PURPOSE:

The Dietary Aide works under the supervision of the Dietary Supervisor and/or the Assistant Dietary Supervisor, the morning charge cook or the afternoon cook. He/she follows all the dietary policies and procedures.

AUTHORITY/RESPONSIBILITY: 

1) Reports to the Dietary Supervisor and/or Assistant Dietary Supervisor.

2) Is under the supervision of the charge cook in absence of the Dietary Supervisor and/or the Assistant Dietary Supervisor.

QUALIFICATIONS:

1) A high school education or GED is preferred but not required for this position.

2) One (1) year experience in food service is preferred but not required.

3) Must be able to meet physical requirements necessary to do the job. 

ESSENTIAL RESPONSIBILITIES: 

1) Prepares dishwasher for operation and empties after each meal.

2) Operates dishwasher to insure thorough cleaning of dinnerware.

3) Sets up tables and trays for each meal.

4) Cleans tables and trays after each meal.

5) Dishes desserts and salads properly.

6) Pours juices properly.

7) Fills condiments for each meal.

8) Assists cook as needed.

9) In absence of a prep cook, the MORNING aide prepares desserts and salads according to menus and recipes, peels and pares, vegetables, fruits etc. for ALL shifts, and helps morning cook set up salad bar. 

10) Is responsible for preparing and serving medical staff trays, special day cookie trays and surgery trays.

11) Reports all broken equipment, any needed supplies, accidents, and problems to the supervisor.

12) Mops dishwashing room floor.

13) Performs related assigned duties.

14) Performs special cleaning duties as assigned.

15) Any other duties assigned by the Dietary Supervisor and/or Assistant Dietary Supervisor.

SPECIFIC REQUIREMENTS: 

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

2) Must possess the ability to make independent decisions when necessary.

3) Must be conscientious, trustworthy, tactful, cooperative and courteous to patients/residents, visitors and staff in the facility.

4) Must be able to assist other dietary employees in handling their job effectively and efficiently, relating it to the total health care of the patient/resident.

5) Must be observant and give special attention to details.

6) Must follow all dietary policies and procedures for sanitation, fire and life safety and nutritional care of the patients/residents in the facility. 

WORK ENVIRONMENT:

1) The Dietary Department is a clean, well-lighted, well-ventilated, safe area, but can be a warm, humid atmosphere to work in at most times of the year especially in the dishwashing and food preparation areas.

2) Time may also be spent in patient/resident care areas.

3) Sitting, standing, bending, lifting and moving intermittently during the working hours.

4) Subject to frequent interruptions and moderate to loud noises.

5) Involved with patients/residents, family members, personnel, visitors, etc. under all conditions and circumstances. 

6) Subject to hostile and emotionally upset patients/residents, family members, etc.

7) Communicates with nursing personnel and other department supervisors.

8) Willingness to work beyond normal working hours, and in other positions temporarily, when necessary.

9) Attend and participate in continuing education programs.

10) Subject to falls, burns from equipment, infectious diseases, substances, odors, etc., throughout the workday.

11) Be economical and careful with supplies, equipment, etc. 

PHYSICAL AND SENSORY REQUIREMENTS:

(With or Without the Aid of Mechanical Devices)

1) Must be able to move intermittently throughout the workday.

2) Must be able to speak the English language in an understandable manner.

3) Must be able to cope with the mental and emotional stress of the position.

4) Must be able to see and hear or use prosthetics that will enable the senses to function adequately to ensure that the requirements of the position can be fully met. 

5) Must be able to function independently, have personal integrity, flexibility, and the ability to work effectively with patients/residents, personnel and support agencies.

6) Must be in good general health and demonstrate emotional stability.

7) Must be able to relate and work with the disabled, ill, elderly, emotionally upset, and at times, hostile people within the facility.

8) Must be able to lift, push, pull, and move a minimum of 20 pounds.

9) Must be able to assist with evacuation of patients/residents.

ATTIRE:

1) All dietary employees must wear chef coats with black pants or black jeans. Black scrub bottoms are also acceptable. There will be NO tank tops.

2) Hair restraints or hair covering with all hair enclosed shall be worn in the dietary food preparation, service or dishwashing areas. Hair spray IS NOT a restraint. NO beards. Men with short hair may wear a ball cap as a hair covering. 

3) Leather or vinyl shoes with rubber soles shall be worn. No sandals or open-toed shoes.

4) Any jewelry worn shall be small and plain. Large and dangling jewelry is not allowed.

5) No nail polish of fake nails allowed.

6) Must wear dietary uniform while on duty.

HOURS AND DAYS:

1) The workday is either 6:00 A.M. to 2:00 P.M. or 12:30 P.M. to 8:30 P.M., but must be willing to work variable hours as necessary. 

2) Employees are required to work their assigned shifts including weekends and holidays on a rotating basis.