Cook - Dietary Aide HCC

Requirements

• Assists cook in the preparation of meals, salads, desserts, snacks or other dishes for patients/residents, also prepares between-meal nourishments (make sandwiches, etc.)
• 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 in accordance with procedural guidelines
• Complies with infection control policies in the work area
• Delivers trays to patients/residents on halls and in dining area
• Assists with the serving/pouring of juice, milk, water, and tea, etc.; 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 and stores all cleaning equipment appropriately
• 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.
• Removes garbage from kitchen areas and hoses out garbage containers
• Scrapes dishes, washes dishes, pots and pans and stores properly
• Records freezer and walk-in refrigerator temperatures in accordance with established procedures
• 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
• Maintains supply stock and properly stores items according to established procedures
• Sets up tray line and performs tray line service
• Operates the dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker
• Uses, cleans and maintains serving equipment (ladle, spoon, scoops, etc.) according to established procedures
• 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
• Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic and religious preferences
• Inspects trays following meal service to monitor and record resident acceptance of menu items
• Reports findings to Dietary Manager
• Uses food preparation equipment according to manufacturer’s instructions
• Follows proper cleaning techniques and preventative maintenance schedules
• Handles, stores, dispose of food supplies and prepared food in accord with department procedures and in compliance with state and federal regulations

Benefits

• Paid Time Off
• Retirement Plan
• Equal Opportunity Employer