Diet Aide

Job #: 13971



Job Category: Skilled Nursing Facility



Job Type: Full Time



Shift Type: Variable



Facility:

Department: Dietary



Pay Range: $19.2/hr. - $22.60/hr.



Open Date: 08.25.26



Close Date:

Qualifications:

• High School Diploma or equivalent
• Requires current Food Handlers card issued by local Health Department.

Job Details:


Start Date:


Open Until Filled.


Qualifications:

• High School Diploma or equivalent
• Requires current Food Handlers card issued by local Health Department.

Duties &
Responsibilities:


Job Summary


Under general supervision, is directly accountable to the Dietary Manager to prepare food trays for service to residents, wash dishes, and clean kitchen area. Performs other duties as assigned by supervisor.


Duties

• Performs food preparation tasks as assigned.
• Reads production orders on tray cards to determine items to place on tray.
• Places items, such as eating utensils, napkins, condiments, and tray cards on trays.
• Pours juices and beverages (coffee, tea, milk, cocoa) and serves on tray at correct temperature, neatly, and in amounts called for at the proper time.
• Serve assigned food on trays at proper time, attractively, and at correct temperature. Examines completed tray for accuracy and places on cart.
• Assist with dessert placement onto serving dishes and then onto resident's trays.
• Pushes carts to halls or kitchen.
• Fills meal alternative orders per resident request.
• Prepares desserts for service according to meal spreadsheet.
• Prepares nourishments (AM, PM, HS and dialysis)
• Prepares thickened liquids according to diet order, labels glasses and fills ice chest.
• Maintain daily care of dishwasher and dish washing area, sinks, work tables, dish storage areas, and food carts.
• Washes dishes and cleans work area, tables, and cabinets:
  1. Scrapes and racks soiled dishes.
  2. Sends dishes through dish machine.
  3. Sorts and stacks clean dishes.
  4. Puts dishes into storage area.
  5. Maintains cleanliness and orderliness of dish machine or area.
  6. Records dish machine temperatures (+ppm for low temperature machines).
• To aid in efficiency of work performed, keeps own work area tidy and clean, and cooperates in keeping entire Dietary Department clean and in order
• Empties trash cans daily and cleans them thoroughly. Replaces liners and returns cans to stations
• Assist with care of floors in department by sweeping and/or mopping at a time when food is not being prepared or served
• May have to maintain storage areas, dry goods, cold foods, and frozen items by placing stock in proper places
• May collect and stack dirty dishes on cart and return cart to kitchen
• Reports equipment repairs needed to the dietary services manager
• Answer phone in dietary department promptly, courteously, and professionally in receiving and giving messages
• Other duties as assigned and appropriate to the position

Knowledge, Skills and Abilities

• Knowledge of high standards of food service sanitation and safety at a level normally acquired through on-the-job training.
• Requires maintaining high standards of personal hygiene while working, including frequent hand washing and securing hair away from the face.
• Interpersonal skills necessary to establish effective relationships with department workers and with other departments.
• Ability to read, write, and follow English oral and written directions and pay close attention to details when setting up trays, using portion control and sanitizing dishes and equipment.
• Skill and ability to learn to operate kitchen equipment.

Other Info:


The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• Kitchen and dining room environment with exposure to extremes of temperatures and humidity while going in and out of refrigerators and freezer areas, working over steam tables, and operating the dishwasher up to 80% of the time.
• Exposure to electrical hazards, burns, and cuts up to 50% of the time.
• Is subject to danger of falls from slippery floors.
• Exposure to blood and body fluids in Classifications I, II, & III (See Blood borne Pathogens Program, Job Classification System).

Job Posted:


08/25/2026