Dietary Aide HCC

PruittHealth•PRUITTHEALTH,

About The Position

The Dietary Aide assists with food preparation in accordance with established procedures and direction from the Dietary Manager or supervisor. The role follows facility procedures for storing, serving, and transporting food and supplies, and is responsible for cleaning, sanitizing, and maintaining equipment. The position supports meal preparation and service for patients and residents, including following diet orders, preparing snacks and between-meal nourishment, delivering trays and meals, offering menu substitutions, and serving in dining areas. It also involves cleaning work and dining areas, washing dishes and equipment, monitoring food storage and sanitation conditions, and following infection-control and safety procedures. The Dietary Aide communicates with patients, residents, clients, and families in a helpful and professional manner, and participates in surveys, educational programs, and mandatory in-services.

Requirements

Sufficient education to demonstrate functional literacy.
No prior experience required; on-the-job training is provided.

Nice To Haves

Previous food service and/or food preparation experience.
Long-term care dietary experience.

Responsibilities

Follow diet orders and NPO diet orders.
Assist the cook with preparing meals, desserts, snacks, salads, and other dishes.
Follow proper food-handling processes, procedures, and policies.
Deliver trays to patients and residents on halls.
Deliver and serve food and beverages in dining areas.
Prepare and serve between-meal nourishment in accordance with procedural guidelines.
Offer menu substitutions and record them according to procedural guidelines.
Follow procedures for serving partner meals.
Communicate professionally and warmly with patients, residents, clients, families, and visitors; respond to expressed concerns and answer questions when appropriate.
Clean dining tables after each meal and clean the work area at the end of shifts and after meals, including sweeping and mopping.
Remove kitchen garbage and hose out garbage containers.
Comply with infection-control policies in the work area.
Scrape and wash dishes, pots, and pans.
Record freezer and walk-in refrigerator temperatures according to established procedures.
Check stock as needed and store it according to facility guidelines; store cleaning materials appropriately.
Set up the tray line and perform tray-line service.
Store leftovers and opened food properly.
Make coffee or tea as requested.
Clean kitchen equipment, including carts, tables, counters, ice machines, buckets, blenders, mixers, meat slicers, freezers, refrigerators, stoves, steamers, garbage disposals, dish machines, coffee and tea makers, and steam tables.
Operate the coffee and tea maker, dish machine, garbage disposal, mixer, blender, meat slicer, and steamer.
Follow standardized recipes and use serving equipment such as ladles, spoons, and scoops.
Check and record water temperatures for equipment and sinks; check dishwashers with sanitizer strips; check chemical levels and replace chemicals as needed.
Participate in center or agency surveys, including licensure and JCAHO surveys, and complete subsequently required reports.
Attend continuing education programs and mandatory in-services.
Honor patients’ and residents’ rights, including fair and equitable treatment, self-determination, individuality, privacy, property, civil rights, and the right to make complaints.
Comply with the corporate compliance program.
Report job-related tasks involving occupational hazards, including exposure to blood and body fluids, as necessary.
Follow established safety regulations and procedures, including fire protection and prevention, smoking regulations, infection control, and safe equipment use.