CC COOK / DIETARY AIDE

Humboldt General Hospital; Winnemucca (NV); On-site; USD 21,000 - 30,000; Part time

Job summary

Humboldt General Hospital in Winnemucca, NV is seeking a Dietary Aide/Cook for per diem shifts. You will assist on the tray line, prepare salads, and support daily patient meals according to dietary guidelines.

You will help with serving in the cafeteria, maintain sanitation, and ensure accurate food handling. Prior food service experience and ServSafe knowledge preferred.

Qualifications

• Education and experience in food service preferred.
• Ability to read, write, and speak English clearly.
• Ability to make independent decisions and interact tactfully with staff and the public.

Responsibilities

• Assemble food and supplies according to menus and patient diets.
• Deliver nourishment and carts to nursing units and collect back.
• Assist in preparing salads, desserts, sandwiches, and other cold foods.
• Maintain sanitation of dishes, utensils, and prep areas; clean as required.
• Handle cashier duties and support cafeteria operations as needed.

Skills

Customer service

English proficiency

Teamwork

Education

High School Diploma

ServSafe certification (preferred)

Job description

Job Details

Job Location: Humboldt General Hospital - Winnemuca, NV 89445

Position Type: Per Diem / Casual Call

Travel Percentage: None

Job Shift: Day

POSITION SUMMARY

A position between Dietary Aide and Cook. Assisting following menus and patient diets accurately on the tray line and make-up line. Assisting in proper cleaning and sanitation of soiled dishes, pots and pans. Assists in setting up and serving the cafeteria. Performs cashier duties.

Assists in coordinating, administering, and supervising dietary service activities and delivery of food to the patient floors. Oversees compliance of all local, state, and federal regulations that govern the operation of the dietary department. Perform duties of Cook and Dietary Aide.

Tasks

• A Reviews menus and patient diets and assembling food and supplies as needed for daily salad and cold food preparation.
• B Prepares food accordingly to the menu and kitchen processes. Prepares and portions salads, desserts, etc. Prepares sandwiches and specialty. Refills salad bar with a variety of attractive food to serve customers.
• C Delivers nourishment and food carts to nursing units as required. Ensure that carts are returned to kitchen. Prepare late trays as required.
• D Collects and removes trash and garbage to designated containers.
• E Washes dishes, cookware, flatware, and trays using approved procedures. Cleans work areas equipment, walls, cabinets, storage areas and other areas assigned in accordance with established procedures. Collects and washes late trays from departments leaving no dishes for next shift.
• F Stocks supplies, placing in appropriate locations.
• G Prepares and sets up steam table and serving line. Sets up and serves patient trays in accordance with established schedule and procedures. Obtains and places dishes, silverware, cold foods, baked goods, beverages condiments and garnishes as required.
• H Wipes off counters and tables, arranges and replenishes items as needed. Restocking for the next shift.
• I Assists in preparing required reports by compiling information. Maintains records, reports and files as required.
• J Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food.
• K Receives deliveries in accordance with purchase orders and stock accordingly.
• L Respond promptly to changes in workload, adjusting assignments as necessary to achieve optimal productivity and efficiency.
• M Greets all customers promptly and courteously; receives payment for food and drink from staff and visitors.
• N Keeps work area clean and sanitary, takes out trash as necessary, performs cleaning duties.
• O Labels, dates, and stores food items according to dietary policies and procedures.
• P Assumes other departmental positions or duties or assists with special functions as requested by the supervisor.
• Q Maintains confidentiality of all patient/resident/staff information.
• R Maintains harmonious relationships within the unit and with co-workers providing support and assistance to ensure quality patient care.
• S Personal appearance and attire are to be neat, clean and appropriate for food service setting.
• T Prepares, seasons and cooks' food according to recipes and adjusts nutritional equivalent substitutes as the needs arise.
• U Ensure all prepared foods meet standards for temperature, quality, freshness, taste, and appearance.
• V Ensure all cooking equipment and utensils are inspected and maintained for cleanliness and in proper working order. Alert supervisor to problems regarding equipment and food supplies as they arise.
• W Record temperatures for food items, freezers and refrigerators.
• X Set up cafeteria hot foods for cafeteria and provide cafeteria backup.
• Y Labels, dates, and stores food items according to dietary policies and procedures.
• Z Maintains department records, reports and files as required, promptly recording all required information.
• AA Assumes other departmental positions or duties or assists with special functions as requested by the supervisor.
• BB Maintains confidentiality of all patient/resident/staff information.
• CC Maintains harmonious relationships within the unit and with co-workers providing support and assistance to ensure quality patient care.
• DD Personal appearance and attire are to be neat, clean and appropriate for food service setting.
• EE Other related duties as assigned.

Qualifications

MINIMUM EDUCATION:

Appropriate education or experience to meet the personal qualifications of the position of dietary aide/cook

PREFERRED EDUCATION:

High School Diploma

MINIMUM EXPERIENCE:

• Previous food service experience is preferred.
• Able to read, write, and understandably speak the English language.
• Ability to make independent decisions.
• Ability to deal tactfully with personnel, residents, family members, visitors, and the general public.

REQUIRED CERTIFICATIONS:

None

PREFERRED CERTIFICATIONS/LICENSES:

ServSafe certification

SUPERVISES:

Not applicable

PHYSICIAL DEMANDS:

For physical demands and working conditions, see next page.