SUMMARY:   Under the direction of the Baker, Production Leader and Cook/Supervisor performs duties which promote efficiency in both hot and cold foods production areas, the patient tray assembly and cafeteria lines and the completion of general dietary aide tasks and responsibilities.

 

DUTIES AND RESPONSIBILITIES:

1.  Receives written and oral instructions concerning type and quantity of foods to be prepared and size of portions.

2. Washes and cleans fruits and vegetables and peels, dices, shreds or slices them using kitchen utensils.

3. Prepares special diet foods and works on the patient tray assembly lines.

4. Performs cashier’s duties and works as server on the cafeteria line.

5. Understands and follows sanitary practices regarding food preparation, handling and storage for infection control purposes.

6. Delivers food trays to patient floors as specified.

7. Tends and loads dish machine in patient/employee dishroom.

8. Washes certain items by hand such as pots, pans and utensils.

9. Is responsible for cleaning and sanitizing work area as instructed.

10. Assists in preparing such items as salads, desserts and nourishments.

11. Assists in the set-up, serving and clean-up of special meetings and functions.

12. Is responsible for other various tasks such as the posting of the cafeteria menu board.

13. Must maintain a current record of attendance to the required inservices as determined by the institution on an annual basis.

  

 

The above statements are intended to describe the general nature and level of work being

performed. They are not intended to be construed as an exhaustive list of all responsibilities,

duties and sill required of personnel so classified.