Dietary Aide

Dietary Aide

The Dietary Aide performs a variety of unskilled duties while assisting in all areas in the kitchen. He/she is under the general supervision of the Dietary Manager and/or the Assistant Manager and is responsible to the Director of Dietary.

Qualifications:

• Must be able to speak and follow simple oral directions.
• Must have reading and writing skills.
• Must be able to cooperate and work well with fellow employees.
• Must have some knowledge of modified diets.
• Requires some knowledge of cooking.
• May be required to have Food Handler's Certificate.
• Willingness to perform simple, repetitive tasks.
• Duties and Responsibilities:
• Stands and walks short distances most of the working day.
• Able to lift 50 to 60 pounds as needed.
• Reaches, lifts, carries and stacks dishes, glassware and/or pots and pans as needed.
• Pushes food carts.
• Able to handle kitchen equipment of standard height and design for use in any duties as required.
• Able to bend, stoop, squat and twist numerous times daily.
• Able to mop.
• Mental acuity high enough to adequately perform job requirements.
• Able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.
• Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.
• Works in a well-lighted, noisy room. May also work in atmosphere that is warm, moist and odorous.
• Must be able to withstand heat while working around stoves and ovens; is able to withstand cold while working in refrigerated or deep freeze areas. Plus, withstands changes in temperature when going in and out of refrigerated or freezer areas.
• No medical problems such as brittle diabetes, uncontrolled seizures, etc. which would endanger self or others if such should occur while in the dietary department or during patient contact.