POSITION SUMMARY

The Dietary Aide assists the Cook in the preparation and service of meals. Places prepared food on plates/trays in accordance with tray tickets in line with our established policies and procedures, and, as may be directed by the Dining Services Director/Manager or Cook, to ensure that quality dining services are provided at all times. Prepares and delivers food and trays, washes dishes and cleans and sanitizes kitchen according to health standards. Consistently embodies the characteristics necessary to drive the Company’s Purpose, Vision, Values, and DNA. The Dietary Aide must be detail-oriented, well-groomed, act professionally and must be a team player who works well with others.

ESSENTIAL FUNCTIONS OF THE JOB

Pre-preparation

• Review meal tickets prior to placing prepared food on trays.
• Review tray tickets for diet changes and new diets as received from Nursing Services, in the absence of the Dining Services Director.
• Coordinate food service delivery with other departments as necessary.
• Performs other duties as assigned by the Cook or Dining Services Director/Manager.

Food Preparation/Delivery

• Prepares trays with meals that are palatable and appetizing in appearance. Prepares and delivers snacks and nourishments according to resident food preferences and physicians'/dietitian orders.
• Prepares trays with hot and cold foods and beverages as written on tray tickets.
• Ensure that appropriate equipment and utensils (dishes, glasses, cups, and eating utensils) are provided with the resident’s meal tray.
• Serves substitute foods to residents who refuse foods served.
• Make only authorized food substitutions.
• Inspect special diet trays to ensure that the correct diet is served to the resident.
• Transports and serves trays at meal delivery.
• Review tray card to assure that current food information is consistent with foods served.
• Performs other duties as assigned by the Cook or Dining Services Director/Manager.

Post-preparation

• Follows posted cleaning schedules utilizing proper sanitation and cleaning methods.
• Cleans food preparation area and utensils after use and after meal service. Is responsible for washing dishes after food service, as well as cleaning the kitchen to keep it sanitary and up to health standards. If employed in a facility with a common dining room, the dietary aide may be required to help clear and wipe down tables after service.
• Performs other duties as assigned by the Cook or Dining Services Director/Manager.

Customer Service

• Interacts appropriately with residents, client, other personnel and the public.
• Performs other duties as assigned by the Cook or Dining Services Director/Manager.

Other

• Attends in-service education and staff meetings as required.
• Practices safety, infection control, and emergency procedures according to facility/state/federal/HCSG policies.
• Attends in-service education and staff meetings as required.
• Remains courteous, considerate and cooperative when communicating with all facility personnel, residents, and family members.
• Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the facility to ensure that dining services can be properly maintained to meet the needs of the residents.
• Performs other duties as assigned by the Cook or Dining Services Director/Manager.

EDUCATION/TRAINING/WORK EXPERIENCE QUALIFICATIONS

• A high school diploma or equivalent is required. Specialized training in dining services is desirable. May be required to successfully complete an approved sanitation and safety course.
• Ability to read, speak and understand English, follow directions and complete tasks.
• Ability to follow time schedules for meal preparation and serving.
• Maintains a neat, clean, well-groomed appearance.
• Dependable, with experience working in facilities utilizing quantity food production methods.
• Must provide a criminal background check.

KNOWLEDGE, SKILLS & ABILITIES

Degree level*/Area: A high school diploma or equivalent is required. Ability to successfully complete training that provides the required knowledge, skills and abilities.

Certificates: Food Safety Manager or Foodhandler Certification: Current ServSafe or State certification required as indicated by State / County law.

Licenses: None. * Acceptable minimum equivalent experience in place of degree: 2 years. There is no replacement for Federal / State / County required certification(s)/training

• General knowledge and understanding of nutrition.
• Ability to read and accurately apply requirements of food tray cards.
• Ability to maintain records and complete reports as required.
• Written and oral communication skills.
• Knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures.
• Ability to interact positively with residents, client and other personnel and the public.