Cook - Dietary Aide HCC

About the Role

The Dietary Aide assists with food preparation following established procedural guidelines and as directed by 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 daily nutritional and special diet needs of each resident. Responsibilities include ensuring foods are prepared and served at the proper temperature and time, and working with the Director of Food Service to allocate resources efficiently.

Responsibilities

• Assists cook in the preparation of meals, salads, desserts, snacks, or other dishes for patients/residents, and prepares 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, offering menu substitutions, and recording them.
• Complies with infection control policies in the work area.
• Delivers trays to patients/residents in halls and dining areas.
• Assists with serving/pouring beverages (juice, milk, water, tea, coffee) as requested.
• Cleans all tables in the dining area after each meal.
• Cleans work area at the end of shift, 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 and sanitizer levels.
• Maintains supply stock and stores items according to established procedures.
• 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) according to established procedures.
• Prepares foods following recipes and menu cycles prepared by the Dietitian, ensuring meals are palatable, attractive, and nutritionally adequate.
• Assists with supervising kitchen staff in food preparation, tray assembly, cleaning, and storage of supplies and equipment.
• Continuously cleans food service work areas during food preparation and service.
• Uses food supplies and equipment efficiently to prevent waste.
• 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 state and federal regulations.
• Participates in center/agency surveys (Licensure/JCAHO) and required reports.
• Attends continuing educational 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 (e.g., exposure to blood/body fluids).
• Follows established safety regulations (fire protection, infection control, equipment use).
• Performs other related duties as directed by the supervisor.
• Demonstrates knowledge of and respect for residents’ rights, dignity, and individuality.
• Follows standardized recipes and facility emergency/disaster procedures.
• Complies with facility policies for workplace safety, infection control, and use of personal protective equipment.
• Inspects food service work areas for pests, safety/fire hazards, and maintenance issues; reports problems promptly.
• Communicates with Dietary Manager throughout the shift to meet residents’ 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.

Schedule

Full-time, variable shift.

Primary Location: South Carolina-Orangeburg