Cook - Dietary Aide HCC- Part-time
PruittHealth, Conway, SC, United States
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 procedures, state and federal laws, and regulations, ensuring that foods are prepared and served at the proper temperature and time. The Cook works with the Director of Food Service to allocate resources efficiently so each resident receives food in the appropriate amount, type, consistency, and frequency to maintain acceptable body weight, nutritional values, and quality of life.
Key Responsibilities
Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, and prepares between-meal nourishments (e.g., sandwiches).
Follows diet orders and NPO diet orders.
Serves nourishments in accordance with procedural guidelines.
Properly stores leftovers and opened food.
Follows procedures for serving partner meals.
Offers menu substitutions and records them in accordance with procedural guidelines.
Complies with infection control policies in the work area.
Delivers trays to patients/residents in halls and in dining area.
Assists with the serving and pouring of juice, milk, water, tea, etc.; makes coffee or tea as requested.
Cleans all tables in the dining area after each meal.
Cleans work area at the end of shift and after meals, including sweeping, mopping, and storing all cleaning equipment appropriately.
Cleans kitchen equipment such as carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine, coffee/tea maker, steam table, etc.
Removes garbage from kitchen areas and hoses out garbage containers.
Scrapes dishes, washes dishes, pots and pans, and stores them properly.
Records freezer and walk‑in refrigerator temperatures in accordance with established procedures.
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.
Maintains supply stock and properly stores items according to established procedures.
Sets up tray line and performs tray line service.
Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker.
Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures.
Has working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations, and can apply these regulations to work situations of cook and to supervision of staff assistants.
Follows recipes and prepares foods that correspond to menu cycles prepared by the Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times.
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 and economically to prevent waste.
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 the Dietary Manager.
Uses food preparation equipment according to manufacturer’s instructions. Follows proper cleaning techniques and preventive 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
Participates in center/agency surveys (Licensure / JCAHO) and any subsequently required reports.
Attends and participates in continuing educational programs to keep abreast of changes in the field and maintains current license/certification, as required.
Attends mandatory in‑services.
Honors patients/residents’ rights to fair and equitable treatment, self‑determination, individuality, privacy, property and civil rights, including the right to wage complaints.
Complies with corporate compliance program.
Reports job‑related functions/tasks that involve occupational hazards, including exposure to blood and body fluids and others as necessary.
Follows established safety regulations, including fire protection & prevention, smoking regulations, infection control, etc.
Follows established safety procedures when performing tasks and/or working with equipment.
Performs other related duties as necessary and as directed by supervisor.
Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions.
Demonstrates honesty and integrity at all times in the care and use of resident and facility property.
Follows standardized recipes.
Knowledge of emergency and disaster procedures of facility; able to locate nearest exit, understand and respond to written or oral instruction in case of emergency; arrives and begins work on time and reports for duty as scheduled on all shifts, weekends and holidays.
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.
Follows facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Uses personal protective equipment when indicated. Follows facility procedures for resident trays that require special handling. Inspects food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems.
Corrects problems and/or reports problems promptly to Dietary Manager. Communicates with Dietary Manager throughout shift as needed to best meet needs of residents. Assists Department Head with preparation for state inspections. Attends survey training. Interacts with state surveyors as instructed by supervisor. Reports injury to self or other to supervisor 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 (Preferred)
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.
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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 procedures, state and federal laws, and regulations, ensuring that foods are prepared and served at the proper temperature and time. The Cook works with the Director of Food Service to allocate resources efficiently so each resident receives food in the appropriate amount, type, consistency, and frequency to maintain acceptable body weight, nutritional values, and quality of life.
Key Responsibilities
Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, and prepares between-meal nourishments (e.g., sandwiches).
Follows diet orders and NPO diet orders.
Serves nourishments in accordance with procedural guidelines.
Properly stores leftovers and opened food.
Follows procedures for serving partner meals.
Offers menu substitutions and records them in accordance with procedural guidelines.
Complies with infection control policies in the work area.
Delivers trays to patients/residents in halls and in dining area.
Assists with the serving and pouring of juice, milk, water, tea, etc.; makes coffee or tea as requested.
Cleans all tables in the dining area after each meal.
Cleans work area at the end of shift and after meals, including sweeping, mopping, and storing all cleaning equipment appropriately.
Cleans kitchen equipment such as carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine, coffee/tea maker, steam table, etc.
Removes garbage from kitchen areas and hoses out garbage containers.
Scrapes dishes, washes dishes, pots and pans, and stores them properly.
Records freezer and walk‑in refrigerator temperatures in accordance with established procedures.
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.
Maintains supply stock and properly stores items according to established procedures.
Sets up tray line and performs tray line service.
Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker.
Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures.
Has working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations, and can apply these regulations to work situations of cook and to supervision of staff assistants.
Follows recipes and prepares foods that correspond to menu cycles prepared by the Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times.
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 and economically to prevent waste.
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 the Dietary Manager.
Uses food preparation equipment according to manufacturer’s instructions. Follows proper cleaning techniques and preventive 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
Participates in center/agency surveys (Licensure / JCAHO) and any subsequently required reports.
Attends and participates in continuing educational programs to keep abreast of changes in the field and maintains current license/certification, as required.
Attends mandatory in‑services.
Honors patients/residents’ rights to fair and equitable treatment, self‑determination, individuality, privacy, property and civil rights, including the right to wage complaints.
Complies with corporate compliance program.
Reports job‑related functions/tasks that involve occupational hazards, including exposure to blood and body fluids and others as necessary.
Follows established safety regulations, including fire protection & prevention, smoking regulations, infection control, etc.
Follows established safety procedures when performing tasks and/or working with equipment.
Performs other related duties as necessary and as directed by supervisor.
Demonstrates knowledge of and respect for the rights, dignity and individuality of each resident in all interactions.
Demonstrates honesty and integrity at all times in the care and use of resident and facility property.
Follows standardized recipes.
Knowledge of emergency and disaster procedures of facility; able to locate nearest exit, understand and respond to written or oral instruction in case of emergency; arrives and begins work on time and reports for duty as scheduled on all shifts, weekends and holidays.
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.
Follows facility policies and procedures for infection control at all times to maintain a sanitary food preparation and storage area. Uses personal protective equipment when indicated. Follows facility procedures for resident trays that require special handling. Inspects food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems.
Corrects problems and/or reports problems promptly to Dietary Manager. Communicates with Dietary Manager throughout shift as needed to best meet needs of residents. Assists Department Head with preparation for state inspections. Attends survey training. Interacts with state surveyors as instructed by supervisor. Reports injury to self or other to supervisor 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 (Preferred)
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.
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