Dietary Aide

Maplewood Manor•Elbow Lake, MN

26d

About The Position

The Dietary Aide plans, coordinates, and completes the preparation, cooking, and serving of meals and snacks to help meet residents’ nutritional needs. The role supports the Dietary Manager with culinary service programs, department procedures, food production, sanitation, and quality assurance. It also involves communicating with residents and families about preferences and menus, monitoring the dining experience, and working with facility staff and committees.

Requirements

Ability to read and follow recipes, labels, policies, and procedures.
Ability to write.
Ability to make simple calculations and follow oral and written directions.
Serve Safe certification, or agreement to attend training at the soonest available time.
Ability to lead and willingness to cooperate with management, staff, residents, and families.
Ability to direct or supervise fellow employees.

Nice To Haves

Prior commercial cooking experience.

Responsibilities

Ensure residents’ individual nutritional needs are met, including following menus and serving appropriate diets.
Involve residents and families in culinary service planning and menu or special-meal development when possible.
Participate in Resident Council meetings as warranted and serve on facility committees as required or appointed.
Visit residents to monitor likes and dislikes, observe meals and dining-room conditions, and promote better food service.
Assist the Dietary Manager with planning, developing, organizing, implementing, and evaluating culinary service programs.
Help administer department policies and procedures and direct fellow employees to follow facility policies.
Monitor food temperatures during cooking, in the steam table, and while leftovers cool.
Interview residents or families privately as necessary.
Complete and submit required forms and reports, including audits, temperature records, and grocery receiving records.
Coordinate with other departments and implement recommended changes.
Attend annual OSHA and CDC in-service training on hazard communication, TB management, and bloodborne pathogens.
Assist with collecting data for quality assurance indicators and implement applicable Quality Assurance Committee recommendations.
Help maintain a warm, positive, calm environment throughout the facility.
Prepare, cook, bake, and serve food according to guidelines, menus, recipes, and Dietary Manager recommendations.
Wear a name tag at all times.
Complete and monitor food production and sanitation in the culinary department.
Report problems with equipment, food, recipes, or cleaning chemicals to the Dietary Manager.
Inventory incoming food supplies.