PT DIETARY AIDE

PACS•Westerville, OH

About The Position

Dietary Aide assignments are determined by the needs and activity of the shift. The Dietary Aide reports to the Cook and Dietary Supervisor and performs food-service, dishwashing, meal-service, and kitchen-cleaning duties. The role has no supervisory responsibilities. Employees must obtain and maintain a food handlers’ certificate. The work environment is usually low to moderate in noise. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

High school diploma or equivalent.
Ability to learn food-service routines within a short period.
Ability to read technical procedures, read and follow recipes, present information effectively, and respond to questions from managers and employees.
Ability to apply fractions, percentages, ratios, and proportions to practical situations.
Ability to solve practical problems and interpret written, oral, diagram, or schedule-based instructions.
Must obtain and maintain a food handlers’ certificate.
Ability to stand and/or walk very frequently; sit occasionally; reach with hands and arms frequently; push or pull very frequently; talk and/or hear very frequently; taste and/or smell very frequently; lift up to 50 pounds frequently; and climb, balance, stoop, kneel, crouch, or crawl occasionally.
Close, distance, color, peripheral, and depth perception, and ability to adjust focus.

Responsibilities

Set up meal trays and assist with serving meals.
Strip down returned trays and wash dishes; operate the dishwasher and monitor its water temperatures during dishwashing cycles.
Check and record the dishwasher’s chlorine concentration and water temperature at the beginning of the shift.
Prepare nourishments and snacks.
Sweep and mop the kitchen, maintain floors, clean work surfaces and refrigerators, and leave the kitchen clean and sanitary.
Carry out trash and garbage.
Put groceries away in a safe, orderly, and clean manner.
Assist the Cook or Dietary Supervisor when called upon.
Participate in orientation and ongoing training of dietary staff.
Work cooperatively and harmoniously with personnel in all departments.