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 the 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:

• Assists cook in the preparation of meals, salads, desserts, snacks, or other dishes for patients/residents.
• 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 in halls and dining area.
• Assists with the serving/pouring of juice, milk, water, 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.
• Cleans kitchen equipment such as carts, tables, counters, and appliances.
• Removes garbage from kitchen areas and hoses out garbage containers.
• Scrapes, washes, and stores dishes, pots, and pans properly.
• Records freezer and walk-in refrigerator temperatures in accordance with established procedures.
• Maintains dishwasher and dish sink; checks and records water temperature.
• Maintains supply stock and properly stores items according to established procedures.
• Sets up tray line and performs tray line service.
• Operates kitchen equipment according to manufacturer’s instructions.
• Follows proper cleaning techniques and preventative maintenance schedules.
• Handles, stores, and disposes of food supplies in compliance with department procedures.

Knowledge, Skills, Abilities:

• Participate in center/agency surveys (Licensure / JCAHO) and any subsequently required reports.
• Attend and participate in continuing educational programs.
• Honor patients/residents’ rights to fair and equitable treatment.
• Comply with corporate compliance program.
• Follow established safety regulations including fire protection & prevention and infection control.
• Demonstrates knowledge of and respect for the rights, dignity, and individuality of each resident.
• Follows standardized recipes and maintains compliance with facility policies and procedures.

Minimum Education Required: Sufficient education to demonstrate functional literacy.

Minimum Experience Required: A minimum of one (1) year institutional food service experience as a cook.

Additional Qualifications: Experience in long-term care food production is preferred.

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As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.

• Medical, Dental, and Vision Insurance.
• 401(k) Retirement Plan.
• Paid Time Off.
• Continuing education programs.

• Minimum of one year institutional food service experience as a cook.
• Knowledge of food handling, preparation, and storage techniques compliant with regulations.
• Ability to follow standardized recipes and menu cycles.
• Strong communication and teamwork skills.
• Knowledge of safety regulations and infection control procedures.