Kitchen Aide

Overview

1. Responds appropriately to the special needs of each group served specific to age, language, gender, culture, religion/spirituality, economic background, education or literacy, development or cognitive disabilities, physical and developmental disabilities.
2. Employee aids in the orientation of new employees.
3. Sets up and check resident trays accurately.
4. Prepares nourishments.
5. Properly sets up tray line stations as assigned.
6. Follows diet extensions / portion control in accordance with planned menus and standardized recipes.
7. Prepares / serves meals that are palatable and appetizing in appearance.
8. Offer and serve substitute foods to residents who refuse foods served.
9. Properly sets up beverage carts and other special events as assigned.
10. Follows sanitation policies for handling, storing food in such a manner to minimize any cross contamination.
11. Satisfactorily works at dish room station; records dishwasher temperatures.
12. Ensures that work/assignment areas are clean and equipment, tools, supplies, etc. are properly stored before leaving such areas on breaks and at the end of the work day.
13. Cleans / sanitizes all equipment according to policy.
14. Able to complete assignments within allotted time and able to adjust to changes and re-assignments.
15. Follows all established safety procedures for use of personal protective equipment.
16. Knowledge of Safety Data Sheets (SDS).
17. Report all hazardous conditions/equipment to the Director of Food & Nutritional Services or designee (Clinical Dietitian, Chef).
18. Report all accidents/ incidents as established by department policies.
19. Maintain confidentiality of all pertinent resident care information.
20. Knock before entering a resident’s room.
21. Familiar with department and facility Performance Improvement Projects.
22. Works in well-lighted/ventilated areas.
23. Moves intermittently during work hours.
24. Is subject to frequent interruptions.
25. Is subject to hostile and emotionally upset resident and family members.
26. Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
27. Attends and participates in continuing education programs.
28. Is subject to sudden temperature changes when entering refrigerators/freezer.
29. May be exposed to heat/cold temperatures in kitchen/storage areas.
30. Is subject to exposure to infectious waste, diseases, conditions, etc.; including TB, COVID, and Hepatitis B viruses.
31. Moderate, Lifting, Standing.
32. Perform other related duties as required.

Salary Range

USD $21.50 - USD $27.00 /Yr.