Cook / Dietary Aide

NHC Careers•Murrells Inlet, SC

About The Position

The Cook / Dietary Aide performs duties related to preparing and serving patient meals in a healthcare setting. The position may involve food preparation and simple cooking, supporting therapeutic and modified diets, setting up and checking meal trays, delivering meal carts, and assisting with dining-room service. The role also includes dishwashing and sanitizing, maintaining clean and safe work areas, and receiving, storing, labeling, and handling food and supplies properly. The employee works cooperatively with Dietary and other departments, patients, and families, follows established center policies and regulations, and works under supervision. The role may require obtaining a Food Handlers Certificate or completing a sanitation course when required by state regulations. Duties and position highlights are determined by the center and may include other appropriate tasks.

Requirements

Sincere interest in foodservice and enjoyment of working with geriatric and other healthcare patients.
Food preparation and simple cooking skills, or willingness to learn them.
Knowledge of therapeutic and modified diets, or willingness to learn how to use this information when preparing and serving patient trays.
Knowledge of correct sanitation procedures, or willingness to learn and apply them daily.
Willingness to perform repetitive tasks daily.
Excellent customer service and communication skills.
Ability to follow oral and/or written instructions.
Ability to speak and understand English.
May be required to have reading skills.
Ability to read and/or understand chemical labels and MSDS sheets and use products safely and correctly.
Good mental and physical condition.
Ability to work cooperatively and productively with Dietary partners and all departments while following center policies.
Willingness to fulfill the position's responsibilities and report to work on time for scheduled shifts.
Ability to work under supervision.
May be required to have or obtain a Food Handlers Certificate or complete a Sanitation Course as required by state regulations.

Responsibilities

Assist with preparing and serving foods for all diets, including therapeutic diets, according to planned menus, portions, and special diet requirements.
Prepare beverages, breads, and other menu items as assigned.
Set up meal trays, sort diet cards or selective menus, and check trays for diet accuracy, preferences, and quality before delivery.
Serve trays on the tray line and deliver carts to floors as needed.
Bus dining-room tables and clean and sanitize table tops.
Receive and store food and supplies appropriately; date, label, and store items to maintain quality and prevent waste.
Use proper food-handling techniques and follow sanitation procedures.
Scrape, stack, wash, and sanitize dishes, flatware, utensils, pots, and pans; remove broken or chipped dishes and glassware from use.
Maintain sufficient clean and sanitized dishes and equipment to meet meal preparation and service schedules; wrap flatware if needed and transport and store items properly.
Clean and sanitize the dish machine and dish room, empty and sanitize trash cans, and keep work areas clean and uncluttered.
Report food, supply, equipment, or other concerns to the Dietary Manager.
Conserve supplies and utilities and help prevent food waste.
Communicate and cooperate with staff, patients, and their families.
Attend in-service training and other necessary training, and adhere to the department dress code.
Follow applicable local, state, and federal regulations and center policies related to patient care, sanitation, labor, fire, safety, and disaster procedures.
In the absence of the Director of Dietary, Dietary Manager, and Assistant Dietary Manager, be responsible to the cook for supervision in the Dietary Department.
Perform other necessary and appropriate tasks.