Cook - Dietary Aide

Pruitthealth Corporation; Salisbury (NC); On-site; USD 25,000 - 35,000; Full time

Job summary

Pruitthealth Corporation in Salisbury, North Carolina, is seeking a Dietary Aide to assist with food preparation and serving within established guidelines. The role involves ensuring meals are nutritionally sound and comply with safety regulations.

The ideal candidate will have one year of experience in institutional food service, demonstrating ability to follow procedures, maintain cleanliness, and work efficiently with the kitchen team. Opportunities for skill development and training are available.

Qualifications

• One year institutional food service experience as a cook is required.
• Experience in long-term care food production is preferred.

Responsibilities

• Assist cook in the preparation of meals and snacks.
• Serve nourishment following procedural guidelines.
• Follow procedures for cleanliness and safety in the kitchen.

Skills

Knowledge of food handling techniques

Ability to work in a team

Attention to detail

Education

Sufficient education to demonstrate functional literacy

Tools

Food preparation equipment

Job description

Job Purpose

The Dietary Aide assists with food preparation in accordance with established procedural guidelines and as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures, state and federal laws, and regulations that meet daily nutritional and special diet needs of each resident. The Cook is responsible for ensuring foods are prepared and served at the proper temperature and time, and works with the Director of Food Service to allocate resources efficiently so each resident receives food in the correct amount, type, consistency, and frequency to maintain acceptable body weight, nutritional values, and quality of life.

Key Responsibilities

• Assists cook in the preparation of meals, salads, desserts, snacks, or other dishes for patients/residents, including between‑meal nourishment such as sandwiches.
• Serves nourishment in accordance with procedural guidelines.
• Properly stores leftovers and opened food.
• Follows procedures for serving partner meals.
• Offers menu substitutions and records them according to procedural guidelines.
• Complies with infection control policies in the work area.
• Delivers trays to patients/residents in halls and dining area.
• Assists with serving/pouring of juice, milk, water, and tea; makes coffee and tea as requested.
• Cleans all tables in the dining area after each meal.
• Cleans work area at end of shift and after meals, including sweeping, mopping, and storing cleaning equipment.
• Removes garbage from kitchen areas and hoses garbage containers.
• Scrapes, washes, and stores dishes, pots, pans properly.
• Records freezer and walk‑in refrigerator temperatures per established procedures.
• Maintains dishwasher and dish sink; checks and records water temperature, sanitizer strip use, and chemical levels, replacing if needed.
• Maintains supply stock and properly stores items per procedures.
• Sets up tray line and performs tray line service.
• Operates dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker.
• Uses, cleans, and maintains serving equipment per procedures.
• Works with knowledge of food handling, preparation, and storage techniques that comply with state and federal laws and regulations.
• Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian; prepares palatable, attractive, nutritionally adequate meals in institutional quantities served at proper times.
• Assists with supervision of kitchen staff assisting with food preparation, tray assembly, cleaning, and storage of supplies and equipment; continuously cleans food service work areas during service; uses supplies and equipment efficiently to prevent waste.
• Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences; inspects trays after service to monitor and record resident acceptance of menu items; reports findings to Dietary Manager.
• Uses food preparation equipment according to manufacturer’s instructions; follows proper cleaning techniques and preventive maintenance schedules; handles, stores, and disposes of food supplies and prepared food in compliance with department procedures and regulations.

Knowledge, Skills, Abilities

• Participate in center/agency surveys (Licensure / JCAHO) and any subsequent reports.
• Attend and participate in continuing educational programs to stay current in the field and maintain required license/certification.
• Attend and participate in mandatory in‑services.
• Honor patients/residents’ rights to fair and equitable treatment, self‑determination, individuality, privacy, property, and civil rights.
• Comply with corporate compliance program.
• Report job‑related functions/tasks that involve occupational hazards, including exposure to blood and body fluids.
• Follow established safety regulations, including fire protection, smoking regulations, infection control, etc.
• Use personal protective equipment and follow infection control procedures when required.
• Perform related duties as necessary and directed by supervisor.
• Demonstrate knowledge of and respect for the rights, dignity, and individuality of each resident in all interactions.
• Demonstrate honesty and integrity at all times in the care and use of resident and facility property.
• Know emergency and disaster procedures; be able to locate nearest exit, understand and respond to written or oral instructions, arrive on time, and report for duty as scheduled on all shifts, weekends, and holidays.
• Comply with facility policies and procedures for workplace safety, including infection control, application of universal precautions, use of personal protective equipment, and handling hazardous materials.
• Inspect food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems.
• Report and correct problems promptly to Dietary Manager; communicate with manager throughout shift as needed.
• Assist Department Head with preparation for state inspections; attend survey training; interact with state surveyors as instructed.
• Report injury to self or others immediately to supervisor.

Qualifications

Minimum Education Required

Sufficient education to demonstrate functional literacy.

Minimum Experience Required

One (1) year institutional food service experience as a cook.

Additional Qualifications (Preferred)

Experience in long‑term care food production is preferred.

Equal Employment Opportunity

As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.

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