Dietary Aide

JOB SUMMARY

The Dietary Aide performs a variety of tasks including maintenance of kitchen sanitation, food preparation and other duties as assigned.

The DIETARY AIDE is responsible to the Food Service Manager and/or Shift Cook.

EDUCATION

 Must be able to read, write and follow oral and written instructions.

QUALIFICATIONS

1.      Previous experience preferable but not essential.

2.      Worker receives on-the-job training with supervision.

3.      Must have an understanding of standard procedures used in nursing facility kitchen.

4.      Has an interest in learning, ability to cooperate, and is willing to work under supervision.

5.      Must work thirty-seven and one-half (37.5) hours per week (unless scheduled otherwise), be available to work weekends and holidays as scheduled.

6.      Must have pre-employment and annual Tuberculosis screening.

RESPONSIBILITIES

1.      To execute duties under the direction and supervision of the Dietary Department Supervisor, the Director of Nursing and/or the Administrator, according to assignment.

2.      Must have a genuine interest in working with geriatrics.

3.      Must sanitize kitchen equipment, utensils and work areas as assigned.

4.      Must perform repetitive tasks on a continuous basis.

5.      Has the ability to work well with co-workers.

6.      Assist with food preparation as assigned.

7.      Assist with tray assembly and service.

8.      Assist in the dishwashing operation.

9.      Attend in-services and training programs as scheduled.

10.  Works under close supervision, performing routine, standardized tasks.

PHYSICAL DEMANDS

Use the percentages range as follows:

 0%-Never             1-33% Occasional                 34-66% Frequent                     67-100% Continuous

 Requires full range of body motion including:

1.      Standing/walking: frequently -worker is on feet the majority of the day to perform direct or indirect duties related to dietary.

2.      Bending/stooping: frequently -required to retrieve food trays, store dishes, etc ..

3.      Lifting/handling: frequently -required to lift and handle boxes of food and dietary related products, etc. range of weight: 1-50 pounds.

4.      Carrying: frequently -employees must carry food laden trays, dishes, food items in packed containers of approximately 50 pounds. range of weight: 1-50 pounds.

5.      Push/pull: frequently -required to move large food catts, equipment on caster over concrete/tile floors throughout many periods of the day. range of weight: 1-250 pounds.

6.      Balancing: Occasionally -when placing or removing trays to and from food cart.

7.      Twisting/turning: Frequently -may twist when storing or retrieving stock, reaching from one piece of equipment to another. This may be done in conjunction with bending and stooping or lifting.

8.      Crouching/stooping: Occasionally -may be required when loading and unloading food catts, to underneath equipment, etc.

9.      Kneeling: Occasionally - required to perform various tasks throughout the day.

10.  Reaching: -Occasionally -required to perform various tasks throughout the day

A. Greater than shoulder height: frequently              B. Equal to shoulder height: Occasionally                                    C. Less than shoulder height: Frequently

11.   Handling/manual dexterity: Continuously -Gross motor skills are primary use. Fine motor skills are also necessary in many food preparation and sanitation activities.

12.   Speaking/hearing/seeing: Continuously -must be able to communicate with co-workers, residents and visitors.

Speaking: must be able to communicate verbally with co-workers.

Hearing: with or without correction: must be able to hear and understand verbal instructions, warning sounds of equipment.

Seeing: with or without correction. Must be able to see written instructions given such as the facility's menus, instructions for the operation of equipment, etc.

EQUIPMENT AND SUPPLIES

1.      Practice economy in use of supplies and equipment.

2.      Routine cleaning of all equipment. Keep kitchen clean.

3.      Maintain inventory of kitchen supplies, report any items needed.

4.      Report any broken or defective equipment promptly to supervisor or administrator.

5.      Do not overload the equipment. This impairs efficiency and quality.

REPORTING

1.      In the event of illness or other reasons for absenteeism, notify the Dietary Supervisor, Administrator or Charge Nurse in ample time to allow arrangements to be made for performance of duties.

2.      Report to work in a timely manner to receive shift change report.

SUGGESTED ROUTINE DUTIES

1.      Report on duty at assigned time, clock in and report to work station.

2.      Check kitchen and dining room immediately and start preparing for next meal.

3.      Check supplies for adequate supply for the day, report necessary needed supplies.

4.      Perform any other assigned duties.

JOB LOCATION: Must work throughout all areas of facility. Works mainly in the kitchen. May be exposed to hazardous substances. May require working irregular hours. 

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