Cook - Dietary Aide HCC

PruittHealth•Valdosta, GA

28d

About The Position

The Cook prepares palatable, nutritionally sound meals in accordance with departmental policies and procedures and applicable state and federal regulations. The role ensures food is prepared and served at the proper temperature and time, and meets residents’ daily nutritional and special diet needs. The Cook 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 also assists with meal preparation, tray-line service, dining-room service, dishwashing, cleaning, food storage, and maintaining kitchen equipment and supplies. It follows diet orders, food safety and infection-control procedures, and established facility policies. The Cook may assist with supervising kitchen staff and reports resident menu acceptance and workplace or food-service concerns to the Dietary Manager.

Requirements

Sufficient education to demonstrate functional literacy.
At least one year of institutional food-service experience as a cook.
Working knowledge of food handling, preparation, and storage techniques compliant with state and federal regulations.
Ability to follow recipes, diet orders, menu cycles, and facility procedures.
Knowledge of food-service equipment operation, cleaning, and maintenance.
Knowledge of facility safety, infection-control, and emergency procedures.
Ability to arrive and begin work on time and report for scheduled duty on all shifts, weekends, and holidays.

Nice To Haves

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

Responsibilities

Assist with preparing meals, salads, desserts, snacks, between-meal nourishments, and other dishes.
Follow diet orders, including NPO orders, and serve nourishments according to procedural guidelines.
Store leftovers and opened food properly and follow procedures for serving partner meals.
Offer menu substitutions and record them according to procedural guidelines.
Comply with infection-control policies and deliver trays to residents in halls and dining areas.
Assist with serving beverages and prepare coffee or tea as requested.
Clean dining tables after meals and clean work areas during and at the end of shifts, including sweeping and mopping.
Clean kitchen equipment and appropriately store cleaning equipment.
Remove kitchen garbage and hose out garbage containers.
Scrape, wash, and properly store dishes, pots, and pans.
Record freezer and walk-in refrigerator temperatures according to procedures.
Maintain the dishwasher and dish sink; check and record water temperatures, test sanitizer with strips, and check and replace chemicals as needed.
Maintain supply stock and store items according to established procedures.
Set up and serve the tray line.
Operate the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, and coffee and tea makers.
Use, clean, and maintain serving equipment according to established procedures.
Apply food-handling, preparation, and storage techniques in compliance with state and federal laws and regulations.
Follow standardized recipes and menu cycles prepared by the Dietitian; prepare attractive, nutritionally adequate meals in institutional quantities and serve them at appropriate times.
Assist with supervising kitchen staff involved in food preparation, tray assembly, cleaning, and supply and equipment storage.
Use food supplies and equipment efficiently and economically to prevent waste.
Prepare and maintain food substitutes that accommodate residents’ choices and cultural, ethnic, and religious preferences.
Inspect trays after meal service to monitor and record residents’ acceptance of menu items and report findings to the Dietary Manager.
Use food-preparation equipment according to manufacturer instructions and follow cleaning and preventative-maintenance schedules.
Handle, store, and dispose of food and prepared items according to department procedures and applicable regulations.
Participate in center or agency surveys and complete subsequently required reports; assist with preparation for state inspections and attend survey training.
Attend and participate in continuing education and mandatory in-service programs.
Respect residents’ rights, dignity, individuality, privacy, property, and civil rights, and comply with the corporate compliance program.
Report job-related occupational hazards and injuries to self or others to a supervisor immediately.
Follow safety, fire-protection, smoking, infection-control, universal-precaution, personal-protective-equipment, and hazardous-material procedures.
Know facility emergency and disaster procedures, including how to locate the nearest exit and respond to emergency instructions.
Inspect food-service areas for pests, safety or fire hazards, and housekeeping or maintenance problems; correct or promptly report problems to the Dietary Manager.
Communicate with the Dietary Manager throughout the shift as needed and perform other related duties as directed by a supervisor.