Cook - Dietary Aide HCC

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 state and federal laws and regulations to 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, 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.
• Offers and records menu substitutions according to procedural guidelines.
• Complies with infection control policies in the work area.
• Delivers trays to patients/residents in halls and dining areas.
• Assists with serving/pouring juice, milk, water, tea, and making 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, mopping, and storing cleaning equipment.
• Cleans kitchen equipment such as carts, tables, counters, ice machine, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine, coffee/tea maker, and steam table.
• Removes garbage from kitchen areas and hoses out garbage containers.
• Scrapes, washes, and properly stores dishes, pots, and pans.
• Records freezer and walk-in refrigerator temperatures according to established procedures.
• Maintains dishwasher and dish sink; checks and records water temperature; checks dishwasher with sanitizer strips; checks and replaces chemical levels as needed.
• Maintains supply stock and properly stores items according to established procedures.
• Sets up tray line and performs tray line service.
• Operates 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.
• Applies food handling, preparation, and storage techniques that comply with state and federal laws and regulations.
• Follows recipes and prepares foods corresponding to menu cycles prepared by the Dietitian.
• Assists with supervision of 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 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, including proper cleaning and preventative maintenance.
• 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 and participates in continuing educational programs and mandatory in-services.
• Honors residents’ rights to fair treatment, self-determination, individuality, privacy, property, and civil rights.
• Complies with corporate compliance programs and reports job-related functions involving occupational hazards.
• Follows established safety regulations, including fire protection, smoking regulations, and infection control.
• Demonstrates knowledge of and respect for the rights, dignity, and individuality of each resident.
• Demonstrates honesty and integrity in the care and use of resident and facility property.
• Knowledge of emergency and disaster procedures of the facility; able to locate exits and respond to instructions in case of emergency.
• Arrives on time and reports for duty as scheduled, including shifts, weekends, and holidays.
• Complies with facility policies and procedures for workplace safety, infection control, and use of personal protective equipment.
• Inspects food service work areas for rodents, pests, safety hazards, fire hazards, and maintenance issues; corrects or reports problems promptly.
• Communicates with Dietary Manager throughout shift to meet residents' needs.
• Assists Department Head with preparation for state inspections and interacts with state surveyors as instructed.
• Reports injuries to self or others to supervisor 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, 1st Shift