The Dietary Aide assists with food preparation in accordance with 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.
Requirements
- 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 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
- Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian
- Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment
- 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
Benefits
- Competitive salary
- Benefits package
- Opportunities for advancement
- Paid time off
- Health insurance
- Retirement plan
- Life insurance
- Disability insurance
