Cook - Dietary Aide HCC

PruittHealth•LaFayette, GA

22d

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 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 role also assists with food preparation and service, including preparing meals and between-meal nourishment, following diet orders, serving trays, maintaining supplies and equipment, and keeping food preparation and dining areas sanitary. The Cook follows recipes and menu cycles prepared by the Dietitian, supports kitchen staff, monitors residents’ acceptance of menu items, and reports findings and operational 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 that comply with state and federal laws and regulations.
Ability to apply food service regulations to cook duties and to the supervision of staff assistants.
Knowledge of facility emergency and disaster procedures, including ability to locate the nearest exit and 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.
Working knowledge of facility workplace safety and infection control policies, including universal precautions for bloodborne pathogens, use of personal protective equipment, and handling hazardous materials.
Ability to follow standardized recipes and facility procedures for special-handling resident trays.
Ability to follow equipment safety procedures and manufacturer instructions.

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 nourishment.
Follow diet orders and NPO diet orders.
Serve nourishments in accordance with 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 and maintain sanitary food preparation and storage areas.
Deliver trays to residents in halls 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.
Clean kitchen equipment and remove garbage from kitchen areas; hose out garbage containers.
Scrape, wash, and properly store dishes, pots, and pans.
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 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.
Follow recipes and menu cycles prepared by the Dietitian, preparing palatable, attractive, nutritionally adequate meals in institutional quantities and serving them at proper 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 resident acceptance of menu items, and report findings to the Dietary Manager.
Use food preparation equipment according to manufacturer instructions; follow cleaning techniques and preventative maintenance schedules; and handle, store, and dispose of food in accordance with department procedures and applicable regulations.
Participate in center or agency surveys and complete subsequently required reports; assist the Department Head with state inspection preparation and attend survey training.
Attend and participate in continuing education programs and mandatory in-services.
Respect residents’ rights, dignity, individuality, privacy, property, and civil rights, and demonstrate honesty and integrity in the care and use of resident and facility property.
Report job-related occupational hazards, injuries, safety issues, and other problems promptly to the supervisor or Dietary Manager.
Follow safety, emergency, disaster, fire prevention, smoking, infection control, universal precautions, personal protective equipment, and hazardous materials procedures.
Inspect food service work areas for pests, safety or fire hazards, housekeeping issues, and maintenance problems; correct or promptly report problems.
Communicate with the Dietary Manager throughout the shift as needed and perform other related duties as directed by the supervisor.