Cafeteria, Cook Dishes, Dietary Management, Food Safety, Hazard Analysis, Infection Control, Safety Standards, Sanitation
Under the supervision of the Nutritional Service Lead, the Dietary Aide is responsible for safe food preparation and maintaining high safety and sanitation standards based on the food code and HACCP (Hazard analysis and critical control points) principles.
Responsibilities/Duties:
- Coordinates the Cafeteria operations; filling food and ice, date rotation, check out
- Keeps the Cafeteria clean and stocked with supplies.
- Prepare salads and sandwiches for Cafeteria.
- Disposes of trash and garbage in appropriate manner and as needed.
- Loads and oversees dishwasher.
- Puts clean dishes and utensils away.
- Mops floors as necessary.
- Performs special cleaning duties as assigned by Leaders.
- Follows written guidelines for handling chemicals.
- Follows safe and correct equipment usage.
- Prevents cross contamination through proper food handling techniques.
- Observes infection control practices at all times, practices proper handwashing techniques.
- Performs other duties as assigned.