Dietary Aide Jobs

About The Position

Requirements

• High school degree or equivalent, or related work experience.
• At least 10 months of experience in a restaurant and/or kitchen.
• Ability to read chemical labels and work unsupervised.
• Thorough knowledge of workplace safety procedures.
• Ability to communicate clearly with managers, kitchen personnel, and patients.
• Willingness to follow direction and ask questions or request clarification when needed.
• Experience working in a fast-paced, changing environment and excellent time-management skills.
• Strong customer service skills and ability to handle concerns from internal and external customers tactfully and appropriately.
• Knowledge of OSHA, MSDS, and other health and safety regulations.

Responsibilities

• Perform assigned tasks professionally and uphold the integrity of the Food Services Department.
• Sort and stack clean dishes, deliver them to the cook’s line or appropriate storage areas, and rewash soiled dishes.
• Maintain the dishwasher and other cleaning equipment, change dishwater consistently, and report wash or rinse temperatures below safety standards to the Sous Chef and/or Executive Chef.
• Transport trash and hazardous waste to the appropriate disposal area.
• Sweep and mop floors and promptly clean spills to keep kitchen floors dry and safe.
• Clean and disinfect kitchen equipment, utensils, storage areas, and cafeterias; maintain clean and orderly kitchen work areas.
• Use appropriate chemicals and supplies according to procedures and MSDS, and use and maintain equipment properly.
• Monitor the kitchen for repair needs and report them to the Executive Chef; report safety hazards as appropriate.
• Ensure food is received, labeled, and stored according to company standards; replenish food, beverages, and supplies in kitchen and cafeteria areas.
• Assist with meal preparation by cleaning or preparing foods for cooking or serving, and help set up the dining area.
• Promptly report equipment problems and food quality or shortage issues to the Sous Chef and/or Executive Chef.
• Handle, store, label, and rotate products according to applicable state laws and ensure documentation meets current standards and policies.
• Serve food to patients and staff professionally and courteously.
• Help maintain compliance with health and safety regulations and follow food safety and sanitation procedures.
• Open and close the kitchen according to station checklists and assist others with opening and closing.
• Communicate clearly and appropriately with the Executive Chef, Sous Chefs, coworkers, and patients, and maintain good working relationships within and across departments.
• Attend scheduled employee meetings and bring suggestions for improvement.

Benefits

• Medical coverage, including three BCBSAL medical plans.
• Expanded coverage options for domestic partners and access to a wider network of in-network providers.
• Mental health support, including an Employee Assistance Program with digital wellness tools and wellness coaching.
• Voluntary coverages, including pet insurance, home and auto insurance, and family legal services.
• Student loan repayment for nurses and therapists.
• 401(k) plan through Voya.
• Paid time off.
• Voluntary benefits for part-time employees working 20 or more hours per week, including dental, vision, life, accident insurance, and telehealth options.