Cook-Dietary Aide AL

Pruitthealth Corporation; Atlanta (GA); On-site; USD 30,000 - 40,000; Full time

Job summary

Pruitthealth Corporation in Atlanta, GA is hiring a Cook-Dietary Aide. In this role, you will assist in meal preparation, ensuring each resident receives nutritious meals in accordance with established guidelines. You will work closely with the Food Service team to maintain food safety and quality.

The ideal candidate will have at least one year of institutional food service experience and a high school diploma. This position offers the opportunity to work in a collaborative environment dedicated to providing quality care.

Qualifications

• High school diploma or its equivalent is required.
• Minimum of one year of institutional food service experience as a cook.
• Experience in long-term care food production is preferred.

Responsibilities

• Assists cook in meal preparation and serves nourishing meals.
• Maintains kitchen cleanliness and hygiene.
• Follows recipes and prepares foods according to menu cycles.

Skills

Food preparation knowledge

Institutional cooking experience

Infection control compliance

Education

High school diploma or equivalent

Tools

Dishwasher

Food preparation equipment

Job description

Job Description: Cook‑Dietary Aide AL (2608316)

Cook‑Dietary Aide AL - 2608316

Job Purpose

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

Key Responsibilities

• Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents and prepares between‑meal nourishments.
• Serves nourishing meals in accordance with procedural guidelines.
• Properly stores leftovers or opened food.
• Follows procedures for serving partner meals.
• Offers menu substitutions and records them in accordance with procedural guidelines.
• Complies with infection control policies in the work area.
• Delivers trays to patients/residents in halls and in the dining area.
• Assists with the serving/pouring of juice, milk, water, and tea; makes coffee or tea as requested.
• Cleans all tables in the dining area after each meal.
• Cleans work area at the end of shift and after meals, including sweeping, mopping, and storing all cleaning equipment appropriately.
• Removes garbage from kitchen areas and hoses out garbage containers.
• Scrapes dishes, washes dishes, pots and pans, and stores them properly.
• Records freezer and walk‑in refrigerator temperatures in accordance with established procedures.
• Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed.
• Maintains supply stock and properly stores items according to established procedures.
• Sets up tray line and performs tray line service.
• Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker.
• Uses, cleans, and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures.
• Has a working knowledge of food handling, preparation, and storage techniques that comply with state and federal laws and regulations; applies regulations to work situations and supervisory responsibilities.
• Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian; cooks or prepares palatable, attractive, nutritionally adequate meals in institutional quantities served at proper times.
• Assists with supervision of kitchen staff that assist with food preparation, assembling trays, cleaning, and storage of supplies and equipment; continuously cleans food service work areas during preparation and 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 meal 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 preventative maintenance schedules; handles, stores, and disposes of food supplies and prepared food in accordance with department procedures and compliance with state and federal regulations.

Qualifications

Minimum Education Required

• High school diploma or its equivalent.

Minimum Experience Required

• A minimum of one (1) year institutional food service experience as a cook.

Additional Qualifications (Preferred)

• Experience in long‑term care food production.

Equal Employment Opportunity Statement

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.

Florida Job Postings Only

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