Cook-Dietary Aide AL

PruittHealth•Port Wentworth, GA

12d

About The Position

The Cook-Dietary Aide assists with food preparation according to established procedures and the direction of the Food Service/Dietary Manager or Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies, procedures, and applicable state and federal regulations, meeting residents’ daily nutritional needs and special diets. The role ensures food is prepared and served at the proper temperature and time, and works with the Director of Food Service to use resources efficiently so residents receive food in appropriate amounts, types, consistencies, and frequencies to support acceptable body weight, nutritional values, and quality of life. The position assists with meal and snack preparation, follows diet orders, serves residents, and maintains clean and sanitary food-service areas. It also involves operating and caring for kitchen and dishwashing equipment, documenting required temperatures and checks, managing supplies and leftovers, supporting tray-line service, and helping supervise kitchen staff. The employee follows recipes and food-handling procedures, accommodates resident preferences, monitors meal acceptance, and complies with applicable regulations and department procedures. PruittHealth describes its mission as being committed to loving, giving, and caring and to making a difference. It is an equal opportunity employer. Florida applicants are directed to information about the Care Provider Background Screening Clearinghouse.

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.

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 and NPO diet orders.
Serve nourishments according to procedural guidelines.
Store leftovers and opened food properly.
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 patients or residents in halls and dining areas.
Assist with serving beverages and prepare coffee or tea as requested.
Clean dining-area tables after each meal.
Clean the work area at the end of the shift and after meals, including sweeping and mopping, and store cleaning equipment appropriately.
Clean kitchen equipment, including carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine, coffee and tea maker, and steam table.
Remove garbage from kitchen areas 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 maker.
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 regulations.
Follow recipes and menu cycles prepared by the Dietitian; prepare attractive, palatable, 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 meal service 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 preventative maintenance schedules.
Handle, store, and dispose of food supplies and prepared food according to department procedures and applicable state and federal regulations.