What are the responsibilities and job description for the Dietary Aide/Cook HSG ONLY position at Buchanan Place Health and Rehabilitation – Exceptional Living Centers?
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SUMMARY:
Properly prepares and cooks meals/snacks and handles food for facility by performing the following duties:
ESSENTIAL DUTIES AND RESPONSIBILITIES:
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Cooks and prepares food in a sanitary manner. This includes but is not limited to preparing palatable, attractive, nutritional meals in institutional quantities, serving at proper time and temperature, and adhering to recipes and menu cycles.
- Maintains clean and safe food preparation environment. This includes but is not limited to: continuous cleaning of work areas as food is prepared and served, inspection of work areas for evidence of rodents or pests, safety hazards, environmental services and maintenance problems, safely, efficiently, and economically uses food supplies and equipment, ensures proper cleaning techniques and preventative maintenance schedules are followed. Observes special handling requirements for resident trays.
- Maintains food supplies. This includes but is not limited to: proper handling, storing, and disposal of food supplies and prepared foods per facility procedures, prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences.
- Observes proper safety and timely reports safety matters to immediate supervisor or other member of management. Responsibilities includes but are not limited to: incidents, injuries, equipment and/or maintenance problems, OSHA mandates, workplace safety practices, infection control, hazard communication, blood borne pathogens, fire safety and proper lifting techniques. In an emergency, carries out responsibilities to assure resident and employee safety.
- As directed, performs quality assessment and assurance functions.
- Ensures proper documentation is maintained. This includes but is not limited to: documentation of food and equipment temperature.
- Maintains and applies current skills and knowledge through continuing education and in-service programs.
- As directed, assists with survey processes.
- As directed, assists with developing and updating food services policies and procedures to reflect the philosophy of the facility, professional standards and legal requirements.
- Good verbal and written communication skills.
- Carries out responsibilities in compliance with federal, state, local laws and regulations, and with facility philosophy, policies and procedures.
- Must be able to speak, understand and read the English language to the extent necessary to safely and properly care for residents.
- This position requires standing, sitting, stooping, pushing, pulling, lifting up to 75 pounds or more, bending, climbing, twisting upper body, walking, running, carrying, listening, talking, use of telephone, and exposure to medical equipment and persons with risk of illness.
SUPERVISORY RESPONSIBILITIES:
In the absence of immediate supervisor, supervises kitchen staff. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
EDUCATION and/or EXPERIENCE:
High school diploma or general education degree (GED); or one to two years related experience and/or training; or equivalent combination of education and experience preferred. Meets state and federal requirements.