Cook-Dietary Aide AL

PruittHealth•Macon, GA

11d

About The Position

The Cook-Dietary Aide assists with food preparation according to established procedures and as directed by the Food Service/Dietary Manager or Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies, state and federal regulations, residents’ nutritional needs, and special diet requirements. 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 appropriate food portions, types, consistencies, and frequencies to support their nutritional needs and quality of life. The position assists with meal and snack preparation, follows diet orders, serves meals and nourishments, maintains food and supply storage, and provides tray-line and dining-area service. It also includes cleaning and maintaining kitchen areas, equipment, dishes, and utensils; checking and recording food-storage and dishwashing temperatures; and following infection-control, food-handling, storage, and equipment-maintenance procedures. The Cook may assist with supervising kitchen staff and monitors residents’ acceptance of menu items, reporting findings to the Dietary Manager.

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 with preparing meals, salads, desserts, snacks, and other dishes, including between-meal nourishments.
Follow diet and NPO 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 work areas after meals and at the end of shifts, 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 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 chemicals as needed.
Maintain supply stock and store items properly.
Set up the tray line and perform tray-line service.
Operate dish machines, garbage disposals, mixers, blenders, meat slicers, steamers, and coffee and tea makers.
Use, clean, and maintain serving equipment according to established procedures.
Apply food-handling, preparation, and storage practices that comply with state and federal laws and regulations.
Follow recipes and menu cycles prepared by the Dietitian, and prepare palatable, attractive, nutritionally adequate meals in institutional quantities for service at appropriate times.
Assist with supervising kitchen staff involved in food preparation, tray assembly, cleaning, and supply and equipment storage.
Clean food-service work areas continuously during food preparation and service, and use food supplies and equipment efficiently to prevent waste.
Prepare and maintain food substitutes that accommodate residents’ choices and cultural, ethnic, and religious preferences.
Inspect trays after meals to monitor and record residents’ acceptance of menu items, and report findings to the Dietary Manager.
Use food-preparation equipment according to manufacturer instructions; follow cleaning techniques and preventive-maintenance schedules; and handle, store, and dispose of food and supplies according to department procedures and applicable regulations.