Dietary Cook/Aide

Location:

Stallings Court 4616 NE Stallings Dr, Nacogdoches, TX 75965 Hiring for 2 roles: Cook and Aide At SonderBloom , our primary objective is to provide exceptional environmental, dietary, and clinical dietitian services while prioritizing meaningful human connections. We are dedicated to elevating service standards and redefining success in our industry. We uphold a set of core values that form the foundation of our organization:

• Transparency
• Always doing the right thing
• Making things happen
• Practicing empathy in every action
• Innovating to learn, grow, and drive change
• Placing service at the core of everything we do With a dynamic and values-driven culture that embodies compassion, we strive to forge long-lasting partnerships and prioritize the well-being of individuals in all aspects of our operations.

The Cook at SonderBloom is responsible for preparing and serving food, including texture modified and therapeutic diets, according to our facility menu. They adhere to current federal, state, and local standards and regulations, as well as our established policies and procedures. The Cook works closely with the Dietary Services Manager to ensure that high- quality dietary services are consistently provided. They also assist in maintaining proper procedures for receiving, storage, preparation, serving, sanitation, and cleaning. Our Cooks are detail-oriented, well-groomed professionals who excel in teamwork and embody SonderBloom's values-driven culture. In the absence of the Dietary Services Manager, the Cook may provide guidance to other employees and assist dietary aides as needed.

ESSENTIAL FUNCTIONS OF THE JOB

JOB

FUNCTION

Pre-preparation

• Review menus prior to food preparation.
• Process diet changes and new diets with guidance from the Dietary Services Manager.
• Coordinate food service with other departments as needed.
• Provide input into the development and revision of master menus and modified diet menus, considering food waste control.
• Perform any other duties assigned by the Dietary Services Manager.

JOB FUNCTION

Food Preparation/Delivery

• Prepare food for meals, including modified textures for restricted and therapeutic diets.
• Supervise dietary aides in the preparation and serving of foods and beverages.
• Follow instructions from the Dietary Services Manager in meal preparation and maintaining meal schedules.
• Prepare food using methods that preserve nutritive value and flavor, ensuring palatability, attractiveness, and proper form to meet residents' individual needs.
• Prepare and serve meals that are appetizing and adhere to resident food preferences and physicians' orders.
• Serve substitute foods to residents who refuse the provided meals.
• Ensure that all food items are handled safely and meet sanitation standards set by State and Federal regulations, including proper storage, covering, refrigeration, and cooking temperatures.
• Practice and supervise infection control policies.
• Make authorized food substitutions and plate appropriate foods for resident meal trays.
• Inspect special diet trays to ensure correct diet is served.
• Transport and serve trays during meal delivery as needed.
• Adhere to menus and portion control standards, including those for special diets.
• Record food and temperature prior to the start of each meal.
• Review tray cards to ensure consistency with served foods.
• Depending on the facility setting, serve meals in various dining locations and prepare made-to-order foods.
• Perform any other duties assigned by the Dietary Services Manager.

JOB FUNCTION

Post-preparation

• Follow posted cleaning schedules and use proper sanitation and cleaning methods.
• Clean food preparation areas and utensils after use, clean the kitchen, and assist dietary aides as necessary.
• Complete necessary forms, reports, and temperature records and submit them to the Dietary Services Manager.
• Perform any other duties assigned by the Dietary Services Manager.

JOB FUNCTION

Customer Service

• Interact appropriately with residents, clients, personnel, and the public.
• Respond to customer preferences and industry trends to plan menus that provide nutritious, palatable, and attractive meals.
• Perform any other duties assigned by the Dietary Services Manager.

JOB FUNCTION

Other

• Maintain knowledge of current nutritional practice regarding therapeutic diets
• Attend in-service education and staff meetings as required.
• Practice safety, infection control, and emergency procedures according to facility policies.
• Remain courteous, considerate, and cooperative when communicating with all facility personnel, residents, and family members.
• Develop and maintain a good working rapport with interdepartmental personnel and other departments within the facility to ensure proper dietary services can be maintained.
• Perform any other duties assigned by the Dietary Services Manager.

KNOWLEDGE, SKILLS & ABILITIES

• A high school diploma or equivalent is required. Specialized training in dietary services is also required, along with successful completion of an approved sanitation and safety course.
• Ability to read, speak, write, and understand English. Follow directions and complete tasks effectively.
• Ability to follow time schedules for meal preparation and serving.
• Must maintain a neat, clean, and well-groomed appearance.
• Dependable, with experience working in facilities utilizing quantity food production methods.
• Must provide a criminal background check.

Computer software:

Ability to punch in and out correctly on timeclock.

Machine operation:

All standard dietary equipment.

Special training:

Please refer to the dietary training manual.

Certificates:

• Current ServSafe or State food safety manager or food handler certification required as indicated by State/County law.

Licenses:

None.

• Acceptable minimum equivalent experience in place of a degree is 2 years. There is no replacement for Federal/State/County required certification(s)/training.
• Must be able to make it to work on time.
• General knowledge and understanding of nutrition.
• Ability to read and accurately apply requirements of recipes and equipment instructions.
• Ability to maintain records and complete reports as required.
• Knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures.
• Ability to interact positively with residents, clients, personnel, and the public.
• Proficiency in using computer and software such as email, tray system, and word processing and spreadsheet programs (e.g., Microsoft Word and Excel) as needed.
• Operation of office equipment such as copiers, fax machines, calculators, and computers.

Other:

Familiarity with department functions, fluent in English (reading, writing, and speaking), basic math skills, good communication and interpersonal skills, good client/customer service and organizational skills, ability to prioritize multiple tasks, ability to work effectively with a team, ability to work independently as needed, ability to exercise independent judgment. The Dietary Aide plays a crucial role in assisting the Cook in the preparation and service of meals. They are responsible for placing prepared food on plates/trays in accordance with tray tickets and established policies and procedures. Under the direction of the Dietary Services Manager or Cook, the Dietary Aide ensures the consistent delivery of quality dietary services. They also handle food and tray preparation, dishwashing, and kitchen sanitation in compliance with health standards. The Dietary Aide is expected to embody the core values and purpose of SonderBloom, while maintaining professionalism and working effectively within a team.

JOB FUNCTION

Pre-preparation

• Review meal tickets before placing prepared food on trays.
• Review tray tickets for diet changes and new diets received from Nursing Services in the absence of the Dietary Services Manager.
• Coordinate food service delivery with other departments as necessary.
• Perform other duties as assigned by the Cook or Dietary Services Manager. Food Preparation/Delivery
• Prepare trays with visually appealing and appetizing meals. Follow residents' food preferences and physicians'/dietitians' orders when preparing and delivering snacks and nourishments.
• Prepare trays with hot and cold foods and beverages as indicated on tray tickets.
• Ensure the resident's meal tray includes appropriate equipment and utensils (dishes, glasses, cups, and eating utensils).
• Serve substitute foods to residents who refuse the originally served food.
• Make authorized food substitutions only.
• Inspect special diet trays to ensure the resident receives the correct diet.
• Transport and serve trays during meal delivery.
• Review tray card to verify the accuracy of the food information.
• Perform other duties as assigned by the Cook or Dietary Services Manager. Post-preparation
• Follow posted cleaning schedules and utilize proper sanitation and cleaning methods.
• Clean and sanitize the food preparation area and utensils after use and after meal service. Wash dishes after food service and maintain kitchen cleanliness and sanitation. Dietary Aides in facilities with a common dining room may also assist with clearing and wiping down tables after service.
• Perform other duties as assigned by the Cook or Dietary Services Manager. Customer Service.
• Interact appropriately with residents, clients, other personnel, and the public.
• Perform other duties as assigned by the Cook or Dietary Services Manager.

JOB FUNCTION

Other

• Maintain knowledge of current nutritional practice regarding therapeutic diets
• Attend in-service education and staff meetings as required.
• Practice safety, infection control, and emergency procedures according to facility policies.
• Remain courteous, considerate, and cooperative when communicating with all facility personnel, residents, and family members.
• Develop and maintain a good working rapport with interdepartmental personnel and other departments within the facility to ensure proper dietary services can be maintained.
• Perform any other duties assigned by the Dietary Services Manager.

KNOWLEDGE, SKILLS & ABILITIES

• A high school diploma or equivalent is required. Specialized training in dietary services is also required, along with successful completion of an approved sanitation and safety course.
• Ability to read, speak, write, and understand English. Follow directions and complete tasks effectively.
• Ability to follow time schedules for meal preparation and serving.
• Must maintain a neat, clean, and well-groomed appearance.
• Dependable, with experience working in facilities utilizing quantity food production methods.
• Must provide a criminal background check.

Computer software:

Ability to punch in and out correctly on time clock.

Machine operation:

All standard dietary equipment.

Special training:

Please refer to the dietary training manual.

Certificates:

• Current ServSafe or State food safety manager or food handler certification required as indicated by State/County law.

Licenses:

None.

• Acceptable minimum equivalent experience in place of a degree is 2 years. There is no replacement for Federal/State/County required certification(s)/training.
• Must be able to make it to work on time.
• General knowledge and understanding of nutrition.
• Ability to read and accurately apply requirements of recipes and equipment instructions.
• Ability to maintain records and complete reports as required.
• Knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures.
• Ability to interact positively with residents, clients, personnel, and the public.

Other:

Familiarity with department functions, fluent in English (reading, writing, and speaking), basic math skills, good communication and interpersonal skills, good client/customer service and organizational skills, ability to prioritize multiple tasks, ability to work effectively with a team, ability to work independently as needed, ability to exercise independent judgment.

Job Type:

Full-time Work Location:

In person