Dining Services Aide

PACS•Berkeley, CA

2d•$21 - $22

About The Position

The Dining Services Aide assists with preparing and serving meals to residents. Assignments are based on the needs and activity of the shift. The position reports to the Lead Cook and Dining Services Manager and has no supervisory responsibilities. The role includes setting up meal trays, serving and preparing meals, preparing snacks and nourishments, operating and monitoring the dishwasher, and maintaining safe and sanitary kitchen and dining areas. The aide also participates in dietary staff orientation and ongoing training, works cooperatively with personnel across departments, and follows applicable federal, state, and corporate guidelines, standards, policies, and procedures. A high school diploma or equivalent is required, as is obtaining and maintaining a food handlers’ certificate. The position requires the ability to read technical procedures and recipes, communicate effectively, apply basic mathematical concepts to practical situations, and solve practical problems. Physical demands include frequent standing or walking, pushing or pulling, reaching, and lifting up to 50 pounds. The work environment is usually low to moderately noisy. The pay range is $21–$22, depending on experience.

Requirements

High school diploma or equivalent.
Must obtain and maintain a food handlers’ certificate.
Ability to learn new food service routines within a short period.
Ability to read technical procedures 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 and interpret written, oral, diagrammatic, or scheduled instructions.
Ability to perform the physical demands of the role, including frequently lifting up to 50 pounds.

Responsibilities

Set up meal trays.
Assist with serving meals.
Assist with preparing meals.
Strip down returned trays and begin washing dishes.
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.
Maintain quaternary solution in sanitizer buckets.
Prepare nourishments and snacks.
Put groceries away in a safe, orderly, and clean manner.
Clean work surfaces in the kitchen, dining room, and refrigerators.
Sweep and mop floors in the kitchen and dining area, and maintain them.
Carry out trash and garbage from kitchen and dining areas.
Leave the kitchen clean and sanitary and assist when called upon by the Lead Cook or Dining Services Manager.
Participate in dietary staff orientation and ongoing training.
Work cooperatively and harmoniously with personnel in all departments while upholding company values.
Follow applicable federal, state, and corporate guidelines, standards, policies, and procedures.