Please apply in person, no emails or phone calls, with certifications at Mary Ryder Home. Mary Ryder Home 4361 Olive St. St. Louis, MO 63108 Dietary Aide/Cook: Overall Operations DIETARY STAFF The following are the basic job descriptions for the COOK and ASSISTANT for all the Dietary shifts. Management understands that the COOK and the ASSISTANT will come to a MUTUAL agreement on the delegation of shared duties which are; preparing the meal, cook and clean up from cooking and who will set, clear off, clean the dinning room and wash the residents dishes. 1.Read Menus. 2.Insure that all items on the menu are available, if not use proper substitute. 3.Prepare and serve meal(s), desserts, drinks and snacks according to the menus and portion size. 4.Paper products (cups, plates, bowls, and silverware) are only to be used in an emergency or with managements authorization. 5.Properly set dinning room for meals to be served. 6.Be aware of all special diets for Residents; this includes diabetics, low salt, no sugar additives, or any other special diets per doctor orders or dietician orders. 7.Take trays to Residents, if needed. 8.Report to the Dietary Supervisor and/or Lead Person (if Dietary Supervisor is unavailable) and to the Medical Staff if a resident is refusing to eat or if there is a change in their eating habits. 9.Document in Residents chart any changes i.e. refusal to eat, change in eating habits, refusal to follow physicians prescribed diet. 10.Immediately following meals, clear off and clean all tables and chairs in the dinning room and insure that all trays are picked up from residents rooms. 11. Vacuum dinning room floor after each meal and snack. 12. Wash all glasses, cups, bowls, plates and silverware after the meal and put them away. 13. Wash everything that was used to prepare and cook the meal. 14. Wrap all silverware for next meal. 15.Insure that the kitchen is clean, organized and free from odor and pests for the next shift. This includes, but not limited to the icebox, freezers and storeroom. 16. Insure all kitchen equipment is clean before end of shift. This includes, but is not limited to washing down the walls and the inside and outside of trashcans. 17. All leftovers must be dated and put in proper containers. 18. All trashcans are to be emptied before your shift ends. 19.Insure that the residents coffee area is neat, clean and the coffee is filled often with fresh coffee. 20. Sweep and mop floor in kitchen including dishwashing area and pantry floor. 22. Make sure that no trash, dishes, silverware are under any of the counters, stoves, steamers, ice machines, shelves or sinks. 23. Be aware of proper storage of groceries and supplies. In the absence of the Lead Person you might be asked to put groceries away. 24. Report all shortage and/or broken equipment immediately to your Lead Person and/or Supervisor. Sign the Personal Care book when services have been done in compliance with the personal care program. Thank you, for your interest with our company! 4361 Olive Street Part-time Dietary Aide/Cook 6:30 am-2:30pm/2:00pm-10:00pm (St. Louis) Olive at Boyle Position: Dietary Aide/Cook 6:30 am-2:30pm/2:00pm-10:00pm (St. Louis)
Posted on: Thu, 30 Jan 2014 18:39:46 +0000
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