Cook - Dietary Aide HCC

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.)
• Serves nourishments in accordance with procedural guidelines
• Follows diet orders and NPO diet orders
• Properly stores leftovers/ opened food
• Follows procedures for serving partner meals
• Offers 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

Pay

N/A

Schedule

PRN

Shift

1st Shift

Job Posting

Jun 2, 2026, 4:18:42 PM

Work Locations

PruittHealth - Ashburn