Cook - Dietary Aide HCC

About the Role

The Dietary Aide assists with food preparation following established procedural guidelines and directions from the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies, state and federal laws, and regulations to meet the daily nutritional and special diet needs of each resident. Responsibilities include ensuring foods are prepared and served at the proper temperature and time, collaborating with the Director of Food Service to allocate resources efficiently, and maintaining acceptable body weight, nutritional values, and quality of life for residents.

Responsibilities

• Assists cook in the preparation of meals, salads, desserts, snacks, and between-meal nourishments (e.g., sandwiches).
• Follows diet orders and NPO diet orders.
• Serves nourishments in accordance with procedural guidelines.
• Properly stores leftovers and opened food.
• Follows procedures for serving partner meals and records menu substitutions.
• Complies with infection control policies in the work area.
• Delivers trays to residents in halls and dining areas.
• Assists with serving and pouring beverages (juice, milk, water, tea, coffee).
• Cleans dining area tables after each meal and maintains a clean work area, including sweeping, mopping, and storing cleaning equipment.
• Cleans kitchen equipment (carts, tables, counters, ice machine, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine, coffee/tea maker, steam table).
• Removes garbage from kitchen areas and hoses out garbage containers.
• Scrapes, washes, and stores dishes, pots, and pans properly.
• Records freezer and walk-in refrigerator temperatures as per established procedures.
• Maintains dishwasher and dish sink; checks and records water temperature, sanitizer levels, and chemical levels.
• Sets up tray line and performs tray line service.
• Operates kitchen equipment (dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee/tea maker).
• Uses, cleans, and maintains serving equipment (ladles, spoons, scoops).
• Applies food handling, preparation, and storage techniques compliant with state and federal regulations.
• Follows recipes and prepares foods corresponding to menu cycles prepared by the Dietitian.
• Assists with supervising kitchen staff in food preparation, tray assembly, cleaning, and storage of supplies and equipment.
• Prepares and maintains food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences.
• Inspects trays post-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 and follows proper cleaning and maintenance schedules.
• Handles, stores, and disposes of food supplies and prepared food in compliance with regulations.
• Participates in center/agency surveys and required reports.
• Attends continuing education programs to maintain licensure/certification.
• Attends mandatory in-services.
• Honors residents’ rights to fair treatment, self-determination, privacy, and property.
• Complies with corporate compliance programs and reports job-related hazards.
• Follows safety regulations, including fire prevention, infection control, and equipment safety.
• Performs other duties as directed by the supervisor.
• Demonstrates knowledge of emergency and disaster procedures, including locating exits and responding to instructions.
• Follows facility policies for workplace safety, infection control, and handling hazardous materials.
• Inspects food service areas for pests, safety hazards, and maintenance issues; reports and corrects problems promptly.
• Communicates with the Dietary Manager throughout the shift to meet resident needs.
• Assists with preparation for state inspections and interacts with surveyors as instructed.
• Reports injuries to self or others immediately.

Requirements

• Sufficient education to demonstrate functional literacy.
• A minimum of one (1) year of institutional food service experience as a cook.

Preferred Qualifications

• Experience in long-term care food production.

Skills

• Working knowledge of food handling, preparation, and storage techniques compliant with regulations.
• Ability to apply regulations to work situations and supervise staff assistants.
• Knowledge of and respect for residents’ rights, dignity, and individuality.
• Honesty and integrity in handling resident and facility property.
• Ability to follow standardized recipes and facility emergency procedures.
• Punctuality and reliability in reporting for scheduled shifts, including weekends and holidays.

Schedule

Full-time, 1st Shift.