Job Summary
The primary roles of the Dietary Aide are to prepare food to be served complying with all applicable sanitation, health, and personal hygiene standards following established food production programs and procedures. The Dietary Aid is also responsible for appropriate use of facility supplies and equipment to ensure loss, waste, and fraud is minimized. This position may also wash dishes, glassware, flatware, food preparation equipment and utensils. This position is also responsible for mopping floors and cleaning surfaces as required. Operation of commercial dishwashing equipment is necessary to perform required duties.
Duties and Responsibilities:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
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Prepares and presents breakfast, lunch and dinner daily in accordance with established menu and special diets.
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Creates and posts daily menus.
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Keeps work area neat and clean at all times; clean and maintain equipment used in food preparation, dishwasher, refrigerators, ovens, etc.
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Keeps track of food and supplies inventory.
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Prepares shopping list for purchasing coordinator.
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Supports, cooperates with, and implements specific procedures for quality assurance and compliance with all regulatory requirements.
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Promotes positive public relations with residents, family members and guests; when applicable.
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Uses chemicals properly on equipment
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Checks ice machine and monitors beverage levels during every meal time.
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Thaws food properly to prevent spoilage or contamination
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Stores leftovers properly to prevent contamination
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Cleans work tables, storage areas, and equipment
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Uses proper methods and cooking temperatures to prevent contamination, spoilage, and waste.
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Ensures food items are prepared and served at correct times to insure high nutritive quality, flavor, and appearance.
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Sweeps and mops floors
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Take daily food and equipment temperatures.
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Wipe down all countertops, tables, and chairs in dining hall.
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Wash all dishes, glassware, flatware, utensils using commercial dishwasher.
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Clean all work surfaces as needed.
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Remove trash and clean trash cans as needed.
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Stock supplies and equipment in appropriate areas.
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Maintain clean dishes, utensils or cooking equipment in storage areas.
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Receive and store supplies.
