Part-Time Dietary Aide 4pm-8pm

PACS

13d

About The Position

The Dietary Aide performs food-service and kitchen-cleaning tasks according to the needs of the shift. The position reports to the Cook and Dietary Supervisor and has no supervisory responsibilities. The role requires cooperation with personnel across departments and assistance to the Cook or Dietary Supervisor as needed. The employee must learn food-service routines promptly, follow recipes and technical procedures, and obtain and maintain a food handlers’ certificate. The position involves frequent standing or walking, pushing or pulling, and lifting up to 50 pounds. The work environment is usually low to moderate in noise. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The job specification describes the general nature and level of the work and does not limit management’s ability to assign or reassign duties. The employer states that it provides equal employment opportunity in accordance with applicable laws.

Requirements

High school diploma or equivalent.
Ability to learn food-service routines within a short period.
Ability to read technical procedures and follow recipes.
Ability to present information effectively 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 instructions.
Must obtain and maintain a food handlers’ certificate.
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 requirements include close, distance, color, peripheral, and depth perception, and the ability to adjust focus.

Responsibilities

Set up meal trays.
Strip down returned trays and begin washing dishes.
Assist with serving meals.
Check and record the dishwasher’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 safely, neatly, and cleanly.
Leave the kitchen clean and sanitary.
Clean work surfaces and refrigerators.
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.