Dietary Aid - Weekends

Dietary Aide I

The Dietary Aide I position plays a crucial role in assisting in the preparation and serving nutritious and appetizing meals for our guests, ensuring they receive high-quality dining experiences that meet their dietary needs and preferences.

Reports to: Nutrition Services Director, Manager or Supervisor

Schedule: Full-Time, Weekends, Days

Primary Responsibilities and Duties:

Assist in the preparation of food, garnishes, snacks and beverages following approved menus, and procedures.

Coordinate with the cook to serve meals, ensuring food safety and hygiene procedures policies and procedures are followed at all times.

Follow menu extensions and portion control guidelines, monitor and record temperatures to reduce waste.

Assist daily with kitchen cleaning, dish washing and storage according to the assigned cleaning schedule.

Monitor temperatures of equipment daily and notify the supervisor when temperatures are out of range.

Bussing the dining areas and setting up the dining room prior to each meal, assuming responsibility for the dining room being clean and presentable.

Maintain cleanliness and sanitation of kitchen areas, including food preparation surfaces, equipment, utensils, and storage areas, in compliance with health department regulations.

Maintain the nourishment room in a clean, organized and sanitary manner.

Work cooperatively with dietary staff, including supervisor, cooks, dishwashers and Registered Dietician Nutritionist (RDN), to assist during meals service, report resident concerns and promote resident satisfaction.

Understand and follow all facility policies and procedures, including infection control protocols, safety regulations and quality assurance measures related to food service operations.

Participate in regular in-servicing, training programs and educational opportunities to enhance skills, food safety knowledge, and professional development.

Perform all other duties as requested by management.

Requirements

Job Qualifications:

High school diploma or equivalent.

Current certification from nationally recognized food service and safety accrediting body.

1 year experience in a skilled nursing care facility or other medical facility preferred.

Basic knowledge of food safety regulations, sanitation practices, and dietary guidelines.

Ability to follow written and oral directions

Time management skills, with the ability to prioritize tasks and work efficiently in a fast-paced environment.

Ability to communicate and interact in a professional manner with residents, staff, and visitors.

Commitment to providing excellent customer service to residents and their families.

Ability to maintain composure and manage stress in the workplace.

Ability to work independently and as part of a team.

Physical Requirements:

Work performed in a medical setting due to the need to prepare and serve food onsite for residents.

Must be able to sit, stand, bend, reach, talk, hear, stoop, kneel, crouch, stretch, and twist.

While performing the duties of this job, the employee may be exposed to hazardous chemicals, infectious waste, blood and body fluid, diseases, and conditions prevalent at the time.

Required vision includes close, vision, distance, peripheral, and the ability to adjust focus.

Stamina to stand continuously for extended periods while cooking, plating, and serving meals in the kitchen.

Capability to lift and carry heavy pots, pans, trays, and food containers weighing up to 20lbs, as needed during meal preparation and service.

Proficiency in performing tasks that require manual dexterity such as pouring beverages, slicing, and handling kitchen utensils and equipment.

Knowledge of and adherence to safety protocols to prevent burns, cuts, slips, and other kitchen accidents, including proper handling of knives, hot surfaces, and kitchen equipment.

Maintain regular attendance and timeliness as set forth within the work schedule designated by the department supervisor/manager.

Job requires accepting criticism and dealing calmly and effectively with high-stress situations.

Ability to work with chemical and cleaning agents.

Ability to withstand exposure to temperature and humidity changes as in entering refrigerated storage areas, working near ovens and ranges, dishwashing machines and steam tables.

Specific visual abilities required include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Visual acuity and color discrimination for examining cooked and stored foods as well as reading menu extensions and tray cards accurately.

Ability to assist with stock delivery and rotation, must be able to regularly lift and/or carry up to 10 pounds and frequently lift and/or move up to 25 pounds. Occasionally the employee must lift and/or carry up to 50 pounds.

Must be free from infections, open wounds and communicable diseases.