Ft Cook/Aide 11A-7:30P

Day shift/Night Shift Descriptions and Aide Description:

POSITION SUMMARY:

A.M. (Dayshift) Cook

Hours 5:00 a.m. 1:30 pm

PRIMARY RESPONSIBILITIES & AUTHORITIES:

• Print off patient diet information (to ensure all diet changes/orders are correct).

• Prepare breakfast and lunch.

• Serve breakfast and lunch to patients, employees and visitors.

• Clean stove, oven, convection oven and deep fryer after each use.

• Empty and clean steam table

• Assume responsibilities of substitutions and diet changes when Supervisor is not available.

• Assume the responsibility for preparing tube feedings.

• Pick up and put away all items not needed for the following shift.

• Sweep and mop the kitchen after each shift.

• Prepare salad and dessert for the evening shift (if time allows).

• Assume the responsibility of calling in/off help if the Supervisor is not available.

• Responsible for reading the patient tray diet cards, diet request sheets and assuring that all food/drink preferences and allergies are met accordingly.
• Complete cleaning list.

• Responsible for temperature checks and documentation on all potentially hazardous foods. These checks are to be taken and recorded every two (2) hours.

• Responsible for checking the food cart before it goes out to see that all the above has been adhered to.

• Must assure proper modified desserts, salads and foods are prepared for modified patient diets ordered.

• Responsible for the food put on all modified diet patient trays.

• Take out the garbage in the kitchen.

• Responsibility for printing a Sales Report counting the cash in the register at the end of their shift making a daily/sales deposit report put it with the cash listed on the sales report take the cash and the daily/sales report to registration and have an employee of registration count and initial the deposit. Leave $50.00 in the cash register for the evening shift.

• Record meals served on the census sheet.

• Fill out the food used form provided in the menu book.

OTHER DUTIES AND RESPONSIBILITIES:

Other duties as assigned by Director and/or Supervisor.

MINIMUM QUALIFICATIONS (education, experience, skills, abilities)

High School graduate or equivalent preferred.

Prior experience in food preparation and service preferred.

Must be reliable, have the ability to work with others, conscientious, pleasant in manner, neat, clean, has the ability to perform assignments as may be made, has the will and the ability to learn to operate equipment as may be needed.

OTHER SPECIAL REQUIREMENTS (licenses, certifications, registrations, etc.)

Certifications in Food Service and Safety preferred.

PHYSICAL DEMANDS:

Lifting up to 25 pounds. The ability to stand 3 to 4 hours at a time.

Must have the ability to bend, stoop, mop floors, reach for items overhead.

Walking required for cleaning and stocking duties.

May be required to work as aide/dishwasher as necessary.

WORK ENVIRONMENT:

The ability to work in a very cold environment (such as freezer), and in very hot environment (such as over the stove and deep fryer). The ability to work in very small cramped areas. The ability to work with potentially dangerous equipment (such as deep fryer, meat slicer, hot stove, and hot ovens). Ability to work dishwas

POSITION SUMMARY:

P.M. (Evening) Cook

Hours 10 am. 6:30 pm

PRIMARY RESPONSIBILITIES & AUTHORITIES:

• As soon as the shift starts, the evening cook is to serve lunch to the employees/visitors. This will enable the day cook to complete shift end duties.

• Prepare any food for patients that is ordered while the day shift cook is on break.

• Cover, label, date and put away all leftovers.

• Print off patient diet information (to ensure all diet changes/orders are correct).

• Prepare food items for supper menu. Do not prepare these items too early.

• Serve evening meal to patients, employees and visitors.

• Clean stove, oven, convection oven and deep fryer after each use.

• Empty and clean steam table

• Assume responsibilities of substitutions and diet changes when Supervisor is not available.

• Pick up and put away all items not needed for the following shift.

• Sweep and mop the kitchen after each shift.

• In the event census is low and the Dietary Aide is called off the p.m. cook is responsible for sweeping and mopping the kitchen, dish room and any other floor that contains visible dirt. Responsible for completing the cleaning list.

• Take out the garbage. This includes dining room, bathroom, kitchen and dishroom.

• Put dirty linen in a bag, take to the dock, and put in designated container.

• Put mop heads in separate bag from dirty linen and take out to the designated can on the dock.

• Prepare salad and dessert for the following shift (if time allows).

• Assume the responsibility of calling in/off help if the Supervisor is not available.

• Keep all supplies stocked.

• Responsible for the food put on all modified diet patient trays.

• Responsible for assuring proper modified desserts, salads, and foods are prepared for modified patient diets ordered.

• Responsible for the soups needed for full liquid patient trays.

• Responsible for reading the patient tray diet cards, diet request sheets and assuring that all food/drink preferences and allergies are met accordingly.

• Responsible for temperature checks and documentation on all potentially hazardous foods. These checks are to be taken and recorded every two (2) hours.

• Responsible for checking the food cart before it goes out to see that all the above has been adhered to.

• Make sure the kitchen, dining room, etc. are in order prior to leaving.

• Make sure that all employees and physicians have had a chance to purchase a tray.

• Deliver evening snacks to the nurses station.

• Responsibility for printing a Sales Report counting the cash in the register at the end of their shift making a daily/sales deposit report put it with the cash listed on the sales report take the cash and the daily/sales report to registration and have an employee of registration count and initial the deposit. Leave $50.00 in the cash register for the day shift.

• Record meals served on the census sheet.

• Make sure that patient menu options sheets are put on dinner trays if there is no Dietary Aide.

• Make sure all equipment is turned off.

• Make sure there is no money in the cash register and the cash register and all department doors are locked.

OTHER DUTIES AND RESPONSIBILITIES:

Other duties as assigned by Director and/or Supervisor.

MINIMUM QUALIFICATIONS (education, experience, skills, abilities)

High School graduate or equivalent preferred.

Prior experience in food preparation and service preferred.

Must be reliable, have the ability to work with others, conscientious, pleasant in manner, neat, clean, has the ability to perform assignments as may be made, has the will and the ability to learn to operate equipment as may be needed.

OTHER SPECIAL REQUIREMENTS (licenses, certifications, registrations, etc.)

Certifications in Food Service and Safety preferred.

PHYSICAL DEMANDS:

Lifting up to 25 pounds. The ability to stand 3 to 4 hours at a time.

Must have the ability to bend, stoop, mop floors, reach for items overhead.

Walking required for cleaning and stocking duties.

May be required to work as aide/dishwasher as necessary.

WORK ENVIRONMENT:

The ability to work in a very cold environment (such as freezer), and in very hot environment (such as over the stove and deep fryer). The ability to work in very small cramped areas. The ability to work with potentially dangerous equipment (such as deep fryer, meat slicer, hot stove, and hot ovens). Ability to work dishwasher.

POSITION SUMMARY - DIETARY AIDE:

The Dietary Aide should be reliable, have the ability to work with others, conscientious, pleasant in manner, have the ability to perform assignments as may be made, have the will and ability to learn to operate equipment as may be needed.

Should practice good work habits such as: good attendance and punctuality, good work organization, maintain work neatness, performance level consistency, good utilization of time, economical use of supplies, use good care with equipment, maintain safe working habits, maintain good personal appearance and have consideration towards peers.

Should be industrious and energetic, complete assignments on time, assist others when possible, make suggestions for improvement, adapt to new situations well, be willing to make decisions, require minimum supervision, and willing to learn new systems.

Must show active concern for patient, produce accurate work output, carry out assignments thoroughly, use good judgement in work, perform work assigned promptly, practice prescribed procedures, and follow personnel policies. Should understand need of entire unit, willing to accept extra duties, be courteous, helpful and tactful with patient, peers, and public. Should accept criticism and suggestions, maintain a good attitude and regard confidentiality highly.

Should have a basic understanding of the job, understand assignments easily, remember instructions well, ask appropriate questions, give meaningful responses to questions about work, have the ability to learn new procedures, and be conscientious about work.

PRIMARY RESPONSIBILITIES & AUTHORITIES:

The Dietary Aide shall be knowledgeable in food preparation and service, including modified diets, and shall correlate and integrate dietary aspect of patient care with those of other patient care personnel. Be familiar with and practice all sanitation regulations.

OTHER DUTIES:

• Keep the dirty dishes clean.
• Wash pots and pans.
• Keep the dining room tables and chairs clean at all times.

• Complete cleaning list.
• Record all temperature checks on appropriate logs.
• Keep all supplies stocked.
• Set trays up for the following meal.
• Refill necessary items.
• Roll or bag silverware.
• Take out garbage.
• Responsible for the condiment kits put on all patient trays.
• Prepare salads when needed.
• Wash supper dishes if P.M. aide
• Clean and stock vending machine.
• Responsible for the liquids put on the clear and full liquid patient trays.
• Responsible for other duties as assigned by the Director.
• Work at cash register when needed.
• Mop dining room, stockroom, bathroom, mop room and dish room daily.
• Help put all deliveries away.
• Responsible for the drinks, desserts, salads and breads to be put on trays.
• Help prepare trays and take cart into hall.

MINIMUM QUALIFICATIONS (education, experience, skills, abilities)

High School Graduate

Experience in food service.

OTHER SPECIAL REQUIREMENTS (licenses, certifications, registrations, etc.)

N/A

PHYSICAL DEMANDS:

Lifting up to 25 pounds. The ability to stand 3 to 4 hours at a time.

WORK ENVIRONMENT:

The ability to work in a very cold environment (such as freezer), and in very hot environment (such as over the stove, and deep fryer). The ability to work in very small cramped areas. The ability to work with potentially dangerous equipment (such as deep fryer, meat slicer, hot stove, and hot ovens).

See above in Descriptions for Day/Night Shift Cook and Dietary Aide.