Dietary Aide

General Purpose: Assists in meal and kitchen/cafeteria prep and serving. Assists the cook and Dietary Manager in maintaining a clean and efficient dietary department. Provide support to the cooks and CNAs during meal times.

Essential Duties/Responsibilities:

Maintains good attendance record.

Arrives to work punctually.

Follows dress code.

Observes confidentiality.

Adheres to safety policies.

– Dishwashing

– Set up cafeteria for the day

– Set up trays for AM and PM.

– Set up salad bar.

– Keep coffee, tea, creamers, sugar, juices, napkins and silverware filled.

– Keep cafeteria clean at all times

– Put supplies away, AM and PM shifts

-Do daily cleaning, AM and PM shifts

– Close down kitchen and cafeteria

– On the last Friday of the month, complete deep cleaning of cafeteria.

– Other duties as assigned.

Other Duties/Responsibilities: In addition to daily tasks, dietary aides are also responsible for case-by-case, weekly, bi-weekly, and month cleaning, sanitation, and inventory duties.

Job Qualifications:

 Knowledge, Skills, and Ability:  Must have the ability to read, write, and communicate clearly in English.  Some prior knowledge of cleaning and dishwashing, whether in a professional or personal environment, is necessary.  The ability to type, navigate rudimentary software, and learn computer skills is also important. An ability to listen and to give productive feedback is important as well as the ability to document all tasks and communicate asynchronously with other shifts.

Education or Formal Training: Minimum education: High School Diploma or GED.

Experience:  None required

Working Environment: Working in a hospital creates a unique work environment of both confidentiality and hospitality.  The addition of an Extended Care Facility to the organization creates a level of expectation for the behavior of dietary staff when interacting with the residents on a daily basis.  This is the residents’ home and as such requires an additional level of attention to detail. An interaction with staff, patients and patients’ families also occurs on a daily basis.  Various cleaning agents and chemicals may be used. The MSDS book contains specifications for safe handling and PPE guidelines.  Failure to follow these guidelines may result in injury or harm to either the cook or other exposed individuals.

Physical Activities: Dietary aides spend 98% of their working day standing, walking, kneeling, or bending over.  In addition, aides are expected to be able to lift up to fifty (50) pounds using proper body mechanics.  The ability to reach overhead is also important.  Dietary Aides are, on a daily basis, exposed to cleaners, hand sanitizers, soaps, Clorox, and gloves.  Personal protective equipment is used as needed. If accommodation due to allergies, skin sensitivity or some other physical impairment is needed it is important to discuss this with the supervisor in a timely manner.

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