Cook - Dietary Aide HCC

PruittHealth; Atlanta (GA); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player in healthcare is seeking a dedicated Dietary Aide to support meal preparation and ensure the highest standards of food service for residents. This role is essential in delivering nutritious meals while adhering to safety and quality protocols. The ideal candidate will have experience in institutional food service and a passion for enhancing the dining experience for residents. Join a compassionate team committed to making a difference in the lives of others, where your contributions will be valued and appreciated. This is a fantastic opportunity to grow in a supportive environment focused on care and community.

Qualifications

• Minimum one year of institutional food service experience as a cook.
• Sufficient education to demonstrate functional literacy.

Responsibilities

• Assists cook in meal preparation and serving for residents.
• Cleans work area and maintains kitchen equipment.
• Records temperatures and ensures food safety compliance.

Skills

Food Handling

Meal Preparation

Infection Control

Customer Service

Teamwork

Education

Functional Literacy

Tools

Dish Machine

Blender

Meat Slicer

Steamer

Coffee Maker

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, and in compliance with state and federal laws and regulations that meet the daily nutritional and special diet needs of each resident. Responsible for ensuring that foods are prepared and served at the proper temperature and time. Works with the Director of Food Service to allocate resources efficiently, ensuring each resident receives food in the amount, type, consistency, and frequency necessary 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, including preparing between-meal nourishments.
2. Serves nourishments in accordance with procedural guidelines.
3. Properly stores leftovers/opened food.
4. Follows procedures for serving partner meals.
5. Offers menu substitutions and records them in accordance with procedural guidelines.
6. Complies with infection control policies in the work area.
7. Delivers trays to patients/residents in halls and dining areas.
8. Assists with serving/pouring of juice, milk, water, and tea; makes coffee/tea as requested.
9. Cleans all tables in the dining area after each meal.
10. Cleans work area at the end of shift and after meals, including sweeping and mopping, and stores all cleaning equipment appropriately.
11. Removes garbage from kitchen areas and hoses out garbage containers.
12. Scrapes dishes, washes dishes, pots, and pans, and stores them properly.
13. Records freezer and walk-in refrigerator temperatures in accordance with established procedures.
14. Maintains dishwasher and dish sink; checks and records water temperature; checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed.
15. Maintains supply stock and properly stores items according to established procedures.
16. Sets up tray line and performs tray line service.
17. Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee, and tea maker.
18. Uses, cleans, and maintains serving equipment according to established procedures.
19. Demonstrates working knowledge of food handling, preparation, and storage techniques that comply with state and federal laws and regulations.
20. Follows recipes and prepares foods that correspond to menu cycles prepared by the Dietitian.
21. Assists with supervision of kitchen staff involved in food preparation, assembling trays, cleaning, and storage of supplies and equipment.
22. Prepares and maintains a supply of food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences.
23. Inspects trays following meal service to monitor and record resident acceptance of menu items, reporting findings to the Dietary Manager.
24. Uses food preparation equipment according to manufacturer’s instructions and follows proper cleaning techniques.

KNOWLEDGE, SKILLS, ABILITIES:

1. Participates in center/agency surveys and any subsequently required reports.
2. Attends and participates in continuing educational programs to maintain current license/certification.
3. Honors patients/residents’ rights to fair and equitable treatment, self-determination, individuality, privacy, and property.
4. Complies with corporate compliance program.
5. Reports job-related functions/tasks that involve occupational hazards.
6. Follows established safety regulations, including fire protection & prevention, infection control, etc.
7. Demonstrates knowledge of and respect for the rights, dignity, and individuality of each resident in all interactions.
8. Demonstrates honesty and integrity at all times in the care and use of resident and facility property.
9. Knowledge of emergency and disaster procedures of facility.
10. Follows facility policies and procedures for infection control at all times.

MINIMUM EDUCATION REQUIRED:

Sufficient education to demonstrate functional literacy.

MINIMUM EXPERIENCE REQUIRED:

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

ADDITIONAL QUALIFICATIONS: Experience in long-term care food production is preferred.

Family Makes Us Stronger. Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference.

We are eager to connect with you! Apply Now to get started at PruittHealth!

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.