Dietary Aide

PACS

About The Position

The Dietary Aide performs food-service and kitchen-cleaning duties according to the needs of the shift. The role reports to the Cook and Dietary Supervisor and has no supervisory responsibilities. The aide must learn food-service routines quickly, work cooperatively with personnel in all departments, and assist the cook or dietary supervisor when called upon. The position requires a high school diploma or equivalent and a food handlers’ certificate, which must be obtained and maintained. The employee must be able to read technical procedures and recipes, communicate effectively with managers and employees, apply basic mathematical concepts to practical situations, and solve practical problems or interpret instructions in written, oral, diagram, or schedule form. The work involves frequent standing or walking, pushing or pulling, reaching, talking or hearing, tasting or smelling, and lifting up to 50 pounds. Sitting and activities such as climbing, balancing, stooping, kneeling, crouching, or crawling occur occasionally. Vision abilities include close, distance, color, peripheral, and depth perception, as well as the ability to adjust focus. The work environment is usually low to moderate in noise level. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

High school diploma or equivalent.
Must obtain and maintain a food handlers’ certificate.
Ability to read technical procedures and follow recipes.
Ability to present information effectively and respond to questions from managers and employees.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to solve practical problems and interpret written, oral, diagram, or schedule instructions.
Ability to lift up to 50 pounds frequently.
Ability to perform the physical demands described, including frequent standing or walking, reaching, pushing or pulling, talking or hearing, and tasting or smelling.

Responsibilities

Learn food-service routines within a short period.
Set up meal trays.
Strip down returned trays and begin washing dishes.
Assist with serving meals.
Check and record the dishwashing machine’s chlorine concentration and water temperature at the beginning of the shift.
Observe dishwasher water temperatures during dishwashing cycles.
Operate the dishwasher.
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.
Leave the kitchen clean and sanitary, and assist the cook or dietary supervisor when called upon.
Clean work surfaces and refrigerators.
Participate in orientation and ongoing training of dietary staff.
Work cooperatively and harmoniously with personnel in all departments.