Dietary Aide

Tasks assigned to this position may involve potential and/or direct exposure to blood, body fluids, infectious diseases, air contaminants, and hazardous chemicals.

Purpose of Your Job Position

The primary purpose of your job position is to provide assistance in all dietary functions as directed/instructed by the Director of Dietary Services and in accordance with established dietary policies and procedures.

Delegation of Authority

As a Dietary Aide, you are delegated the administrative authority, responsibility and accountability necessary for carrying out your assigned duties.

Job Functions

Every effort has been made to identify the essential functions of this position. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is an essential function of the position.

Major Duties and Responsibilities

1. Work with the Director of Food Services as necessary and implement recommended changes as required.

2. Ensure that all dietary procedures are followed in accordance with established policies.

3. Develop and maintain a good working rapport with inter-department personnel, as well as with other departments within the facility to assure that food service can be properly maintained to meet the needs of the residents.

4. Create and maintain an atmosphere of warmth, personal interest, and positive emphasis as well as a calm environment throughout the department.

5. Serve meals that are palatable and appetizing in appearance.

6. Serving meals on a timely basis.

7. Call out diet as per diet order using the diet tray card for each resident.

8. Serve food in accordance with established portion control procedures.

9. Assist in daily or scheduled cleaning duties, in accordance with established policies and procedures.

10. Responsible in preparation of nourishment.

11. Sweep and mop floors as directed.

12. Carry soiled utensils, etc., to wash area.

13. Return clean utensils to proper storage areas.

14. Wash and clean utensils as directed.

15. Keep work areas clean, dry and free of hazardous equipment, supplies, etc.

16. Set up meal trays, food carts, dining room, etc., as instructed in an attractive manner.

17. Assist cook in preparing meals.

18. Deliver food carts, trays, etc., to designated areas.

19. Perform dishwashing/cleaning procedures as directed. Assure that utensils, etc., are readily available for next meal.

20. Remove tray cards from carts and take to dishwashing area.

21. Prepare and deliver snacks, etc., as instructed.

22. Check and read tray cards carefully for allergies, food likes & dislikes, and specific instructions.

23. Clean food preparation utensils and preparation areas after use.

24. Follow posted cleaning schedule utilizing proper procedures.

25. Make only authorized food substitutions.

26. Assist in food preparation for special meals for parties, etc.

27. Ensure dishes and utensils are clean.

28. Responsible for serving the correct items (including condiments) on the trays in accordance with the diet cards.

29. Set up trays with proper dishes, glasses, cups, and eating utensils for meals to be served including correct assistive feeding devices as indicated on the tray card.

30. Recheck items on tray with tray card to insure resident receives correct diet.

31. Other duties as deemed necessary and appropriate, or as may be directed.

Staff Development

1. Participate in and assist in departmental studies and projects as assigned or that may become necessary.

2. Attend and participate in workshops, seminars, in-service training programs, etc., as directed.

Safety and Sanitation

1. Prepare food, etc., in accordance with sanitary regulations as well as our established policies and procedures.

2. Follow safety regulations and precautions at all time.

3. Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.

4. Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.

5. Report all hazardous conditions/equipment to your supervisor immediately.

6. Report all accidents/incidents to your supervisor on the shift in which they occur.

7. Assist in maintaining food storage areas in a clean and properly arranged manner at all times.

8. Dispose of food and waste in accordance with established policies.

9. Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.

10. Report missing/illegible labels or MSDSs to your supervisor

Equipment and Supply Functions

1. Ensure that food and supplies for the next meal are readily available.

2. Assist in inventorying and storing in-coming food, supplies, etc., as necessary.

Resident’s Rights Functions

1. Maintain the confidentiality of all pertinent resident care information.

2. Knock before entering a resident’s room.

3. Report complaints to the Director of Food Services.

Working Conditions

1. Works in well-lighted/ventilated areas. Atmosphere is warm for cooking.

2. Moves intermittently during working hours.

3. Is subject to frequent interruptions.

4. Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.

5. Is subject to hostile and emotionally upset residents, family members, etc.

6. Communicates with the medical staff, nursing, and other department supervisors.

7. Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.

8. Is subject to call back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).

9. Attends and participates in continuing educational programs.

10. Is subject to injury from fall, burns from equipment, odors, etc., throughout the work day, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants.

11. Is subject to sudden temperature changes when entering refrigerator.

12. May be exposed to heat/cold temperatures in kitchen/storage area.

13. Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.

14. Maintains a liaison with other department supervisors to adequately plan for dietary services/activities.

15. May be subject to the handling of and exposure to hazardous chemicals.

Educational Requirements

Must possess, as a minimum, a high school diploma or equivalent is preferred.

Experience

No experience necessary. On-the-job training provided.

Specific Requirements

1. Must be able to read, write, speak, and understand the English language.

2. Must possess the ability to make independent decisions when circumstances warrant such action.

3. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public.

4. Must be able to follow oral and written instructions.

5. Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety, and proper performance of assigned duties.

6. Must have patience, tact, cheerful disposition and enthusiasm, as well as be willing to handle residents based on whatever maturity level they are currently functioning.

7. Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.

8. Must not pose a direct threat to the health or safety of other individuals in the workplace.

Physical and Sensory Requirements

(with or without the aid of mechanical devices)

1. Must be able to move intermittently throughout the workday.

2. Must be able to speak and write the English language in an understandable manner.

3. Must be able to cope with the mental and emotional stress of the position.

4. Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.

5. Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, support agencies.

6. Must meet the general health requirements set forth by the policies of this facility which include a medical and physical examination.

7. Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people within the facility.

8. Must be able to push, pull, move, and/or lift a minimum of 30 pounds.

9. May be necessary to assist in the evacuation of residents during emergency situations.