DIET AIDE 

Statement of Purpose

Under the direct supervision of the Food Service Supervisor, the Diet Aide performs The

function of cash register operations, washes pots and pans, performs a variety of food service,

situation, and other tasks related to the preparation service and delivery of meals to all patient

age groups, including infants, children, adolescents, adults, and geriatric populations.

Essential Functions, Duties and Responsibilities

• Prepares cafeteria counter for each meal and morning and afternoon break as assigned.
• Ensures that all containers are stocked with dishes, trays, silverware, cups, etc. and are readily
• available.
• Displays desserts and other plated foods, checks for quality and attractiveness.
• Fills and stocks food items in the cafeteria; aids in refilling these throughout the meal service.
• Serves employees and guests in the cafeteria line; greets patrons cheerfully and respectfully
• giving directions and information as needed.
• Supports newborn/toddler and parent (s) in care during feeding; encourages child to
• communicate by smiling, talking softly, etc.
• With support of parents, let child make some food choices; encourage child to ask questions.
• Be respectful of adolescent patient's opinions about various foods; guide patient in selection of
• proper foods.
• Insure clear identification of geriatric patient; speak clearly and loudly enough to insure patient
• understanding of what's being said.
• Labels foods accurately before storage according to procedure.
• Observes proper portion control standards using the correct utensil or equipment for accurate
• measurement.
• Operates cash register and maintains security according to standard procedure. Collects cash,
• meal tickets, and guest tickets; makes change as needed.
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• Responsibly handles all monetary transactions. Locks cash register when leaving the immediate
• area.
• Fills out cash register audit form precisely, including cash and/or meal tickets and beginning
• cash balance.
• Records number of patrons for each meal--hospital employees and guests.
• Cleans tables and chairs in the cafeteria as needed and after each meal, as assigned according to
• procedure.
• Prepares the menu board for the successive meal, as assigned.
• Prevents run-outs of all food items by informing cooks ahead of time of those items needed.
• Ensures that proper temperatures are maintained in the deli and salad bar, and 2-door
• refrigerator, display case and vending machine; reports discrepancies from standard to
• supervisor.
• Maintains work area in a clean, neat, orderly manner.
• Respects infection control practices when handling food, equipment, or utensils.
• Prepares trays for nurses and physicians, as needed.
• Performs cleaning duties assigned by supervisor.
• Prepares night nurses' cart.
• Assists dishroom diet aide in sorting and returning dishes to work area.
• Responsible for cleaning and sanitizing cafeteria equipment.
• Maintains positive guest relations spirit when interacting with others.
• Washes and sanitizes pots and pans according to procedure.
• Stores clean pots, pans, and utensils to proper work area according to procedure.
• Assembles cold food station for tray line.
• Works the starter station on trayline, placing items on tray, carefully and neatly.
• Prepares hs nourishments for patients.
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• Answers telephone, takes accurate messages, and relays information to the Food Service
• Supervisor.
• Delivers patient trays as assigned, assuring accurate delivery.
• ServSafe is requirement with in the first year of employment; certification will be retaken every
• three to five years. Use all PPD’s as needed including cutting gloves daily and glove use with all
• food contact.
• Stores food and supplies on Monday and Thursday.
• The above statement reflects the general duties considered necessary to describe the principal
• functions of the job as identified and shall not be considered as a detailed descriptions of all
• work requirements that may be inherent in the position.

Job Requirements

High school graduate. Must be able to do simple arithmetic and follow instructions. Up to three months of on-the-job training is usually sufficient to learn normal daily routine for two position assignments.