Cook - Dietary Aide HCC

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

Job summary

An established industry player is seeking a dedicated Dietary Aide to assist in food preparation and ensure that residents receive nutritious meals. This role involves working closely with the Cook to prepare meals, maintain kitchen cleanliness, and adhere to safety and sanitation standards. The ideal candidate will have a passion for food service and a commitment to providing excellent care to residents. If you are looking to make a difference in the lives of others while working in a supportive environment, this opportunity is perfect for you.

Qualifications

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

Responsibilities

• Assists cook in meal preparation and serves nourishments according to guidelines.
• Maintains cleanliness in the kitchen and dining areas.

Skills

Food preparation

Nutritional knowledge

Food handling

Customer service

Cleaning and sanitation

Education

Functional literacy

Tools

Dish machine

Food preparation equipment

Blender

Meat slicer

Job description

Job Description - Cook - Dietary Aide HCC (2406746)

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 state and federal laws and regulations that meet 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 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, and prepares between-meal nourishments (e.g., sandwiches).
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 the serving/pouring of juice, milk, water, tea, etc.; 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, mopping, and storing 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 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 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 that assist with 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. Uses food preparation equipment according to manufacturer’s instructions.

KNOWLEDGE, SKILLS, ABILITIES:

• Participate in center/agency surveys (Licensure/JCAHO) and any subsequently required reports.
• Attend and participate in continuing educational programs to keep abreast of changes in your field as well as to maintain current license/certification, as required.
• Honor patients/residents’ rights to fair and equitable treatment, self-determination, individuality, privacy, property, and civil rights.
• Comply with corporate compliance program.
• Report job-related functions/tasks that involve occupational hazards.
• Follow established safety regulations, including fire protection & prevention, smoking regulations, and infection control.
• Perform other related duties as necessary and as directed by supervisor.

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.

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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.