Dietary Aide

POSITION SUMMARY/SCOPE

The Dietary Aide will prepare and cook large batches of food that will be served to patients, patrons, customers, guests, employees, or students.

Supervisory Responsibilities:

None. Duties /

Responsibilities:

Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature. Prepares and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served. Bakes breads, rolls, and pastries. Apportions and serves food to patients, patrons, customers, guests, employees, and students. Washes cooking equipment such as pots, pans, dishes, utensils, and other pieces. Develops, compiles, and maintains food records regarding use and expenditures. Inventories supplies and equipment. Determines, or assists in determining, meals, menus, and prices. Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece. Performs other related duties as assigned.

Required Skills/Abilities:

Excellent verbal and written communication skills. Basic understanding of or ability to learn sanitation and regulations for workplace safety. Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures. Must be able to work quickly and efficiently. Must be able to work well as part of a team. Must be able to work well under pressure. Ability to maintain personal cleanliness.

Education and Experience:

High school or vocational school coursework in kitchen basics, such as food safety, preferred. One year of related experience is preferred. Food Handlers certification preferred or obtained within 90 days of hire. Basic CPR training is preferred or completed within 1 year of hire.

Physical Requirements:

Prolonged periods of standing. Must be able to lift up to 50 pounds at times.