Dietary Aide

• Location 315 COURTHOUSE RD,Princeton, WV, 24740-2421,United States

Employeeis requiredtoengageinpreparingfoods,cleans,cuts,grindsmeats, cook mealsforresidents,menuplanning,servingmeals,cleaningkitchen,dishwashing, maintainingkitchenworkareas,cleaningequipment,utensils,foodplates,stockinggroceries, conductinginventorywhenneeded.

PhysicalDemands:

Twisting,Bending,Crawling,Squatting,Kneeling,Climbing,Balancing, lifting up to50 lbs.

EquipmentUsed:

Computer,Telephone,Oven,Stove,Microwave,Dishwasher,MeatSlicer

Exceptaspecificallynoted,thefollowing fun ctionsareconsideredessentialtothisposition. Mayberesponsibleforsomethefollowingdutiesandresponsibilitiesunderthedirectionofthe DietaryManager.

1. 1. Sweepandmopfloors,washfoodprepareas,wipetables,walls,coolers,freezers, etc..
2. 2. Required to removegarbagefromkitchenandhoseoutgarbagecontainers.
3. 3. Mustbeabletooperateindustrialsizedishwasher,meatslicer,mixer,foodprocessor,toaster, ovens,steamer,coffeepot. Mustbeabletomovequicklyincompletingtasksathand.
4. 4. Mustbeabletosetuptrays,stockfood suppliestoproperlocationupondeliveries.
5. 5. Preparevariousfoodsdependingon menu createdbyCDMandRD.
6. 9. Mustbeabletoworkat constant pacetoensurethatfoodisreadyforeachmealoftheday.
7. 11. Maintainanadequateliaisonwithfamiliesandresidentsasnecessary.
8. 12. Develop, reviewand follow diet plans for individual residents.
9. 13. Ensurethatdietaryserviceworkareas,foodstorageareas,andpreparationareasaremaintained inacleanandsanitarymanner.
10. 16. Mayberequiredtoworkascook,cookhelper,dishwasherorassistasneededordirectedbythe DietaryManager.

Talking: Necessaryforcommunicatingwithdietarypersonnel,nurses,andresidents.

Hearing: NecessaryforcommunicatingwithAdministrator,nursingstaffanddietarypersonnel. Sight: Necessaryfordoingjobeffectivelyandcorrectly.

Tasting&Smelling: Necessaryfordoing job effectivelyandcorrectly,especiallyincaseoffireor otheremergencies.

OtherConsiderationandRequirements:

Employeeis requiredtohandlefoodthroughouttheday. Typesoffoods:meats,rawvegetables, freshfruit,andcannedfoods. Typesofkitchentoolsused:spoons,knives,canopeners,measuring spoonsandcups,dishwasher,steamer,oven,PureeMachine,coffeepot. Employeeisrequiredby lawtotake3scheduledbreaksduringan 8hour day: Two- 15minute breaksand one-1/2 half l unch. Employee mustbeable to beonfeetallday. Also mustbereadytokeeppacewithabusykitchentoensure thatfoodispreparedandreadyforservingontime. Employee mustbeabletoworkdifferentshifts, dayshift,eveningshift,morningshift. Schedulewillvaryfromweektoweek.

PhysicalActivity 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