Interprets department policies and procedures to personnel, patients/residents, visitors, family members, etc., as necessary.

35. Develops and maintains a good working relationship and cooperative attitude with intra-departmental personnel, as well as, other departments within the facility.

36. Creates and maintains an atmosphere of warmth, personal interest and positive

emphasis, as well as, a calm environment throughout the department

37. Maintains CONFIDENTIALITY of all pertinent patient/resident care information to ensure patient/resident rights are protected.

38. Performs other tasks as directed by the supervisor.

MARGINAL FUNCTIONS

1. Participate in programs designed for in-service education, on-the-job training and

orientation classes for newly assigned department personnel. (Includes maintaining appropriate record-keeping requirements of when classes were held, subject matter, attendance, etc., as necessary.)

2. Participate and assist in departmental studies and projects as assigned or that may become necessary.

3. Ensure that established Infection Control policies and procedures are followed by all department personnel as required.

4. Review complaints and grievances and make necessary oral/written ~reports to the Assistant Dietetic Services Director.

5. Assist in standardizing the methods in which work will be accomplished.

6. May assist Cook in preparing meals.

7. Performs other duties as deemed necessary and appropriate or as may be directed by the designated supervisor.

EXPOSURE RISK

The Dietary Aide is at minimal risk for exposure to blood and body fluids.

SUPERVISION RECEIVED

Reports to the Dietetic Service Director, Assistant Dietetic Services Director and/or other supervisor (i.e., cook) as designated by the Dietetic Services Director.

SUPERVISION EXERCISED

None

QUALIFICATIONS

EDUCATION

Must possess, as a minimum, a 10th grade education,

EXPERIENCE

None, On-the-Job training provided,

Any combination of experience and training which provides the required skills, knowledge and abilities.

WORKING CONDITIONS

1. Works in well-lighted/ventilated areas.

2. Sitting, standing, bending, lifting and moving intermittently during working hours.

3. Subject to frequent interruptions.

4. Involved with patients/residents, family members, personnel, visitors, etc., under all conditions and circumstances.

5. Subject to hostile and emotionally upset patients/residents, family members, etc.

6. Communicates with nursing personnel.

7. Willingness to work beyond normal working hours, and in other positions temporarily, when necessary.

8. Subject to sudden temperature changes when entering refrigerator.

9. Attend and participate in continuing educational programs.

10. Subject to falls, cuts, bums from equipment, hot foods, infectious diseases, odors, etc., throughout the work day.

11. May be exposed to heat/cold temperatures in kitchen/storage area.

SPECIFIC REQUIREMENTS

1. Must be able to read, write and speak the English language in an understandable manner.

2. Possess the ability to make independent decisions when circumstances warrant such action.

3. Possess the ability to deal tactfully with personnel, patients/residents, family members, visitors, etc.

4. Must have patience, cheerful disposition and enthusiasm, as well as be willing to

handle patients/residents based on whatever maturity level they are currently functioning.

5. Be a minimum of sixteen (16) years of age.

6. Must be able to follow oral and written *instructions.

7. Maintain the care and use of supplies, equipment, appearance of work areas, safety and proper performance of assigned duties.

8. Possess the ability to seek out new methods and principles and be willing to

incorporate them into existing practices.

PHYSICAL REQUIREMENTS

(With or without the aid of mechanical devices)

1. Must be able to bend, stoop, lift, stir, and move intermittently throughout the work

day.

2. Must be able to cope with the mental and emotional stress of the position.

3. Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately, so that the requirements of this position can be fully met.

4. Must function independently, have flexibility, personal integrity, and the ability to work effectively with patients/residents, personnel, and support agencies.

5. Must be 'in good general health and demonstrate emotional stability.

6. Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times, hostile people within the facility.

7. May be required to lift equipment, supplies, etc.

8. Must be able to taste and smell food to determine quality and palpability.

Posted on February 12, 2015