Knowledge, Skills & Abilities:

Under the supervision of the Dietary Managers, the Diet Aide/Cook is responsible for cooking and preparation of meals according to cycle menus, including food handling, preparation, meal service, use of standardized recipes/procedures and equipment cleaning. All duties are carried out according to all defined safety codes, Infection Control procedures and work schedule. Required to attend all scheduled department staff meetings and in-service educational programs deemed necessary for safe and efficient performance of job.

Projects a professional demeanor and appearance while maintaining the confidentiality of patients, coworkers, and facility information and adhering to the HIPAA policy. Reports, in good faith, any known or suspected activity that appears to violate laws, rules, regulations or the SP Code of Conduct. Fulfills annual continuing education requirements.

Personal attributes include the ability to be self-directed; demonstrates accountability, professionalism, and receptiveness to change; seeks guidance, direction, and assistance when needed. Works under stress and in situations that demand patience, stamina, endurance, and tact while providing impeccable service. Fosters an attitude of teamwork and willingness to assist others and does not refuse performing other job duties as requested. Set's priorities, responds timely to issues, which require a decision, and ensure desired results are achieved by means of consistent follow through. Willingly accepts other assignments as the need arises.

Patient Population:

The patient population served by South Texas Spine & Surgical Hospital is a minimum of 12 years and/or of adult stature to geriatric patients requiring or seeking pain and/or surgical intervention.

Physical Requirements:

May be expected to lift up to 50 - 150 pounds with assistance. May be expected to push or pull 150-300 pounds with assistance. Work is of medium demand; walking or standing most of the time while on duty. Optimal auditory acuity required. Manual dexterity involving the handling of equipment. Visual and auditory acuity and manual dexterity essential to performing designated duties required including examining cooked and stored foods. Physical conditions are clean, neat and well-lit. May be subjected to unpleasant sights and odors, stressful situations, hazardous chemicals, or infectious diseases where judgment as to precautions needed to be taken is essential. Climate control and ambient temperature variances may be experienced and required by patient care. Taste and smell discrimination in determining nutritional quality and palatability of foods is required. Exposure to temperature and humidity as in entering refrigerated storage areas, working at ovens and ranges, dishwashing machines, and at steam tables. Hours of duty may be irregular or unexpectedly extended due to the requirements of the job.

OSHA Exposure Classification:

Job Category II. Task/activities do not routinely involve direct contact with blood or other body fluids to which universal precautions apply, but may be required. Personal protective equipment is made available and must be worn when exposure is required.

Qualifications:

•Demonstrates eligibility for employment in the U.S.
•High School Diploma or equivalent preferred
•ServSafe Certification preferred
•Prior experience is preferred
•Knowledge of commonly used concepts, practices, and procedures within a particular field.
•The ability to read, write and communicate effectively in English preferred, with additional languages optional for safe and effective patient care and to meet documentation standards.
•Demonstrates ability to comprehend written and oral instructions.
•Willingness to participate in goal-setting and educational activities for his/her own professional advancement and that of others.
•Aware of terminal cleaning and universal precaution standards and performs in accordance with them.
•Must be able to achieve Food Handler's Permit certification within 60 days of employment.
•Must have a minimum of one-year food service experience in a health care dietary setting and have a general knowledge of quantity food preparation and portioned serving.
•Must be computer literate with basic fundamental computer skills that are required to perform essential job related duties.

Duties and Responsibilities:

PEOPLE
1. Adheres to staffing schedules and attendance policy. Weekend hours will be required.
2. Demonstrates skills as a team player. Shows a willingness to assist others in the workplace.
3. Demonstrates ability to solve problems timely and constructively; maintains focus on improving the situation.
4. Participates in all staff meetings for department and facility for informative and educational purposes.
5. Completes Healthstream assignments in a timely manner annually.

SERVICE
1. Demonstrates highly effective communication skills with staff, management, and physicians.
2. Establishes and maintains exceptional services to all customers including physicians and employees with the goal of delighting all customers.
3. Models appropriate interaction with physicians and staff to ensure high level of service in all areas of responsibility.
4. Communicates broken or defective cleaning equipment, and low supply levels to the appropriate person.

QUALITY
1. Assures Dietary supplies are stocked daily and according to established PAR levels to assure smooth functioning of the hospital.
2. Performs proper terminal cleaning daily per hospital policy and procedures.
3. Assists Dietary Manager with receiving and storing all supplies.
4. Demonstrates proper decontamination of dietary areas, equipment, and non-disposable supplies according to policy and procedures.
5. Assists with maintaining a safe, clean, and orderly environment, adheres to all safety and infection control requirements.
6. Maintains a safe Dietary environment and adheres to all patient safety requirements.
7. Follows standard precautions and safe practices in handling of biohazardous material, and use of protective equipment.
8. Serves in the dishwasher role as needed.
9. Post appropriate safety signs to assure a safe environment is maintained for patients, visitors, and all staff. Reports chemical spills immediately to management and understands MSDS sheets in case of exposure.
10. Participates in quality improvement activities as requested.

FINANCE
1. Conserves resources and minimizes cost when possible.
2. Participates and assists with implementation of cost saving initiatives for the department.
3. Communicates ideas for cost containment and reducing expense.

GROWTH
1. Through competency and customer service, employee will contribute to the growth of the facility.

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.