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Dietary Cook/Aide

Hallmark Healthcare of Carlinville

This is a Full-time position in Carlinville, IL posted February 23, 2021.

Hallmark Healthcare of Carlinville
– This Job Description is intended to describe the general nature of the job.

It is not to be an all-inclusive list of duties, responsibilities, skills and abilities required.

This Job Description will be used for the purpose of benchmarking the existing job duties, job requirements, standards and demands.

The Company reserves the right to modify any and all duties and responsibilities within the Job Description, as deemed necessary, to meet the needs of the Company at any time.


JOB INFORMATION JOB TITLE: JOB CODE: TYPE: FLSA Status: BENEFIT ELIGIBILITY (For Designated F/T employees only): Dietary Aide 1653 SNF / Res Care Non-Exempt Level 1 II.

PURPOSE The primary purpose of this position is to provide assistance in all dietary functions as directed/instructed and in accordance with established dietary policies and procedures.


EMPLOYEE INFORMATION Employee Name: Date Issued: IV.

JOB DUTIES / EVALUATION Key / Essential Duties Great Performance (GP) Good Performance (G) Must Improve (MI) Assist in food preparation and cooking, and deliver, pick-up and clean-up (using required procedures).

Assist in preparation & serving of meals and snacks, as assigned per menu and standardized recipes.

Prepare all food items at correct temperatures.

(SNF Only) Prepare mechanically altered foods in accordance with standard recipes to achieve proper consistency of mechanical soft and pureed food.

(SNF Only) Assist in checking trays for menu, diet preference and accuracy.

Check all thickened liquid and mechanically altered foods on all trays for proper consistency.

Timely deliver food and assist as needed with dining.

Ensure proper storage of foods and supplies.

Handles expected volume/quantity of assigned work.

Assist Cook with food preparation.

Provide all dietary services in a safe manner and use proper infection control measures, including: Wear proper dress and hair restraint (per policies and procedures).

Use proper hand washing procedures and wash hands often.

Use gloves as needed, change them often and change them between tasks.

Proper handling, labeling with date, and storage of all food items; use F.I.F.O.

(First In, First Out) method when storing food.

Adhere to universal precautions and sanitary and infection control policies and procedures.

Proper use of detergents, other chemicals and equipment to ensure clean and sanitized dishes, work surfaces and machinery and tray carts.

Utilize MSDS/MDS Sheets.

Adheres to sanitary infection controls policies with clean and dirty dishes.

Record all refrigerator temperatures (as required) and communicate variances to Cook or Dietary Manager.

(SNF Only) Check sanitation agent levels adjust to correct PPM and record results.

Maintain dry storage and bulk storage areas per policies (including no dented cans), use F.I.F.O.

(First In, First Out) method.

Clean, wash, and sanitize dishes, pots, utensils and equipment as assigned.

Timely and properly dispose of garbage and trash; keep all lids on trash cans when not in use.

Basic work accountabilities, food preparation and cooking knowledge.

Being knowledgeable of all required food preparation and cooking policies and procedures, techniques, analyses, systems and processes.

Speaks the native language of the majority of the facility’s residents while in the presence of residents, when providing services to residents, or in an area where residents may be present.

Comply with all applicable federal and state laws and regulations, and company policies, regarding non-discrimination against employees, patients and residents, and visitors.

Comply with all company policies, procedures, work rules and standards of conduct.

Utilize proper lifting techniques.

Promptly report any questionable behavior of any employee or any possible abuse of patients or residents to supervisor.

Limit use of facility telephone for personal calls, and personal use of cell phone and pager, to break periods or lunch period.

Report unscheduled absence to supervisor as soon as possible, and at least two hours in advance.

Understand and comply with HIPAA and applicable company policies.

Demonstrate key competencies as required by the position and in accordance with State/Federal regulations.

Use of appropriate interpersonal: Provide high quality service to everyone, as though they are your ‘family’.

Treats everyone and especially our residents and patients with kindness, respect and genuine caring.

Interacts with everyone in a friendly, courteous manner and recognizes everyone as an unique, special human being.

Utilizes a positive approach in all interactions with patients, residents, family members, fellow employees, and staff.

Works cooperatively with everyone to achieve the best outcomes for all residents and patients.

Takes the initiative whenever they can to identify clinical or service problems, identify solutions, and works with our fellow employees and managers to implement them.

TOTAL (Count and record the total number of marks in each category.) V.

MINIMUM QUALIFICATIONS (Specific Requirements, Education, Certification, and Experience) * High school diploma or GED preferred.

* Must be 21 years of age or older.

(Res Care Only) * Must meet all license, certification, training or credentials as required by the State.

* Must have the ability to plan, organize, implement and interpret the programs, goals, objectives, policies and procedure of the Dietary Department.

* Must be able to speak, read and write the English language in an understandable manner.

* Must meet the general health requirements set forth by the policies of the facility which may include a medical and physical examination.



* Flooring: Concrete, Tile.

* Paced based on patient census and meal preparation demands.

* Safety equipment required: Closed toed shoes, non-skid shoes, hairnet, gloves, etc.

* Light to Light
– Medium physical demands including, occasional to frequent lifting, up to 35 pounds.

* Paced based on patient census and meal preparation demands.

* Frequent standing, bending, and reaching.

* Occasional squatting, kneeling, twisting, and extending.

* Subject to call-back emergency situations (i.e., severe weather, evacuation, and post disaster, etc.).

* Possible exposure to infectious waste, hazardous chemicals, diseases, including TB, AIDS and Hepatitis B viruses.

* May be subject to hostile residents (patients) and/or family members.