Dietary Aide

Dietary Aide

Purpose of Your Job Position

The Dietary Aide assists the Cook in the preparation and service of meals. Places prepared food on plates/trays and in all dining areas in accordance with tray tickets in line with our established policies and procedures, and as may be directed by the Dining Services Director/Manager or Cook, to ensure that quality dining services are provided at all times. Prepares and delivers food and trays, washes dishes and cleans and sanitizes kitchen according to health standards.

Delegation of Authority

As Dietary Aide you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.

Job Function

Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position.

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 dining services director.

• Coordinate food service delivery with other departments as necessary.

• Performs other duties as assigned by the Cook or Dining Services Director/Manager.

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'/dietitian 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

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 Dining Services Director/Manager.

Customer Service

· Interacts appropriately with residents, client, other personnel, and the public.

· Performs other duties as assigned by the Cook or Dining Services Director/Manager.

Other

· Attends in-service education and staff meetings as required.

• Practices safety, infection control, and emergency procedures according to facility/State/Federal regulations.

• 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 dining services can be properly maintained to meet the needs of the residents.

• Performs other duties as assigned by the Cook or Dining Services Director/Manager.

Working Conditions

• Works in well-lighted ventilated areas. Atmosphere is warm for cooking.

• Is involved with physicians, residents, personnel, visitors, government agencies or personnel, etc., under all conditions and circumstances.

• May be exposed to heat or cold temperatures in kitchen or storage area.

• Maintains a liaison with other department directors to adequately plan for food services or activities.

Education

• Not applicable.

Experience

• None. On-the-job training provided.

Specific Requirements

• Must be able to read, write, speak, and understand the English language.

• Must possess the ability to make independent decisions when circumstances warrant such action.

• Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties.

• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices.

Physical and Sensory Requirements

(With or Without a Reasonable Accommodation)

• Must be able to move intermittently throughout the workday.

• Must possess sight and hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.

• Must meet the general health requirements set forth by the policies of this Facility, which may include a medical and physical examination.

• Based on the Occupational Safety and Health Administration's Guidelines for Nursing Homes Ergonomics for the Prevention of Musculoskeletal Disorders and the American Conference Governmental Industrial Hygienists' Threshold Limit Values for Lifting the Facility has identified that this job may require the lifting of residents, equipment, or other objects. Accordingly, this job may require a minimum of 5 pounds and a maximum of 35 pounds lifting, periodically and or as needed.