Dietary Aide

*HEALTHCARE SERVICES GROUP, INC.
* *JOB DESCRIPTION* *SECTION 1: POSITION DATA.
* *TITLE: *Dietary Aide *DEPARTMENT: *Dining Services *REPORTS TO: *Dining Services Director/Manager *JOB CODES:* 35-000; 35-3041 *STATUS & GRADE: *Non-Exempt X\_ Exempt \_\_\_\_ Union \_\_\_ *EMPLOYMENT: * Full-time \_\_\_\_ Part-time \_\_\_\_ Reg.
Hours: \_\_\_ per wk *SECTION 2: POSITION SUMMARY.
* The Dietary Aide assists the Cook in the preparation and service of meals.
Places prepared food on plates/trays in accordance with tray tickets in line with our established policies and procedures, and, as may be directed by the Dining Services Director/Manager or Cook, to ensure that quality dining services are provided at all times.
Prepares and delivers food and trays, washes dishes and cleans and sanitizes kitchen according to health standards.
Consistently embodies the characteristics necessary to drive the Company’s Purpose, Vision, Values, and DNA.
The Dietary Aide must be detail-oriented, well-groomed, act professionally and must be a team player who works well with others.
*SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB.
* *JOB FUNCTION* *Pre-preparation* * Review meal tickets prior to placing prepared food on trays.
* Review tray tickets for diet changes and new diets as received from Nursing Services, in the absence of the Dining Services Director.
* Coordinate food service delivery with other departments as necessary.
* Performs other duties as assigned by the Cook or Dining Services Director/Manager.
*Food Preparation/Delivery* * Prepares trays with meals that are palatable and appetizing in appearance.
Prepares and delivers snacks and nourishments according to resident food preferences and physicians'/dietitian orders.
* Prepares trays with hot and cold foods and beverages as written on tray tickets.
* Ensure that appropriate equipment and utensils (dishes, glasses, cups, and eating utensils) are provided with the resident’s meal tray.
* Serves substitute foods to residents who refuse foods served.
* Make only authorized food substitutions.
* Inspect special diet trays to ensure that the correct diet is served to the resident.
* Transports and serves trays at meal delivery.
Page *1* of *6* *SECTION 2A: ESSENTIAL FUNCTIONS OF THE JOB.
* *JOB FUNCTION* *Food Preparation/Delivery, cont.
* * Review tray card to assure that current food information is consistent with foods served.
* Performs other duties as assigned by the Cook or Dining Services Director/Manager.
*Post-preparation* * Follows posted cleaning schedules utilizing proper sanitation and cleaning methods.
* Cleans food preparation area and utensils after use and after meal service.
Is responsible for washing dishes after food service, as well as cleaning the kitchen to keep it sanitary and up to health standards.
If employed in a facility with a common dining room, the dietary aide may be required to help clear and wipe down tables after service.
* Performs other duties as assigned by the Cook or Dining Services Director/Manager.
*Customer Service.
* * Interacts appropriately with residents, client, other personnel and the public.
* Performs other duties as assigned by the Cook or Dining Services Director/Manager.
*Other* * Attends in-service education and staff meetings as required.
* Practices safety, infection control, and emergency procedures according to facility/state/federal/HCSG policies.
* Attends in-service education and staff meetings as required.
* Remains courteous, considerate and cooperative when communicating with all facility * personnel, residents, and family members.
* Develop and maintain a good working rapport with inter-department personnel as well as with other departments within the facility to ensure that dining services can be properly maintained to meet the needs of the residents.
* Performs other duties as assigned by the Cook or Dining Services Director/Manager.
*SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE* *QUALIFICATIONS:* 1.
A high school diploma or equivalent is required.
Specialized training in dining services is desirable.
May be required to successfully complete an approved sanitation and safety course.
2.
Ability to read, speak and understand English, follow directions and complete tasks.
3.
Ability to follow time schedules for meal preparation and serving.
4.
Maintains a neat, clean, well-groomed appearance.
5.
Dependable, with experience working in facilities utilizing quantity food production methods.
6.
Must provide a criminal background check.
Page *2* of *6* *SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE, continued.
* *KNOWLEDGE, SKILLS & ABILITIES.
* *Degree level\*/Area: *A high school diploma or equivalent is required.
Ability to successfully complete training that provides the required knowledge, skills and abilities.
*Certificates:* *Food Safety Manager or Foodhandler Certification: *Current ServSafe or State certification required as indicated by State / County law.
*Licenses: *None.
_*\* Acceptable minimum equivalent experience in place of degree: *_ 2 years.
There is no replacement for Federal / State / County required certification(s)/training * General knowledge and understanding of nutrition.
* Ability to read and accurately apply requirements of food tray cards.
* Ability to maintain records and complete reports as required.
* Written and oral communication skills.
* Knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures.
* Ability to interact positively with residents, client and other personnel and the public.
Computer software _(please specify): _ability to become proficient in using computer and computer software, as needed, including but not limited to: E-mail, Mealtracker, word processing programs including Microsoft Word, spreadsheet software – Excel.
Machine operation _(please specify) _Special training: _please refer to dietary_ Copier, fax, calculator, computer _training manual_ and other office equipment; all standard kitchen equipment from industrial ovens to utensils.
Scientific training _(please specify)_ Other: _(please specify)_: knowledge of departments and functions; must be fluent in English - reading, writing, and speaking.
Other: _(please specify)_ Must possess basic math skills.
Good communication and interpersonal skills.
Good client/customer service and organizational skills.
Page *3* of *6* *SECTION 3: EDUCATION/TRAINING/WORK EXPERIENCE, continued.
* Ability to prioritize multiple tasks.
Ability to work effectively with a team.
Ability to work independently as needed to support the group effort.
Ability to exercise independent judgment.
*SECTION 4.
MENTAL DEMANDS & OTHER* *Mental demands and other factors important to successful performance of job tasks?* (Mental demands are not only learned mental skills, but also conditions that call for mental discipline.
) _*(check all that apply)*_ \_x\_ Reading \_x\_ Verbal communication skills \_x\_ Written communication skills \_x\_ Detailed work \_x\_ Stress - people, deadlines \_x\_ Customer/employee contact \_x\_ Confidentiality \_x\_ Multiple concurrent tasks \_x\_ Frequent interruptions \_x\_ Problem solving \_\_\_ Bilingual \_x\_ Interpersonal skills \_x\_ Analytical ability \_x\_ Dexterity \_x\_ Time management skills \_x\_ Other: \_Social perceptiveness *WORKING ENVIRONMENT:* The work is performed in a well-lit and well-ventilated facility with a wide variety of people with differing functions, personalities and abilities.
The noise level is usually moderately quiet.
Exposed to physical and emotional disabilities of the aged, which may include combative residents.
Exposed to odors.
Must be on constant alert for possible injuries to patients.
Exposed to sharp objects and hazardous materials.
Must be able to work around food and/or cleaning products.
*Exposures to infectious diseases are possible.
Employees who are immune-suppressed* *should be aware of the potential hazards*.
*SECTION 5.
PHYSICAL SPECIFICATIONS.
* *JOB CHECK IF PERCENT OTHER JOB INFORMATION* *DEMAND APPLY OF TIME* _Frequent - Occasional - Rarely, to perform .
.
.
_ Standing/ Walking \_\_\_\_x\_\_\_\_ \_\_\_98\_\_\_% all the time, except on breaks\_\_\_\_\_\_\_\_\_\_\_ Sitting \_\_\_\_x\_\_\_\_ \_\_\_\_2\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ --------------------------------------------------------------------------------------------------------------------- Lifting \_\_\_\_ x \_\_\_\_ \_\_\_25\_\_\_% Frequently - to lift trays with dinner/drinks, assist w/ inventory & trash – max.
wt.
30 lbs.
Page *4* of *6* *SECTION 5.
PHYSICAL SPECIFICATIONS, cont.
* *JOB CHECK IF PERCENT OTHER JOB INFORMATION* *DEMAND APPLY OF TIME* _Frequent - Occasional - Rarely, to perform .
.
.
_ Carrying \_\_\_\_ x \_\_\_\_ \_\_\_10\_\_\_% Frequently - to carry trays with dinner/drinks, assist w/ inventory & trash – max.
wt.
30 lbs.
Pushing \_\_\_\_ x \_\_\_\_ \_\_\_10\_\_\_% To push food steam table - max.
wt.
of 50 lbs.
Pulling \_\_\_\_ x\_\_\_\_ \_\_\_10\_\_\_% To pull food steam table - max.
wt.
of 50 lbs.
Climbing \_\_\_\_ x\_\_\_\_ \_\_\_\_2\_\_\_% To retrieve food products, etc.
May be required more often if facility is more than one story (stairs) Balancing \_\_\_\_ x\_\_\_\_ \_\_\_\_1\_\_\_% While delivering trays, etc.
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Stooping \_\_\_\_x\_\_\_\_ \_\_\_\_1\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Kneeling \_\_\_\_ x\_\_\_\_ \_\_\_\_1 \_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Crouching \_\_\_\_x\_\_\_\_ \_\_\_\_5\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Crawling \_\_\_\_ \_\_\_\_ \_\_\_\_\_\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Reaching \_\_\_\_x\_\_\_\_ \_\_\_\_7\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Handling \_\_\_\_x\_\_\_\_ \_\_\_\_8\_\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Twisting \_\_\_\_x\_\_\_\_ \_\_\_\_20\_\_% \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ *EXPOSURE SPECIFICATIONS:* *JOB DEMAND CHECK IF JOB DEMAND CHECK IF* *APPLY APPLY* Organic solvents \_\_\_\_\_\_ Noise \_\_\_\_\_ Dangerous, moving machinery \_\_X\_\_\_ Solitary Work \_\_\_\_\_ Toxic conditions \_\_\_\_\_\_ Work at rapid pace X at times Poor ventilation \_\_X\_\_\_ _OTHER: _during meal prep time it is noisy Temperature Variance \_\_\_X\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ From \_20\_ to \_100+\_ degrees Fahrenheit \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ *AUDIO/VISUAL:* *JOB DEMAND CHECK IF APPLY JOB DEMAND CHECK IF APPLY* Sight \_\_X\_\_ Color Vision \_\_X\_\_ Near Vision \_\_X\_\_ Far Vision \_\_X\_\_ Depth Perception \_\_X\_\_ Peripheral Vision \_\_X\_\_ Speaking \_\_X\_\_ Hearing \_\_X\_\_ Ability to adjust focus \_\_X\_\_ Page *5* of *6* *OTHER:* *ISSUE: CHECK IF APPLY DESCRIBE* Access to CONFIDENTIAL information \_\_X\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Access/handle Company funds \_\_X\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ Ability to communicate fluently in English \_\_X\_ to communicate w/residents, employees, clients, read SDS, etc.
*DISCLAIMER: This job description is not an employment agreement or contract.
The* *above information indicates the general nature and level of work performed by employees* *within this classification.
It is not a comprehensive inventory of duties and/or* *responsibilities.
Management has the exclusive right to alter the scope of work within the* *framework of this job description at any time without prior notice.
* *Can you meet the essential functions, physical, mental and other specifications of this job?* _*Check one*_*: I can \_\_\_\_\_.
I cannot \_\_\_\_\_.
If *_*cannot*_*, please discuss.
Write on back of this* *form if necessary.
All employees are held to the 90-day introductory period and the* *performance standards for any function that they have indicated they are able to perform* *with or without a reasonable accommodation.
HCSG reserves the right to ask for written* *verification by a healthcare provider.
* \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ *Print Employee Name Employee Signature Date* \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ *Print Supervisor Name Supervisor Signature Date* _If Applicable:_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_\_\_\_\_\_\_\_\_\_\_ Physician Signature Print Name Date Page *6* of *6* Job Types: Full-time, Part-time Pay: From $15.
00 per hour Benefits: * Dental insurance * Employee assistance program * Health insurance * Opportunities for advancement * Paid orientation * Paid sick time * Paid time off * Referral program * Vision insurance Shift: * 4 hour shift * Night shift Work setting: * Long term care Work Location: In person