Dietary Aide

Tennessee State Veterans Homes Board•Clarksville, TN

18d•Onsite

About The Position

The Dietary Aide assists Dietary Cooks with preparing and serving meals to residents, following procedures outlined by state and federal regulations. The role includes food preparation, dining-room setup and service, cleaning and sanitizing kitchen and dining areas, dishwashing, waste removal, and proper storage of food. The Dietary Aide is responsible for the care of food-service equipment and works cooperatively with residents, their representatives, facility staff, physicians, consultants, ancillary service providers, and other departments. Quality Assurance duties may be assigned. The position reports issues or problems to the Dietary Manager and complies with state and federal sanitation standards.

Requirements

Ability and availability to work either shift, depending on the department’s daily needs.
Ability to stand for long periods, lift heavy objects, and perform kitchen tasks safely.
Ability to read and comprehend simple instructions, short correspondence, and memos, and write simple correspondence.
Ability to communicate information effectively verbally and in writing, and to read and interpret written information.
Ability to add, subtract, multiply, and divide using whole numbers, common fractions, and decimals.
Ability to apply common-sense understanding to detailed but uninvolved written or oral instructions and address problems involving a few concrete variables in standardized situations.
Active listening skills, including giving others full attention, understanding their points, asking appropriate questions, and avoiding inappropriate interruptions.
Ability to observe safety and security procedures, report potentially unsafe conditions, and use equipment and materials properly.
Demonstrates accuracy and thoroughness; follows policies and procedures and completes tasks correctly and on time.
Adaptability to changes, delays, and unexpected events, including changing approach or method to fit the situation.
Ability to prioritize and plan work activities and advise when additional resources are needed.
Dependable attendance and punctuality, including ensuring work responsibilities are covered when absent and completing tasks on time or notifying the appropriate person with an alternate plan.
Professionalism, including treating others with respect and consideration and accepting responsibility for personal actions.
Regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
Frequently talk or hear, taste, smell, stand, walk, sit, stoop, kneel or crouch, and use hands and fingers to handle and feel; occasionally climb or balance.
Specific vision abilities include close, distance, and peripheral vision, depth perception, and the ability to adjust and focus.

Nice To Haves

Previous experience serving meals in a healthcare environment.

Responsibilities

Assist with preparing food in quantities appropriate to the menu, recipe, and number of people to be served.
Set up the dining room as instructed.
Prepare items such as salads and beverages.
Take residents’ orders in the dining room and serve meals in a timely manner.
Clean resident eating areas, work areas, equipment, and utensils according to proper procedures.
Collect and stack dirty dishes on a cart and return the cart to the kitchen.
Wash cooking equipment, carts, pots, pans, dishes, and utensils.
Clean eating and preparation surfaces, sweep and mop floors, and remove garbage.
Store food in designated areas.
Care for food-service equipment.
Work cooperatively with food-service staff and other departments, and consistently cooperate with residents, residents’ representatives, facility staff, physicians, consultants, and ancillary service providers.
Assume Quality Assurance duties as assigned.
Report issues or problems to the Dietary Manager.
Comply with state and federal sanitation standards.