Dietary Aide SNF

Dietary Aide

SNF ST JOHN OF GOD RETIREMENT AND CARE CENTER - 3.3

Los Angeles, CA Job Details $19.50 - $20.50 an hour 2 hours ago Qualifications Food handling English Food Handler Certification Full Job Description Job Description Position Dietary Aide Department Food Services (Dietary) Reports To Director of Food Services and Food Services Manager FLSA Status Non-exempt Prepared By Human Resources Prepare Date June 2014 Revised Date August 2019 Job Summary Under the general direction of the Director of Food Services and the Food Services Manager, the Dietary Aide assumes responsibility for opening and closing the department for service. Wash, dry and prepare plates and silverware (organize) for food service. Deliver and pick up carts and dirty dishes as required from the work floor. May be asked to clean trash cans, carts, floor, counters, and other janitorial duties. On occasion, may assigns and checks work of all plates and food prep areas. Mission and Values Demonstrates the competencies to fulfill the Mission and values of St. John of God Ministry, which are the foundation of all activities performed by every employee Mission We are here to extend the healing mission of Jesus through the Hospitality of St. John of God by continually improving the health and quality of life of the people we serve Core Values Hospitality Creates an environment where people can feel welcomed, comfortable, understood, esteemed and loves Respect Recognizes the richness of God's gifts and His presences in every person regardless of age, situation in life, culture or religion Quality Works toward creating centers of excellence and service fostering continuous improvement in the quality of service Responsibility Encourages cooperation as a way of promoting standards of competence, efficiency and accountability as we carry out our duties in the Mission Essential Functions Follows daily cleaning schedule and work assignments Washes all dishes in a safe, efficient and organized manner Helps out in other areas when tasks are completed, or as needed (aside from breaks) Takes responsibility for ensuring all work within your scope is done promptly, efficiently, and to a high quality Takes carts to floor or dining area, delivers food, picks up food/carts, cleans carts, cleans kitchen, organizes kitchen, sweeps/mops and ensures safety at all times Opens kitchen for business with morning cook and turns on equipment as needed, drink prep, service of breakfast and lunch, dessert prep, salad bar prep as needed Oversees the setup of all stations on the food line as required Assumes dish room and tray line responsibilities as required; performs all duties of dietary aide as needed Checks refrigerators/freezers for cleanliness and appropriate par stock levels, labels, etc. Receives early food deliveries (bread, bakery, rolls, ice cream, etc.) as required Washes dishes, performs janitorial duties, serves, hosts and bussing required Arrives to work on time and leaves at the scheduled time unless there's prior approval from the Supervisor, excellent attendance required Communicates professionally and effectively with all coworkers Maintains a positive attitude, especially when interacting with staff, residents, family members, and other guests Ensures service is provided at a high quality at all levels to which you can and should assist Provides professional, quality dining room services Visits and assists residents during mealtime to ensure satisfactory meal service Stores, handles and serves foods in a safe and sanitary manner, discards leftover per policy and procedures Ensures all safety precautions are followed Follows the instructions of the cook if Supervisors are not present Additional Responsibilities & Duties Attends all mandatory in-services, safety meetings, etc. Performs other duties as assigned Follows organizational and departmental procedures Information Management Treats all information and data within the scope of the position with confidentiality and security Risk Management Cooperates fully in all risk management activities and investigations Physical Demands & Working Conditions Lift up to 50 lbs.: Frequently to stock carts with supplies, carrying boxes, lifting trash and trashcans, and lifting kitchen equipment, etc.

Reach above shoulder height:

Occasionally, occurs when reaching for items located on top (higher) shelves Reach at shoulder height: Frequently may occur while serving residents, cleaning, pushing carts including trashcans, preparing food, etc.

Reach below shoulder height:

Frequently occurs when reaching for items located on bottom (lower) shelves

Push/Pull:

Frequently to push/pull carts with supplies, boxes, trash and trashcans, and kitchen equipment, etc.

Grasping:

Frequently grasping kitchen equipment for food preparation, grasping food carts

Handling:

Constantly handling kitchen equipment

Twisting:

Occasionally may occur while serving residents, preparing food, cleaning the kitchen

Bending:

Occasionally occurs while reaching for items in the lower shelves or placing items in the cart, cleaning the kitchen

Squatting:

Occasionally may occur while cleaning the kitchen

Kneeling:

Occasionally may occur while cleaning the kitchen

Crouching:

Occasionally may occur while cleaning the kitchen During an eight-hour day, employee is required to walk and stand most of the shift unless on breaks Required to smell and taste variety of foods While performing the duties of this job, the employee is in enclosed areas where there is heat from steam table and refrigerator motors, works with very hot food Must follow all safety measures and procedures Must follow the dress code policy Required Qualifications Must be able to perform each essential duty and responsibility satisfactorily High school diploma or equivalent, or one to three months related experience and/or training; or equivalent combination of education and experience Must have Food Handlers Card/ServSafe Certificate, knowledge of safe food handling Ability to read and understand English to follow menu specifications and check in orders, to follow safety rules, company/departmental policies and procedures Additional Requirements Must keep all required certificates and/or licenses current Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions Ability to follow safety precautions when handling sharp knives, slicing, and institutional equipment to prevent injuries Good interpersonal communication skills to instruct others.