Posted in General Business 30+ days ago.
Mary Ryder Home serves St. Louis most vulnerable senior women, nourishing their social,
physical and emotional needs, and enhancing their quality of life through compassionate care.
The following are the basic responsibilities for the cook and assistant for all of 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 and clean the dining room, and wash the residents dishes.
Requirements & Qualifications:
Minimum Required Education:
High School Diploma or Equivalent
Must be 18 years of age or older
Minimum Required Experience:
One year of dietary experience
Essential Duties & Responsibilities:
Insure that all items on the menu are available, if not use proper substitute.
Prepare and serve meal(s), desserts, drinks and snacks according to the menus and portionsize.
Paper products (cups, plates, bowls, and silverware) are only to be used in an emergency or with management's authorization.
Properly set dining room for meals to be served.
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.
Take trays to Residents; if needed. (Isolation etc.)
If a Resident does not like what is on the menu, you are to offer them something else to eat.
Chart and 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.
Document Residents chart of any changes i.e. refusal to eat, change in eating habits,
refusal to follow physicians prescribed diet.
Immediately following meals, clear off and clean all tables and chairs in the dining room and ensure that all trays
Vacuum or sweep dining room floor after each meal and snack.
Wash all glasses, cups, bowls, plates and silverware after the meal and put them away.
Wash everything that was used to prepare and cook the meal.
Wrap all silverware for next meal.
Ensure 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.
Ensure all kitchen equipment is clean before the end of each shift. This includes, but is not limited to washing down the walls and the inside and outside of trashcans.
All leftovers must be dated and put in proper containers, and can be stored for 3 days.
All trashcans are to be emptied before each shift ends.
Ensure that the residents coffee area is neat, clean and the coffee is filled often with fresh coffee.
Sweep and mop the kitchen floor, including dishwashing area and pantry floor.
Make sure that there isnt any trash, dishes, silverware under any of the counters, stoves,
steamers, ice machines, shelves and sinks.
Be aware of proper storage of groceries and supplies. In the absence of the Lead Person
you might be asked to put groceries away.
Report all shortage and/ or broken equipment immediately to your Lead Person and/ or
Cooks should chart in personal care book, for anyone receiving personal care units before
the end of the shift.
The Cook is to be sure any meats for the next shift is taken out and properly thawed in time.
Sign the Personal Care book when services have been done in compliance with the
personal care program.
*Note*: You are never allowed to take food, supplies, and equipment out of the dietary
department without prior administration approval!
Know where the OSHA manual and material safety data sheets (MSDS) are kept. Know where safety equipment is kept, e.g. gloves and safety glasses.
*Note*: If there is a situation that warrants assistance of additional staff, it is the understanding that all employees are required to assist any department in need. (ex. Answering phone, clearing the area, calming residents, calling for help, etc.)
The above statements are intended to describe the general nature and level of work being
performed by people assigned to this job. They are not intended to be and exhaustive list of all responsibilities, duties and skills required of personnel so classified.
Provident is an equal opportunity employer. Provident is committed to providing equal
employment opportunities to all qualified persons and to administering all aspects and
conditions of employment without regard to race, religion, gender, sexual orientation,
pregnancy, age, national origin, physical or mental disability, military or veteran status, genetic information, marital status, ethnicity, or any other protected classification, in accordance with applicable federal, state, and local laws. Provident takes allegations of discrimination, intimidation, harassment and retaliation very seriously and will promptly investigate when warranted.