JOB PURPOSE:
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 in compliance with state and federal laws and regulations, meeting daily nutritional and special diet needs of each resident. Responsible for ensuring that foods are prepared and served at the proper temperature and time. Works with the Director of Food Service to allocate resources efficiently so that each resident receives food in the appropriate amount, type, consistency, and frequency to maintain acceptable body weight, nutritional values, and quality of life.
KEY RESPONSIBILITIES:
Assists cook in the preparation of meals, salads, desserts, snacks, or other dishes for patients/residents, including between-meal nourishments.Follows diet orders and NPO diet orders.Serves nourishments in accordance with procedural guidelines.Properly stores leftovers/opened food.Follows procedures for serving partner meals.Offers menu substitutions and records them 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 of juice, milk, water, and tea; 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.Cleans kitchen equipment such as carts, tables, counters, ice machines, and dish machines.Removes garbage from kitchen areas and cleans 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 and sanitizer levels.Maintains supply stock and properly stores items according to established procedures.Sets up tray line and performs tray line service.Operates dish machines and food preparation equipment according to instructions.Uses, cleans, and maintains serving equipment according to established procedures.Demonstrates knowledge of food handling, preparation, and storage techniques that comply with regulations.Follows recipes and prepares foods according to menu cycles prepared by the Dietitian.Assists with supervision of kitchen staff involved in food preparation and cleaning.Prepares and maintains a supply of food substitutes to accommodate resident preferences.Uses food preparation equipment according to manufacturer’s instructions.
KNOWLEDGE, SKILLS, ABILITIES:
Participate in center/agency surveys and required reports.Attend and participate in continuing educational programs.Honor patients/residents’ rights to fair and equitable treatment.Comply with corporate compliance program.Report job-related hazards.Follow established safety regulations.Perform other related duties as directed by supervisor.Demonstrate respect for the rights, dignity, and individuality of each resident.Demonstrate honesty and integrity in the care of resident and facility property.Follow facility policies for workplace safety.
MINIMUM EDUCATION REQUIRED:
Sufficient education to demonstrate functional literacy.
MINIMUM EXPERIENCE REQUIRED:
A minimum of one (1) year of institutional food service experience as a cook.
ADDITIONAL QUALIFICATIONS: (Preferred qualifications)
Experience in long-term care food production is preferred.
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As an 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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