Cook - Dietary Aide HCC
Pruitthealth Corporation, Stockbridge, GA, 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/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies, procedures, state and federal laws and regulations to meet daily nutritional and special diet needs of each resident. Responsible for ensuring foods are prepared and served at the proper temperature and time. Works with Director of Food Service to allocate resources efficiently so each resident receives food that maintains acceptable body weight, nutritional values, and quality of life.
Key Responsibilities
Assist cook in preparing meals, salads, desserts, snacks, and other dishes for patients/residents; prepare between-meal nourishments.
Serve nourishment in accordance with procedural guidelines.
Properly store leftovers and opened food.
Follow procedures for serving partner meals.
Offer menu substitutions and record them per guidelines.
Comply with infection control policies in the work area.
Deliver trays to patients/residents in halls and dining area.
Assist with serving/pouring of juice, milk, water, tea, etc.; make coffee and tea as requested.
Clean all tables in the dining area after each meal.
Clean work area at shift end and after meals, including sweeping, mopping, and storing all cleaning equipment appropriately.
Remove garbage from kitchen areas and hose out garbage containers.
Scrape dishes, wash dishes, pots, and pans and store properly.
Record freezer and walk‑in refrigerator temperatures per established procedures.
Maintain dishwasher and dish sink; check and record water temperature; check dishwasher with sanitizer strips; check chemical levels and replace if needed.
Maintain supply stock and store items properly.
Set up 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 complying with state and federal laws; supervise staff assistants.
Follow recipes and prepare foods that correspond to menu cycles prepared by the dietitian; serve palatable, attractive, nutritionally adequate meals at proper times.
Assist supervision of kitchen staff who prepare food, assemble trays, clean, and store supplies and equipment; maintain cleanliness of food service work areas.
Prepare and maintain supply of food substitutes to accommodate resident choices and cultural/religious preferences; inspect trays after service to monitor and record resident acceptance; report findings to Dietary Manager.
Use food preparation equipment per manufacturer’s instructions; follow proper cleaning techniques and preventative maintenance schedules; handle, store, dispose of food supplies and prepared food per department procedures and regulations.
Knowledge, Skills, Abilities
Participate in center/agency surveys (Licensure / JCAHO) and required reports.
Attend and participate in continuing educational programs to keep abreast of changes in the field and maintain current license/certification as required.
Attend mandatory in‑services.
Honor residents’ rights to fair and equitable treatment, self‑determination, individuality, privacy, property, and civil rights.
Comply with corporate compliance program.
Report job‑related functions/tasks that involve occupational hazards such as exposure to blood and body fluids.
Follow established safety regulations, including fire protection and prevention, smoking regulations, infection control, etc.
Follow safety procedures when performing tasks and working with equipment.
Perform other related duties as necessary and directed by supervisor.
Demonstrate knowledge of and respect for rights, dignity, and individuality of each resident in all interactions.
Demonstrate honesty and integrity at all times in care and use of resident and facility property.
Know emergency and disaster procedures; locate nearest exit; understand and respond to written or oral instruction in case of emergency; arrive and begin work on time for all shifts, weekends and holidays.
Apply facility policies and procedures for workplace safety including infection control; use personal protective equipment and handle hazardous materials.
Follow infection control procedures at all times to maintain sanitation in food preparation and storage areas; use personal protective equipment as indicated.
Inspect food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems.
Correct problems and report promptly to Dietary Manager; communicate with Dietary Manager throughout shift.
Assist Department Head with preparation for state inspections; attend survey training; interact with state surveyors as instructed; report injury immediately.
Qualifications
Minimum education: sufficient education to demonstrate functional literacy.
Minimum experience: one (1) year of institutional food service experience as a cook.
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.
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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/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies, procedures, state and federal laws and regulations to meet daily nutritional and special diet needs of each resident. Responsible for ensuring foods are prepared and served at the proper temperature and time. Works with Director of Food Service to allocate resources efficiently so each resident receives food that maintains acceptable body weight, nutritional values, and quality of life.
Key Responsibilities
Assist cook in preparing meals, salads, desserts, snacks, and other dishes for patients/residents; prepare between-meal nourishments.
Serve nourishment in accordance with procedural guidelines.
Properly store leftovers and opened food.
Follow procedures for serving partner meals.
Offer menu substitutions and record them per guidelines.
Comply with infection control policies in the work area.
Deliver trays to patients/residents in halls and dining area.
Assist with serving/pouring of juice, milk, water, tea, etc.; make coffee and tea as requested.
Clean all tables in the dining area after each meal.
Clean work area at shift end and after meals, including sweeping, mopping, and storing all cleaning equipment appropriately.
Remove garbage from kitchen areas and hose out garbage containers.
Scrape dishes, wash dishes, pots, and pans and store properly.
Record freezer and walk‑in refrigerator temperatures per established procedures.
Maintain dishwasher and dish sink; check and record water temperature; check dishwasher with sanitizer strips; check chemical levels and replace if needed.
Maintain supply stock and store items properly.
Set up 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 complying with state and federal laws; supervise staff assistants.
Follow recipes and prepare foods that correspond to menu cycles prepared by the dietitian; serve palatable, attractive, nutritionally adequate meals at proper times.
Assist supervision of kitchen staff who prepare food, assemble trays, clean, and store supplies and equipment; maintain cleanliness of food service work areas.
Prepare and maintain supply of food substitutes to accommodate resident choices and cultural/religious preferences; inspect trays after service to monitor and record resident acceptance; report findings to Dietary Manager.
Use food preparation equipment per manufacturer’s instructions; follow proper cleaning techniques and preventative maintenance schedules; handle, store, dispose of food supplies and prepared food per department procedures and regulations.
Knowledge, Skills, Abilities
Participate in center/agency surveys (Licensure / JCAHO) and required reports.
Attend and participate in continuing educational programs to keep abreast of changes in the field and maintain current license/certification as required.
Attend mandatory in‑services.
Honor residents’ rights to fair and equitable treatment, self‑determination, individuality, privacy, property, and civil rights.
Comply with corporate compliance program.
Report job‑related functions/tasks that involve occupational hazards such as exposure to blood and body fluids.
Follow established safety regulations, including fire protection and prevention, smoking regulations, infection control, etc.
Follow safety procedures when performing tasks and working with equipment.
Perform other related duties as necessary and directed by supervisor.
Demonstrate knowledge of and respect for rights, dignity, and individuality of each resident in all interactions.
Demonstrate honesty and integrity at all times in care and use of resident and facility property.
Know emergency and disaster procedures; locate nearest exit; understand and respond to written or oral instruction in case of emergency; arrive and begin work on time for all shifts, weekends and holidays.
Apply facility policies and procedures for workplace safety including infection control; use personal protective equipment and handle hazardous materials.
Follow infection control procedures at all times to maintain sanitation in food preparation and storage areas; use personal protective equipment as indicated.
Inspect food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping and maintenance problems.
Correct problems and report promptly to Dietary Manager; communicate with Dietary Manager throughout shift.
Assist Department Head with preparation for state inspections; attend survey training; interact with state surveyors as instructed; report injury immediately.
Qualifications
Minimum education: sufficient education to demonstrate functional literacy.
Minimum experience: one (1) year of institutional food service experience as a cook.
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.
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