Cook & Dietary Aide

THIS POSITION IS LOCATED IN CARNEGIE TRI-COUNTY MUNICIPAL HOSPITAL

POSITION SUMMARY

The cook/aide is responsible for preparing palatable, nourishing, well-balanced meals to meet the daily nutritional and special dietary needs for patients and/or residents. This position is responsible for the cleanliness and sanitation of the cooking area and stoves; and for preparing, operating, and maintaining all cooking equipment. This position is also responsible for preparing meals for patients’ families, employees and guests within the facility.

QUALIFICATIONS 

• Dependability and punctuality are a must. 

• Working knowledge and ability to apply professional standards of practice in job situations. 

• Persons who have been found guilty by a court of law of abusing, neglecting, or mistreating individuals in a health care related setting are ineligible for employment in this position. 

• Freedom from use of and effects of use of drugs and alcohol in the workplace 

• Previous experience working in a kitchen setting is preferred.  

• Ability to communicate effectively both verbally and in writing.  

• Ability to work both independently and cooperatively with a team.  

• Ability to follow simple directions or instruction.  

EDUCATION, CERTIFICATES, LICENSES, REGISTRATIONS REQUIRED 

• Minimum high school diploma or equivalent.  

• BLS Certification required withing 90 days of employment

ESSENTIAL DUTIES AND JOB RESPONSIBILITES 

The essential functions include, but are not limited to the following: 

• To perform this job successfully, an individual must be able to perform each key function satisfactorily.  

• Reasonable accommodations may be made to enable individuals with disabilities to perform the key functions. 

• Prepares, maintains, and ensures high-quality food for consumption in accordance with predesigned recipes based on appropriate patient dietary restrictions and/or cafeteria menu.
• Maintains and handles food with highest concern toward safe handling and sanitation.
• Check patient diet cards and prepare food accordingly.
• Cover, label and date all left over foods.  Make plans for use of these foods.
• Reviews menu daily to determine quantities of food and supply need for stock and reserve purposes.
• Reports any food substitutions, deviations, or shortages to appropriate personnel.
• Ensures equipment is in good working condition, and work area is maintained in a clean and sanitized state.  Report any malfunctions immediately.

ADDITIONAL RESPONSIBILITIES 

• Comply with HIPAA regulatory requirements.  

• Adhere to the companies/facilities philosophy, mission, and policies and procedures. 

• Support the facility goals and objectives. 

• Maintains a good attendance record and follows all hospital rules, policies, and procedures. 

• Maintains open and effective communications with patients and their nurses, physicians, peers, supervisors, and students. Establishes and maintains excellent interdepartmental and interpersonal relationships. 

• Attends departmental meetings and in-services to stay current with the developments of the department and hospital. 

POSITION QUALIFICATIONS 

INTERPERSONAL SKILLS 

• Demonstrates active listening techniques. 

• Gains support through effective relationships. 

• Treats others with dignity and respect; seeks feedback.  

• Demonstrates honesty and integrity at all times in care and use of patient and facility property.  

• Demonstrates and understands the importance of and respect for the rights, dignity, and individuality of each patient in all interactions.  

• Demonstrates respect for co-workers and responds to the needs of patients by complying with facility policies.  

REASONING ABILITY 

• Ability to apply common sense understanding to carry out instruction furnished in written, oral, and/or diagram form.   

• Ability to define and solve problems, collect data, establish facts, and draw valid conclusions.  

• Ability to interpret an extensive variety of technical instructions in statistical or diagram form and deal with several abstract and concrete variables.  

LANGUAGE SKILLS 

• English is the primary language.  

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures or governmental regulations.  

• Ability to interpret reports, business correspondence, and policy/procedure manuals.  

• Ability to effectively present information and respond to questions from groups of managers, physicians, clients, customers, employees, and the public.  

MATHEMATICAL SKILLS 

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.   

• Ability to compute ratio, percent, rate, as well as the ability to create and interpret graphs.  

PHYSICAL DEMANDS AND WORK ENVIRONMENT 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to work inside a clean, well-lit, and well-ventilated laboratory. While performing the duties of this position, the incumbent is regularly required to talk or hear. The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls. The employee is occasionally required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch or crawl. The employee must occasionally lift and/or move a minimum of 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision and the ability to adjust focus. The noise level in the work environment is usually moderate. The employee may be exposed to some hazards such as radiation, bodily fluids that may contain disease, and fumes from laboratory chemicals. The employee may be required to travel frequently.