DIETARY AIDE

JOBSUMMARY:

Theprimary purpose of the Dietary Aide position is to provide assistance in alldietary functions as directed.

JOBDUTIES & RESPONSIBILITIES:

AdministrativeFunctions

Workwith the facility’s dietary manager and dietitian as necessary and implementrecommendations.

Ensurethat all dietary procedures are followed according to facility policies.

DietaryService Functions

Preparemeals that are tasty and appetizing in appearance.

Assistin serving meals as necessary and on a timely basis.

Servefood according to established portion and control procedures.

Workin various line functions as assigned.

Assistin daily or scheduled cleaning duties as assigned.

Cleanworktables, meat blocks, refrigerators/freezers, etc.

Sweepand mop floors as directed.

Carrysoiled utensils, dishes, glass, etc. to wash area.

Returnclean utensils to proper storage areas.

Washand clean utensils as directed.

Carryout garbage and keep work areas clean, dry and free of hazardous equipment,supplies, etc.

Setup meal trays, food carts, dining room, etc. as instructed.

Assistcook in preparing meals.

Distributeand collect menus as necessary.

Obtainfood supplies for next meal.

Assistin checking diet trays before distribution.

Deliverfood carts, trays, etc., to designated areas.

Servefood in dining room as instructed.

Performdishwashing/cleaning procedures. Assure that utensils, dishes, glasses, etc.are ready for next meal.

Removefood trays from carts, dining rooms, etc. and take to dishwashing area.

Prepareand deliver snacks, etc. as instructed.

Makeonly authorized food substitutions.

Assistin food preparation for special meals, parties, etc.

PersonnelFunctions

Developand maintain a good working relationship with fellow dietary personnel and alsowith other department associates to assure that food service can be properlymaintained to meet the needs of the residents.

Createand maintain an atmosphere of warmth, personal interest and positive emphasis,as well as a calm environment throughout the department.

Safetyand Sanitation Functions

Preparefood, etc. according to sanitary regulations and facility policies andprocedures.

Followsafety regulations and precautions at all times.

Followestablished Infection Control and Universal Precautions policies and procedureswhen performing daily tasks.

Ensurethat the department is maintained in a clean and safe manner by assuring thatnecessary equipment and supplies are maintained.

Reportall hazardous conditions/equipment to your supervisor immediately.

Reportall accidents/incidents to your supervisor on the shift in which they occur.

Assistin maintaining food storage areas in a clean and properly arranged manner atall times.

Disposeof food and waste according to facility policies.

Wearprotective clothing and equipment when handling infectious waste and/orblood/body fluids.

Reportmissing or unreadable MSDSs to your supervisor.

Equipmentand Supply Functions

Ensurethat food equipment and supplies for the next meal are readily available.

Assistin inventory and storing of in-coming food, supplies, etc. as necessary.

ResidentRights Responsibilities

Maintainconfidentiality of all pertinent resident care information.

Knockbefore entering a resident’s room.

Reportcomplaints to the Dietary Manager.

WorkingConditions

Worksin food preparation area as well as throughout the dietary service areas.Atmosphere is warm for cooking.

Mayexperience temporary exposure to cold temperatures in the refrigerator/freezer.

Maybe exposed to heat/cold temperatures in kitchen/storage areas.

Movesintermittently during work hours.

Issubject to frequent interruptions.

Isinvolved with residents, personnel, visitors, government agencies/personnel,under all conditions and circumstances.

Issubject to hostile and emotionally upset residents, family members, personneland visitors.

Communicateswith the medical staff, nursing personnel and other department supervisors.

Worksbeyond normal working hours and in other positions temporarily, when necessary.Works on weekends and holidays when necessary.

Issubject to callback during emergency conditions.

Issubject to injury from falls, burns from equipment, odors, etc., throughout theworkday, as well as to reactions from dust, plastics, synthetics,disinfectants, tobacco smoke, and other potential contaminants.

Attendsand participates in continuing educational programs.

Issubject to exposure to infectious waste, diseases, conditions, etc. includingTB and the AIDS and Hepatitis B viruses.

Maybe subject to the handling of and exposure to hazardous chemicals.

Maintainsa liaison with the resident, their families, support departments, etc. toadequately plan for the residents’ needs.

StaffDevelopment Functions

Participatein departmental projects as assigned.

Attendin-service programs and on-the-job training classes as directed

JOBREQUIREMENTS:

Education

Mustpossess, as a minimum, a tenth (10th) grade education.

HighSchool diploma or GED preferred.

Experience

On-the-jobtraining provided.

Someexperience in food service helpful.

Specific Requirements

Mustbe able to read, write, speak and understand the English language.

Mustdisplay professionalism both in appearance and attitude.

Mustpossess the ability to solve problems and make independent decisions whencircumstances warrant such action.

Mustgenuinely care for and understand the elderly and disabled.

Mustpossess the ability to deal tactfully with personnel, residents, familymembers, visitors, government agency personnel and the general public.

Mustpossess the ability and the willingness to work harmoniously with otherpersonnel.

Musthave patience, tact, a positive disposition and enthusiasm, as well as thewillingness to handle difficult people.

Mustbe able to follow oral and written instructions.

Mustmaintain the care and use of supplies, equipment, the appearance of work areas,and perform regular inspections of food service areas for sanitation, order,safety and proper performance of assigned duties.

Mustbe willing to seek out new methods and principles and be willing to incorporatethem into existing dietary practices.

Mustnot pose a direct threat to the health or safety of other individuals in theworkplace.

Physicaland Sensory Requirements

Mustbe able to move intermittently throughout the workday.

Mustbe able to speak and write the English language in an understandable manner.

Mustbe able to cope with the mental and emotional stress of the position.

Mustbe able to see and hear or use prosthetics that will enable these senses tofunction adequately to ensure that the requirements of this position can befully met.

Mustfunction independently and have flexibility, personal integrity, and theability to work effectively with residents, personnel, and support agencies.

Mustmeet the general health requirement set forth by the policies of this facility,which include a medical and physical examination.

Mustbe able to relate to and work with the ill, disabled, elderly, emotionallyupset, and at time hostile people within the facility.

Mustmeet the general health requirements set forth by the policies of thisfacility, which include a medical and physical examination.

Mustbe able to push, pull, move, and/or lift a minimum of five (5) pounds to aminimum height of three (3) feet and be able to push, pull, move, and/or carrysuch weight a minimum distance of five (5) feet.

Mustbe able to assist in the evacuation of residents during emergency situations.

Sitting: 1 hour per 8-hour shift. Alternates frequently to standing or walking.

Standing: 1-2 hours per 8-hour shift. Alternates frequently to walking andoccasionally to sitting.

Walking: 5-6 hours per 8 hour shift. Alternates frequently to standing andoccasionally to sitting.

Lifting:1-10lbs. Continuously

11-20 lbs. Continuously

21-75lbs. Frequently

75lbs. Frequently

Carrying: 1-10lbs. Continuously

11-20lbs. Frequently

21-35lbs. Occasionally

Driving: Rarely

Pushing: Frequently

Bending: Continuously

Squatting: Frequently

Kneeling: Occasionally

Crawling: Rarely

Climbing: Rarely

Reaching: Continuously

Grasping: Frequently

Fine Manipulation: Frequently

(Frequency: Never=0%; Rarely=1-10%; Occasionally=11=33%;Frequently = 34-66%; Continuously = 67%+)

EqualEmployment Opportunity/Affirmative Action Employer and do not discriminate onthe basis of race, color, age, sex, religion, veteran’s status, nationalorigin, disability, marital status, or any other characteristic protected bylaw.