Dietary Aide HCC

PruittHealth

26d

About The Position

The Dietary Aide assists with food preparation according to established procedural guidelines and directions 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 Dietary Aide supports meal service for patients and residents, including preparing food and between-meal nourishment, setting up and serving tray lines, delivering meals, and offering menu substitutions. The role also maintains clean work and dining areas, follows food-handling and infection-control procedures, monitors and records food-storage and dishwashing temperatures, and operates and cleans kitchen equipment. The Dietary Aide communicates helpfully and professionally with patients, residents, clients, family members, and visitors, and follows facility safety, compliance, and resident-rights policies.

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 preferred.
Long-term care dietary experience preferred.

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 to patients and residents in the dining area.
Prepare and serve between-meal nourishment, such as sandwiches, according to 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, family members, and visitors; respond to expressed concerns and answer questions when appropriate.
Clean dining-area 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.
Follow 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 appropriately according to facility guidelines; store cleaning materials and leftovers or opened food properly.
Set up the tray line and perform tray-line service.
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, including dishwasher and pot-and-pan sink temperatures; check dishwashers with sanitizer strips and monitor and replace chemicals as needed.
Participate in center or agency surveys, including licensure and JCAHO surveys, and complete subsequently required reports.
Attend and participate in continuing education and mandatory in-service programs.
Honor patients’ and residents’ rights, including fair and equitable treatment, self-determination, individuality, privacy, property, and civil rights, including the right to wage complaints.
Comply with the corporate compliance program.
Report job-related tasks or functions 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.