Dietary Aide / Cook

Woodland Post Acute; Clinton (TN); On-site; USD 30,000 - 42,000; Full time

Job summary

Woodland Post Acute in Clinton, TN is seeking a dedicated cook to prepare meals according to menus and standardized recipes, while following safe food handling and sanitation guidelines to ensure resident nutrition and satisfaction.

Responsibilities include reviewing menus, assisting with ordering and storage, operating kitchen equipment, and helping with special diets under the supervision of the Dietary Manager or Cook.

Qualifications

• High school diploma or equivalency preferred.
• Two years as cook in a large-scale cooking operation, preferred.
• One year’s work experience in long term care preferred.

Responsibilities

• Prepares meal items according to planned menus and standardized recipes; refers to supervisor or dietitian the need for menu changes.
• Reviews menus, resident census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared.
• Prepares food according to safe food handling guidelines per company policy and state and federal codes and regulations.
• Assists with food ordering, storage and preparation as designated by the supervisor; prepares food in a timely manner to preserve quality and serve meals.
• Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when required; follows standardized recipes.
• Operates a variety of kitchen utensils and equipment; bakes, roasts, broils, and steams food items to prepare for consumption.
• Prepares consistency modified and diet foods appropriately; prepares and assists with special function meals.
• Completes pre-preparation as needed including washing, peeling and cutting vegetables and fruits; slices meat and weighs for menu compliance.
• Prepares and serves food attractively using gravies, sauces and garnishes; tests and observes palatability.
• Monitors and records food temperatures prior to meal service.
• Makes and records menu changes under the direction of the supervisor; uses substitutes when required and refers to supervisor or dietitian for approval.
• Uses proper hand washing techniques; thaws foods appropriately; stores food using correct packaging and labeling; uses gloves appropriately.
• Follows the cleaning schedule; cleans the equipment and work area after each use; sweeps and mops kitchen floors; takes trash to dumpster; washes pots and pans.
• Assumes responsibility for meeting meal schedules.
• In the absence of the Dietary Manager, Dietary Aide is accountable to the Cook.
• Other duties, responsibilities and activities may change or be assigned at any time with or without notice.

Education

High school diploma or equivalency preferred

Job description

POSITION DESCRIPTION

Responsible for preparing and serving meals according to the menu, monitoring methods of food handling, preparation, meal service, and equipment cleaning. Safely and efficiently provides nutritionally appropriate food. Ensures the provision of quality food service and nutrition care in accordance to Federal, State and Local regulations.

QUALIFICATIONS

• High school diploma or equivalency preferred.
• Two years as cook in a large-scale cooking operation, preferred.
• One year’s work experience in long term care preferred.

RESPONSIBLITIES

• Prepares meal items according to planned menus and standardized recipes; refers to supervisor or dietitian the need for menu changes.
• Reviews menus, resident census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared.
• Prepares food according to safe food handling guidelines per company policy and procedure and state and federal codes and regulations;
• Assists with food ordering, storage and preparation as designated by the supervisor; Prepares food in a timely manner to preserve food quality and serve meal on time.
• Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when required; Follows standardized recipes.
• Operates a variety of kitchen utensils and equipment such as blenders, mixer, food slicer, steamer, food processor, convention oven, range and tilt skillet; Bakes, roasts, broils, and steams food items to prepare for consumption
• Prepares consistency modified and diet foods appropriately; Prepares and assists with special function meals.
• Completes pre-preparation as needed or assigned including washing, peeling and cutting vegetables and fruits to prepare for use; Slices meat and measures or weighs for menu compliance and nutrition accuracy.
• Prepares and serves food attractively using gravies, sauces and garnishes as on menu; Tests and observes food by tasting for palatability.
• Monitors and records food temperatures prior to meal service.
• Makes and records menu changes under the direction of the supervisor; Uses nutrition equivalent substitutes when required and refers to supervisor or registered dietitian for approval.
• Uses proper hand washing techniques; Thaws foods appropriately; Stores food using correct packaging and labeling; Uses gloves appropriately and changes when required; Checks refrigerators and freezers for correct temperatures.
• Follows the cleaning schedule; Cleans the equipment and work area after each use; Sweeps and mops kitchen floors when assigned; Takes trash to dumpster if assigned; Washes pots and pans when assigned.
• Assumes responsibility for meeting meal schedules.
• In the absence of the Dietary Manager, Dietary Aide is accountable to the Cook.
• Other duties, responsibilities and activities may change or assigned at any time with or without notice.