Cook - Dietary Aide

Key Responsibilities

• Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.).
• Follows diet orders and NPO diet orders.
• Serves nourishments in accordance with procedural guidelines.
• Properly stores leftovers/ opened food.
• Fulfills menu substitutions and records them in accordance with procedural guidelines.
• Complies with infection control policies in the work area.
• Delivers trays to patients/residents on halls and in dining area.
• Serves juice, milk, water, and tea, etc.; makes coffee/tea as requested.
• Cleans all tables in the dining area after each meal.
• Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately.
• Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine coffee/tea maker, steam table etc.
• Removes garbage from kitchen areas and hoses out garbage containers.
• Scrapes dishes, washes dishes, pots and pans and stores properly.
• Records freezer and walk-in refrigerator temperatures in accordance with established procedures.
• Maintains dishwasher and dish sink; checks and records water temperature (dishwasher, pat and pan sink, etc.); checks dishwasher with sanitizer strips; checks chemical levels and replaces if needed.
• Maintains supply stock and properly stores items according to established procedures.
• Sets up tray line and performs tray line service.
• Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker.
• Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures.

Working knowledge and ability

• Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences.
• Inspects trays following meal service to monitor and record resident acceptance of menu items. Reports findings to Dietary Manager.
• Uses food preparation equipment according to manufacturer’s instructions. Follows proper cleaning techniques and preventative maintenance schedules.
• Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations.

Additional Qualifications

• Experience In Long Term Care Food Production Is Preferred.

Minimum Education Required

• Sufficient education to demonstrate functional literacy

Minimum Experience Required

• A minimum of one (1) year institutional food service experience as a cook.