Cook - Dietary Aide HCC

PruittHealth; Georgia; On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player in healthcare is seeking a dedicated Cook - Dietary Aide to join their team. In this vital role, you will assist in preparing nutritious meals and ensuring the highest standards of food safety and sanitation are maintained. Your contributions will directly impact the well-being and satisfaction of residents, making every meal a positive experience. If you have a passion for food service and a commitment to quality care, this position offers a rewarding opportunity to make a difference in people's lives. Join a family-oriented environment that values your skills and dedication.

Qualifications

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

Responsibilities

• Assist in meal preparation and serving for residents.
• Maintain cleanliness and sanitation in the kitchen area.
• Ensure compliance with food safety regulations.

Skills

Food Preparation

Food Safety Compliance

Meal Service

Kitchen Equipment Operation

Cleaning and Sanitation

Education

Functional Literacy

Tools

Dish Machine

Garbage Disposal

Blender

Meat Slicer

Steamer

Job description

Job Description - Cook - Dietary Aide HCC (2505712)

Cook - Dietary Aide HCC - 2505712

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 in compliance with 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, also prepares between-meal nourishments (make sandwiches, etc.).
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 the halls and dining area.
8. Assists with serving/pouring of juice, milk, water, and 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 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. Assists with supervision of kitchen staff that assist with food preparation, assembling trays, cleaning, and storage of supplies and equipment.
21. Prepares and maintains a supply of food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences.
22. 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.
3. Attend and participate in mandatory in-services.
4. Honor patients/residents’ rights to fair and equitable treatment, self-determination, individuality, privacy, property, and civil rights.
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 in all interactions.
10. Demonstrates honesty and integrity at all times.
11. Knowledge of emergency and disaster procedures of facility.

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 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.