Dietary Aide

Purpose: To provide advanced food preparation for the respective population of each entity following special dietary guidelines. Informally directs/guides Dietary Aides to ensure efficient kitchen operations. 

Looking For:

Full-Time EXPERIENCED Cook - (6:00am - 2:00pm - 40 HRS PER WEEK)

Part-Time Cook - (DAYS - 6:00am - 2:00pm - 24 HRS PER WEEK)

Part-Time Cook - (EVENINGS - 2:00pm - 7:00pm - 15-20 HRS PER WEEK)

Essential Functions- Job Duties: The following duties are considered essential to the job. Qualified individuals must have the ability, with or without reasonable accommodation, to perform the following duties:

1. Works with coworkers in team environment that promotes positive service qualities and respect of residents.
2. Reviews production information with staff on daily basis. Ensures and monitors correct quantities of production and portioning, monitors and records production and waste data in the absence of the Executive Chef.
3. Prepares all food items in accordance to department standards. Ensures that food retains nutritional value, attractive appearance, and palatability and is served at the appropriate temperature. Follows proper guidelines to meet special dietary needs.
4. Responsible for the overall cleanliness of the kitchen. This includes: all dishes are washed and put away; no food or food particles are left anywhere in the kitchen at the end of a shift; floors and counters are clean; necessary areas (dishwasher, sinks, countertops, etc.) are appropriately disinfected; mats are used and kept clean, etc.
5. Responsible for the overall cleanliness of the dining room. This includes ensuring tablecloths are changed, as per policy; ensuring the dining room is vacuumed after every meal; ensuring salad bar area is clean and free of food particles after each meal; etc.
6. Ensures staff adherence to food safety and sanitation standards. Maintains safe, clean, and orderly work environment. 
7. Guides/assists and instructs other staff members to ensure smooth and orderly completion of assignments. Plans/organizes work schedule so food is prepared in a timely manner. 
8. Serves as designated person in charge in absence of manager(s). Performs additional tasks necessary in service to residents as directed by manager or designated person in charge. This may include finding coverage for call-offs, monitoring employee breaks, notifying director of behavioral/performance issues.
9. Performs other duties as assigned

Education & Knowledge Requirements- Specific education, certification, and licensure:

• High school diploma or equivalent 
• Must be at least 18 years of age

Essential Job-Related Experience/Abilities:

• One (1) year experience demonstrating the ability to cook a variety of foods in quantity with knowledge of seasoning and required cooking time involved. 
• One (1) year experience demonstrating the knowledge of care and use of cooking utensils/equipment. 
• Ability to lift up to seventy-five (75) pounds (may ask for assistance) and move three (3) to four (4) feet. 
• Ability to stand for extended periods of time and bend, stoop, and reach frequently. 

Exposure to Hazardous Conditions:

• Exposure to hazardous gas/chemical fumes is seldom.
• Exposure to moving/rotating machinery is occasional. 
• Exposure to blood and body fluids is occasional.
• Exposure to loud noises is frequent. 

Preferred Job-Related Experience/Abilities/Education:

• Three (3) years experience preparing food in an institutional setting. 
• Two (2) years experience providing leadership through instruction and by example. 
• Vocational Training