Dietary Aid

Job Summary

Required Qualifications

• •High School Diploma or GED
• •Must pass background check
• •Must pass drug test
• •Must be able to work beyond normal duty hours
• •Must be able to work on weekends
• •Must be able to work in other positions temporarily
• •Must be able to attend and participate in continuing educational programs
• •Must be able to communicate with medical staff
• •Must be able to communicate with nursing staff
• •Must be able to communicate with other department supervisors
• •Must be able to work under conditions involving hostile and emotionally upset residents
• •Must be able to work under conditions involving family members
• •Must be able to work under conditions involving government agencies/personnel
• •Must be able to work in well-lighted/ventilated areas
• •Must be able to move intermittently during working hours
• •Must be able to handle frequent interruptions
• •Must be able to work in warm atmosphere for cooking
• •Must be able to work in areas subject to sudden temperature changes
• •Must be able to work in areas subject to heat/cold temperatures
• •Must be able to work in areas subject to exposure to infectious waste
• •Must be able to work in areas subject to exposure to diseases
• •Must be able to work in areas subject to exposure to TB
• •Must be able to work in areas subject to exposure to AIDS
• •Must be able to work in areas subject to exposure to Hepatitis B viruses
• •Must be able to work in areas subject to exposure to dust
• •Must be able to work in areas subject to exposure to disinfectants
• •Must be able to work in areas subject to exposure to tobacco smoke
• •Must be able to work in areas subject to exposure to other air contaminants
• •Must be able to work in areas subject to injury from falls
• •Must be able to work in areas subject to injury from burns from equipment
• •Must be able to work in areas subject to injury from odors
• •Must be able to work in areas subject to exposure to hazardous chemicals
• •Must be able to make only authorized food substitutions
• •Must be able to assist in food preparation for special meals
• •Must be able to assist in food preparation for parties
• •Must be able to work in accordance with established dietary policies and procedures
• •Must be able to work in accordance with established portion control procedures
• •Must be able to work in accordance with established policies and procedures for cleaning duties
• •Must be able to work in accordance with established policies and procedures for dishwashing/cleaning procedures
• •Must be able to work in accordance with established policies and procedures for garbage disposal
• •Must be able to work in accordance with established policies and procedures for setting up meal trays
• •Must be able to work in accordance with established policies and procedures for delivering food carts
• •Must be able to work in accordance with established policies and procedures for removing food trays
• •Must be able to work in accordance with established policies and procedures for preparing snacks
• •Must be able to work in accordance with established policies and procedures for obtaining food supplies
• •Must be able to work in accordance with established policies and procedures for checking diet trays
• •Must be able to work in accordance with established policies and procedures for distributing and collecting menus
• •Must be able to work in accordance with established policies and procedures for serving meals
• •Must be able to work in accordance with established policies and procedures for cleaning work tables
• •Must be able to work in accordance with established policies and procedures for cleaning meat blocks
• •Must be able to work in accordance with established policies and procedures for cleaning refrigerators/freezers
• •Must be able to work in accordance with established policies and procedures for sweeping and mopping floors
• •Must be able to work in accordance with established policies and procedures for carrying soiled utensils
• •Must be able to work in accordance with established policies and procedures for returning clean utensils to proper storage areas
• •Must be able to work in accordance with established policies and procedures for washing and cleaning utensils
• •Must be able to work in accordance with established policies and procedures for carrying out garbage
• •Must be able to work in accordance with established policies and procedures for keeping work areas clean, dry and free of hazardous equipment, supplies
• •Must be able to work in accordance with established policies and procedures for setting up meal trays, food carts, dining room
• •Must be able to work in accordance with established policies and procedures for assisting cook in preparing meals
• •Must be able to work in accordance with established policies and procedures for delivering food carts, trays
• •Must be able to work in accordance with established policies and procedures for serving food in dining room
• •Must be able to work in accordance with established policies and procedures for performing dishwashing/cleaning procedures
• •Must be able to work in accordance with established policies and procedures for removing food trays from carts, dining rooms
• •Must be able to work in accordance with established policies and procedures for preparing and delivering snacks
• •Must be able to work in accordance with established policies and procedures for maintaining a liaison with other department supervisors
• •Must be able to work in accordance with established policies and procedures for planning for dietary services/activities
• •Must be able to work with the facility's dietitian
• •Must be able to implement recommend changes
• •Must be able to ensure that all dietary procedures are followed
• •Must be able to serve meals that are palatable and appetizing in appearance
• •Must be able to assist in serving meals as necessary and on a timely basis
• •Must be able to serve food in accordance with established portion control procedures
• •Must be able to assist in daily or scheduled cleaning duties
• •Must be able to clean work tables
• •Must be able to clean meat blocks
• •Must be able to clean refrigerators/freezers
• •Must be able to sweep and mop floors
• •Must be able to carry soiled utensils
• •Must be able to return clean utensils to proper storage areas
• •Must be able to wash and clean utensils
• •Must be able to carry out garbage
• •Must be able to keep work areas clean, dry and free of hazardous equipment, supplies
• •Must be able to set up meal trays
• •Must be able to set up food carts
• •Must be able to set up dining room
• •Must be able to assist cook in preparing meals
• •Must be able to distribute and collect menus
• •Must be able to obtain food supplies
• •Must be able to check diet trays before distribution
• •Must be able to deliver food carts
• •Must be able to deliver trays
• •Must be able to serve food in dining room
• •Must be able to perform dishwashing/cleaning procedures
• •Must be able to assure that utensils are readily available for next meal
• •Must be able to remove food trays from carts
• •Must be able to remove food trays from dining rooms
• •Must be able to take food trays to dishwashing area
• •Must be able to prepare and deliver snacks
• •Must be able to make only authorized food substitutions
• •Must be able to assist in food preparation for special meals
• •Must be able to assist in food preparation for parties
• •Must be able to maintain a liaison with other department supervisors
• •Must be able to adequately plan for dietary services/activities
• •Must be able to work beyond normal duty hours
• •Must be able to work on weekends
• •Must be able to work in other positions temporarily
• •Must be able to work when necessary
• •Must be able to be subject to call-back during emergency conditions
• •Must be able to be subject to severe weather
• •Must be able to be subject to evacuation
• •Must be able to be subject to post-disaster
• •Must be able to be subject to injury from falls
• •Must be able to be subject to injury from burns from equipment
• •Must be able to be subject to injury from odors
• •Must be able to be subject to exposure to dust
• •Must be able to be subject to exposure to disinfectants
• •Must be able to be subject to exposure to tobacco smoke
• •Must be able to be subject to exposure to other air contaminants
• •Must be able to be subject to sudden temperature changes
• •Must be able to be subject to heat/cold temperatures
• •Must be able to be subject to exposure to infectious waste
• •Must be able to be subject to exposure to diseases
• •Must be able to be subject to exposure to conditions
• •Must be able to be subject to TB
• •Must be able to be subject to AIDS
• •Must be able to be subject to Hepatitis B viruses
• •Must be able to be subject to the handling of hazardous chemicals
• •Must be able to be subject to exposure to hazardous chemicals
• •Must be able to be subject to hostile and emotionally upset residents
• •Must be able to be subject to family members
• •Must be able to be subject to government agencies/personnel
• •Must be able to be subject to personnel
• •Must be able to be subject to visitors
• •Must be able to be subject to medical staff
• •Must be able to be subject to nursing staff
• •Must be able to be subject to other department supervisors
• •Must be able to be subject to all conditions and circumstances
• •Must be able to be subject to frequent interruptions
• •Must be able to be subject to moves intermittently during working hours
• •Must be able to be subject to well-lighted/ventilated areas
• •Must be able to be subject to warm atmosphere for cooking
• •Must be able to be subject to work in accordance with established dietary policies and procedures
• •Must be able to be subject to work in accordance with established portion control procedures
• •Must be able to be subject to work in accordance with established policies and procedures for cleaning duties
• •Must be able to be subject to work in accordance with established policies and procedures for dishwashing/cleaning procedures
• •Must be able to be subject to work in accordance with established policies and procedures for garbage disposal
• •Must be able to be subject to work in accordance with established policies and procedures for setting up meal trays
• •Must be able to be subject to work in accordance with established policies and procedures for delivering food carts
• •Must be able to be subject to work in accordance with established policies and procedures for serving meals
• •Must be able to be subject to work in accordance with established policies and procedures for cleaning work tables
• •Must be able to be subject to work in accordance with established policies and procedures for cleaning meat blocks
• •Must be able to be subject to work in accordance with established policies and procedures for cleaning refrigerators/freezers
• •Must be able to be subject to work in accordance with established policies and procedures for sweeping and mopping floors
• •Must be able to be subject to work in accordance with established policies and procedures for carrying soiled utensils
• •Must be able to be subject to work in accordance with established policies and procedures for returning clean utensils to proper storage areas
• •Must be able to be subject to work in accordance with established policies and procedures for washing and cleaning utensils
• •Must be able to be subject to work in accordance with established policies and procedures for carrying out garbage
• •Must be able to be subject to work in accordance with established policies and procedures for keeping work areas clean, dry and free of hazardous equipment, supplies
• •Must be able to be subject to work in accordance with established policies and procedures for setting up meal trays
• •Must be able to be subject to work in accordance with established policies and procedures for setting up food carts
• •Must be able to be subject to work in accordance with established policies and procedures for setting up dining room
• •Must be able to be subject to work in accordance with established policies and procedures for assisting cook in preparing meals
• •Must be able to be subject to work in accordance with established policies and procedures for distributing and collecting menus
• •Must be able to be subject to work in accordance with established policies and procedures for obtaining food supplies
• •Must be able to be subject to work in accordance with established policies and procedures for checking diet trays
• •Must be able to be subject to work in accordance with established policies and procedures for delivering food carts
• •Must be able to be subject to work in accordance with established policies and procedures for delivering trays
• •Must be able to be subject to work in accordance with established policies and procedures for serving food in dining room
• •Must be able to be subject to work in accordance with established policies and procedures for performing dishwashing/cleaning procedures
• •Must be able to be subject to work in accordance with established policies and procedures for removing food trays from carts
• •Must be able to be subject to work in accordance with established policies and procedures for removing food trays from dining rooms
• •Must be able to be subject to work in accordance with established policies and procedures for taking food trays to dishwashing area
• •Must be able to be subject to work in accordance with established policies and procedures for preparing and delivering snacks
• •Must be able to be subject to work in accordance with established policies and procedures for making only authorized food substitutions
• •Must be able to be subject to work in accordance with established policies and procedures for assisting in food preparation for special meals
• •Must be able to be subject to work in accordance with established policies and procedures for assisting in food preparation for parties
• •Must be able to be subject to work in accordance with established policies and procedures for maintaining a liaison with other department supervisors
• •Must be able to be subject to work in accordance with established policies and procedures for planning for dietary services/activities
• •Must be able to be subject to work with the facility's dietitian
• •Must be able to be subject to implement recommend changes
• •Must be able to be subject to ensure that all dietary procedures are followed
• •Must be able to be subject to serve meals that are palatable and appetizing in appearance
• •Must be able to be subject to assist in serving meals as necessary and on a timely basis
• •Must be able to be subject to serve food in accordance with established portion control procedures
• •Must be able to be subject to assist in daily or scheduled cleaning duties
• •Must be able to be subject to clean work tables
• •Must be able to be subject to clean meat blocks
• •Must be able to be subject to clean refrigerators/freezers
• •Must be able to be subject to sweep and mop floors
• •Must be able to be subject to carry soiled utensils
• •Must be able to be subject to return clean utensils to proper storage areas
• •Must be able to be subject to wash and clean utensils
• •Must be able to be subject to carry out garbage
• •Must be able to be subject to keep work areas clean, dry and free of hazardous equipment, supplies
• •Must be able to be subject to set up meal trays
• •Must be able to be subject to set up food carts
• •Must be able to be subject to set up dining room
• •Must be able to be subject to assist cook in preparing meals
• •Must be able to be subject to distribute and collect menus
• •Must be able to be subject to obtain food supplies
• •Must be able to be subject to check diet trays before distribution
• •Must be able to be subject to deliver food carts
• •Must be able to be subject to deliver trays
• •Must be able to be subject to serve food in dining room
• •Must be able to be subject to perform dishwashing/cleaning procedures
• •Must be able to be subject to assure that utensils are readily available for next meal
• •Must be able to be subject to remove food trays from carts
• •Must be able to be subject to remove food trays from dining rooms
• •Must be able to be subject to take food trays to dishwashing area
• •Must be able to be subject to prepare and deliver snacks
• •Must be able to be subject to make only authorized food substitutions
• •Must be able to be subject to assist in food preparation for special meals
• •Must be able to be subject to assist in food preparation for parties
• •Must be able to be subject to maintain a liaison with other department supervisors
• •Must be able to be subject to adequately plan for dietary services/activities
• •Must be able to be subject to work beyond normal duty hours
• •Must be able to be subject to work on weekends
• •Must be able to be subject to work in other positions temporarily
• •Must be able to be subject to work when necessary
• •Must be able to be subject to be subject to call-back during emergency conditions
• •Must be able to be subject to be subject to severe weather
• •Must be able to be subject to be subject to evacuation
• •Must be able to be subject to be subject to post-disaster
• •Must be able to be subject to be subject to injury from falls
• •Must be able to be subject to be subject to injury from burns from equipment
• •Must be able to be subject to be subject to injury from odors
• •Must be able to be subject to be subject to exposure to dust
• •Must be able to be subject to be subject to exposure to disinfectants
• •Must be able to be subject to be subject to exposure to tobacco smoke
• •Must be able to be subject to be subject to exposure to other air contaminants
• •Must be able to be subject to be subject to sudden temperature changes
• •Must be able to be subject to be subject to heat/cold temperatures
• •Must be able to be subject to be subject to exposure to infectious waste
• •Must be able to be subject to be subject to exposure to diseases