Description

POSITION SUMMARY

We are looking for a skilled Dietary Aide to become a part of our facility’s compassionate care-giving team. The successful candidate will be responsible for providing assistance in all dietary functions as directed/instructed in accordance with established policies and procedures, applicable federal, state and local standards, guidelines and regulations; and as may be directed by the Dietary Manager and/or other designated supervisor (i.e., cook), to ensure quality food service is provided at all times. We’re looking for a highly competent and well-organized professional who values safety, security and patient wellness above all else. We focus on providing the best care possible while ensuring patient satisfaction in every interaction. The Dietary Aide is responsible for making sure those values are reflected in his or her staff at all times.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Prepares and/or pre-portions food (such as beverages, salads. desserts, and other items assigned by the supervisor) for regular and therapeutic diets according to the planned menu for meals and snacks as directed and deliver carts to the appropriate nursing or dining areas.
• Prepares and/or portions food using proper food handling and food safety techniques according to established policies and regulations.
• Utilizes standardized recipes whenever foods are prepared for regular and therapeutic diets.
• Ensure that the proper quantity of food is prepared and/or pre-portioned as directed.
• Makes only authorized substitutions to the planned menu and records the substitution according to established policy.
• Ensures that food is prepared and/or pre-portioned in accordance with established time schedules.
• Assist in the preparation and/or service of meals/food for employees and special events as instructed by the supervisor.
• Keeps work area clean and uncluttered during preparation and service of food.
• Dispose of refuse according to departmental policy and procedures.
• Uses the correct portion control utensils during the preparation, pre-portioning and service of food.
• Uses proper technique to taste prepared food to ensure quality taste and palatability prior to service.
• Maintains the proper temperature of food during preparation and service. Records temperatures of food according to established policy.
• Serves food according to the planned menu/spreadsheet and the patient's/resident's food preferences and diet order. Serves snacks according to the patient's/resident's snack label and snack menu.
• Ensures that food is served in an attractive, appetizing manner.
• Assist in checking trays during service to ensure meals are served accurately in accordance with the menu/spreadsheet and the patient's/resident's diet order and food preferences.
• Ensures that meals and snacks are sent from the kitchen or serving area according to established time schedules.
• Put food and supplies away following the correct rotation (first in, first out).
• Performs assigned cleaning assignments according to established policies and utilizing the proper cleaning chemicals.
• Ensures that the department is maintained in a clean manner according to established policies.
• Labels, dates, and stores food properly according to established policies.
• Ensures that refrigerator/freezer temperatures are within the appropriate range and reports any discrepancies to the supervisor.
• Washes dishes, etc. according to established procedures for manual and/or automatic dish washing. Reports any problems with proper water temperature or sanitizer to the supervisor in a timely manner.
• Ensures that pots, dishes, etc. are readily available for the next meal. Stores dishes, etc. in the proper location in a way to prevent contamination.
• Ensures that food storage areas are kept clean and properly arranged at all times.
• Assist in receiving, storing, and verifying invoices for incoming food and supplies as indicated by the supervisor.
• Ensures that an adequate supply of food, supplies, etc. are available all times. Reports inadequate stock levels to the supervisor in a timely manner.
• Maintains the security of the department.
• Ensures that the department is maintained in a safe manner according to established policies.
• Reports all hazardous conditions/equipment to the supervisor and/or maintenance as directed.
• Reports all malfunctioning equipment to the supervisor and/or maintenance as directed.
• Reports all accidents as established by department policies. Fills out and files reports as directed.
• Completes all work assignments within scheduled time frames.
• Makes recommendations to the supervisor regarding improvements in recipes, menus, production and service of food, equipment, etc. to enhance the quality of the food service.
• Adheres to departmental dress code.
• Interprets department policies and procedures to personnel, patients/residents, visitors, family members, etc., as necessary.
• Develops and maintains a good working relationship and cooperative attitude with intra ­ departmental personnel, as well as other departments within the facility.
• Creates and maintains an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment throughout the department.
• Maintains confidentiality of all pertinent patient care information to ensure patient/resident rights are protected.
• Participates in programs designed for in-service education, on-the-job training and orientation classes for newly assigned department personnel.
• Participates and assists in departmental studies and projects as assigned or that may become necessary.
• Assists in standardizing the methods in which work will be accomplished.
• May assist Cook in preparing meals.
• Performs other duties as deemed necessary and appropriate, or as may be directed by the designated supervisor.

PM21

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High school diploma or relevant qualification.

• On-the-job training provided.
• A combination of experience and training which provides the required skills, knowledge, and abilities.
• Must be over the age of 18 years to operate dietary department equipment.

KNOWLEDGE, SKILLS AND ABILITIES

• Must be able to read, write, and speak the English language in an understandable manner.
• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Mathematical and numerical skills; mechanical aptitude helpful
• Ability to maintain the care and use of supplies, equipment, etc. and appearance of work areas, regular inspection of food services areas for sanitation, order, safety and proper performance of assigned duties.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to communicate orally and in written form effectively with all levels of employees, patients, families, and vendors.
• Ability to present information in one-on-one and small group situations to employees, patients, families, and vendors.
• Excellent problem solving/analysis/judgment skills and high level of attention to detail and accuracy
• Builds and maintains cooperative working relationships
• Must possess leadership and supervisory ability and the willingness to work harmoniously with professional and non-professional personnel.
• Establish and maintain effective working relationships with clients, supervisors, County employees, elected officials, law enforcement, other agencies, and the public.
• Must possess the ability to seek out new methods and principles and be able to incorporate them into existing practices.
• Resourceful, dependable and accountable
• Able to work a flexible schedule including evenings, weekends, and holidays.

CERTIFICATES, LICENSES, REGISTRATIONS

None

PHYSICAL DEMANDS/ WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Requirements:

• Work requires physical activity including extended periods of walking and standing with occasional climbing, reaching, carrying, balancing, kneeling, crouching and bending.
• Must have the ability to frequently lift and/or carry equipment, boxes, and other materials weighing up to 50 pounds as well as push/pull up to 50 pounds of force with grip strength of 65 pounds.
• Must be able to assist in the evacuation of residents during emergency situations.
• Must be able to continuously perform simple manipulative dexterity. Occasionally perform difficult manipulative tasks.
• Must be able to detect the smell of smoke, spoiled food, soiled linen, etc.
• The employee must be able to continuously hear normal sounds and voice patterns with some background noise. Must have adequate verbal instructions. Must be able to hear audible emergency signals, alarms, call, light indicators and to be able to answer the phone.
• Specific vision abilities required by this job include: Must be able to continuously notice a change in the resident (breathing, color, skin breakdown, etc.) Ability to focus and read menus and recipes.
• Visual abilities, correctable to normal ranges, include close, distance and color vision, depth perception, and the ability to adjust focus.
• Must be able to taste and smell food to detect quality and palatability.

The work environment characteristics described here are representative of those employee encounters while performing functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Environment:

• Work is performed indoors in a health care facility in well ventilated areas.
• Able to withstand extreme temperatures, hot and cold.
• Work is performed during assigned shift; however, hours will occasionally include varied days, hours, holidays, weekends, and overtime as needed.
• The noise level in the work environment is usually moderate, but can occasionally be loud. Subject to frequent interruptions.
• Is subject to falls, cuts, and burns from equipment, hot foods, infectious diseases, odors, etc. throughout the workday.
• Incumbents in this position may be exposed to infectious/communicable diseases, blood borne pathogens, and potential risk of injury from distraught individuals.
• Frequent exposure to chemical compounds of cleaning and sanitation products.
• Frequent exposure to microbial bacteria and other infectious agents inherent to care of ill residents.
• Continuous exposure to latex, Tyvex, plastic and/or materials which are used for personal protective equipment.
• Stress of working with sick residents and their families, combined with the resident who may be confused, irrational, highly agitate mood swings. (Frequently)
• Subject to involvement with personnel, visitors, state and federal agency personnel and residents.

Summit LTC Management, LLC is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.