Responsible for preparing and serving meals according to the menu, monitoring methods of food handling, preparation, meal service, and equipment cleaning. Safely and efficiently provides nutritionally appropriate food. Ensures the provision of quality food service and nutrition care in accordance with Federal, State, and Local regulations.

Responsibilities include:

• Preparing meal items according to planned menus and standardized recipes; referring to supervisor or dietitian the need for menu changes.
• Reviewing menus, resident census information, production guides, and pre-prep sheets to determine type and quantities of food to be prepared.
• Preparing food according to safe food handling guidelines per company policy and procedure and state and federal codes and regulations.
• Assisting with food ordering, storage, and preparation as designated by the supervisor.
• Maintaining standards for food preparation and quality of food service; using nutritionally equivalent substitutes when required.
• Operating a variety of kitchen utensils and equipment such as blenders, mixers, food slicers, steamers, food processors, convention ovens, ranges, and tilt skillets.
• Baking, roasting, broiling, and steaming food items to prepare for consumption.
• Preparing consistency modified and diet foods appropriately; preparing and assisting with special function meals.
• Completing pre-preparation as needed or assigned including washing, peeling, and cutting vegetables and fruits.
• Slicing meat and measuring or weighing for menu compliance and nutrition accuracy.
• Preparing and serving food attractively using gravies, sauces, and garnishes as on menu.
• Testing and observing food by tasting for palatability.
• Monitoring and recording food temperatures prior to meal service.
• Making and recording menu changes under the direction of the supervisor; using nutrition equivalent substitutes when required.
• Using proper hand washing techniques; thawing foods appropriately; storing food using correct packaging and labeling.
• Following the cleaning schedule; cleaning the equipment and work area after each use; sweeping and mopping kitchen floors when assigned.
• Taking trash to dumpster if assigned; washing pots and pans when assigned.
• Assuming responsibility for meeting meal schedules.

In the absence of the Dietary Manager, Dietary Aide is accountable to the Cook. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice.

• Nutritionally appropriate food service.
• Quality food service and nutrition care compliant with regulations.

• High school diploma or equivalency preferred.
• Two years as a cook in a large-scale cooking operation preferred.
• One year’s work experience in long-term care preferred.
• Knowledge of safe food handling guidelines.
• Ability to operate various kitchen utensils and equipment.
• Experience with menu planning and food preparation.