Dietary Aide

PURPOSE OF YOUR JOB: The primary purpose of your job position is to provide assistance in all dietary functions as directed / instructed and in accordance with established dietary policies and procedures.
CHAIN OF SUPERVISION: Reports to Director of Dietary Services, Cook Supervisor DELEGATION OF AUTHORITY: As Dietary Aide, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties.
JOB FUNCTIONS: Every effort has been made to make your job description as complete as possible.
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 a logical assignment to the position.
ESSENTIAL JOB FUNCTIONS: ADMINISTRATIVE FUNCTIONS: 1.
Follow all dietary procedures in accordance with established policies.
PERSONNEL FUNCTIONS: 1.
Develop and maintain a good working rapport with inter-department personnel, as well as with other departments within the facility to assure that food service can be properly maintained to meet the needs of the residents.
2.
Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment throughout the department.
STAFF DEVELOPMENT: 1.
Participate in and assist in departmental studies and projects as assigned or that may become necessary.
2.
Attend and participate in workshops, seminars, in-service training programs, etc.
, as directed.
DIETARY SERVICE: 1.
Assist in serving meals as necessary and on a timely basis as instructed.
2.
Daily or scheduled cleaning duties, in accordance with established policies and procedures.
3.
Clean work tables, meat blocks, refrigerators / freezers, etc.
4.
Sweep and mop floors as directed.
5.
Carry soiled utensils, etc.
, to wash areas.
6.
Return clean utensils to proper storage areas.
7.
Wash and clean utensils as directed.
8.
Carry out garbage and keep work areas clean, dry and free of hazardous equipment, supplies, etc.
9.
Set up meal trays, food carts, dining room, etc.
, as instructed.
10.
Distribute and collect menus as necessary.
11.
Obtain food supplies for next meal.
12.
Assist in checking diet trays, etc.
, to designated areas.
13.
Deliver food carts, trays, etc.
, to designated areas.
14.
Assist in dining room as instructed.
15.
Perform dishwashing / pot washing and cleaning procedures.
Assure that utensils, etc.
, are readily available to next meal.
16.
Remove food trays from carts, dining rooms, etc.
, and take to dishwashing area.
17.
Prepare and deliver snacks, etc.
, as instructed.
SAFETY SANITATION: 1.
Prepare food, etc.
, in accordance with sanitation regulations as well as with established policies and procedures.
2.
Follow safety regulation and precautions at all times.
3.
Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
4.
Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.
5.
Report all hazardous conditions / equipment to your supervisor immediately.
6.
Report all accidents / incidents to your supervisor as per facility policy.
7.
Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
8.
Dispose of food and waste in accordance with established policies.
9.
Wear protective clothing and equipment when handling infectious waste and / or blood / body fluids.
10.
Report missing / illegible labels or MSDSs to your supervisor.
EQUIPMENT AND SUPPLY FUNCTIONS: 1.
Ensure that food and supplies for the next meal are readily available.
2.
Assist with inventory and storing in-coming food, supplies, etc.
, as instructed.
RESIDENT RIGHTS: 1.
Maintain confidentiality of all pertinent resident care information.
2.
Knock before entering a resident's room.
3.
Report complaints to the Director of Food Services.
MISCELLANEOUS: 1.
Make only authorized food substitutions.
2.
Assist in food preparation for special meals, for parties, etc.
3.
Follows departmental dress code.
4.
Dishwasher descaling and pot area sanitation.
WORKING CONDITIONS: 1.
Works in well-lighted / ventilated areas.
Atmosphere is warm for cooking.
2.
Moves intermittently during working hours.
3.
Is subject to frequent interruptions.
4.
Is involved with residents, personnel, visitors, government agencies / personnel, etc.
, under all conditions and circumstances.
5.
Is subject to hostile and emotionally upset residents, family members, etc.
6.
Communicates with the medical staff, and other department supervisors.
7.
Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
8.
Is subject to call-back during emergency conditions (e.
g.
, severe weather, evacuation, post disaster, etc.
).
9.
Attends and participates in continuing educational programs.
10.
Is subject to injury from falls, burns from equipment, odors, etc.
, throughout the work day, as well as reactions from dust, disinfectants, tobacco smoke, and other air contaminants.
11.
is subject to sudden temperature changes when entering refrigerator.
12.
May be exposed to heat / cold temperatures in kitchen / storage area.
13.
is subject to exposure to infectious waste, diseases, condition, etc.
, including TB, HIV and Hepatitis B viruses.
14.
Maintains a liaison with other department supervisors to adequately plan for dietary services / activities.
15.
May be subject to the handling of and exposure to hazardous chemicals.
EDUCATION: 1.
High school education or equivalent preferred, but not required.
EXPERIENCE: 1.
None, on-the-job training provided.
SPECIFIC REQUIREMENTS: 1.
Must be able to read and understand the English language.
2.
Must possess the ability to make independent decisions when circumstances warrant such action.
3.
Must possess the ability to deal tactfully with personnel, residents; family members, visitors, government agencies / personnel, and the general public.
4.
Must be able to follow oral and written instructions, 5.
Must maintain the care and proper performance of assigned duties.
6.
Must have patience, tact, cheerful disposition and enthusiasm as well as be willing to handle residents based on whatever maturity level they are currently functioning.
7.
Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.
PHYSICAL AND SENSORY REQUIREMENTS: ( With or without the Aid of Adaptive Devices) 1.
Must be able to move intermittently throughout the work day.
2.
Must be able to write and speak the English language in an understandable manner.
3.
Must be able to cope with the mental and emotional stress of the situation.
4.
Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of the position can be fully met.
5.
Must function independently, have flexibility, personal integrity, and the ability to work effectively with residents, personnel, and support agencies.
6.
Must be able to meet the general health requirements set forth by the policies of the facility which include a medical and physical examination.
7.
Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times, hostile people within the facility.
8.
Must be able to push, pull, move, and / or lift a minimum of 50 lbs to a minimum of 3 feet and be able to pull, move and / or carry such weight a minimum distance of 25 feet intermittently throughout the day.
9.
Must be able to assist in the evacuation of residents during emergency situations.