Dietary Aide

About the Role

Whittier Glen is seeking a Dietary Aide to join our team of dedicated professionals who want to make a difference in the lives of our residents, their families, and our community. We are guided by our CAPLICO Core Values: Celebration, Accountability, Passion for Learning, Love One Another, Intelligent Risk Taking, Customer Second (Employee First!), and Ownership.

Ensure efficient, timely, and friendly service to all residents, staff, and guests. Assist with meeting or exceeding residents’ dining expectations. Ensure proper cleaning, storage, and availability of all dining services cookware, dishware, and related items. Maintain clean and sanitary food prep, dining, and dish room areas while upholding high standards of food preparation and presentation.

Responsibilities

• Adhere to CAPLICO Core Values and Code of Conduct at all times.
• Ensure compliance with Resident Rights and HIPAA policies.
• Assist Cook with preparing meals that are palatable and appetizing in appearance.
• Set up meal trays, food carts, and prepare the dining room for meals.
• Distribute and collect menus; prepare and deliver snacks as needed.
• Assist with food prep and ensure food and supplies for the next meal are readily available.
• Inventory and store incoming food and supplies.
• Maintain cleanliness and sanitation in all dining areas.
• Perform floor maintenance in the dish room and kitchen areas.
• Operate and maintain the dish machine and other kitchen-related equipment.
• Properly record temperature and sanitizer test results in logs.
• Perform other duties as assigned by the Executive Director.

Work Environment

• Works in well-lit and ventilated areas, including warm cooking atmospheres, walk-in and reach-in coolers.
• Moves intermittently during working hours and is subject to frequent interruptions.
• Involves interaction with residents, personnel, visitors, government agencies, and others under various conditions.
• May be exposed to hostile or emotionally upset residents, family members, or visitors.
• Works beyond normal duty hours, on weekends, and in other positions temporarily when necessary.
• Subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster).
• Subject to injury from falls, burns, odors, dust, disinfectants, tobacco smoke, and other air contaminants.
• Subject to sudden temperature changes when entering refrigerators or kitchen/storage areas.
• Exposed to infectious waste, diseases (e.g., TB, COVID-19, AIDS, Hepatitis viruses), and hazardous chemicals.

Physical Demands

• Must be able to move frequently throughout the workday and perform physical tasks for extended periods.
• Requires hand-eye coordination, manual dexterity, and normal range vision (or use of prosthetics) to operate equipment accurately.
• Must be able to function independently, demonstrate emotional stability, and work effectively with residents, employees, and visitors.
• Must stand continuously (100% of the time) and walk up to 20% of the time.
• Must be able to bend, stoop, and crouch occasionally.
• Must be able to lift/carry up to 40 pounds and push/pull up to 50 pounds frequently.
• Must be able to assist with the evacuation of residents.

Requirements

• Must be able to read, write, speak, and understand the English language.
• Must meet the minimum age requirements established by state regulations.
• Must be able to obtain criminal history clearance.
• Must comply with all training requirements.
• Must possess the ability to deal tactfully with personnel, residents, family members, visitors, and government agencies.
• Must be able to follow oral and written instructions.
• Must maintain supplies, equipment, and work areas while performing regular inspections for sanitation, order, and safety.
• Must be willing to adopt new methods and principles into existing dietary practices.
• Must not pose a direct threat to the health or safety of others in the workplace.
• Must be able to operate kitchen equipment such as steam tables, mixers, tongs, knives, griddles, ovens, and measuring utensils.

Qualifications

• One to three months of related experience and/or training.
• ServSafe certification or equivalent required.
• Must have a current and valid food handlers’ card or be able to obtain one within 30 days of start date.

Pay

$17.50 - $18.50 hourly (DOE).