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Bienvivir All-Inclusive Senior Health ("Bienvivir") is a community-based, patient-centered, comprehensive health care delivery system that advocates and promotes quality of life, optimum independence, dignity, and choices in a nurturing environment for frail seniors. Since 1987, Bienvivir has served the frail seniors of El Paso, Texas through the provision of the Program of All-Inclusive Care for the Elderly ("PACE").

PACE is a unique managed care benefit for frail seniors (referred to as participants) age 55 and older who are certified by the state as needing nursing home level care and who reside in a PACE service area. PACE programs coordinate and provide comprehensive medical and support services so that participants can remain independent and stay in their homes for as long as safely possible.

KITCHEN AIDE

The Kitchen Aide, under the direction of the Food Service Supervisor, engages in multiple activities to support meal service to participants, employees and various activities requiring the Department's support. Responsibilities include: 1) Working in the kitchen with basic food preparation, pre-prep assistance for cooks, and food portioning, 2) Serving Bienvivir participants directly or through setup of meal trays, 3) Working in the dish room operating an automated dish machine and manual ware-washing three-compartment sink, in addition to overall kitchen cleaning and sanitation responsibilities. Kitchen Aides must demonstrate sensibility and professional behavior working with Participants and staff.

RESPONSIBILITIES: 

1. Adheres to the Texas Food Establishment Rules. 

2. Prepare and/or portion foods according to the day's menu spreadsheet, production sheet, forecasted amounts and any recipe. Preparation will normally be limited to canned foods, simple baking, simple mixes, cold foods or assisting the Cook or Assistant Cook in some part of recipe preparation (for example, peeling potatoes, readying fresh fruits or vegetables, etc.)

3. Assure that texture-modified foods and thickened liquids always meet the defined requirements whether prepared or served by the Kitchen Aide.

4. Assist the Cook in preparing the correct textures for Participant mechanical diets such as chopped, finely chopped, and puree.

5. Obtain and assure that all dishware, serving utensils and supplies needed for meal service are available and in good condition.

6. Test and log sanitizer strength ensuring that parts per million are within appropriate range.

7. Inspect refrigerators and freezers ensuring that they are functioning and log the temperatures ensuring they are in the appropriate range. Communicate any issues to the Food Service Supervisor immediately.

8. Pre-set any service area and pre-heat equipment, as necessary.

9. Set-up the morning snack cart for Participant Day Room service ensuring floor supplies are stocked. (For example, silverware, cups, napkins.)

10. Attend to the Participants as they arrive at the Day Room ensuring they receive their morning snack.

11. Set-up and serve meal components according to menu, spreadsheets, tray cards, etc., following all special diet standards and operating procedures.

12. Set-up employee meal service area, assuring all foods and supplies are available, inspect that food temperatures are appropriate, and quality and taste is acceptable.

13. Set-up, pack, and sort home-delivered meals ensuring they are prepared according to their diet, texture, allergy check, and preferences.

14. Set-up, prepare and serve special functions as needed.

15. Breakdown serving area(s), clean and sanitize, handle leftovers per Supervisor, and sort participant tray cards for intakes. Deliver and retrieve trays from all Center areas as instructed.

16. Work in Dish Room, setting-up and operating the dish machine, three-compartment sink, process and disposing of trash outside. Ensure temperature and chemical logs are recorded in the morning, noon, and before leaving.

17. Return all clean plateware and supplies to the serving kitchens.

18. Perform assigned and as-needed cleaning during shift and document as required. Will always follow Health Department and department specific policies and procedures as well as safety protocols.

19. Assist in training new employees.

20. Assist in covering staff shortages.

21. Receive and inspect food deliveries. Put away foods in proper location ensuring to rotate, label and date the inventory.

22. Operate all equipment correctly and safely, including small equipment such as knives. Follows all safety procedures to minimize accidents.

23. Participate in daily Team meetings/huddles and teamwork exercises.

24. Perform all other duties assigned by the Cook, Kitchen Supervisor, Food Service Assistant Manager.

QUALIFICATIONS / REQUIREMENTS: 

1. High School diploma or GED equivalency. 
2. Current Food Handler Card. 
3. CPR certified.