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 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 so each resident receives food in the required amount, type, consistency, and frequency to maintain acceptable body weight, nutritional values, and quality of life.

Responsibilities

• Assist the cook in the preparation of meals, salads, desserts, snacks, or other dishes for patients/residents, and prepare between-meal nourishments (e.g., sandwiches)
• Follow diet orders and NPO diet orders
• Serve nourishments in accordance with procedural guidelines
• Properly store leftovers and opened food
• Follow procedures for serving partner meals
• Offer menu substitutions and record them in accordance with procedural guidelines
• Comply with infection control policies in the work area
• Deliver trays to patients/residents on halls and in the dining area
• Assist with serving/pouring juice, milk, water, and tea; make coffee/tea as requested
• Clean all tables in the dining area after each meal
• Clean the work area at the end of shift and after meals, including sweeping and mopping; store cleaning equipment appropriately
• Clean 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.
• Remove garbage from kitchen areas and hose out garbage containers
• Scrape dishes; wash dishes, pots, and pans and store properly
• Record freezer and walk-in refrigerator temperatures in accordance with established procedures
• Maintain dishwasher and dish sink; check and record water temperature (dishwasher, pot and pan sink, etc.); check dishwasher with sanitizer strips; check chemical levels and replace if needed
• Maintain supply stock and properly store items according to established procedures
• Set up tray line and perform tray line service
• Operate dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker
• Use, clean, and maintain serving equipment (ladle, spoon, scoops, etc.) according to established procedures
• Apply food handling, preparation, and storage techniques that comply with state and federal laws and regulations
• Follow recipes and prepare foods that correspond to menu cycles prepared by the Dietitian
• Prepare palatable, attractive, nutritionally adequate meals in institutional quantities served at proper times
• Assist with supervision of kitchen staff assisting with food preparation, assembling trays, cleaning, and storage of supplies and equipment
• Continuously clean food service work areas during food preparation and service
• Use food supplies and equipment efficiently to prevent waste
• Prepare and maintain a supply of food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences
• Inspect trays following meal service to monitor and record resident acceptance of menu items; report findings to the Dietary Manager
• Use food preparation equipment according to manufacturer’s instructions; follow proper cleaning techniques and preventive maintenance schedules
• Handle, store, and dispose of food supplies and prepared food in accordance with department procedures and state and federal regulations

Knowledge, Skills, and Abilities

• Participate in center/agency surveys (Licensure/JCAHO) and any subsequently required reports
• Attend and participate in continuing educational programs to stay current with changes in the field and maintain required licenses/certifications
• Attend and participate in mandatory in-services
• Honor patients/residents’ rights to fair and equitable treatment, self-determination, individuality, privacy, property, and civil rights, including the right to wage complaints
• Comply with the corporate compliance program
• Report job-related functions/tasks that involve occupational hazards, including exposure to blood and body fluids
• Follow established safety regulations, including fire protection and prevention, smoking regulations, and infection control
• Follow established safety procedures when performing tasks and/or working with equipment
• Demonstrate knowledge of and respect for the rights, dignity, and individuality of each resident in all interactions
• Demonstrate honesty and integrity at all times in the care and use of resident and facility property
• Follow standardized recipes
• Knowledge of emergency and disaster procedures; able to locate nearest exit and respond to written or oral instructions in case of emergency
• Arrive and begin work on time; report for duty as scheduled on all shifts, weekends, and holidays
• Workplace safety knowledge, including infection control procedures, universal precautions for bloodborne pathogens, use of personal protective equipment, and handling of hazardous materials
• Follow facility policies and procedures for infection control to maintain a sanitary food preparation and storage area; use personal protective equipment when indicated
• Follow facility procedures for resident trays that require special handling
• Inspect food service work areas for evidence of rodents or pests, safety or fire hazards, housekeeping, and maintenance problems; correct problems or report them promptly to the Dietary Manager
• Communicate with the Dietary Manager throughout the shift as needed to best meet residents’ needs
• Assist the Department Head with preparation for state inspections; attend survey training and interact with state surveyors as instructed
• Report injury to self or others to supervisor immediately

Minimum Education

Sufficient education to demonstrate functional literacy

Minimum Experience

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

Preferred Qualifications

Experience in long-term care food production is preferred