Dietary Department Job Description and Position summary
Reports to: Dietary Manager
Uniform: Must wear scrub pant and top or scrub pant and WCMH associated t-shirts
Age: Must be 18 years or older
Qualifications:
Education and training: Must have the ability to read, write, count money and do simple math, speak, and follow written and oral directions. Take the responsibility for the careful and proper handling of dishes, equipment and food. Possess the ability to deal tactfully and courteously with patients and hospital employees, etc.
Experience: some previous experience in kitchen work. Must have a willing adaptability to perform a variety of tasks as assigned. Must work quickly with a desire to please those being served.
Knowledge:
Knowledge of standards of attractive food and modified diets. High standards of sanitation, cleanliness along with personal neatness. Knowledge of our computer system with training.
Employment Variable:
Related duties as assigned. May assist in catering special functions, may assist with putting up deliveries in the storeroom and freezer. May wash pots and pans and other assigned cleaning duties. Any other duties that are assigned in the kitchen or related areas.
Working Environment:
Works in a clean well-lit, crowded and noisy kitchen. Possible hazards are but not limited to cuts, burns and falls.
Working Conditions:
1. Works in a well-lit/ventilated area.
2. Sitting, standing, bending, lifting, pushing and moving during work hours.
3. Subject to frequent interruptions.
4. Involved with patients, family members, personnel, visitors, medical staff, etc. under all conditions and circumstances.
5. subject to hostile and emotionally upset patients and family members.
6. Willingness to work beyond normal working hours in other positions when needed.
7. Attend and participate in continuing education programs.
8. Subject to falls, cuts, and burns from equipment and hot foods. Subject to infectious disease and odors, etc. throughout the workday.
9. May be exposed to hot and cold temperatures in the kitchen and storage areas.
Physical Requirements:
1. Must be able to bend, stoop, lift, stir and move intermittently throughout the workday.
2. Must be able to cope with the mental and emotional stress of the position.
3. Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately.
4. Must be in good general health and demonstrate emotional stability.
5. May be required to lift heavy equipment and supplies.
Specific Requirements:
1. Must be able to read, write and speak English.
2. Possess the ability to make independent decisions when circumstances warrant such action.
3. Possess the ability to deal tactfully with personnel, patients, family members, visitors, etc.
4. Must be able to follow oral and written instructions.
5. Maintain the care and use of supplies, equipment and appearance of work areas, safety and performance of assigned duties.
6. Must be able to learn to complete simple computer entries.
Position summary:
Cook: Prepare menu items, cook breakfast, lunch and dinner to suit special diet needs for patients, both inpatient and ER. Patient numbers fluctuate due to admittance and discharges. Prepare menu items, cook breakfast, lunch and dinner for employees and community members, also a fluctuating number. Wash all dishes used and keep cook prep area clean. Do any possible food prep for next day. Bake desserts. Restock cook side refrigerator. Prepare food for caterings. Wait on customers.
Tray aide: Prepare patient trays with condiments, drinks, cold cereals, desserts, and meals. Visit with patients taking meal preferences according to menu options for the cook. Deliver meals to nurses’ station for patients. Stock and make snacks for kitchenettes. Do patient and cafeteria dishes and keep tray side work station clean. Prepare cart for caterings. Restock tray aide refrigerator. Wait on customers.
Salad bar: Clean cafeteria tables and restock cafeteria condiments, soda cooler, cups, forks, knives, spoons, napkins, etc. Prepare salad bar for lunch. Restock salad bar items for next day’s salad bar. Take down salad bar and clean. Wash all salad bar dishes. Sweep and mop kitchen. Wait on customers and help cook or tray aides if time allows.
Stock: Receive stock verifying all invoices. Put stock away ensuring proper dating and rotation; both in store room and kitchen. Break down all boxes and put in recycle bin. Sweep Storeroom.
Pay: From $15.00 per hour
Benefits:
- Employee discount
- Flexible schedule
Shift:
Work Location: In person
