FT- Charge Cook/ Dietary Aide

North Carolina Specialty Hospital (NCSH), is a private, physician-owned medical center that opened its doors in 1926. North Carolina Specialty Hospital's commitment to growth and continuous improvement has helped the hospital maintain a number of high rankings in both quality measures and patient satisfaction.North Carolina Specialty Hospital offers surgical specialties in orthopedics, ophthalmology, ear, nose and throat as well as sports medicine, oral, plastic, podiatry, general surgery, interventional radiology, pain management, reconstructive surgery and more.
Why join North Carolina Specialty Hospital?

• Award Winning Hospital for Special Surgery
• 5 Star CMS rated facility for patient experience
• Positive Work culture
• Career growth opportunities
• Comprehensive Medical, Dental, Vision Insurance, Life and Disability Insurance
• Telemedicine/You have access to Physicians 24/7/365 through MDLIVE
• Paid Time Off
• 401k Employer Match
• Tuition Assistance

Job Summary:
This is a "hands-on", working supervisory position that includes working with and providing oversight of, Dietary staff to accomplish all aspects of food production for inpatients, cafeteria food services and catering events. Under the direction of the Nutrition Services Manager, this position involves provision of direct patient care in clinical areas including: working with patients to plan daily menus, ascertaining specific information related to patients' food allergies, preferences, and cultural or religious food-related practices. This position also involves coordination with the Nutrition Services Manager to ensure listed activities that facilitate the day-to-day operation of the department occur as appropriate; particularly on nights and weekends. These include: quality improvement and quality control activities, conducting quarterly inventories, maintaining an organized and clean work area, and complying with all guidelines of local, state and federal and other regulatory agencies.
Job Duties:

• Assists the Nutrition Services Manager in training new employees for all items on the Dietary Department New Hire Orientation checklist.
• Provides input to Dept. Manager for employee performance evaluations.
• Assists the Nutrition Services Manager in providing ongoing competency training for all Dietary employees.
• Participates daily preparation of food items for patients, cafe and catering events, following established guidelines for safe food preparation and handling.
• Ensures meals for patients and staff are produced which meet established standards and criteria for taste, appearance, diet order, timeliness and food safety.
• Assists Nutrition Services Manager in conducting activities to ensure department meets appropriate regulatory standards, including those of the Joint Commission, Durham County Health Department, and Department of Nutrition Services Environmental Surveillance.
• Assists the Chef in formulating accurate vendor orders that are consistent with requirements of food production: menu, catering, special functions, stock on hand, etc.
• Participates in direct patient activities: works with patients to plan daily menus, ascertaining specific information related to patients' food allergies, preferences, and cultural or religious food-related practices. In planning menus, utilizes concepts of age/developmental stages in interactions with patients and families.On evenings and weekends, provides oversight of dietary staff to ensure they are providing these services appropriately.
• Assists the Nutrition Services Manager in conducting performance improvement activities/ studies and special projects, and in performing and documenting quality control activities such as accurate completion of temperature and cleaning logs.
• Working in coordination with the Nutrition Services Director, helps to oversee the performance of an annual inventory, including inventory of emergency stock. Assists in maintaining emergency inventory at stock par.
• Ensures staff appropriately receives late afternoon/evening/weekend vendor deliveries and that the stock is promptly put away, labeled and rotated. Ensures that products are consistently and accurately dated per Health Department date-marking guidelines.
• Ensures that dry storage areas, refrigerators and freezers are maintained in clean, neat and orderly condition.

• Provides oversight to ensure evening and/or weekend staff assignments are completed appropriately.
• Operates dish machine according to established procedures: scrapes, rinses, and loads all trays, dishes, and utensils into dish machine; removes all clean trays, dishes, and utensils from dish machine; handles and stores all pieces in a safe and sanitary way; records wash and rinse temperatures on temperature log; shuts down and cleans dish machine properly.
• When operating cash register, demonstrates knowledge of cash handling procedures including cash register reconciliation and deposit control; ability to perform mathematical calculations such as addition, subtraction, multiplication, division and percentages.
• Provides suggestions for improvement of processes/services/menu development.
• Ensures timely and appropriate response to emergencies that might arise; including contacting NCSH Maintenance staff or contracted equipment repair provider.

Skills & Abilities:

• Able to work independently and meet established deadlines.
• Able to make sound reasonable decisions
• Organized
• Ability to concentrate on many simultaneous detailed requests
• Demonstrates accountability, professionalism, openness; is receptive to change, and exhibits creativity and innovation
• Ability to identify and calmly handle inherently stressful situations with tact
• Ability to develop excellent working relationships with patients, patient's family members, physicians, and hospital staff
• Seeks guidance, direction and assistance when needed
• Ability to be flexible and take on new responsibilities
• Effective communication skills; both orally and written.
• Ability to work with others within a team to ensure quality patient care.
• Strong critical thinking skills.

Training & Education:

• High school diploma or equivalent required
• Minimum two (2) years of experience cooking in a healthcare setting is preferred
• Current Serve Safe Certification required

COVID-19 safety precautions: mandatory staff vaccinations, face masks, social distancing, terminal cleaning, patient testing, and visitor restrictions.
Our employees are critical to our success and we value their contributions. Southpoint Surgery Center offers a competitive compensation and benefits package and an opportunity to grow and develop your career in an environment that values employee ideas and diversity. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled. We maintain a drug-free workplace and require pre-employment drug screening and background check.