Cook-Dietary Aide AL

PruittHealth•Vidalia, GA

About The Position

The Cook-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 and applicable state and federal laws and regulations. Meals must meet residents’ daily nutritional and special-diet needs and be prepared and served at the proper temperature and time. Working with the Director of Food Service, the Cook helps allocate resources efficiently so residents receive food in amounts, types, consistencies, and at frequencies that support acceptable body weight, nutritional values, and quality of life.

Requirements

High school diploma or equivalent.
At least one year of institutional food-service experience as a cook.
Working knowledge of food handling, preparation, and storage techniques that comply with state and federal laws and regulations.
Ability to apply food-service regulations to cook duties and supervision of staff assistants.

Nice To Haves

Experience in long-term-care food production is preferred.

Responsibilities

Assist the cook with preparing meals, salads, desserts, snacks, and other dishes, including between-meal nourishment such as sandwiches.
Follow diet orders, including NPO orders.
Serve nourishments in accordance with procedural guidelines.
Properly store leftovers and opened food.
Follow procedures for serving partner meals.
Offer menu substitutions and record them according to procedural guidelines.
Comply with infection-control policies in the work area.
Deliver trays to residents in halls and dining areas.
Assist with serving beverages and make coffee or tea as requested.
Clean dining-area tables after each meal.
Clean the work area at the end of shifts and after meals, including sweeping and mopping, and store cleaning equipment appropriately.
Clean kitchen equipment, including carts, tables, counters, ice machines, buckets, blenders, mixers, meat slicers, freezers, refrigerators, stoves, steamers, garbage disposals, dish machines, coffee and tea makers, and steam tables.
Remove kitchen garbage and hose out garbage containers.
Scrape and wash dishes, pots, and pans, and store them properly.
Record freezer and walk-in refrigerator temperatures according to established procedures.
Maintain the dishwasher and dish sink; check and record water temperatures, test the dishwasher with sanitizer strips, and check and replace chemical levels as needed.
Maintain supply stock and store items according to established procedures.
Set up the tray line and perform tray-line service.
Operate the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, and coffee and tea makers.
Use, clean, and maintain serving equipment such as ladles, spoons, and scoops according to established procedures.
Apply knowledge of food handling, preparation, and storage techniques that comply with state and federal laws and regulations.
Follow recipes and menu cycles prepared by the Dietitian; prepare palatable, attractive, nutritionally adequate meals in institutional quantities and serve them at proper times.
Assist with supervising kitchen staff who help prepare food, assemble trays, clean, and store supplies and equipment.
Continuously clean food-service work areas during food preparation and service, and use food supplies and equipment efficiently to prevent waste.
Prepare and maintain food substitutes to accommodate residents’ choices and cultural, ethnic, and religious preferences.
Inspect trays after meals to monitor and record resident acceptance of menu items and report findings to the Dietary Manager.
Use food-preparation equipment according to manufacturer instructions, follow proper cleaning techniques and preventive-maintenance schedules, and handle, store, and dispose of food and prepared items according to department procedures and applicable regulations.