Kitchen Aide

Overview

• 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.
• Employee aids in the orientation of new employees.
• Sets up and check resident trays accurately.
• Prepares nourishments.
• Properly sets up tray line stations as assigned.
• Follows diet extensions / portion control in accordance with planned menus and standardized recipes.
• Prepares / serves meals that are palatable and appetizing in appearance.
• Offer and serve substitute foods to residents who refuse foods served.
• Properly sets up beverage carts and other special events as assigned.
• Follows sanitation policies for handling, storing food in such a manner to minimize any cross contamination.
• Satisfactorily works at dish room station; records dishwasher temperatures.
• 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.
• Cleans / sanitizes all equipment according to policy.
• Able to complete assignments within allotted time and able to adjust to changes and re-assignments.
• Follows all established safety procedures for use of personal protective equipment.
• Knowledge of Safety Data Sheets (SDS).
• Report all hazardous conditions/equipment to the Director of Food & Nutritional Services or designee (Clinical Dietitian, Chef).
• Report all accidents/ incidents as established by department policies.
• Maintain confidentiality of all pertinent resident care information.
• Knock before entering a resident's room.
• Familiar with department and facility Performance Improvement Projects.
• Works in well-lighted/ventilated areas.
• Moves intermittently during work hours.
• Is subject to frequent interruptions.
• Is subject to hostile and emotionally upset resident and family members.
• Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
• Attends and participates in continuing education programs.
• Is subject to sudden temperature changes when entering refrigerators/freezer.
• May be exposed to heat/cold temperatures in kitchen/storage areas.
• Is subject to exposure to infectious waste, diseases, conditions, etc.; including TB, COVID, and Hepatitis B viruses.
• Moderate, Lifting, Standing.
• Perform other related duties as required.

Salary Range

USD $21.50 - USD $27.00 /Yr.