Dietary Cook & Aide at NeuroPsychiatric Hospitals in Crown Point, IN

About Us

Specialized Care for the Patients Who Need It Most.

NeuroPsychiatric Hospitals (NPH) is dedicated to providing unparalleled service to our patients, team members, physicians, and families. We dare to do things differently, bringing together compassionate care, specialized expertise, and an interdisciplinary approach to meet the unique needs of those we serve. It is this commitment that distinguishes NPH as the healthcare provider of choice.

As a national leader in behavioral healthcare, NPH specializes in caring for patients with acute psychiatric and complex medical needs. Our hospitals provide patient-centered care through an interdisciplinary, multi-specialty approach, ensuring our patients receive the specialized support they need when they need it most.

With locations in Indiana, Michigan, Texas, Ohio, and Arizona, we are expanding access to our unique model of care across the United States. Join NPH and become part of a team that is daring to do things differently and making a lasting difference in the lives of our patients, families, and communities every day.

Overview

NeuroPsychiatric Hospitals is looking for a Dietary Services Cook & Aide at our Crown Point Hospital location. NPH is the national leader in providing medical and neurobehavioral care to patients in acute psychiatric distress. You will be joining a team of rock star staff who provide exceptional, patient-centered care and understand our patients are always our number one priority! The Dietary Services Cook/Aide communicates with residents, dietary personnel and other personnel as well as family members, visitors and the general public. Prepares nourishing and healthy meals for all residents and staff. Performs tray line functions including obtaining supplies, serving, portioning food, washing dishes, following Indiana State Boards of Health sanitation guidelines, and operating equipment in kitchen as needed.

Benefits of joining NPH as a Dietary Services Cook/Aide

• Competitive pay rates
• Medical, Dental, and Vision Insurance
• NPH 401(k) plan with up to 4% Company match
• Employee Assistance Program (EAP) Programs
• Generous PTO and Time Off Policy
• Special tuition offers through Capella University
• Work/life balance with great professional growth opportunities
• Employee Discounts through LifeMart

Responsibilities

• Assists supervisor in training and supervising personnel and food preparation as directed. Helps supervisor maintain accurate inventory for completion of general dietary services duties.
• Follow work assignments, and/or work schedules in completing and performing assigned tasks.
• Estimates food requirements to eliminate waste and leftovers. Properly stores and utilizes left over food.
• Completes visual, taste and smell tests to assure palatability, safety and freshness of food items served.
• Maintains a clean working area during food production.
• Assures late trays are properly processed and that between meal feedings are prepared and delivered, as applicable, to floors.
• Holds and stores perishable food items in compliance with applicable standards of the Indiana State Board of Health (ISBH).
• Perform sanitation inspections throughout scheduled shift and as provided in the sanitation checklist.
• Follow established safety precautions in the performance of all duties.
• Shares responsibility for maintaining a clean and safe environment.
• Review resident diet changes daily to determine if changes in the resident’s daily care routine have been made.
• Assists in the training of new dietary service workers.
• Ascertains that temperature sheets and cleaning schedules are dated and signed in a timely manner as required during their working time.
• Obtains supplies from storage areas (storeroom, walk-ins, etc) needed for completion of duties.
• Prepares and portions simple food items for patient meal service based on forecasted guidelines.
• Serves food on the patient tray line based on customer requests or the patient menu.
• Is responsible for retrieving the patient tray cart from designated area or unit(s) if needed.
• Is responsible for cleaning and sanitizing the patient tray cart.
• Clears trays and washes dishes according to established guidelines.
• Cleans and sanitizes dishwashing area.
• Puts away dishes, glasses, cups, and silverware.
• Maintains patient tray line station stocked with food.
• Prepares and delivers patient nourishments and unit snacks as ordered.
• Reports to work as scheduled and in a timely manner. Alerts appropriate personnel to staffing needs.
• Floats to other departments / facilities as directed.
• Maintains a professional approach with confidentiality. Assures protection and privacy of health information as attained through written, electronic or oral disclosures.
• Displays concern and initiative. Is resourceful and calm in emergencies.
• Is prompt and efficient with minimal absences.
• Cooperates and maintains good rapport with nursing staff, medical staff, other departments, and visitors.
• Seeks guidance and remains knowledgeable of, and complies with, all applicable federal and state laws, as well as hospital polices that apply to assigned duties.
• Complies with hospital expectations regarding ethical behavior and standards of conduct.
• Complies with federal and hospital requirements in the areas of protected health information and patient privacy.
• Understands and adheres to NPH’s compliance standards as they appear in NPH’s
• Corporate Compliance Policy, Code of Conduct and Conflict of Interest Policy.
• Keeps abreast of all pertinent federal, state and hospital regulations, laws and policies as they presently exist and as they change or are modified.
• All other duties assigned by supervisor.

Qualifications

• Education: High School Diploma or GED preferred. Coursework in nutrition or food service management preferred.
• Experience: Minimum of 2 years of experience in institutional food service or family dining restaurants preferred. Experience in healthcare food service is a plus.
• Certification: ServSafe certification required or the ability to obtain within 30 days of employment.
• Knowledge of elementary mathematics. Use of tools and equipment is necessary in running a dietary services department.
• Must be able to work harmoniously with other personnel and lead. Must have excellent writing, documentation, and communication skills.
• Detail-oriented.