11AM-7PM (Berks Heim)

County of Berks•Leesport, PA

18h•Onsite

About The Position

The Dietary Aide/Relief Cook assists with preparing and serving food and cleaning the dietary area, equipment, and dishware under general supervision. The employee may be assigned to any tray-line or dish-room station and may wash pots, clean, prepare and plate food, and serve residents in unit dining rooms. The role may include training new employees as directed by a supervisor and performing related work as required. All work must comply with Infection Control Guidelines. The employee is responsible for notifying the supervisor about supply shortages and malfunctioning equipment. Physical presence on-site is required. On-the-job training is provided, and attendance at mandatory in-service training is required.

Requirements

Must be at least 18 years of age.
Some knowledge of basic nutrition, dietary operations, and appliances.
Ability to follow oral and written directions and work with minimal supervision on food preparation, the tray line, and equipment use.
Ability to adhere to work standards and infection control guidelines.
Must be able to read, write, and understand English fluently.
Basic math skills for simple arithmetic.
Ability to handle stress.
Good dexterity, physical condition, strength, and stamina; the work may involve extreme heat on occasion.
Ability to lift up to 50 pounds with assistance, push and pull carts, and perform repetitive use of the arms, hands, and wrists.
Walking, standing, and bending are required throughout the workday except during breaks; standing in place for up to two hours at a time is required.

Nice To Haves

Some experience in food preparation and basic nutrition is preferred.

Responsibilities

Assist the cook with minor food preparation, including gelatin, salads, dressings, toast, sandwiches, and cleaning and chopping fruits and vegetables.
Portion food for service and prepare food setups for snacks, requisitions, and special events.
Serve residents in partnership with nursing staff on the units.
Set up and serve on the tray line and in unit dining rooms.
Wrap, label, and properly store leftovers.
Operate kitchen appliances, including a mixer, blender, chopper, VCM, and slicer.
Clean the kitchen and equipment, including sweeping and mopping floors.
Report malfunctioning equipment and supply shortages to the supervisor.
Perform dish-machine operations, including scraping, feeding, rackout, trucks, and runners, and return cleaned dishware to its proper location.
Train new employees as directed by the supervisor.
Attend mandatory in-service training and follow infection control guidelines.