PRN Cook and Dietary Aide bei Aspen Ridge of Utah Valley

Description

The Diet Aide I and Cook position plays a crucial role in assisting in the preparation and serving nutritious and appetizing meals for our guests, ensuring they receive high-quality dining experiences that meet their dietary needs and preferences. 

Schedule: PRN, Weekends, Nights, On-Call, 8 hour shifts

Opportunity to cross-train as a housekeeper

Dietary Aide Primary Responsibilities and Duties: 

• Assist in the preparation of food, garnishes, snacks and beverages following approved menus, and procedures.
• Coordinate with the cook to serve meals, ensuring food safety and hygiene procedures policies and procedures are followed at all times.
• Follow menu extensions and portion control guidelines, monitor and record temperatures to reduce waste.
• Assist daily with kitchen cleaning, dish washing and storage according to the assigned cleaning schedule.
• Monitor temperatures of equipment daily and notify the supervisor when temperatures are out of range.
• Bussing the dining areas and setting up the dining room prior to each meal, assuming responsibility for the dining room being clean and presentable.
• Maintain cleanliness and sanitation of kitchen areas, including food preparation surfaces, equipment, utensils, and storage areas, in compliance with health department regulations.
• Maintain the nourishment room in a clean, organized and sanitary manner.
• Work cooperatively with dietary staff, including supervisor, cooks, dishwashers and Registered Dietician Nutritionist (RDN), to assist during meals service, report resident concerns and promote resident satisfaction.
• Understand and follow all facility policies and procedures, including infection control protocols, safety regulations and quality assurance measures related to food service operations.
• Participate in regular in-servicing, training programs and educational opportunities to enhance skills, food safety knowledge, and professional development.
• Perform all other duties as requested by management. 

Cook Primary Responsibilities and Duties: 

• Plan, prepare, and cook meals according to planned menus, recipes, and dietary guidelines, ensuring adherence to portion sizes, food safety standards, and nutritional requirements.
• Coordinate meal preparation schedules, including meal planning, ingredient preparation, cooking, and serving, to ensure timely delivery of meals to residents.
• Monitor inventory levels of food supplies, ingredients, and kitchen equipment, and place orders as needed to maintain adequate stock and minimize waste.
• Follow standardized recipes and portion control guidelines to prepare meals that meet residents' individual dietary restrictions, preferences, and therapeutic needs.
• Ensure food is cooked, stored, and served at appropriate temperatures to prevent foodborne illness and maintain food quality and safety standards.
• Maintain cleanliness and sanitation of kitchen areas, including food preparation surfaces, equipment, utensils, and storage areas, in compliance with health department regulations.
• Assist with menu planning and recipe development, incorporating resident feedback, seasonal ingredients, and special dietary considerations as needed.
• Collaborate with dietary staff, including Dietary Managers, Nutritionists, and Dietary Aides, to coordinate meal service, address resident concerns, and ensure resident satisfaction.
• Adhere to facility policies and procedures, including infection control protocols, safety regulations, and quality assurance measures, related to food service operations.
• Participate in training programs and educational opportunities to enhance culinary skills, food safety knowledge, and professional development.
• Perform all other duties as requested by management. 

Requirements

Job Qualifications: 

• High school diploma or equivalent.
• 1 year experience in a skilled nursing care facility or other medical facility preferred. 
• Knowledge of food safety regulations, sanitation practices, and dietary guidelines. 
• Ability to follow recipes, measure ingredients accurately, and execute cooking techniques with precision and consistency. 
• Strong organizational and time management skills, with the ability to prioritize tasks and work efficiently in a fast-paced environment. 
• Excellent communication and interpersonal skills, with the ability to interact professionally with residents, staff, and visitors. 
• Commitment to providing high-quality dining experiences and excellent customer service to residents and their families. 
• Ability to maintain composure and manage stress in the workplace.
• Ability to work independently and as part of a team.

Physical Requirements:

• Work performed in a medical setting due to the need to prepare food onsite for residents. 
• Must be able to sit, stand, bend, reach, talk, hear, stoop, kneel, crouch, stretch, and twist.
• While performing the duties of this job, the employee may be exposed to hazardous chemicals, infectious waste, blood and body fluid, diseases, and conditions prevalent at the time. 
• Required vision includes close, vision, distance, peripheral, and the ability to adjust focus. 
• Stamina to stand for extended periods while cooking, plating, and serving meals in the kitchen. 
• Capability to lift and carry heavy pots, pans, trays, and food containers weighing up to 20lbs, as needed during meal preparation and service. 
• Proficiency in performing tasks that require manual dexterity such as chipping, slicing, and handling kitchen utensils and equipment. 
• Knowledge of and adherence to safety protocols to prevent burns, cuts, slips, and other kitchen accidents, including proper handling of knives, hot surfaces, and kitchen equipment.
• Maintain regular attendance and timeliness as set forth within the work schedule designated by the department supervisor/manager.
• The job requires accepting criticism and dealing calmly and effectively with high-stress situations.