DIETARY AIDE PT - BLAINE

CREST VIEW CORPORATION•Blaine, MN

1d•$17 - $19•Onsite

About The Position

The Cook is responsible for preparation of food for Crest View residents in accordance with safe food handling guidelines. The cook is also responsible for appropriate quantities of food needed to meet menu requirements. This position will assist in food procurement as well as light administrative duties. The cook may also be relied on to help with other duties in the Culinary Department as needed.

Requirements

Must have a high school diploma/GED
Must be able to read, write, make simple calculations, and follow oral or written directions.
Must be computer literate with good understanding of e-mail protocol and etiquette.
Must have good communication skills to communicate with residents, families, and staff in person, through written communication, and via phone.
Must have had formal or on-the-job training in food preparation, in cooking, and in estimating quantities/inventory of food and supplies needed.
Must be available to work days, nights, evenings, weekends, and holidays as needed.
Must have the ability to interact with residents, staff and other guests in a professional manner.
Must be knowledgeable in principles and requirements of sanitation and safety in handling food and equipment.
Must be thoroughly familiar with food and preparation methods.
Must have or be willing to obtain ServSafe Certification as well as a Food Manager Certificate
Must have adequate hearing, with aid if necessary, to hear equipment.
Must be able to determine via touch and sensation whether something is hot or cold.
Must be able to lift up to 50 lbs., bend, and turn, reach and twist upper and lower body and to climb stairs.

Nice To Haves

Two to three years of training and experience in large-quantity food preparation is desirable, especially in a senior living or healthcare environment.

Responsibilities

Accept and comply with all requirements as outlined in state and federal regulations and corporate policy and procedure manuals to ensure the total quality management philosophy.
Complies with administrative policies / standards, including job schedule set forth by supervisor, following the job description, maintaining proper hygiene practices, reporting to work in clean and proper uniform, and upholding sanitation and quality standards.
Treat all residents and staff with dignity and respect, including upholding the patient/resident bill of rights and following confidentiality policies (HIPAA).
Work cooperatively as a team member, and have a positive and cheerful attitude in the workplace and when communicating, while effectively communicating all pertinent information to other team members.
Have a commitment at all times to the philosophy, goals, and Christian objectives of the organization.
Direct preparation of, and prepare, all food items on menus and for special events as assigned, according to recipes, menu schedule, and meal census, adhering to portion control.
Assist supervisor in developing and adhering to a food production and food storage schedule, appropriately and immediately labeling, dating, and storing all food items.
Make menu changes only with the consent of the chef supervisor or culinary manager, and prepare items for future meals, while contributing creatively to the creation of the menus.
Garnish all meals appropriately and sample all food cooked to ensure quality.
Temp all food, refrigerators, freezers, coolers, etc. and record in the temperature log, planning the schedule to have food ready on time so food retains its temperature and nutritional value.
Avoid waste of food, and utilize excess product appropriately; utilize leftovers within 72 hours.
Understand characteristics of standard special diets.
Clean and sanitize all equipment, utensils, and work areas during and immediately after serving/preparing food, as well as routinely.
Perform other cleaning tasks as scheduled or requested, and supervise cleaning tasks done by culinary aides.
Report any issues with food or equipment, or any food/equipment needs, to the Chef Supervisor, Culinary Manager, Environmental Services, or other manager immediately; identify and correct hazards and unsafe acts, and comply with procedures for safe lifting and safe operation of equipment as required.
Attends Dining in-services and completes annual education per company policy and regulatory standards.
Contributes ideas for effective operations of the department and shares information with all staff.
Serves on committees as requested by the Supervisors, including participation in ongoing Quality Assurance Program to monitor and evaluate the quality and appropriateness of resident care and identify problems.
Assist in setting up food carts or trays, and inspecting trays.
Supervise Dining staff in absence of the Culinary Manager or Chef Supervisor.
Perform additional duties or activities as assigned.