What are the responsibilities and job description for the Dietary Aide position at Schofield Residence Inc?
The Dietary Aide is supervised by the Director of Dietary Services, Nutrition Supervisor, Dietary Supervisor or Cook. The job duties and responsibilities are to be performed while observing the following standards: job standard (knowledge, ability, skills), technical skill, quality, quantity, judgement/problem solving, decision making, and initiative. The responsibilities include, but are not limited to the following:
A. Prepare and serve food and beverages according to standarized recipes, production sheets and menus.
B. Serve resident trays in an organized, timely manner.
C. Set up and serve at meetings and special functions.
D. Prepare and deliver between meal nourishments and supplies nourishment stations.
E. Follow therapeutic menu sheets and meal forms.
F. Set up and serve on tray line.
G. Operate kitchen appliances, handle with care; follow proper safety procedures and clean after use.
H. Adhere to work time schedules within the department.
I. Receive, verify and put stock into proper places.
J. Follow proper cleaning procedures as per schedules.
K. Set up and operate dish machine properly.
L. Maintain sanitary conditions during all food preparation and utilizes correct infection control procedures.
M. Clean all work areas and equipment, including walls and floors.
N. Properly request, store, label, rotate and dispose of all food and supply items, perishable and non-perishable.
O. Is flexible during changes in staff needs.
A. Education and Training - Some high school or vocational training in the food service industry is preferred. Must annually attend inservice programs as mandated by N.Y. State Health Code.
B. Experience - Experience in institutional food service or restaurant helpful, but will train.
C. Character - The individual must possess good moral character, patience, and compassion for the elderly.
A. Prepare and serve food and beverages according to standarized recipes, production sheets and menus.
B. Serve resident trays in an organized, timely manner.
C. Set up and serve at meetings and special functions.
D. Prepare and deliver between meal nourishments and supplies nourishment stations.
E. Follow therapeutic menu sheets and meal forms.
F. Set up and serve on tray line.
G. Operate kitchen appliances, handle with care; follow proper safety procedures and clean after use.
H. Adhere to work time schedules within the department.
I. Receive, verify and put stock into proper places.
J. Follow proper cleaning procedures as per schedules.
K. Set up and operate dish machine properly.
L. Maintain sanitary conditions during all food preparation and utilizes correct infection control procedures.
M. Clean all work areas and equipment, including walls and floors.
N. Properly request, store, label, rotate and dispose of all food and supply items, perishable and non-perishable.
O. Is flexible during changes in staff needs.
A. Education and Training - Some high school or vocational training in the food service industry is preferred. Must annually attend inservice programs as mandated by N.Y. State Health Code.
B. Experience - Experience in institutional food service or restaurant helpful, but will train.
C. Character - The individual must possess good moral character, patience, and compassion for the elderly.
