Cook - Dietary Aide HCC

JOB PURPOSE:

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:

1.    Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.)

2.    Follows diet orders and NPO diet orders

3.    Serves nourishments in accordance with procedural guidelines

4.    Properly stores leftovers/ opened food

5.    Follows procedures for serving partner meals

6.    Offers menu substitutions and records them in accordance with procedural guidelines.

7.    Complies with infection control policies in the work area

8.    Delivers trays to patients/residents on halls and in dining area

9.    Assists with the serving/pouring of juice, milk, water, and tea, etc.; makes coffee/ tea as requested

10.  Cleans all tables in the dining area after each meal

11.  Cleans work area at the end of shift and after meals, including sweeping and mopping and stores all cleaning equipment appropriately

12.  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.

13.  Removes garbage from kitchen areas and hoses out garbage containers

14.  Scrapes dishes, washes dishes, pots and pans and stores properly

15.  Records freezer and walk-in refrigerator temperatures in accordance with established procedures

16.  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

17.  Maintains supply stock and properly stores items according to established procedures

18.  Sets up tray line and performs tray line service

19.  Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker

20.  Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures

21.  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.

22.  Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times.

23.  Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storag