Dietary Aide (Part-Time)

PACS

1d•Onsite

About The Position

The dietary aide assignments are determined by the needs basis on the activity of the shift. He/she reports to the Cook and Dietary supervisor. The pay range for this position is $15.00 per hour. Shift hours vary, may include both AM and some PM shifts.

Requirements

High school diploma or equivalent.
Ability to read technical procedures.
Ability to read and follow recipes.
Ability to effectively present information 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.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Must obtain and maintain food handlers’ certificate.
Standing and /or walking very frequently.
Sitting occasionally.
Reaching with hands and arms frequently, pushing/pulling very frequently.
Talking and /or hearing very frequently.
Tasting and /or smelling very frequently.
Lifting up to 50 pounds frequently.
Climbing, balancing, stooping, kneeling, crouching, or crawling occasionally.
Close, distance, color, peripheral, and depth perception in vision: ability to adjust focus.

Responsibilities

Must be able to learn food service routine within a short period.
Set up meal trays.
Must strip down returned trays and start washing dishes.
Assist with serving the different meals.
Check and record chlorine concentration and water temperature of dishwashing machine at the beginning of shift.
Observe the water temperatures of dishwasher during dishwashing cycles.
Operate dishwasher.
Prepare nourishments and snacks.
Sweep and mop kitchen.
Carry out trash and garbage.
Put groceries away in a safe, orderly and clean manner.
To leave the kitchen in a clean and sanitary manner and be of assistance when called upon by the cook or dietary supervisor.
Clean work surfaces and refrigerators.
Sweep, mop, and maintain floors.
Participate in the orientation and on-going training of dietary staff.
Ability to work in cooperation and harmony with personnel in all departments.