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. #J-18808-Ljbffr Appalachian Regional Healthcare Inc.