Cook - Dietary Aide HCC

PruittHealth•New Bern, NC

11d

About The Position

The Cook prepares palatable, nutritionally sound meals in accordance with departmental policies and procedures and applicable state and federal laws and regulations. Meals must meet residents’ daily nutritional needs and special diet requirements, and be prepared and served at the proper temperature and time. 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 body weight, nutritional values, and quality of life. The role also assists with food preparation and service, follows diet orders, manages food storage and supplies, maintains kitchen cleanliness and equipment, and supports tray-line service. The Cook may assist in supervising kitchen staff and monitors resident acceptance of menu items, reporting findings to the Dietary Manager. The position requires attention to food safety, infection control, resident rights, facility procedures, and emergency protocols.

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 that comply with state and federal laws and regulations.
Ability to apply food-handling regulations to cooking duties and supervision of staff assistants.
Knowledge of standardized recipes and ability to follow recipes and menu cycles.
Working knowledge of facility policies and procedures for workplace safety, infection control, universal precautions, personal protective equipment, and hazardous materials.
Knowledge of facility emergency and disaster procedures and ability to understand and respond to written or oral emergency instructions.
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 for patients and residents.
Follow diet orders, including NPO diet orders, and provide menu substitutions according to procedures.
Serve nourishments and partner meals in accordance with procedural guidelines.
Store leftovers and opened food properly.
Deliver trays to patients and residents in halls and dining areas, and assist with serving beverages and making coffee or tea.
Set up the tray line and perform tray-line service.
Clean dining tables after meals and clean work areas during and after food preparation and service.
Clean kitchen equipment and serving equipment, and follow proper cleaning and preventative maintenance procedures.
Remove garbage and clean garbage containers; scrape, wash, and properly store dishes, pots, and pans.
Record freezer and walk-in refrigerator temperatures; check and record dishwasher and sink water temperatures, sanitizer strips, and chemical levels.
Maintain supply stock and store supplies according to established procedures.
Operate food-preparation and dishwashing equipment according to manufacturer instructions and facility procedures.
Follow recipes and menu cycles to prepare attractive, palatable, nutritionally adequate meals in institutional quantities and serve them at proper times.
Assist with supervision of 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 resident acceptance of menu items, and report findings to the Dietary Manager.
Handle, store, and dispose of food and supplies according to department procedures and applicable regulations.
Participate in center or agency surveys, required reports, survey training, and preparation for state inspections; interact with state surveyors as instructed.
Attend continuing education programs and mandatory in-services, and maintain required licenses or certifications.
Respect residents’ rights, dignity, individuality, privacy, property, and civil rights; demonstrate honesty and integrity in the care and use of resident and facility property.
Follow facility safety, fire prevention, infection control, universal precautions, personal protective equipment, and hazardous-material handling procedures.
Report occupational hazards, safety or maintenance problems, injuries, and other concerns promptly to the supervisor or Dietary Manager.
Communicate with the Dietary Manager throughout the shift as needed to meet residents’ needs.
Know facility emergency and disaster procedures, locate the nearest exit, respond to emergency instructions, and report for scheduled shifts on time, including weekends and holidays.
Perform other related duties as necessary and as directed by the supervisor.