Cook-Dietary Aide AL

PruittHealth; Atlanta (GA); Hybrid; USD 30,000 - 38,000; Full time

Job summary

PruittHealth in Atlanta, GA seeks a Cook-Dietary Aide to assist in preparing nutritionally sound meals for residents and to help ensure meals are served at proper temperatures and times. The role collaborates with the Dietitian and Food Service Manager to allocate resources and maintain quality of life for residents.

Minimum education is a high school diploma with at least one year of institutional food service experience; long-term care experience is preferred.

Qualifications

• High school diploma or equivalent required; associates preferred.
• Experience in institutional food service is preferred.
• Experience in long-term care food production is desirable.

Responsibilities

• Assists cook in meal preparation, salads, desserts, snacks for residents.
• Serves nourishments per guidelines and records substitutions.
• Stores leftovers properly and cleans dining and work areas.
• Delivers trays and assists with serving beverages.
• Records temperatures and ensures proper food handling and safety.

Skills

Food preparation

Infection control

Customer service

Education

High school diploma or equivalent

Associates preferred

Tools

Dish machine

Steamer

Job description

Job Description - Cook-Dietary Aide AL (2611968)

Cook-Dietary Aide AL - 2611968

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.)
• 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
• 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.

Qualifications

MINIMUM EDUCATION REQUIRED:

A high school diploma or its equivalent. Associates preferred.

MINIMUM EXPERIENCE REQUIRED:

A minimum of one (2) year institutional food service experience as a cook.

ADDITIONAL QUALIFICATIONS:

Experience in long term care food production is preferred.

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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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