Dietary Aide - PT

PACS•Kalispell, MT

About The Position

The Dietary Aide performs food-service and kitchen duties according to the needs of the shift and reports to the Cook and Dietary Supervisor. The role supports meal preparation and service, dishwashing, kitchen cleaning, safe storage of groceries, and the sanitary upkeep of work areas. The employee must be able to learn food-service routines quickly and work cooperatively with personnel in all departments. The position has no supervisory responsibilities.

Requirements

High school diploma or equivalent.
Must be able to learn food-service routines within a short period.
Ability to read technical procedures and follow recipes.
Ability to effectively present information 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.
Physical ability to stand and/or walk very frequently; sit occasionally; reach with hands and arms frequently; push and 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.
Vision abilities include close, distance, color, peripheral, and depth perception, and the ability to adjust focus.

Responsibilities

Set up meal trays and assist with serving meals.
Strip returned trays and wash dishes; operate the dishwasher.
Check and record the dishwasher’s chlorine concentration and water temperature at the beginning of the shift, and observe water temperatures during dishwashing cycles.
Prepare nourishments and snacks.
Sweep and mop the kitchen and maintain floors.
Carry out trash and garbage.
Put groceries away in a safe, orderly, and clean manner.
Clean work surfaces and refrigerators, and leave the kitchen clean and sanitary.
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.