Dietary Aide

Overview

Under the direct supervision of the Nutritional Services Supervisor, the cook will prepare, season and cook food for hospital patients, staff and visitors.

Responsibilities

• Determines the types and quantities of meats, vegetables, soups, and other food items to be prepared by reviewing planned menus.
• Determines food quantities required to meet weekly menu needs and submits orders to the Nutritional Services Supervisor.
• Ensures meals are prepared and available at designated service times.
• Consults with the Nutritional Services Supervisor regarding the appropriate use of leftover food items.
• Consults with the Registered Dietitian regarding modified diets as necessary.
• Supervises Nutritional Services staff in the washing, trimming, and preparation of food items.
• Measures and mixes ingredients according to approved recipes using equipment such as blenders, mixers, grinders, and slicers.
• Prepares sauces, soups, stews, casseroles, and desserts in accordance with established dietary guidelines.
• Cooks meat, fish, and poultry using a variety of methods, including baking, roasting, broiling, and steaming.
• Carves meat, fish, and poultry into individual portions according to menu requirements and patient diet orders.
• Tests food during preparation to ensure proper doneness and adjusts cooking temperatures as needed.
• Enhances food flavor and texture by adding appropriate ingredients and seasonings.
• Follows infection prevention and control practices at all times.
• Maintains the kitchen in a clean, organized, and sanitary manner.
• Performs all aspects of food service in a manner that promotes patient safety and reduces the risk of healthcare errors.
• Supports and maintains a culture of safety and quality.
• Performs other related duties as assigned.

Qualifications

Required Education

• High school diploma or equivalent required.

Required Experience

• Previous experience in hospital food preparation required.

Required Skills, Knowledge, and Abilities

• Ability to communicate effectively in English, both verbally and in writing.
• Additional language proficiency preferred.
• Basic computer knowledge.
• Ability to calculate recipe measurements accurately to increase or decrease serving quantities as needed.