OVERVIEW: The Dietary Aide plays a crucial role in supporting the dietary needs and culinary experience of our tenants within the Assisted Living Care Facility. Working under the direction of the Head Chef or Director of Food Services, the Cook Assistant assists in meal preparation, kitchen organization, and cleanliness to ensure a safe and enjoyable dining environment for our tenants.

QUALIFICATIONS:

• High school diploma or equivalent required.
• Previous experience in a commercial kitchen or food service environment preferred.
• Knowledge of basic culinary techniques and food preparation methods desirable.
• Ability to lift, carry, push, and pull objects weighing up to 25 pounds.
• Capability to stand for extended periods and perform physical tasks related to food preparation and kitchen work.
• Familiarity with regulations and guidelines governing food service operations in Assisted Living Facilities in the State of Iowa.
• Understanding of food safety principles and regulations, including ServSafe certification or willingness to obtain certification.
• Ability to maintain compliance with state regulations regarding food handling, sanitation, and hygiene.

• Attention to detail and commitment to quality food preparation.
• Ability to work effectively as part of a team in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Flexibility and adaptability to meet changing dietary needs and preferences.
• Willingness to learn and follow instructions from kitchen leadership.

DUTIES AND RESPONSIBILITIES:

• Meal Preparation: Assist in the preparation of meals according to standardized recipes and dietary guidelines. Follow food safety protocols and sanitation standards to maintain cleanliness and prevent cross-contamination. Prepare ingredients, assemble dishes, and assist with cooking, baking, and food presentation as directed.
• Kitchen Organization: Maintain a clean, organized, and efficient kitchen environment. Assist in inventory management, including stocking, rotation, and storage of food supplies. Ensure kitchen equipment and utensils are properly cleaned, sanitized, and stored after use.
• Dining Assistance: Support meal service activities, including setting up dining areas, serving meals, and clearing tables. Assist tenants with special dietary needs or restrictions, as directed by the Head Chef or Director of Food Services. Provide friendly and attentive service to tenants during meal times, ensuring their satisfaction and comfort.
• Safety and Compliance: Adhere to food safety regulations and guidelines, including proper handling, storage, and disposal of food. Follow facility policies and procedures related to health, safety, and sanitation. Report any kitchen maintenance issues or safety hazards to the Head Chef Director of Food Services.