What are the responsibilities and job description for the Dietary Aide position at Premier Healthcare, LLC?
Dietary Aide Overview:
The Diet Aide completes tasks within the Food Service Department related to meal preparation and service for residents, staff, and families as well as maintaining sanitation of the department. The Diet Aide reports to the Food Service Director. In the absence of the Food Service Director the Diet Aide is accountable to the Food Service Supervisor, Dietitian, or Cook.
Dietary Aide Qualifications:
The Diet Aide completes tasks within the Food Service Department related to meal preparation and service for residents, staff, and families as well as maintaining sanitation of the department. The Diet Aide reports to the Food Service Director. In the absence of the Food Service Director the Diet Aide is accountable to the Food Service Supervisor, Dietitian, or Cook.
Dietary Aide Qualifications:
- The Diet Aide will be a high school graduate or equivalent.
- Prior institutional food service experience is preferred but not necessary.
- The ability to read, understand and follow recipe directions, diet orders, tray tickets and work assignments is necessary.
- The position requires a willingness to perform routine, repetitive tasks with frequent interruptions.
- Numerical ability is necessary for recipe preparation and proper measuring of cleaning agents and chemicals.
- Food motor coordination and manual dexterity are required for various work routines such as preparing food items, serving trays, handling soiled dishes, operating equipment and cleaning work areas.
- The Diet Aide will be able and willing to work flexible hours, such as during emergency situations.
- The Diet Aide must be patient and tolerant toward residents, staff and family members.
- Stands and walks continuously throughout the day.
- Reaches, stoops, bends, lifts, carries and manipulates various food products, dietary supplies and equipment.
- Must be able to work with chemicals and cleaning agents.
- Must be free from infections or diseases.
- Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, steam tables, dish-washing equipment.
- Must be able to lift and/or carry 50-75 pounds.
- Perform defined work routines, using various dietary utensils, supplies and equipment as assigned.
- Meet scheduled meal and snack times.
- Prepare nourishments as assigned for.
- Follow Federal and State long term regulations as well as the Food Service Department and facility policies and procedures.
- Follow cleaning schedules and perform cleaning duties as scheduled.
- Perform tray set up according to tray tickets, load food carts and serve meals.
- Wash and store dishes, pots, pans
- Follow reporting procedures for the following:
- Supply or equipment needs
- Any damaged or loose fixtures, flooring, tiling replacement or repair, unsafe or malfunctioning equipment
- Assist in receiving and storing food supplies
- Attend in-service education programs
- Follow defined safety codes and infection control practices while performing all duties
- Understand the facility's fire and disaster plans: follow established procedures during drills and actual emergencies
- Be knowledgeable of Federal, State, and Facility's rules, regulations, policies and procedures
- Perform other department duties or special assignments as directed by the Director or designee
