Cook-Dietary Aide AL

PruittHealth; Atlanta (GA); On-site; USD 28,000 - 35,000; Full time

Job summary

PruittHealth in Atlanta, GA, seeks a Dietary Aide to assist with food preparation and ensure that meals meet nutritional standards. Your responsibilities will include meal prep, serving food, and maintaining a clean kitchen environment.

The position requires at least a high school diploma and a year of experience in institutional food service. This role is pivotal in providing quality care to residents while adhering to safety and hygiene standards.

Qualifications

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

Responsibilities

• Assists cook in meal and snack preparation for residents.
• Serves nourishments and meals according to guidelines.
• Cleans kitchen, tables, and dining area after meals.

Skills

Food handling

Cooking

Kitchen cleaning

Menu adherence

Education

High school diploma or equivalent

Tools

Dishwasher

Food preparation equipment

Job description

JOB PURPOSE

The Dietary Aide assists with food preparation in accordance with our 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 and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life.

KEY RESPONSIBILITIES

1. Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.)


2. Follows diet orders and NPO diet orders


3. Serves nourishments in accordance with procedural guidelines


4. Properly stores leftovers/ opened food


5. Follows procedures for serving partner meals


6. Offers menu substitutions and records them in accordance with procedural guidelines.


7. Complies with infection control policies in the work area


8. Delivers trays to patients/residents on halls and in dining area


9. Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested


10. Cleans all tables in the dining area after each meal


11. Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately


12. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/ tea maker, steam table etc.


13. Removes garbage from kitchen areas and hoses out garbage containers


14. Scrapes dishes, washes dishes, pots and pans and stores properly


15. Records freezer and walk-in refrigerator temperatures in accordance with established procedures


16. Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed


17. Maintains supply stock and properly stores items according to established procedures


18. Sets up tray line and performs tray line service


19. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker


20. Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures


21. Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants.


22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times.


23. Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste.


24. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager.


25. Uses food preparation equipment according to manufacturer’s instructions. Follows proper cleaning techniques and preventative maintenance schedules. Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations.

MINIMUM EDUCATION REQUIRED

A high school diploma or its equivalent.

MINIMUM EXPERIENCE REQUIRED

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

ADDITIONAL QUALIFICATIONS

Experience in long term care food production is preferred.

FOR FLORIDA JOB POSTINGS ONLY

For more information regarding Florida’s Care Provider Background Screening Clearinghouse Education and Awareness, please visit https://info.flclearinghouse.com

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.