Cook/Aide

Scope/Impact

The Cook/ Aide performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, employees, and visitors.

Job Functions

1. Has Basic Food Handlers Certification at hire or receives within 3 months.
2. Reviews menus to determine types and quantities to cover all service requirements.
3. Utilizes uses food before it expires.
4. Prepares food for cooking by washing, peeling, shredding, slicing, and mixing various food items.
5. Consults Clinical Dietitian on modified diets when necessary.
6. Prepares, seasons, and cooks food for patients, staff, and visitors, following approved recipes.
7. Prepares quality food in sufficient quantities to cover all service requirements.
8. Coordinates timing of preparation of food to meet service schedules for patients, staff, and visitors.
9. Cooks meat, fish, and fowl in a variety of ways such as baking, roasting, broiling, and steaming.
10. Tests food being cooked thoroughly, and adjusts cooking times and temperatures as necessary. Assesses and tastes food prepared to verify flavor and texture standards.
11. Understands department standards of food quality and recipe tasting. Demonstrates ability to adjust recipes if necessary.
12. Adheres to standardization of recipes and portion control to prevent food waste and control cost.
13. Ensures all Doctors meal orders are correct when tray line starts.
14. Counts and marks all snack items for diabetes and special need patients.
15. Stocks condiment items utilized on the tray line
16. Checks each tray on line, ensuring there are no mistakes in diet. Makes sure entire tray is presentable, with no spills and proper placement of items on tray.
17. Promptly delivers food to patient as soon as they are loaded. Exception – Isolation – Nursing passes out isolation trays.
18. Gently handles carts to avoid spills or damage to walls and doorways.
19. Delivers late trays to patient care.
20. Retrieves dirty meal carts from floor units after meal service.
21. Stocks nourishment items in patient nourishment refrigerator to par level.
22. Loads and oversees the dishwasher. Washes, sanitizes, and puts away patient trays, dishes, and cooking utensils.
23. Washes pots, pans, and knives by hand as specified by department manager.
24. Places clean dishware and utensils to proper places in the kitchen.
25. Cleans and sanitizes equipment, walls, and floors; Cleans refrigerators, freezers, and storage areas as needed or scheduled. ( Area assigned to each person )
26. Unpacks and stores food products after delivery. Ensures all foods are properly rotated, dated, and stored within the appropriate storage unit.
27. Keeps supplies neat, organized, and in their assigned location.
28. Disposes of trash and waste from department.
29. Maintains a clean work area, following a cleaning schedule.