Cook - Dietary Aide HCC

PruittHealth•Moultrie, GA

10d

About The Position

The Cook prepares palatable, nutritionally sound meals in accordance with departmental policies and procedures and applicable state and federal requirements. The role ensures that food is prepared and served at the proper temperature and time and meets residents’ daily nutritional and special-diet needs. In coordination with the Director of Food Service, the Cook helps use resources efficiently so residents receive food in appropriate amounts, types, consistencies, and frequency to support body weight, nutritional needs, and quality of life. The role also assists with food preparation and service, tray-line operations, cleaning and sanitizing the kitchen and dining areas, maintaining food and equipment supplies, and following diet orders and food-handling procedures. The Cook may assist with supervising kitchen staff involved in preparation, tray assembly, cleaning, and storage. The position requires communication with the Dietary Manager and compliance with facility safety, infection-control, resident-rights, and emergency procedures.

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 applicable food-service regulations to cooking duties and supervision of staff assistants.
Ability to follow standardized recipes and prepare palatable, attractive, nutritionally adequate meals in institutional quantities.
Knowledge of facility safety, infection-control, emergency, and disaster procedures.
Ability to use personal protective equipment and follow procedures for handling hazardous materials and food requiring special handling.
Ability to arrive and begin work on time and report for scheduled 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 residents’ diet orders, including NPO orders, and provide menu substitutions in accordance with procedures.
Serve nourishments and partner meals according to established procedures.
Store opened food and leftovers properly.
Deliver trays to residents in hallways and dining areas; assist with beverages and prepare coffee or tea as requested.
Set up and serve the tray line.
Clean dining tables after meals and clean kitchen work areas during and after food preparation and service, including sweeping and mopping.
Clean kitchen equipment and serving equipment, and store cleaning equipment appropriately.
Remove kitchen garbage, hose out garbage containers, scrape dishes, wash dishes, pots, and pans, and store them properly.
Record freezer and walk-in refrigerator temperatures; maintain dishwashers and dish sinks; check and record water temperatures, sanitizer, and chemical levels.
Maintain supply stock and store supplies according to established procedures.
Operate dish machines, garbage disposals, mixers, blenders, meat slicers, steamers, and coffee and tea makers.
Prepare meals by following standardized recipes and menu cycles, in institutional quantities and at the proper times.
Assist with supervision of kitchen staff involved in food preparation, tray assembly, cleaning, and storage.
Use food and equipment efficiently to prevent waste; prepare and maintain food substitutes for residents’ choices and cultural, ethnic, and religious preferences.
Inspect trays after meal service, monitor and record resident acceptance of menu items, and report findings to the Dietary Manager.
Follow equipment manufacturer instructions, cleaning techniques, and preventive maintenance schedules; handle, store, and dispose of food in accordance with procedures and regulations.
Participate in center or agency surveys, required reports, survey training, and preparation for state inspections; interact with 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; act honestly and with integrity in the use and care of resident and facility property.
Follow safety, fire-prevention, infection-control, universal-precautions, personal-protective-equipment, and hazardous-material procedures.
Inspect work 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 as needed, report injuries immediately, and perform other related duties as directed by the supervisor.
Know and follow facility emergency and disaster procedures, including locating exits and responding to instructions; report for scheduled shifts, weekends, and holidays on time.