Cook - Dietary Aide HCC

Pruit Health; Barnwell (SC); On-site; USD 25,000 - 40,000; Full time

Job summary

Join a compassionate team as a Dietary Aide where your contributions will directly impact the well-being of residents. This role involves assisting in meal preparation, ensuring food safety, and maintaining cleanliness in the kitchen. You'll work closely with the Cook to deliver nutritious meals that cater to individual dietary needs while adhering to state and federal regulations. An opportunity to grow within a supportive environment awaits you, where your dedication to quality service and care can shine. Embrace the chance to make a difference in the lives of others in a fulfilling and rewarding position.

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 food according to guidelines.
• Cleans work area and kitchen equipment after shifts.

Skills

Food Handling

Meal Preparation

Nutritional Knowledge

Cleaning and Sanitation

Customer Service

Education

Functional Literacy

Tools

Dish Machine

Food Preparation Equipment

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 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 time. Works with 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, also prepares between-meal nourishments.
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 according to procedural guidelines.
7. Complies with infection control policies in the work area.
8. Delivers trays to patients/residents on halls and in the dining area.
9. Assists with the serving/pouring of juice, milk, water, and tea; 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.
12. Cleans kitchen equipment such as carts, tables, counters, ice machines, buckets, blenders, mixers, meat slicers, freezers, refrigerators, stoves, steamers, garbage disposals, dish machines, coffee/tea makers, steam tables, etc.
13. Removes garbage from kitchen areas and hoses out garbage containers.
14. Scrapes dishes, washes dishes, pots, and pans, and stores them properly.
15. Records freezer and walk-in refrigerator temperatures according to established procedures.
16. Maintains dishwasher and dish sink; checks and records water temperature; 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 according to established procedures.
21. Working knowledge of food handling, preparation, and storage techniques that comply with state and federal laws and regulations.
22. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian.
23. Assists with supervision of kitchen staff that assist with food preparation, assembling trays, cleaning, and storage of supplies and equipment.
24. Prepares and maintains a supply of food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences.
25. Uses food preparation equipment according to manufacturer’s instructions.

KNOWLEDGE, SKILLS, ABILITIES:

1. Participate in center/agency surveys (Licensure/JCAHO) and any subsequently required reports.
2. Attend and participate in continuing educational programs to keep abreast of changes in your field as well as to maintain current license/certification.
3. Attend and participate in mandatory in-services.
4. Honor patients/residents’ rights to fair and equitable treatment.
5. Comply with corporate compliance program.
6. Report job-related functions/tasks that involve occupational hazards.
7. Follow established safety regulations.
8. Perform other related duties as necessary and as directed by supervisor.
9. Demonstrates knowledge of and respect for the rights, dignity, and individuality of each resident.
10. Demonstrates honesty and integrity at all times in the care and use of resident and facility property.

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: (Preferred 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.

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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.