Dietary Aide

Description

Flesher’s Fairview Health Care Center

Dietary Aide Job Description

Reports to:  Cook or Dietary Manager

Summary:  Prepares food for residents and employees of the facility.  Cleans, cuts and grinds meats, poultry, and seafood. Wash, peel, cut and seed vegetables and fruits.  May serve meals.

Equipment Used:  Standard kitchen equipment-meat slicer, steam table, oven, blender, dishwasher, food processor, etc.

Environment:  Inside:  100% Outside:  0%

Essential Duties and Responsibilities include the following:  Other duties may be assigned.

• Assist in preparing food according to the menus and production sheets set up for the meal to be served.
• Assist in preparing and serving meals that are palatable and appetizing in appearance and in accordance with established portion control procedures.
• Provides all necessary diet restrictions as recorded on production sheets.
• Assist in preparing and serving substitute food to residents who refuse the food served.
• Assist in production line to assure that meals are prepared on time.
• Prepares salads, desserts, and other side dishes.
• Washes pots, pans, and utensils as ordered.
• Prepares beverages- coffee, tea, juice, milk, etc.
• Maintain the sanitation within the kitchen. Follows daily sanitation checklists.
• Prepare and provide bedtime snacks and in between meal nourishments as ordered.
• Ensure appropriate equipment and utensils are provided on resident’s meal tray.
• Deliver carts to dining rooms and hallways at meal times.
• Report any hazardous conditions or equipment to Cook or Dietary Manager immediately.
• Sweeps, mops floors, clean food prep areas- tables, walls, refrigerators, freezers, etc.
• Remove garbage from kitchen.
• Operate dishwasher.
• Perform all duties assigned in an effective and timely manner.

• Attend all required in-service training programs for dietary employees
• Accept assigned duties in a cooperative manner.
• Come to work as scheduled and demonstrate dependability and punctuality.
• Follow established safety precautions when using cleaning chemicals and equipment and use as directed.
• Adhere to Flesher’s policies and procedures, employee handbook, resident’s rights, OSHA, State and Federal safety standard precautions, i.e. infection control, PPE’s, and isolation rooms.

Qualifications

Qualifications:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education:   High school diploma or equivalent and experience preferred.

Language Skills:  Be able to read and write and understand the English language.  Be able to read, write and comprehend simple instructions, short correspondence, and memos.  Ability to effectively present information in one-on-one to “resident or resident’s families” and other employees of the organization.

Physical Demands:  The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl and talk or hear.  The employee must occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision and peripheral vision.

Work Environment:  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  Work surface includes, carpeting, tile, linoleum, concrete.  The noise level in the work environment is usually moderately quiet. Subject to reactions from dietary chemicals, burns from equipment and odors, etc.

Summary of Occupational Exposures:

Bloodborne Pathogens:  Tasks and procedures performed by employee involve risks classified by CDC as:

Category III (Task/activity does not entail predictable or unpredictable exposure to blood.)

This position typically does not involve Category I or II exposure risk; however, if employee is trained in first aid or other medical field, some emergency procedures may entail Category I or II exposure risks.  Refer to the Exposure Control Plan for additional information.

An employee in this position will be exposed to:  Inside environmental conditions, chemical hazards, respiratory and skin hazards due to chemical use.