Cook - Dietary Aide HCC

Pruitthealth Corporation; Alaska; On-site; USD 32,000 - 52,000; Full time

Job summary

Pruitthealth Corporation in Alaska is seeking a Cook - Dietary Aide HCC to assist with meal preparation and tray service in a resident-focused dietary program.

You will work under the Food Service/Dietary Manager, ensuring meals meet nutritional standards and state/federal guidelines, and maintain sanitation and safety.

This role emphasizes teamwork, reliability, and adherence to procedures to support resident well-being.

Qualifications

• Minimum education to demonstrate functional literacy.
• Minimum experience: 1 year in institutional food service.
• Preferred: experience in long-term care food production.

Responsibilities

• Assist cook in meal preparation and tray setup.
• Serve nourishments and beverages per guidelines.
• Properly store leftovers and opened foods.
• Follow infection control and safety procedures.
• Deliver trays to patients/residents.
• Clean dining and kitchen areas after meals.
• Record temperatures and monitor sanitation levels.
• Assist with supervision of kitchen staff as needed.

Skills

Food safety

Dishwashing

Teamwork

Education

High school diploma or equivalent

Tools

Dishwashing equipment

Job description

Cook - Dietary Aide HCC (2609050)

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, procedures, and state and federal laws, meeting 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 that each resident receives food of appropriate 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, and prepares between-meal nourishments (e.g., sandwiches).
• Serves nourishments in accordance with procedural guidelines.
• Properly stores leftovers and 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 on halls and in the dining area.
• Assists with the 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 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, checks dishwasher with sanitizer strips, checks chemical levels, and replaces them 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 working knowledge of food handling, preparation, and storage techniques that comply with state and federal laws and regulations; applies regulations to work situations of cook and supervision of staff assistants.
• Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian; prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times.
• Assists with supervision of kitchen staff that help 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 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 state and federal regulations.

Knowledge, Skills, Abilities

• Participates in center/agency surveys (Licensure / JCAHO) and any subsequently required reports.
• Attends continuing educational programs to stay abreast of changes in the field and maintain current license/certification, as required.
• Participates in mandatory in‑services.
• Honors patients/residents’ rights to fair and equitable treatment, self‑determination, individuality, privacy, property, and civil rights, including the right to wage complaints.
• Complies with corporate compliance program.
• Reports job‑related functions/tasks that involve occupational hazards, including exposure to blood and body fluids.
• Follows established safety regulations, including fire protection & prevention, smoking regulations, infection control, etc.
• Follows established safety procedures when performing tasks and/or working with equipment.
• Performs other related duties as necessary and as directed by supervisor.
• Demonstrates knowledge of and respect for the rights, dignity, and individuality of each resident in all interactions.
• Demonstrates honesty and integrity at all times in the care and use of resident and facility property.
• Has knowledge of emergency and disaster procedures of the facility; can locate the nearest exit, understand, and respond to written or oral instruction in case of emergency; can arrive and begin work on time, reporting for duty as scheduled on all shifts, weekends, and holidays.
• Possesses working knowledge and ability to comply with facility policies and procedures for workplace safety, including infection control, universal precautions for blood‑borne pathogens, use of personal protective equipment, and handling of hazardous materials.
• Follows facility infection‑control policies at all times to maintain a sanitary food preparation and storage area; uses personal protective equipment when indicated; follows procedures for resident trays that require special handling; inspects food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems.
• Corrects problems and/or reports them promptly to Dietary Manager; communicates with the Dietary Manager throughout shifts as needed; assists Department Head with preparation for state inspections; attends survey training; interacts with state surveyors as instructed; reports injury to self or other to supervisor immediately.

Qualifications

Minimum Education Required

Sufficient education to demonstrate functional literacy.

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 is preferred.

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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