KC- Dietary Aide PT (Evenings and Weekends)

McCrite Plaza•Kansas City, KS

23d•Onsite

About The Position

The Dietary Aide’s primary function is to facilitate food service by taking orders and attending to customer needs as well as cleaning tables, removing dirty dishes, replacing soiled table linens, setting up tables and serving beverages.

Requirements

Prior experience in a similar working environment is preferred, but not a requirement of the position.
Must be free of all communicable diseases and at least 16 years of age if working in a full-time position.
Current Food Handlers certification is desired but not required. Certification must be acquired within the first 90 days of employment.
The successful candidate will have a poised, professional demeanor, and a positive attitude.
They will be resourceful and have the ability to take the initiative in a changing workplace and adapt to varying requirements and needs.
Ability to work on computer; need to have minimal computer skills.
Ability to communicate clearly, effectively, and calmly.
Ability to accurately obtain orders verbally and by phone.
Ability to accurately handle petty cash transactions.
Ability to perform cleaning and waste disposal procedures in accordance with facility policy.
Ability to assist in the proper care and use of kitchen equipment.
Ability to understand and observe infection control proce¬dures related to the Dietary Department.
Ability to understand and recognize potential physical, chemical, and electrical hazards and take immediate corrective action as appropriate.
Ability to understand and enforce the Exposure Control Plan as this position risks occupational exposure to blood borne patho¬gens and other infectious material as an essential function of the job.
Ability to safeguard the privacy of Residents’ health information.
Ability to read, write and speak English.
Ability to establish and maintain effective working relationships with the public, residents, and staff.
Ability to perform other related duties as directed by administration.
Ability to stand, stoop, crouch, kneel, balance, finger, grasp, push, pull, reach, or walk.
Ability to lift objects from a lower to higher posi¬tion or moving objects along a horizontal level but from position to position. This includes lifting and carrying weights in the 35 to 50 pound range.
Ability to exert force upon an object in order to draw, drag or tug objects toward the source of the force in a sustained motion.

Responsibilities

Clean up spilled food or liquids as well as broken dishes.
Visit with resident or guest to obtain food order.
Set tables with clean linens, condiments, dishes and utensils.
Scrape and stack dirty dishes and carry dishes and other tableware to kitchen for cleaning.
Wipe tables and seats with dampened cloth or as otherwise instructed for cleanliness and sanitation; replace soiled linens as necessary.
Serve beverages such as ice water, coffee, tea, and pop.
Stock cabinets or serving areas with condiments and refill condiment containers.
Sort and remove trash, placing it in designated pickup areas.
Transfer supplies or equipment between storage and work areas, by hand or by using hand trucks or dolly.
Clean work area at the end of each meal period and shift.
Must be able to work any shift as directed by the Executive Chef.
Comply with federal, state, and company policies, procedures, and regulations.
Operate computers programmed with software needed to record information about meals for residents, guests, and staff.
Perform other related duties as directed by the Executive Chef.
Must attend staff meetings, in-service classes, and committee meetings as assigned or required.