Position Summary

The Dietary Aide assists the Cook in the preparation and service of meals. Places prepared food on plates/trays in accordance with tray tickets in line with our established policies and procedures, and, as may be directed by the Dietary Manager or Cook, to ensure that quality food service is provided at all times. Prepares and delivers food and trays, washed dishes and cleans and sanitizes kitchen according to health standards. The Dietary Aide must be detail-oriented, well-groomed, act professionally and must be a team player who works well with others.

Essential Duties and Responsibilities

• Pre-preparation
  • Review meal tickets prior to placing prepared food on trays
  • Review tray tickets for diet changes and new diets as received from Nursing Services, in the absence of the Dietary Supervisor
  • Coordinate food service delivery with other departments as necessary
  • Performs other duties as assigned by the Cook or Dietary Supervisor

• Food Preparation/Delivery
  • Prepares trays with meals that are palatable and appetizing in appearance. Prepares and delivers snacks and nourishments according to resident food preferences and physicians’/dietician orders.
  • Prepares trays with hot and cold foods and beverages as written on tray tickets
  • Ensure that appropriate equipment and utensils (dishes, glasses, cups, and eating utensils) are provided with the resident’s meal tray
  • Serves substitute foods to residents who refuse foods served
  • Make only authorized food substitutions
  • Inspect special diet trays to ensure that the correct diet is served to the resident.
  • Transports and serves trays at meal delivery
  • Review tray card to assure that current food information is consistent with foods served
  • Performs other duties as assigned by the Cook or Dietary Supervisor

• Post-preparation
  • Follows posted cleaning schedules utilizing proper sanitation and cleaning methods
  • Cleans food preparation area and utensils after use and after meal service. Is responsible for washing dishes after food service, as well as cleaning the kitchen to keep it sanitary and up to health standards. If employed in a facility with a common dining room, the dietary aide may be required to help clear and wipe down tables after service.
  • Performs other duties as assigned by the Cook or Dietary Supervisor

• Customer Service
  • Interacts appropriately with residents, client, other personnel and the public
  • Performs other duties as assigned by the Cook or Dietary supervisor

• Other
  • Attends in-service education and staff meetings as required
  • Practices safety, infection control, and emergency procedures according to facility policies
  • Attends in-service education and staff meetings as required
  • Remains courteous, considerate and cooperative when communicating with all facility personnel, residents and family members
  • Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the facility to ensure that food service can be properly maintained to meet the needs of the residents
  • Performs other duties as assigned by the Cook or Dietary Supervisor

Qualifications

• A high school diploma or equivalent is required. Specialized training in foodservice is desirable. May be required to successfully complete an approved sanitation and safety course
• Ability to read, speak and understand English , follow directions and complete tasks
• Ability to follow time schedules for meal preparation and serving
• Maintains a neat, clean, well-groomed appearance
• Dependable, with experience working in facilities utilizing quantity food production methods
• Must provide a criminal background check

Knowledge, Skills & Abilities

Degree level*/Area: High School Diploma or equivalent is required. Ability successfully complete training that provides the required knowledge, skills and abilities.

Certificates: None

Licenses: None

• General knowledge and understanding of nutrition
• Ability to read and accurately apply requirements of food tray cards
• Ability to maintain records and complete reports as required
• Written and oral communication skills
• Knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures
• Ability to interact positively with residents, client and other personnel and the public

Computer software (please specify): ability to become proficient in using computer and computer software, as needed, including but not limited to: E-mail, Mealtracker, work processing programs including Microsoft Word, spreadsheet software - Excel

Machine operation (please specify) Special training: please refer to dietary manual

Copier, fax, calculator, computer & other office equipment; all standard Kitchen equipment from industrial ovens to utensils

Other: (please specify): Scientific training (please specify)

knowledge of departments and functions; must be fluent in English reading, writing, and speaking

• Must possess basic math skills
• Good communication and interpersonal skills
• Good client/customer service and organizational skills
• Ability to prioritize multiple tasks
• Ability to work effectively with a team
• Ability to work independently as needed to support the group effort
• Ability to exercise independent judgement

Mental Demands and Other

Mental demands and other factors important to successful performance of job tasks? (Mental demands are not only learned mental skills, but also conditions that call for mental discipline) (check all that apply)

_x_ Reading _x_ Verbal communications skills _x_ Written communication skills

_x_ Detailed work _x_ Stress – people, deadlines _x_ Customer/employee contact

_x_ Confidentiality _x_ Multiple concurrent tasks _x_ Frequent interruptions

_x_ Problem solving ___ Bilingual _x_ Interpersonal skills

___ Analytical ability _x_ Dexterity _x_ Time Management skills

_x_ Other: Social perceptiveness; leadership and organizational skills

Working Environment

The work is performed in a well-lit and well-ventilated facility on varying shifts with a wide variety of people with differing functions, personalities and abilities. The noise level is usually moderately quiet, except for when operating equipment. Exposed to physical and emotional disabilities of the aged, which may include combative residents. Exposed to odors. Must be on constant alert for possible injuries to patients. Must be able to work around food and/or cleaning products. Exposures to infectious diseases are possible. Employees who are immune-suppressed should be aware of the potential hazards.

Physical Specifications

Exposure Specifications

Audio/Visual

Other:

DISCLAIMER: This job description is not an employment agreement or contract. The above information indicates the general nature and level of work performed by employees within this classification. It is not a comprehensive inventory of duties and/or responsibilities. Management has the exclusive right to alter the shift or scope of work within the framework of this job description at any time without prior notice.