PruittHealth Cook - Dietary Aide HCC- Full-Time in Conway, South Carolina
PruittHealth is a COVID-19 vaccine-mandated employer.
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 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.
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
Working knowledge of food handling, preparation and storage techniques that comply with state and federal laws and regulations. Ability to apply regulations to work situations of cook and to supervision of staff assistants.
Follows recipes and prepares foods that correspond to menu cycles prepared by Dietitian. Cook or prepares palatable, attractive, nutritionally adequate meals in institutional quantities that are served at proper times.
Assists with supervision kitchen staff that assist with food preparation, assembling trays, cleaning and storage of supplies and equipment. Continuously cleans food service work areas as food preparation and service is done. Uses food supplies and equipment in an efficient and economic manner to prevent waste.
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.
MINIMUM EDUCATION REQUIRED:
A high school diploma or its equivalent.
MINIMUM EXPERIENCE REQUIRED:
A minimum of one (1) year institutional food service experience as a cook.
ADDITIONAL QUALIFICATIONS: (Preferred qualifications)
Experience in long term care food production is preferred.
● Proof of COVID-19 vaccination or approved exemption required by date of hire
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As a condition of employment at PruittHealth, all employees are required to provide proof of COVID-19 vaccination by date of hire unless a medical or religious exemption is approved.
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.