What are the responsibilities and job description for the Dietary Aide position at Princeton Memorial Company DBA Princeton Health Care Center?
Employee is required to engage in preparing foods, cleans, cuts, grinds meats, cooks meals for residents, menu planning, serving meals, cleaning kitchen, dishwashing, maintaining kitchen work areas, cleaning equipment, utensils, food plates, stocking groceries, conducting inventory when needed.
Physical Demands: Twisting, Bending, Crawling, Squatting, Kneeling, Climbing, Balancing, lifting up to 50 lbs.
Accountability: Dietary Aide reports to Dietary Manager and/or Dietary Manager Assistant
Equipment Used: Computer, Telephone, Oven, Stove, Microwave, Dishwasher, Meat Slicer
Environment: Exposure to inside environment
Duties and Responsibilities:
Except as specifically noted, the following functions are considered essential to this position. May be responsible for some the following duties and responsibilities under the direction of the Dietary Manager.
1. Sweep and mop floors, wash food prep areas, wipe tables, walls, coolers, freezers, etc..
2. Required to remove garbage from kitchen and hose out garbage containers.
3. Must be able to operate industrial size dishwasher, meat slicer, mixer, food processor, toaster, ovens, steamer, coffee pot. Must be able to move quickly in completing tasks at hand.
4. Must be able to set up trays, stock food supplies to proper location upon deliveries.
5. Prepare various foods depending on menu created by CDM and RD.
6. Required to clean up, complete weekly cleaning schedules, sweep, mop, wipe down counters, cover and store food properly.
7. May be required to order dietary food and supplies.
8. Develop methods for determining quality and quantity of food served.
9. Must be able to work at constant pace to ensure that food is ready for each meal of the day.
10. Must perform daily upkeep on pantries.
11. Maintain an adequate liaison with families and residents as necessary.
12. Develop, review and follow diet plans for individual residents.
13. Ensure that dietary service work areas, food storage areas, and preparation areas are maintained in a clean and sanitary manner.
14. Place orders for supplies and ensure stock levels of staple/non-staple food supplies are maintained at adequate levels at all times.
15. Develop and monitor adequate inventory control procedures.
16. May be required to work as cook, cook helper, dishwasher or assist as needed or directed by the Dietary Manager.
Cognitive and Sensory Requirements:
Talking: Necessary for communicating with dietary personnel, nurses, and residents.
Hearing: Necessary for communicating with Administrator, nursing staff and dietary personnel. Sight: Necessary for doing job effectively and correctly.
Tasting & Smelling: Necessary for doing job effectively and correctly, especially in case of fire or other emergencies.
Education/Experience Requirements:
High School Graduate or GED. Must maintain Food Handler's Card as required by County.
Summary of Occupational Exposures:
Bloodborne Pathogens: Tasks and procedures performed by employee involve risks classified by CDC as: Category III (Task/activity does not entail predictable or unpredictable exposure to blood) Refer to Exposure Control Plan for additional information.
Miscellaneous: Some exposure to mechanical, chemical and electrical hazards.
Other Consideration and Requirements:
Employee is required to handle food throughout the day. Types of foods: meats, raw vegetables, fresh fruit, and canned foods. Types of kitchen tools used: spoons, knives, can openers, measuring spoons and cups, dishwasher, steamer, oven, Puree Machine, coffee pot. Employee is required by law to take 3 scheduled breaks during an 8 hour day: Two-15 minute breaks and one-1/2 half lunch. Employee must be able to be on feet all day. Also must be ready to keep pace with a busy kitchen to ensure that food is prepared and ready for serving on time. Employee must be able to work different shifts, day shift, evening shift, morning shift. Schedule will vary from week to week.
Physical Activity and/or Requirements
Primary Physical Requirements:
LIFT up to 40 lb(s): often when checking stock
LIFT 11 to 25 lb(s): often when doing inventory and checking stock
LIFT 26 to 50 lb(s): occasionally
LIFT over 50 lb(s): seldom
CARRY 11 to 25 lb(s): often when doing inventory
CARRY over 50 lb(s): seldom
REACH above shoulder height: seldom
REACH at shoulder height: often
REACH below shoulder height: often
PUSH/PULL: occasionally
Hand Manipulation:
Grasping: often when getting stock off cabinets or shelves
Handling: often when moving stock or equipment
Torquing: occasionally
Repetitive finger movements: often when working on computer and/or making phone calls
Other Physical Considerations:
Twisting: often required
Bending: often
Crawling: seldom
Squatting: seldom required
Kneeling: often required
Crouching: seldom required
Balancing: seldom required
Climbing: seldom required