Job Details

DIETARY PREP AIDES - CASUAL

DIETARY DEPARTMENT

BHB ensures the highest in quality health care through service excellence, education and leadership. We seek qualified, highly motivated, and experienced professionals to work in a supportive but demanding environment.

Under the general direction of the Ingredient Control Supervisor the Dietary Prep Aide is responsible for the daily preparation and assembly of food ingredients for all menus. Maintains a high level of sanitation and safety practices. Works as a team member in providing high quality, safe, nutritional food service that meets the needs and expectations of our clients in a cost effective manner.

Key responsibilities include:

• Requests supplies from dietary food stores. Rotates stock daily to ensure quality
• Collects, weighs, measures packages and labels ingredients as needed for recipes and sends the same to the kitchen. Visual ability for accuracy in measuring and weighing food ingredients
• Delivers stock nourishments towards based on pre-set par levels. Assists with the receiving of supplies as necessary
• Prepares vegetables - washing, trimming, slicing, dicing etc. according to standards
• Adheres to all departmental rules, regulations, policies and procedures regarding personal hygiene and sanitation. (Clean, neat, professional appearance.)
• Practices high standards of sanitation and safety
• Keeps work area neat and tidy, wipes up spills and adheres to cleaning schedule
• Monitors and records refrigeration and freezer temperatures daily and reports any problems to the supervisor
• Ensures all equipment and utensils are properly cleaned and stored at the end of the day
• Performs other duties as requested

• High school graduate. Strong mathematical skills required. Must be able to work with measurements (fractions and decimals). Basic computer skills preferred
• Two to three years in all areas of large quantity food production. Knowledgeable about standardized recipe systems. Developed sense of quality food products and awareness of the importance of safe and sanitary food handling procedures. Experience with computerized food service systems preferred