Weekend Cook/Dietary Aide- St. John's Hospice

Job Description

Job Description

1. PT) WEEKEND COOK / DIETARY AIDE Cook/Dietary Aide job duties include but are not limited to:

Duties and Responsibilities:

• Ensures recipes are followed and scaled to population needs.
• Ability to safely use kitchen equipment (Toasters, Coffee Makers, Steamtables, Plate Warmers, etc.) Organizing, cleaning, and sanitizing the food preparation and kitchen areas.
• Reviewing, updating, printing & filing menus, food & cleaning logs, patient nutritional needs, and recipe files.
• Assist in putting away orders.
• Staying informed of nutritional services and regulatory requirements.
• Responsible for product availability for all dining room and special function items.
• Coordinate with the Director of Dietary on weekly patterns of management tasks.
• Supervises employees encompassing culinary, servers, and stewarding.
• Communicate with residents and provide their feedback and concerns.
• Dishwashing.
• Pot washing.
• Taking out trash.
• Sweeping/mopping floors.
• Putting orders away using first in first out methods.
• Cleaning assignments, as directed.
• Serving tables.
• Stocking refrigerators.
• Taking and recording temperatures.
• Lifting 15lbs (When putting orders away).
• Must be available to rotate an on-call schedule to accommodate staffing issues.

Position Requirement:

• High School Diploma/GED.
• Serv-Safe certification preferred.
• Knowledge of Conversion of Measurements.
• A minimum of one (1) year of work experience as a cook strongly preferred.
• Requires extensive knowledge of the practices and materials used in food service procedures, in addition to knowledge of warehousing and issuing stock.
• Knowledge of the standards of sanitation and cleanliness employed in the handling of food in a quantity food production program is required.
• Strong communication and culinary skills.
• Must be able to follow directions, recipes & standardized sanitation procedures.
• Must be over 18 years of age.