PruittHealth
Dietary Aide
The Dietary Aide assists with food preparation in accordance with our 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. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. Key responsibilities include: assisting cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments; following diet orders and NPO diet orders; serving nourishments in accordance with procedural guidelines; properly storing leftovers/opened food; following procedures for serving partner meals; offering menu substitutions and recording them in accordance with procedural guidelines; complying with infection control policies in the work area; delivering trays to patients/residents on halls and in dining area; assisting with the serving/pouring of juice, milk, water, and tea, etc.; making coffee/tea as requested; cleaning all tables in the dining area after each meal; cleaning work area at the end of shift and after meals, including sweeping and mopping and storing all cleaning equipment appropriately; cleaning kitchen equipment; removing garbage from kitchen areas and hosing out garbage containers; scraping dishes, washing dishes, pots and pans and storing properly; recording freezer and walk-in refrigerator temperatures in accordance with established procedures; maintaining dishwasher and dish sink; checking and recording water temperature; checking dishwasher with sanitizer strips; checking chemical levels and replacing if needed; maintaining supply stock and properly storing items according to established procedures; setting up tray line and performing tray line service; operating the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker; using, cleaning and maintaining serving equipment; 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; following recipes and preparing foods that correspond to menu cycles prepared by Dietitian; assisting with supervision kitchen staff; preparing and maintaining supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences; inspecting trays following meal service to monitor and record resident acceptance of menu items; using food preparation equipment according to manufacturer's instructions; following proper cleaning techniques and preventative maintenance schedules; handling, storing, disposing of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. Knowledge, skills, and abilities include: participating in center/agency surveys; attending and participating in continuing educational programs; attending and participating in mandatory in-services; honoring patients/residents' rights; complying with corporate compliance program; reporting job-related functions/tasks; following established safety regulations; following established safety procedures; performing other related duties; demonstrating knowledge of and respect for the rights, dignity and individuality of each resident; demonstrating honesty and integrity; following standardized recipes; knowledge of emergency and disaster procedures; arriving and beginning work on time; following facility policies and procedures for workplace safety; following facility policies and procedures for infection control; correcting problem and/or reporting problems promptly; communicating with Dietary Manager; assisting Department Head with preparation for state inspections; attending survey training; interacting with state surveyors; reporting injury to self or other to supervisor immediately. 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.
The Dietary Aide assists with food preparation in accordance with our 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. Responsible to ensure that foods are prepared and served at the proper temperature and the proper time. Works with Director of Food Service to allocate resources in an efficient manner so that each resident receives food in the amount, type, consistency and frequency to maintain acceptable body weight, nutritional values, and quality of life. Key responsibilities include: assisting cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments; following diet orders and NPO diet orders; serving nourishments in accordance with procedural guidelines; properly storing leftovers/opened food; following procedures for serving partner meals; offering menu substitutions and recording them in accordance with procedural guidelines; complying with infection control policies in the work area; delivering trays to patients/residents on halls and in dining area; assisting with the serving/pouring of juice, milk, water, and tea, etc.; making coffee/tea as requested; cleaning all tables in the dining area after each meal; cleaning work area at the end of shift and after meals, including sweeping and mopping and storing all cleaning equipment appropriately; cleaning kitchen equipment; removing garbage from kitchen areas and hosing out garbage containers; scraping dishes, washing dishes, pots and pans and storing properly; recording freezer and walk-in refrigerator temperatures in accordance with established procedures; maintaining dishwasher and dish sink; checking and recording water temperature; checking dishwasher with sanitizer strips; checking chemical levels and replacing if needed; maintaining supply stock and properly storing items according to established procedures; setting up tray line and performing tray line service; operating the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker; using, cleaning and maintaining serving equipment; 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; following recipes and preparing foods that correspond to menu cycles prepared by Dietitian; assisting with supervision kitchen staff; preparing and maintaining supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences; inspecting trays following meal service to monitor and record resident acceptance of menu items; using food preparation equipment according to manufacturer's instructions; following proper cleaning techniques and preventative maintenance schedules; handling, storing, disposing of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations. Knowledge, skills, and abilities include: participating in center/agency surveys; attending and participating in continuing educational programs; attending and participating in mandatory in-services; honoring patients/residents' rights; complying with corporate compliance program; reporting job-related functions/tasks; following established safety regulations; following established safety procedures; performing other related duties; demonstrating knowledge of and respect for the rights, dignity and individuality of each resident; demonstrating honesty and integrity; following standardized recipes; knowledge of emergency and disaster procedures; arriving and beginning work on time; following facility policies and procedures for workplace safety; following facility policies and procedures for infection control; correcting problem and/or reporting problems promptly; communicating with Dietary Manager; assisting Department Head with preparation for state inspections; attending survey training; interacting with state surveyors; reporting injury to self or other to supervisor immediately. 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.