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Dietary Aide
4 months ago
PURPOSE OF YOUR JOB:
The primary purpose of your job position is to provide assistance in all dietary functions as directed _/ _instructed and in accordance with established dietary policies and procedures.
CHAIN OF SUPERVISION:
Reports to Director of Dietary Services, Cook Supervisor
DELEGATION OF AUTHORITY: As 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 make your job description as complete as possible. 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 a logical assignment to the position.
ESSENTIAL JOB FUNCTIONS:
**ADMINISTR**_A_**TIVE FUNCTIONS**:
1. Follow all dietary procedures in accordance with established policies.
**PERSONNEL FUNCTIONS**:
1. 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.
2. Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as well
as a calm environment throughout the department.
**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.
**DIETARY SERVICE**:
1. Assist in serving meals as necessary and on a timely basis as instructed.
2. Daily or scheduled cleaning duties, in accordance with established policies and procedures.
3. Clean work tables, meat blocks, refrigerators _/ fr_eezers, etc.
4. Sweep and mop floors as directed.
5. Carry soiled utensils, etc., to wash areas.
6. Return clean utensils to proper storage areas.
- 7. W_ash and clean utensils as directed.
8. Carry out garbage and keep work areas clean, dry and free of hazardous equipment, supplies,
etc.
9. Set up meal trays, food carts, dining room, etc., as instructed.
10. Distribute and collect menus as necessary.
11. Obtain food supplies for next meal.
12. Assist in checking diet trays, etc., to designated areas.
13. Deliver food carts, trays, etc., to designated areas.
14. Assist in dining room as instructed.
15. Perform dishwashing _/ _pot washing and cleaning procedures. Assure that utensils, etc., are
readily available to next meal.
16. Remove food trays from carts, dining rooms, etc., and take to dishwashing area.
17. Prepare and deliver snacks, etc., as instructed.
**SAFETY SANITATION**:
1. Prepare food, etc., in accordance with sanitation regulations as well as with established policies
and procedures.
2. Follow safety regulation and precautions at all times. 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 as per facility policy.
- 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 with inventory and storing in-coming food, supplies, etc., as instructed.
**RESIDENT RIGHTS**:
1. Maintain **confidentiality **of all pertinent resident care information.
2. Knock before entering a resident's room.
3. Report complaints to the Director of Food Services.
**MISCELLANEOUS**:
1. Make only authorized food substitutions.
2. Assist in food preparation for special meals, for parties, etc.
3. Follows departmental dress code. 4. Dishwasher descaling and pot area sanitation.
**WOR**KING **CONDITIONS:
1. Works in well-lighted _/ _ventilated areas. Atmosphere is warm for cooking.
2. Moves intermittently during working hours.
4. Is involved with residents, personnel, visitors, government agencies _/ _personnel, etc., under all
conditions and circumstances.
6. Communicates with the medical staff, and other department supervisors.
- 7. _Works beyond normal duty hours, on weekends, and in other positions temporarily, when
necessary.
disaster, etc.).
9. Attends and participates in continuing educational programs.
as reactions from dust, disinfectants, tobacco smoke, and other air contaminants.
12. May be exposed to heat _/ _cold temperatur
