Cook-Dietary Aide AL

PruittHealth•Atlanta, GA

13d

About The Position

The Cook-Dietary Aide assists with food preparation according to established procedures and direction from the Food Service/Dietary Manager or Supervisor. The Cook prepares palatable, nutritionally sound meals that follow 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. In collaboration with the Director of Food Service, the role helps allocate resources efficiently so residents receive food in the appropriate amount, type, consistency, and frequency to support acceptable body weight, nutritional values, and quality of life. The position also supports meal service, tray-line operations, cleaning and sanitation, food and supply storage, equipment operation and maintenance, and monitoring of resident meal acceptance. It requires knowledge of food handling, preparation, and storage practices and their application in an institutional food-service setting.

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.

Responsibilities

Assist the cook with preparing meals, salads, desserts, snacks, other dishes, and between-meal nourishments.
Follow diet orders, including NPO orders, and serve nourishments according to established procedures.
Store leftovers and opened food properly and follow procedures for serving partner meals.
Offer menu substitutions and document them according to established procedures.
Comply with infection-control policies in the work area.
Deliver trays to residents in hallways and dining areas; assist with serving beverages and prepare coffee or tea as requested.
Clean dining tables after each meal and clean the work area at the end of shifts and after meals, including sweeping and mopping and storing 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 working knowledge of food handling, preparation, and storage techniques that comply with state and federal laws and regulations to cooking duties and supervision of staff assistants.
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 with food preparation, tray assembly, cleaning, and storage of supplies and equipment.
Continuously clean food-service work areas during food preparation and service and use supplies and equipment efficiently to prevent waste.
Prepare and maintain food substitutes that accommodate resident 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 preventive maintenance schedules, and handle, store, and dispose of food supplies and prepared food according to department procedures and applicable regulations.