Copy of Dietary Aide/ cook , Per Diem

Description Cooking and OR Food Prep experience is helpful, work hours - Veriable Days and hours. This position is responsible for ensuring that all dietetic needs for all patients are met while functioning within the parameters established by state guidelines and working under the union contract of the hospital. This job description defines the tasks and the responsibilities normally expected of the Dietary Aide/Cook; but it should be understood that it is not all inclusive and is subject to change by the Dietary Supervisor. SPESIFICATIONS Assembles necessary supplies and equipment at beginning of each shift, checks both patient and cafeteria menus. Checks and replenish supplies in ICE Room and Emergency Department, morning and afternoon. Properly prepares meats, poultry, vegetables and soups for patients, cafeteria and special functions. Properly prepares meats, poultry, vegetables and soups for patients, cafeteria and special functions. Keeps work area, equipment and utensils clean. Set patient trays according to protocol. Examines filled trays for accuracy and places in cart. Greets all patients, visitors, physicians, and other staff members in a courteous, respectful and professional manner at all times. Responds to all patients with empathy and positive interpersonal skills at all times. Communicates, cooperates, and performs related duties with other members of the department, physicians, and hospital staff in a courteous and efficient manner to achieve overall hospital goals and objectives. Interacts cooperatively with others to contribute and maintain a positive work environment and team building effort. Follows the normal chain of command. Complies with hospital policies and procedures concerning Sick Leave. Plans and organizes work activity to complete scheduled assignments on time. Takes an active part in the hospital-wide quality assurance program in accordance with hospital policies and procedures. Completes an acceptable work load and work can be counted on to be accurate, and reliable. Practices daily cost containment when possible and uses supplies in an appropriate, economical manner. Responds to supervision in a professional, courteous manner. Identifies own educational needs and maintains appropriate skill level through educational opportunities. Completes other duties as assigned by the Dietary Supervisor and/or the Director of Support Services. GENERAL ACCOUNTABILITIES 1.Greets all patients, visitors, physicians, and other staff members in a courteous, respectful and professional manner at all time. Responds to all patients with empathy and positive interpersonal skills at all times. 2.Reports for scheduled shift on time and prepared to assume responsibilities. Reports to work in proper uniform/attire. Leaves for meal break on time and returns on time. Varies work schedule to meet the needs of the department. Ensures the department manager has approved all scheduled overtime. Seek supervisor approval before working beyond scheduled hours that will result in overtime. Schedules all time off with supervisor’s approval. Strictly adheres to hospital attendance/tardiness policies 100% of the time. Performs all duties as assigned. Wears I.D. badge in a visible location at all times on hospital property. Protects I.D. and access badge and reports any issues or loss immediately to supervisor or to the Human Resource Department. 3.Attends and participates in meetings and is responsible for information communicated at meetings and in email. Attends all mandatory in service on a timely basis as scheduled. Participates as an active team member at staff meetings. Reads communications and acts upon in a positive and informative manner. 4.Identifies own educational needs and maintains appropriate skill level through educational opportunities. 5.Exercise a commitment to practicing behaviors that are in agreement with the spirit of cooperation and reflect the values described in the Code of Mutual Respect and Professionalism. 6.Assists all patients, family members, physicians, visitors, and employees in a professional and courteous manner. Extends special attention and sensitivity to all patients, visitors, physicians, and fellow employees. Actively promote diversity and inclusion across organization for both patients and coworkers while avoiding any language or actions considered to be discriminatory or derogatory regarding race, creed, color, ethnicity, national origin, religion, sex, sexual orientation, gender expression, age, height, weight, physical or mental ability, veteran status, military obligations, and marital status. Assists in maintaining an atmosphere of cooperation and teamwork with other departments and community partners. Demonstrates a genuine willingness to prevent or resolve inter-personal conflicts. Demonstrates the ability to participate in and/or implement team decisions. Adheres to HIPAA and all applicable privacy laws at all times, only sharing information on a “need to know” basis. 7.Follows Infection Control procedures at all times. Clinical Personnel: Strictly adheres to standard precautions by adhering to the usage of personal protective equipment when handling blood or body fluids. Non-Clinical Personnel: Washes hands and other skin surfaces with soap and water thoroughly and often in an effort to control spreading of germs within the department and facility. Adheres to isolation procedures at all times as applicable. 8.Adheres to the following environmental care standards. Demonstrates adequate knowledge of safety policies and procedures, the use of MSDS sheets, hazardous material procedures, and safety codes. Code Blue, Code Gray, Code Silver, Code Amber, Code Red, Code Orange, Rapid Response Team Demonstrates adequate knowledge of security issues, i.e. personal protection, protection of personal and hospital property. 9.Be familiar with and comply with the Mid-Valley Hospital & Clinic Personnel Handbook and Policies. 10.Be familiar with the collective bargaining agreement (Union Contract) of the UFCW 21 and Mid-Valley Hospital. 11.Demonstrates the ability to adapt to varied age-specific patient populations. Non-Clinical Personnel: This position has no responsibility for the assessment, treatment, or care of patients. However, the ability to communicate and interact with patients of all ages is required. Requirements EDUCATION: High School diploma or equivalent. Related training, over 1 year and up to and including 2 years Cooking and OR Food Preperation is helpful. Certifications/Registration: Okanogan County Food Handlers Card PHYSICAL REQUIREMENTS May be required to work any shift as needed. May be required to work any day of the week and any shift. Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 25 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Physical demands may include, but are not limited to; reaching, handling, using fingers, and/or feeling: (reaching - extending the hand(s) and arm(s) in any direction). (Handling - seizing, holding, grasping, turning, or otherwise working with hand or hands). (Using fingers - picking, pinching, or otherwise working with fingers primarily (rather than with whole hand or arm as in handling)). (Feeling - perceiving attributes of objects such as size, shape, temperature, or texture by means of receptors in skin, particularly those of finger tips). WORKING CONDITIONS Generally pleasant environment. Occasionally stress during emergency situations. The Worker is subject to inside environmental conditions; protection from weather conditions but not necessarily from temperature changes. May be exposed to extreme heat, temperature sufficiently high to cause marked bodily discomfort, variations in temperature which accompany extreme heat and are sufficiently marked and abrupt to cause marked bodily reactions. WAGE AND COMPENSATION Wage range $ 19.18 hr. - $ 28.51 hr. - DOE - Plus additional 10% pay for Per Diem #J-18808-Ljbffr Mvhealth