Cook – Dietary Aide HCC Position Available In Aiken, South Carolina

Job Description:

JOB PURPOSE

The Dietary Aide Assists with food preparation in accordance withour established procedural guidelines, and as directed by the FoodService/Dietary Manager/Supervisor. The Cook prepares palatable, nutritionally sound meals consistentwith departmental policies and procedures and consistent with stateand federal laws and regulations that meet daily nutritional andspecial diet needs of each resident. Responsible to ensure thatfoods are prepared and served at the proper temperature and theproper time. Works with Director of Food Service to allocateresources in an efficient manner so that each resident receivesfood in the amount, type, consistency and frequency to maintainacceptable body weight, nutritional values, and quality oflife.

KEY RESPONSIBILITIES

1. Assists cook in the preparation of meals, salads, desserts,snacks or other dishes for patients/residents, also preparesbetween-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 withprocedural guidelines. 7. Complies with infection control policies in the work area 8. Delivers trays to patients/residents on halls and in diningarea 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, includingsweeping and mopping and stores all cleaning equipmentappropriately 12. Cleans kitchen equipment such as, carts, tables, counters, icemachine, buckets, blender, mixer, meat slicer, freezer,refrigerator, stove, steamer, garbage disposal, dish machinecoffee/ tea maker, steam table etc. 13. Removes garbage from kitchen areas and hoses out garbagecontainers 14. Scrapes dishes, washes dishes, pots and pans and storesproperly 15. Records freezer and walk-in refrigerator temperatures inaccordance with established procedures 16. Maintains dishwasher and dish sink; checks and records watertemperature (dishwasher, pat and pan sink, etc.); checks dishwasherwith sanitizer strips; checks chemical levels and replaces ifneeded 17. Maintains supply stock and properly stores items according toestablished 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 storagetechniques that comply with state and federal laws and regulations.

Ability to apply regulations to work situations of cook and tosupervision of staff assistants. 22. Follows recipes and prepares foods that correspond to menucycles prepared by Dietitian. Cook or prepares palatable,attractive, nutritionally adequate meals in institutionalquantities that are served at proper times. 23. Assists with supervision kitchen staff that assist with foodpreparation, assembling trays, cleaning and storage of supplies andequipment. Continuously cleans food service work areas as foodpreparation and service is done. Uses food supplies and equipmentin an efficient and economic manner to prevent waste. 24. Prepares and maintains supply of food substitutes toaccommodate resident choices, cultural, ethnic and religiouspreferences. Inspects trays following meal service to monitor andrecord resident acceptance of menu items. Reports findings toDietary Manager. 25. Uses food preparation equipment according to manufacturer’sinstructions. Follows proper cleaning techniques and preventativemaintenance schedules. Handles, stores, dispose of food suppliesand prepared food in accord with department procedures and incompliance with state and federal regulations.

KNOWLEDGE, SKILLS, ABILITIES

• Participate in center/agency surveys (Licensure / JCAHO) and anysubsequently required reports.
• Attend and participate in continuing educational programs to keepabreast of changes in your field as well as to maintain currentlicense/certification, as required.
• Attend and participate in mandatory in-services.
• Honor patients/residents’ rights to fair and equitable treatment,self-determination, individuality, privacy, property and civilrights, including the right to wage complaints.
• Comply with corporate compliance program.
• Report job-related functions/tasks that involve occupationalhazards including exposure to blood and body fluids and others asnecessary.
• Follow established safety regulations, to include fire protection& prevention, smoking regulations, infection control, etc.
• Follow established safety procedures when performing tasks and/orworking with equipment.
• Perform other related duties as necessary and as directed bysupervisor
• Demonstrates knowledge of and respect for the rights, dignity andindividuality of each resident in all interactions.
• Demonstrates honesty and integrity at all times in the care anduse of resident and facility property.
• Follows standardized recopies
• Knowledge of emergency and disaster procedures of facility. Ableto locate nearest exit, to understand and respond to written ororal instruction in case of emergency. Able to arrive and to beginwork on time and to report for duty as scheduled on all shifts,weekends and holidays
• Working knowledge and ability to comply with facility policiesand procedures for workplace safety including infection controlprocedures, application of universal precautions for blood bornepathogens, use of personal protective equipment and handling ofhazardous materials
• Follow facility policies and procedures for infection control atall times to maintain a sanitary food preparation and storage area.

Uses personal protective equipment when indicated. Follows facilityprocedures for resident trays that require special handling.

Inspects food service work areas for evidence of rodents or pests,safety or fire hazards, housekeeping and maintenance problems.

• Corrects problem and/or reports problems promptly to DietaryManager.

Communicates with Dietary Manager throughout shift asneeded to best meet needs of residents. Assists Department Headwith preparation for state inspections. Attends survey training.

Interacts with state surveyors as instructed by supervisor. Reportsinjury 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 asa cook.

ADDITIONAL QUALIFICATIONS

(Preferred qualifications) Experience in long term care food production is preferred. Family Makes Us Stronger. Our family, your family, one family.

Committed to loving, giving, and caring. United in making adifference. We are eager to connect with you! Apply Now to get started atPruittHealth! As an Equal Employment Opportunity employer, all qualifiedapplicants will receive consideration without regard to race,color, religion, sex, national origin, disability, or veteranstatus.