Cook & Dietary Aide - Nutritious Meals for Residents

PruittHealth; Walterboro (SC); Hybrid; USD 30,000 - 42,000; Full time

Job summary

PruittHealth is seeking a Cook - Dietary Aide HCC to assist with meal preparation and food service for residents in a long-term care setting. The role supports the Dietitian and Dietary Manager in delivering nutritionally appropriate meals and maintaining safety and sanitation standards.

The ideal candidate has at least one year of institutional food service experience, comfort with kitchen equipment, and a focus on resident well-being and quality of life.

Qualifications

• Requires one year of institutional food service experience as a cook.
• Must follow state and federal regulations for food handling and safety.
• Experience in long-term care food production is preferred.

Responsibilities

• Assist cook in meal preparation, salads, desserts, and between-meal nourishments.
• Serve nourishments and store leftovers per procedures.
• Follow inventory, safety, and sanitation guidelines.
• Assist with tray line setup and service; deliver trays to residents.
• Operate dishmachines and food prep equipment; clean as directed.
• Maintain dishware, equipment, and storage areas; monitor temperatures.
• Record temperatures and monitor equipment and supplies.
• Support with menu substitutions and dietary accommodation notes.
• Adhere to infection control and universal precautions at all times.
• Assist with supervision of kitchen staff and resident meal service.
• Coordinate with Dietitian and Dietary Manager for menu cycles.

Skills

Food handling

Safety compliance

Teamwork

Customer service

Communication

Education

Functional literacy

Job description

PruittHealth is seeking a Cook - Dietary Aide HCC to assist with meal preparation and food service for residents in a long-term care setting. The role supports the Dietitian and Dietary Manager in delivering nutritionally appropriate meals and maintaining safety and sanitation standards.

The ideal candidate has at least one year of institutional food service experience, comfort with kitchen equipment, and a focus on resident well-being and quality of life.