DIETARY AIDE

POSITION: 
The Dietary Aide is to assist the Cook in the preparation and service of meals.  
 
REPORTING: 
This position is responsible to the Dietary Services Supervisor.   
 
FLSA STATUS:      Non-Exempt 
 

ESSENTIAL JOB FUNCTIONS: 

• Set-up trays with proper dishes, glasses, cups and eating utensils for meals to be served including correct assistive feeding devices as indicated on the tray card 
• Prepare hot and cold foods and beverages for residents’ meals as assigned by the Cook or Dietary Services Supervisor, following recipes and posted menus, for both regular, modified and therapeutic diets 
• Serve food for meal delivery: 
• Read tray card.  Check carefully for allergies, food likes/dislikes, specific instructions 
• Place on tray 
  • Correct type and amount of beverages 
  • Correct type of food and texture as ordered by the diet with attention to serving modified and therapeutic diets 
  • Correct portion control 
  • Add correct condiments, i.e., salt, pepper, sugar, butter, etc. 
  • Special requested items 
• Recheck items on tray with tray card to insure resident receives correct diet 
• Assist with social dining/meal service if required 
• Prepare nourishments 
• Clean food preparation utensils, dishes, and preparation areas after use 
• Follow posted cleaning schedule utilizing proper procedures 
• Practice infection control policies and procedures of the department and facility 
• Practice safety policies and procedures of the department and facility 
• React appropriately to emergencies and disaster situations 
• Be courteous, considerate and cooperative when communicating with all facility personnel, residents and public 
• Attend in-service education and staff meetings as required 

JOB FUNCTIONS: 

• Demonstrate knowledge of, and respect for, the rights, dignity and individuality of each resident in all interactions 
• Appreciates the importance of maintaining confidentiality of resident and facility information 
• Demonstrate honesty and integrity at all times in the care and use of resident and facility property 
• Must be neat and clean and well groomed appearance 
• Ability to read, speak and understand English, follow directions and complete tasks assigned 
• Ability to follow time schedules for meal preparation and serving 
• Dependability 
• Other duties as assigned by the Cook and/or Dietary Services Supervisor 

PHYSICAL CAPACITIES:   (With or Without the Aid of Mechanical Devices) 

• Must be able to move intermittently throughout the workday. 
• Must be able to see and hear or use prosthetics that will enable these senses to function adequately to ensure 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 includes an annual TB screening and physical examination.  
• Must be able to stand for extended periods of time.  
• Must be able to lift and carry up to 50 pounds.   
• Continuous bending, squatting, twisting and reaching. 
• Must be able to bend, squat, push, stoop and pull.  
• Must be able to cope with the mental and emotional stress of the position. 

 
ENVIRONMENTAL CONDITIONS:      
Primarily inside work, normal to above-normal temperatures, some noise, occasional fumes/odors, chemical exposure and potential exposure to bloodborne pathogens. 
 
This job cannot be performed without exposure to the stresses associated with an intimate, 24 hour skilled care environment that delivers care and services primarily to disabled and cognitively impaired residents in an aging population.  Examples of these stresses include, but are not limited to: emergency health or safety response, weekend and holiday duty, unusual or impaired behavior by residents, family reactions to having a loved one in a nursing home, death and dying, oversight of state surveyors, ombudsmen and federal officials, presence of consultants and attorneys, and variable involvement of medical staff. 
 

Qualifications

QUALIFICATIONS/REQUIREMENTS: 
Education:       
    High School graduate or equivalent preferred  
License:       
    None required 

Work Experience:     

• Experience in working in kitchen of communities or institutions that provide meals to large groups of people on a daily basis is preferred 

Language Skills: 

• Must be able to read, analyze, and interpret common scientific and technical information, and to be easily understood through verbal communication in the English language.   

Mathematical Skills: 

• Must be able to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. 
• Ability to perform these operations using units of weight measurement, and volume. 

Communication Skills: 

• Must have exceptional communication and customer service skills, and be empathetic.   
• Ability to effectively communicate with patients, families, responsible parties, staff and outside resources and agencies.