Purpose of Your Job Position
The primary purpose of your position is to provide assistance to all food functions as directed or instructed and in accordance with established food policies and procedures.
Delegation of Authority
As Dietary Aide you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.
Job Function
Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or is an essential function of the position.
Duties and Responsibilities
Administrative Functions
•Work with the Facility's Dietitian and Food Services Director as necessary and implement recommended changes as required.
•Ensure that all food procedures are followed in accordance with established policies.
•Must adhere to all HIPAA requirements.
Food Service
•Prepare and/or deliver to the nurses' station at appropriate times of day: juice, applesauce and pudding for med passes.
•Complete set up of resident meals trays according to specified diets (napkins, place mats, silverware, glassware, and appropriate condiment for breakfast, lunch, or dinner.)
•Placing appropriate hot and cold food items on residents' trays at mealtime according to menu, diet cards, or designated by the manager or cook.
•Prepare sandwiches, juices, special and meal items according to diet cards, and place on trays at meal times. Some items are but not limited to: peanut butter & jelly, meats sandwich, thickened milk, juice, coffee, tea, fruit, yogurt, and ginger ale.
•Prepare and/or deliver food items for restorative program as designated by the policy posted on the juice refrigerator.
•Deliver all meal trays to appropriate destinations on the nursing floor at appropriate times, retrieve trays at appropriate times, and collect any trays or dishware from floor before end of shift.
•Must breakdown all trays and items on trays by putting through dish machine, putting items away in appropriate places, and restock machine with appropriate chemicals.
•Must take out all trashcans after each meal, sweep, mop, and sanitize work areas according to checklists or as deemed appropriate by the supervisor or cook.
•Must accept phone calls and requests from nursing staff and residents in an appropriate manner and fulfill requests in a timely manner.
•Assist cook when needed.
•Make authorized food substitutions.
•Assist in food preparation for special meals, for parties, etc.
Safety and Sanitation
•Prepare food, etc., in accordance with sanitary regulations as well as with our established policies and procedures. (ex. gloves and hairnets)
•Follow established Infection Control Precautions policies and procedures when performing daily tasks.
•Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.
•Report all hazardous conditions and equipment to your supervisor immediately.
•Report all accidents and incidents to your supervisor on the shift in which they occur.
•Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
•Dispose of food and waste in accordance with established policies.
•Wear protective clothing and equipment when handling infectious waste and/or blood or body fluids.
•Report missing and illegible labels or MSDSs to your supervisor.
Equipment and Supply Functions
•Ensure that food and supplies for the next meal are readily available.
•Assist in inventorying and storing in-coming food, supplies, etc., as necessary.
Working Conditions
•Works in well-lighted ventilated areas. Atmosphere is warm for cooking.
•Is involved with physicians, residents, personnel, visitors, government agencies or personnel, etc., under all conditions and circumstances.
•May be exposed to heat or cold temperatures in kitchen or storage area.
•Maintains a liaison with other department directors to adequately plan for food services or activities.
Education
•Not applicable.
Experience
•None. On-the-job training provided.
Specific Requirements
•Must be able to read, write, speak, and understand the English language.
•Must possess the ability to make independent decisions when circumstances warrant such action.
•Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties.
•Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices.
Physical and Sensory Requirements
(With or Without a Reasonable Accommodation)
•Must be able to move intermittently throughout the workday.
•Must possess sight and hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.
•Must meet the general health requirements set forth by the policies of this Facility, which may include a medical and physical examination.
•Based on the Occupational Safety and Health Administration's Guidelines for Nursing Homes Ergonomics for the Prevention of Musculoskeletal Disorders and the American Conference Governmental Industrial Hygienists' Threshold Limit Values for Lifting the Facility has identified that this job may require the lifting of residents, equipment, or other objects. Accordingly, this job may require a minimum of 5 pounds and a maximum of 50 pounds lifting, periodically and or as needed.