Dietary Aide

SUMMARY OF POSITION FUNCTIONS
The Dietary Aide is responsible for the timely preparation and serving of resident meals that are consistent with departmental policies and procedures and State and Federal laws and regulations and reports to the  Dietary Services Manager or Assistant Dietary Services Manager. Physical requirements include the ability to lift up to 50 lbs. on occasion. This is a part-time position.

SUMMARY OF POSITION FUNCTIONS
The Dietary Aide is responsible for the timely preparation and serving of resident meals that are consistent with departmental policies and procedures and State and Federal laws and regulations and reports to the  Dietary Services Manager or Assistant Dietary Services Manager. Physical requirements include the ability to lift up to 50 lbs. on occasion. This is a part-time position.

ESSENTIAL POSITION FUNCTIONS

• Follows recipes and prepares food that corresponds to menu cycles prepared by the Registered Dietitian.
• Assists in preparation of palatable, attractive, nutritionally adequate meals in institutional quantities at proper temperatures and at proper times. Responsible for ensuring the food is prepared and served at the proper temperature.
• Tastes food for proper appearance, flavor, smell, and consistency. 
• Uses food supplies and equipment in an efficient manner to prevent waste.
• Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences.
• Uses food preparation equipment properly and follows proper cleaning techniques and preventative maintenance schedules.
• Handles, stores, and disposes of food supplies, and prepares food in accordance with departmental procedures and in compliance with State and Federal regulations.
• Assists in receiving and storing of deliveries from vendors.
• Communicates with Dietary Services Manager throughout shift as needed to best meet needs of the residents.
• Attends in-service education as assigned and applies information to job tasks.

Note: The Essential functions of this job may be revised or updated as facility needs dictate.

NON-ESSENTIAL POSITION FUNCTIONS

• Other duties as assigned.

SPECIAL REQUIREMENTS

• According to the 2001 Federal Food Code, food service workers cannot have artificial nails or use colored nail polish, including clear.

EDUCATION AND QUALIFICATIONS

• To perform this position successfully, an individual must be able to perform each essential duty satisfactorily.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

KNOWLEDGE, SKILLS, AND ABILITES

• Must know how to estimate quantities of food needed, and principles of sanitation and safety in handling food and equipment.
• Must know the proper methods and cooking temperatures for best utilization and yield of meats and other foods.
• Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence.
• Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.