Cook - Dietary Aide HCC

About the role

The Dietary Aide assists with food preparation in accordance with established procedural guidelines, and as directed by the Food Service/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistent with departmental policies and procedures and consistent with state and federal laws and regulations that meet daily nutritional and special diet needs of each resident.

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
• Stores leftovers/ opened food properly
• 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
• Works knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations
• Ability to apply regulations to work situations of cook and to supervision of staff assistants
• 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

Qualifications

• 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
• Additional Qualifications: Experience in Long Term Care Food Production is preferred

Skills

• Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations
• Ability to apply regulations to work situations of cook and to supervision of staff assistants
• 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
• Works knowledge of emergency and disaster procedures of facility
• Able to locate nearest exit, to understand and respond to written or oral instruction in case of emergency
• Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays
• Follows standardized recipes
• Knowledge of emergency and disaster procedures of facility
• Able to arrive and to begin work on time and to report for duty as scheduled on all shifts, weekends and holidays

Benefits

Commensurate with experience, not specified, N/A, varies, TBD

Pay

TBD

Schedule

Full-time

Application Instructions

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Equal Employment Opportunity Employer

All qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.

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