Dietary Aide

Position Summary

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, etc. Keep food prep, dining areas and/or dish room areas clean and sanitary. Maintain proper sanitation and safety procedures and high quality of food preparation and presentation.

Essential Functions and Responsibilities

• Ensures the CAPLICO Core Values and Code of Conduct are adhered to at all times.
• Ensures compliance with Resident Rights and HIPAA policies at all times.
• Assists Cook with preparing meals that are palatable and appetizing in appearance.
• Sets up meal trays, food carts, and prepares dining room for meals.
• Distributes and collect menus, prepares and delivers snacks, etc., as needed.
• Assists with food prep and ensures that food and supplies for the next meal are readily available.
• Assists in inventorying and storing in-coming food, supplies, etc., as necessary.
• Keeps all dining areas clean and maintains cleanliness and sanitation.
• Responsible for floor maintenance in the dish room and kitchen areas.
• Operates and maintains the dish machine and other kitchen related equipment as needed.
• Properly records temperature and sanitizer test results in logs.
• May perform other duties as assigned by the Executive Director.

Supervisory Responsibility

• None

Work Environment

• Works in well-lit/ventilated areas; warm atmosphere for cooking; walk-in and reach-in coolers.
• Moves intermittently during working hours.
• Is subject to frequent interruptions.
• Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
• Is subject to hostile and emotionally upset residents, family members, personnel, and visitors.
• Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
• Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
• Is subject to injury from falls, burns from equipment, odors, etc., throughout the work day, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants.
• Is subject to sudden temperature changes when entering refrigerator.
• May be exposed to heat/cold temperatures in kitchen/storage area.
• Is subject to exposure to infectious waste, diseases, conditions, etc., including TB, COVID-19 and the AIDS and Hepatitis viruses.
• May be subject to the handling of and exposure to hazardous chemicals.

Physical Demands and Sensory Requirements

(With or Without the Aid of Mechanical Devices)

• Must be able to move frequently throughout the workday.
• Must be able to perform physical tasks for extended periods of time.
• Must be able to cope with the mental and emotional stress of the position.
• Requires hand-eye coordination, manual dexterity, normal range vision or the use of prosthetics that will enable the senses to function adequately to ensure that the requirements of this position can be fully met (e.g.: accurately read measurements on resident related equipment such as thermometers, monitors, gauges).
• Must be able to function independently, have personal integrity, flexibility and the ability to work effectively with residents, employees, visitors and support agencies.
• Must be in a good general health and demonstrate emotional stability.
• Must be able to relate and work with the disabled, ill, elderly, emotionally upset and at times, hostile people within the community.
• Must be able to stand continuously 100% of the time.
• Must be able to 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.
• Must be able to push/pull up to 50 pounds frequently.
• Must be able to assist with the evacuation of residents.

Specific Requirements

• Must be able to read, write, speak, and understand the English language.
• Must meet the minimum age requirements established by the state regulations governing the community.
• 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, government agencies/personnel and the general public.
• Must be able to follow oral and written instructions.
• Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties.
• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing dietary practices.
• Must not pose a direct threat to the health or safety of other individuals in the workplace.
• Must be able to operate steam tables, mixers, tongs, knives, spatulas, plates, griddles, ovens, broilers, microwaves, ladles, measuring utensils, cooking utensils, etc.

Minimum Requirements

• One to three months related experience and/or training.
• ServSafe certification, or equivalent, required.