Dietary Aid

Job Summary: The Dietary Aide is responsible for providing assistance in all dietary functions as
directed/instructed and in accordance with established dietary policies and procedures.
Essential Job Functions:
Administrative Functions
Work with the facility's dietitian as necessary and implement recommend changes as
required.
Ensure that all dietary procedures are followed in accordance with established policies.
Others as deemed necessary and appropriate, or as may be directed.
Dietary Service
Serve meals that are palatable and appetizing in appearance.
Assist in serving meals as necessary and on a timely basis.
Serve food in accordance with established portion control procedures.
Assist in daily or scheduled cleaning duties, in accordance with established policies and
procedures.
Clean work tables, meat blocks, refrigerators/freezers, etc.
Sweep and mop floors as directed.
Carry soiled utensils, etc., to wash area.
Return clean utensils to proper storage areas.
Wash and clean utensils as directed.
Carry out garbage and keep work areas clean, dry and free of hazardous equipment,
supplies, etc.
Set up meal trays, food carts, dining room, etc., as instructed.
Assist cook in preparing meals.
Distribute and collect menus as necessary.
Obtain food supplies for next meal.
Assist in checking diet trays before distribution.
Deliver food carts, trays, etc., to designated areas.
Serve food in dining room as instructed.
Perform dishwashing/cleaning procedures. Assure that utensils, etc., are readily available
for next meal.
Remove food trays from carts, dining rooms, etc., and take to dishwashing area.
Prepare and deliver snacks, etc., as instructed.

Physical Demands Assessment
Dietary Aide

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Working Conditions
Works in well-lighted/ventilated areas. Atmosphere is warm for cooking.
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, etc.
Communicates with the medical staff, nursing staff, and other department supervisors.
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.).
Attends and participates in continuing educational programs.
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 and the
AIDS and Hepatitis B viruses.
Maintain a liaison with other department supervisors to adequately plan for dietary
services/activities.
May be subject to the handling of and exposure to hazardous chemicals.
Miscellaneous
Make only authorized food substitutions.
Assist in food preparation for special meals, for parties, etc.

Physical Demands Assessment
Dietary Aide

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Physical Demands

The following are the physical demands of this job

KEY: The following physical demand descriptors will be used
Never: Not Necessary to perform job duties
Seldom: Done only a few times a day, for short duration
Occasional: Up to one-third of the day
Frequent: Up to two-thirds of the day
Constant: Two-thirds or more of the day
Intermittent: Variable throughout the workday

Physical Activity Level Time
Standing: Remaining on one's feet
in an upright position at a
workstation without moving about.

Matted/even surface
(linoleum, carpet, mats).

Frequent, when preparing meal trays, washing
dishes, etc.

Walking: Moving about on foot. Brisk, constant
movement on a
matted/even surface
(linoleum, carpet, mats).

Frequent, taking meal carts to dining room, walking
around kitchen, etc.

Lifting: Raising or lowering an
object from one level to another

Sedentary, 0-10 lbs.
maximum

Constant, lifting meal trays, dishes, pots/pans, etc.

Lifting: Raising or lowering an
object from one level to another

Light, 20 lbs. maximum Occasional, lifting trash, buckets, etc.

Lifting: Raising or lowering an
object from one level to another

Medium, 50 lbs.
maximum

Occasional, lifting deliveries, heavy trays of food,
etc.
Carrying: Transporting an object Sedentary, 0-10 lbs.
maximum

Frequent, carrying meal trays, dishes of food, etc.
Carrying: Transporting an object Light, 20 lbs. maximum Occasional, carrying deliveries, heavy trays of

food, etc.

Pushing: Exerting force upon an
object so that the object moves
away from the force.

Thrust with initial
forceful movement.

Frequent, pushing carts to dining room, carts with
dishes, etc.

Pulling: Exerting force upon an
object so that the object moves
toward the force

Thrust with initial
forceful movement.

Frequent, when opening refrigerator door.

Bending, Torso: Bending the body
downward and forward by bending
the spine at the waist

Light – 20 degrees Frequent, leaning over work surface, reaching for

items on shelves, etc.

Bending, Torso: Bending the body
downward and forward by bending
the spine at the waist

Moderate – 45 degrees Occasional, accessing low shelves in pantry.

Bending, Torso: Bending the body
downward and forward by bending
the spine at the waist

Full – 90 degrees Occasional, accessing dishwasher, loading carts,

etc.

Bending, Neck: Bending the head
downward and forward by bending
the neck

Light – 5 degrees Frequent, washing dishes, prep work, etc.

Reaching: Extending the arms and
hands in any direction

Full, extended reach Constant, washing dishes, reaching for trays, etc.

Reaching: Extending the arms and
hands in any direction

Reaching over the head Occasional, when accessing high shelves, water

faucet, etc.

Physical Demands Assessment
Dietary Aide

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Handling: Seizing, holding,
grasping, turning, or otherwise
working with the hand or hands
(with or without significant weight
resistance

Both hands and arms Constant, preparing trays, handling pots, pans,

food prep, etc.

Handling: Seizing, holding,
grasping, turning, or otherwise
working with the hand or hands
(with or without significant weight
resistance

Rotation of the hand or
wrist

Frequent, washing dishes, opening jars, peeling,
scooping food, etc.

Gripping: Tight, firm hold with
hands or fingers

Palmar Grasp Constant, when holding carts, dishes, trays, utensils,

etc.

Fingering: Working with the
fingers primarily.

Fine finger manipulation Constant, when labeling, conducting food prep, etc.

Fingering: Working with the
fingers primarily

Gross finger
manipulation

Frequent, during food prep, using utensils, etc.

Climbing: Ascending or descending
heights using feet and legs, and/or
hands and arms

Ramps and stairs Occasional, taking carts up ramp (Vista), using

step stool in pantry.

Crouching: Bending the body
downward and forwards by
bending the legs and spine.

Constant, reaching low shelves, loading/unloading
bottom of carts, etc.

Moving/Mechanical Parts:
Working with or around moving or
mechanical devices

Occasional, working around the slicer, mixer, other
kitchen devices.

Talking: Expressing or exchanging
ideas by means of the spoken word

Coherent speech Frequent, talking with residents and co-workers.

Hearing: Perceiving the nature of
sounds by the ear

Capacity to hear loud
noises (siren, hydraulic
press, jackhammer)

Seldom, fire alarm.

Hearing: Perceiving the nature of
sounds by the ear

Capacity to hear soft
noises (conversational
speech)

Frequent, listening to residents, co-workers.

Physical Demands Assessment
Dietary Aide

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Standard Job Functions:
Equipment and Supply Functions
Ensure that food and supplies for the next meal are readily available.
Assist in inventorying and storing in-coming food, supplies, etc., as necessary.
Personnel Functions
Develop and maintain a good working rapport with inter-department personnel, as well as
with other departments within the facility to assure that food service can be properly
maintained to meet the needs of the residents.
Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as
well as a calm environment throughout the department.
Resident Rights
Maintain confidentiality of all pertinent resident care information.
Knock before entering a resident's room.
Report complaints to the Director of Food Services.
Safety and Sanitation
Prepare food, etc., in accordance with sanitary regulations as well as with out established
policies and procedures.
Follow safety regulations and precautions at all times.
Follow established Infection Control and Universal Precautions policies and procedures
when performing daily tasks.
Ensure that the department is maintained in a clean and safe manner by assuring that
necessary equipment and supplies are maintained.
Report all hazardous conditions/equipment to your supervisor immediately.
Report all accidents/incidents to your supervisor on the shift in which they occur.
Assist in maintaining food storage areas in a clean and properly arranged manner at all
times.
Dispose of food and waste in accordance with established policies.
Wear protective clothing and equipment when handling infectious waste and/or
blood/body fluids.
Report missing/illegible labels or MSDSs to your supervisors.
Staff Development
Participate in and assist departmental studies and projects as assigned or that may become
necessary.

Physical Demands Assessment
Dietary Aide

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Attend and participate in workshops, seminars, in-service programs, etc., as directed.
Physical and Sensory Requirements (With or Without the Aid of Mechanical Devices)
Must be able to move intermittently throughout the work day.
Must be able to speak and write the English language in an understandable manner.
Must be able to cope with the mental emotional and stress of the position.
Must possess sight/hearing senses or use prosthetics that will enable these senses to
function adequately so that the requirements of this position can be fully met.
Must function independently, have flexibility, personal integrity, and the ability to work
effectively with the residents, personnel, and support agencies.
Must meet the general health requirements set forth by the policies of this facility which
include a medical and physical examination.
Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and, at
times, hostile people within the facility.
Must be able to lift up to 25 pounds. Frequent carrying of dietary supplies. Requires
frequent pushing and pulling of carts.
May be necessary to assist in the evacuation of residents during emergency situations.
Specific Requirements
Must be able to write, read, speak, and understand the English language.
Must possess the ability to make independent decisions when circumstances warrant such
action.
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 have patience, tact, cheerful disposition and enthusiasm as well as be willing to
handle residents based on whatever maturity level they are currently functioning.
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.

Education
Must possess, as a minimum, a _________ grade education.
Experience
None. On-the-job training provided.