Dietary Aide

About the Role

The dietary aide assignments are determined by the needs of the shift. The role reports to the Cook and Dietary Supervisor.

Responsibilities

• Learn food service routine within a short period.
• Set up meal trays and assist with serving meals.
• Strip down returned trays and wash dishes.
• Check and record chlorine concentration and water temperature of the dishwashing machine at the start of the shift.
• Monitor water temperatures during dishwashing cycles.
• Operate the dishwasher.
• Prepare nourishments and snacks.
• Sweep, mop, and maintain kitchen floors.
• Carry out trash and garbage.
• Store groceries safely, orderly, and cleanly.
• Leave the kitchen in a clean and sanitary condition.
• Clean work surfaces and refrigerators.
• Assist the cook or dietary supervisor as needed.
• Participate in the orientation and ongoing training of dietary staff.
• Work cooperatively with personnel across all departments.

Requirements

• High school diploma or equivalent.
• Ability to read technical procedures and follow recipes.
• Ability to present information and respond to questions from managers and employees.
• Apply mathematical concepts such as fractions, percentages, ratios, and proportions to practical situations.
• Solve practical problems and interpret instructions in written, oral, diagram, or schedule form.
• Obtain and maintain a food handlers’ certificate.

Physical Demands

• Frequent standing, walking, reaching with hands and arms, pushing/pulling, talking, hearing, tasting, and smelling.
• Occasional sitting, climbing, balancing, stooping, kneeling, crouching, or crawling.
• Frequent lifting of up to 50 pounds.
• Visual abilities including close, distance, color, peripheral, and depth perception, with the ability to adjust focus.

Work Environment

The noise level in the work environment is usually low to moderate. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.