Dietary Aide / Nutrition Services Staff / Cook – Choice Health – Columbia, SC

$500 SIGN-ON BONUS!

• Job Summary

Nutrition Services Staff perform a variety of tasks usually not requiring cooking skills in the preparation, service, and clean up for meals served to patients and staff in the nursing facility and other special events. The primary purpose of this position is to aid in all food functions as directed/instructed and in accordance with established food policies and procedures.

• Essential Functions

Every effort has been made to make your job description as complete as possible. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is a logical assignment to the position.

Residents Rights

• Knows and respects patients’ rights.

• Ensures protected health information is kept confidential.

• Reports complaints made by patients to supervisor.

• Reports allegations of patient abuse, neglect and/or misappropriation of patient property.

Safety and Sanitation

• Uses standard precautions as outlined in policies and procedures.

• Follows established safety policies and procedures.

• Observes safety needs of patients as indicated in care plan.

• Wears and/or uses safety equipment and supplies when indicated and properly trained to use.

• Demonstrates job-specific knowledge of fire and disaster preparedness during drills or actual situations.

• Operates, cleans, and stores kitchen equipment in a safe manner.

• Identifies location of SDS for chemicals used. Is familiar with eye wash station.

• Reports all hazardous conditions/equipment to supervisor immediately.

• Assist in maintaining food storage areas in a clean and properly arranged manner at all times.

• Identifies location of SDS for chemicals used and demonstrates knowledge of SDS sheets and use.

• Demonstrates knowledge of and proper use of eye wash station.

• Understands and demonstrates proper use of all kitchen equipment.

• Follows Safe Serve guidelines.

• Follows all state and local guidelines for food sanitation.

• Follow established Infection Control policies and procedures when performing daily tasks.

Staff Development

• Attends and participates in scheduled in-service training and educational classes as mandated by regulatory agencies and company policies.

• Participates in facility committees, as requested.

• Completes assigned Relias training.

Food Preparation/Production Responsibilities

• Assists cook as directed by the Director of Nutrition or Certified Dietary Manager.

• Prepares and labels nourishments according to facility procedures.

• Prepares and portions desserts, salads, and other non-entrée foods into dishes; pours beverages.

• Follows production sheets and pre-preparation sheets or guidelines when appropriate.

Sanitation Responsibilities

• Sweeps and mops kitchen floors as assigned.

• Takes trash to the dumpster.

• Washes dishes and silverware according to dishwashing procedure.

• Puts clean dishes and silverware away.

• Maintains clean, neat, and orderly work areas free from hazardous equipment, supplies, etc.

• Assists with cleaning of equipment, dishes, silverware, and kitchen as assigned.

• Washes pots and pans if assigned.

• Does cleaning assignments.

• Sweeps and mops kitchen floors when assigned.

• Takes trash to dumpster if assigned.

• Cleans worktables, meat blocks, refrigerators/freezers, etc.

Meal Service Responsibilities

• Sets dining room tables for meals when assigned.

• Works on meal tray serving line. Sets-up before start of meal service. Breaks down area and cleans-up at end of serving line.

• Serves meals that are palatable and appetizing in appearance.

• Reads and follows tray tickets when serving meals.

• Sets up meal trays, food carts, dining rooms, etc. as instructed.

• Serves meal trays to patient and pours beverages for patients when assigned to dining room.

• Clears tables of dishes and trash.

• Pushes food carts to appropriate patient care areas.

• Prepares and delivers snacks.

• Communicates with patients during mealtimes when serving in dining areas.

Food Safety Responsibilities

• Use safe food handling techniques as identified in facility policies, HACCP (Hazard Analysis and Critical Control Point) and state and federal codes and regulations.

• Uses proper hand washing techniques.

• Thaws foods appropriately.

• Stores food using correct packaging and labeling.

• Uses gloves appropriately and changes when required.

• Checks refrigerators and freezers for correct temperatures. Notifies food service director if problems.

• Follows the cleaning schedule. Does cleaning assignments.

• Cleans the equipment and work area after each use.

• Cools, stores, and reheats cooked foods according to procedures.

• Maintains neat, clean, and orderly work areas.

Administrative Responsibilities

• Works with Food & Nutrition Services leadership and facility leadership as necessary to implement recommended changes.

• Ensures that all food procedures are followed in accordance with established policies.

• Performs any miscellaneous work assignments as may be required.

• Education/Qualifications

• H.S. diploma or G.E.D. minimum to use any machinery.

• Persons 18-years-old may work as Nutrition Services Staff but cannot use or handle any kitchen or facility machinery and must abide by DOL hours limitations.

• Ability to read and understand directions required.

• Persons who have been found guilty by a court of law or identified in by any registry, regulatory, or licensing body of abusing, neglecting, or mistreating individuals in a health care related setting are ineligible for employment in the position.

• Physical Demands

• Lifting 50 pounds maximum with frequent lifting and/or carrying of objects weighing up to 25 pounds. Stooping, standing, walking, smelling, color vision, reaching, handling, fingering, and pushing.

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