Position Summary The Dietary Aide assists in the preparation, assembly, delivery, and cleanup of meals for hospital patients, assisted living residents, Meals on Wheels clients, employees, and guests. This position supports the Dietary Department by ensuring food is prepared, portioned, and delivered accurately while maintaining the highest standards of food safety, sanitation, customer service, and infection prevention. Typical Work Schedule Monday -

Friday:

7:00 a.m. - 1:30 p.m. Schedules may vary based on department needs and may include weekends, holidays, or additional hours as necessary. Essential Duties and Responsibilities The responsibilities listed below are representative of the duties performed in this position and are not intended to be all-inclusive. Food Preparation and Meal Service Prepare desserts, salads, baked goods, fruit, vegetables, and other menu items as assigned. Determine production quantities using daily meal counts and production schedules. Review meal count sheets daily to verify the number of meals required for hospital patients, assisted living residents, Meals on Wheels clients, employees, and guests. Portion and package desserts, breads, milk, beverages, and other meal components for each delivery location. Assist the cook with assembling, sealing, and preparing meal trays for delivery. Verify with the cook that therapeutic diets and physician-ordered diet modifications are accurately prepared and delivered. Prepare afternoon snacks for assisted living residents. Deliver patient meal trays to designated nursing stations promptly and accurately. Dishwashing and Sanitation Wash, sanitize, and properly store dishes, cookware, utensils, and food preparation equipment. Maintain a clean and sanitary kitchen, dish room, food preparation areas, storage areas, and dining room. Follow all food safety, sanitation, infection prevention, and cleaning procedures. Properly use cleaning chemicals according to manufacturer instructions and facility safety policies. Inventory and Stocking Stock refrigerators, freezers, beverage stations, and supply areas with food and supplies. Replenish dining room supplies, including utensils, condiments, napkins, beverages, and other service items. Assist with receiving, inspecting, and storing food and supply deliveries. Report low inventory, damaged products, or equipment concerns to the Cook or Dietary Manager. Equipment Operation Safely operate kitchen equipment including, but not limited to: Commercial dishwasher Mixers Blenders Food choppers Knives Toasters Ovens Stovetops Electric can openers Other food service equipment as assigned Professional Responsibilities Maintain confidentiality of patient and resident information in accordance with HIPAA and facility policies. Follow all infection prevention, safety, and food handling procedures. Maintain a positive attitude and provide excellent customer service to patients, residents, visitors, coworkers, and volunteers. Demonstrate professionalism, teamwork, and respect in all interactions. Maintain regular attendance and punctuality. Attend required educational programs, safety training, and in-service meetings. Promptly report equipment malfunctions, supply shortages, or safety concerns to the Cook or Dietary Manager. Perform other duties as assigned. Minimum Qualifications High school diploma or GED preferred but not required. Previous food service or healthcare dietary experience is preferred but not required. Must be able to read, write, and perform basic mathematical calculations. Must successfully complete required food safety education and any facility-required training. Physical Requirements The physical demands described below are representative of those required to successfully perform the essential functions of this position. Lifting Requirements Floor to

Waist:

Up to 40 pounds Knee to

Waist:

Up to 40 pounds Waist to

Shoulder:

Up to 30 pounds

Overhead:

Up to 10 pounds

Carrying:

Up to 10 pounds

Pushing/Pulling:

Up to 10 pounds This position requires frequent: Standing and walking Bending, squatting, kneeling, and reaching Repetitive hand and arm movements Lifting and carrying food, supplies, and equipment Manual dexterity Good vision, hearing, depth perception, and smell Use of both hands throughout the workday Work Environment The Dietary Aide works in a commercial kitchen and healthcare food service environment.

Employees may be exposed to:

Hot cooking equipment and heated food Wet or slippery floors Cleaning and sanitizing chemicals Refrigerated and freezer storage areas Bloodborne pathogens and infectious diseases common to healthcare settings, requiring adherence to infection prevention and personal protective equipment (PPE) guidelines. Occasional overtime, weekend, holiday, or emergency coverage may be required. Knowledge, Skills, and Abilities The successful candidate will demonstrate the ability to: Organize and prioritize daily tasks. Read, write, and perform basic mathematical calculations. Prepare food according to recipes and production schedules. Safely operate commercial kitchen equipment. Follow food safety, sanitation, and infection prevention procedures. Maintain cleanliness and organization throughout the department. Receive and properly store food and supplies. Work efficiently in a fast-paced environment. Adapt to changing priorities and assist where needed. Work effectively with coworkers, patients, residents, families, and visitors. Provide excellent customer service while maintaining professionalism. Perform additional duties as assigned.