Cook - Dietary Aide HCC

PruittHealth; LaFayette (GA); On-site; USD 25,000 - 35,000; Full time

Job summary

PruittHealth is seeking a Dietary Aide in LaFayette, Georgia, to assist with food preparation under established guidelines. Responsibilities include helping the cook prepare meals, properly storing food, and serving patients/residents.

Applicants should have at least one year of institutional food service experience. The role requires knowledge of food safety and preparation methods to ensure compliance with state and federal regulations.

Qualifications

• 1+ year of institutional food service experience as a cook.
• Knowledge of food preparation and storage techniques compliant with regulations.
• Ability to maintain a sanitary food preparation area.

Responsibilities

• Assist cook in meal preparation for patients/residents.
• Store leftovers and opened food properly.
• Deliver trays to patients/residents in dining area.

Skills

Food handling

Food preparation

Knowledge of safety regulations

Communication skills

Education

Sufficient education to demonstrate functional literacy

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, state and federal laws, and regulations that meet daily nutritional and special diet needs of each resident. The cook is responsible for ensuring foods are prepared and served at the proper temperature and time, and works with the Director of Food Service to allocate resources efficiently so that 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, and also prepares between‑meal nourishments (make sandwiches, etc.).
2. Serves nourishment 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 on halls and in dining area.
8. Assists with the 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 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 (dishwasher, pat and pan sink, etc.); 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 (ladle, spoon, scoops, etc.) according to established procedures.
19. Demonstrates working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations, and applies regulations to work situations of cook and to supervision of staff assistants.
20. Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times.
21. Assists with supervision of kitchen staff that assist 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.
22. Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences. Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager.
23. Uses food preparation equipment according to manufacturer’s instructions; follows proper cleaning techniques and preventative maintenance schedules; handles, stores, disposes of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations.

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.
• Attend and participate in mandatory in‑services.
• Honor patients/residents’ rights to fair and equitable treatment, self‑determination, individuality, privacy, property and civil rights, including the right to wage complaints.
• Comply with corporate compliance program.
• Report job‑related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary.
• Follow established safety regulations, including fire protection & prevention, smoking regulations, infection control, etc.
• Follow established safety procedures when performing tasks and/or working with equipment.
• Perform other related duties as necessary and as directed by supervisor.
• Demonstrate knowledge of and respect for the rights, dignity and individuality of each resident in all interactions.
• Demonstrate honesty and integrity at all times in the care and use of resident and facility property.
• Have knowledge of emergency and disaster procedures of facility; be able to locate nearest exit, understand and respond to written or oral instruction in case of emergency; arrive and begin work on time and report for duty as scheduled on all shifts, weekends and holidays.
• Have working knowledge and ability to comply with facility policies and procedures for workplace safety, including infection control procedures, application of universal precautions for blood borne pathogens, use of personal protective equipment and handling of hazardous materials.
• Follow facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Use personal protective equipment when indicated. Follow facility procedures for resident trays that require special handling. Inspect food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems.
• Correct problems and/or report problems promptly to Dietary Manager. Communicate with Dietary Manager throughout shift as needed to best meet needs of residents. Assist Department Head with preparation for state inspections. Attend survey training. Interact with state surveyors as instructed by supervisor. Report 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.

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.

For more information regarding Florida’s Care Provider Background Screening Clearinghouse Education and Awareness, please visit https://info.flclearinghouse.com