Position Title:

Dietary Aide Occupational Exposure:

Category II Department:

Dietary Reports To:

Food Service Director/ Assistant Food Service Director Position Summary:

The Dietary Aide performs a variety of food service functions in maintaining clean and sanitary conditions of food service areas, facilities, and equipment. Assists in some aspects of food preparation.

Responsibilities/Accountabilities:

1. Reports at assigned time, in uniform, ready for duty; 2. Handles food and equipment according to sanitation policies and procedures; 3. Operates equipment in a safe manner; 4. Reports any discrepancies in his/her area to department supervisor; 5. Delivers and retrieves food carts to and from customer area; 6. Sets up trays for meals/works tray line position; 7. Processes soiled trays, dishes and utensils from carts through dishwasher; 8. Controls use of soap and cleaning agents in dishwasher; 9. Returns clean items to appropriate places; 10. Assists in the serving of food on the tray line; 11. Washes pots, pans and other equipment as necessary; 12. Maintains cleanliness and sanitation through entire work areas; 13. Performs daily or scheduled cleaning duties, in accordance with established policies and procedures; Scrubs and mops floors, cleans and sanitizes equipment; 14. Empties trash contains regularly; 15. Stocks food and paper goods in the storeroom area; 16. Prepares snacks and beverages from between-meal service to customers; 17. Prepares nutritional supplements and tube feeding products and delivers to customer areas; 18. Reports malfunctioning equipment to the Food Service Director; 19.

Puts Customer Service First:

Ensures that customers and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals' needs and rights; 20. Performs other duties as requested.

Specific Educational/Vocational Requirements:

1. Ability to read, write, speak and follow written and oral directions in the English language. 2. High School diploma or equivalent is preferred.

Job Skills:

1. Working knowledge of the methods and techniques of handling and serving food. 2. Working knowledge of sanitation practices relating to food handling. 3. Ability to follow diet lists, portion food as specified, and serve food in appetizing manner. 4. Posses the ability to positively interact with personnel, customers, family members, visitors, government agencies/personnel, and the general public. 5. Ability to read, write, speak and follow written and oral directions in the English language. 6. Provide annual verification of negative TB skin test.

Performs Related Duties:

1. Interact with customers, families, visitors, and Facility subsidiary personnel. 2. Carries out other tasks as requested in situations where hands-on intervention/ participation may be required.