Cook - Dietary Aide HCC

Pruitthealth Corporation; Lilburn (GA); On-site; USD 30,000 - 40,000; Full time

Job summary

Pruitthealth Corporation seeks a Dietary Aide in Lilburn, Georgia, to assist in food preparation and ensure nutritional quality for residents.

This role involves meal prep, serving, and maintaining cleanliness in the kitchen. Candidates should have one year of institutional food service experience and functional literacy.

Join our team to deliver quality food service while adhering to safety regulations and enhancing residents' quality of life.

Qualifications

• Sufficient education to demonstrate functional literacy.
• A minimum of one (1) year institutional food service experience as a cook.
• Experience in long-term care food production is preferred.

Responsibilities

• Assist with food preparation in accordance with established procedural guidelines.
• Serve nourishments and comply with infection control policies.
• Clean tables and the work area after each meal.

Skills

Food preparation

Knowledge of food handling

Teamwork

Communication

Education

Functional literacy

Tools

Dish machine

Blender

Garbage disposal

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 or Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and state and federal laws, ensuring that foods are prepared and served at the proper temperature and time, and that each resident receives food that maintains acceptable body weight, nutritional value, and quality of life.

Key Responsibilities

• Assist the cook in preparing meals, salads, desserts, snacks, or other dishes for patients/residents and in making between‑meal nourishments such as sandwiches.
• Serve nourishments in accordance with procedural guidelines.
• Store leftovers or opened food properly.
• Follow procedures for serving partner meals.
• Offer menu substitutions and record them per procedural guidelines.
• Comply with infection control policies in the work area.
• Deliver trays to patients/residents in halls and the dining area.
• Assist with the serving or pouring of juice, milk, water, and tea; make coffee or tea as requested.
• Clean all tables in the dining area after each meal.
• Clean the work area at the end of the shift and after meals, including sweeping, mopping, and storing cleaning equipment appropriately.
• Remove garbage from kitchen areas and hose out garbage containers.
• Scrape, wash, and store dishes, pots, and pans properly.
• Record freezer and walk‑in refrigerator temperatures per established procedures.
• Maintain the dishwasher and dish sink; check and record water temperature, test with sanitizer strips, and replace chemical levels if needed.
• Maintain supply stock and store items according to established procedures.
• Set up the tray line and perform tray line service.
• Operate dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee, and tea maker.
• Use, clean, and maintain serving equipment (ladle, spoon, scoops, etc.) per established procedures.
• Apply knowledge of food handling, preparation, and storage techniques that comply with state and federal regulations.
• Follow recipes and prepare foods that correspond to menu cycles prepared by the Dietitian, ensuring that meals are served at proper times and are palatable, attractive, and nutritionally adequate.
• Assume supervisory responsibilities for kitchen staff assisting with food preparation, tray assembly, cleaning, and storage; continuously clean food service work areas.
• Prepare and maintain a supply of food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences; inspect trays following service to monitor resident acceptance and report findings to the Dietary Manager.
• Use food preparation equipment according to manufacturer instructions; follow proper cleaning techniques, preventive maintenance schedules, and dispose of food supplies and prepared food in accordance with department procedures and regulations.

Knowledge, Skills, and Abilities

• Participate in center/agency surveys (Licensure / JCAHO) and any subsequently required reports.
• Attend and participate in continuing educational programs; maintain current license or certification as required.
• Attend and participate in mandatory in‑services.
• Honor the rights of patients and residents to fair and equitable treatment, self‑determination, privacy, property, and civil rights.
• Comply with the corporate compliance program.
• Report job‑related functions or tasks that involve occupational hazards, including exposure to blood and body fluids.
• Follow established safety regulations, including fire protection, smoking regulations, and infection control.
• Follow established safety procedures when performing tasks and/or working with equipment.
• Perform other related duties as necessary and as directed by the supervisor.
• Demonstrate honesty and integrity at all times in caring for residents and facility property.
• Know emergency and disaster procedures; locate the nearest exit; respond to written or oral instructions during emergencies; arrive on time for all shifts, weekends, and holidays.
• Have working knowledge and ability to comply with facility policies for workplace safety, infection control, universal precautions, personal protective equipment, and hazardous materials handling.
• Follow infection control procedures; maintain a sanitary food preparation and storage area; use personal protective equipment when indicated; follow procedures for resident trays that require special handling; inspect for rodents, pests, or hazards.
• Identify, correct, or report problems promptly to the Dietary Manager; communicate with the manager throughout the shift as needed to meet residents’ needs; assist the Department Head with state inspection preparation; attend survey training; interact with state surveyors as instructed; report injuries immediately.

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

Experience in long‑term care food production is preferred.

Equal Employment Opportunity

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.