Dietary Aide

JOB DESCRIPTION

POSITION TITLE:           Dietary Aide

DEPARTMENT:               Nutrition     

FLSA STATUS:                 Non-Exempt

PAY GRADE:                    2

REPORTS TO:                  Assistant Food Service Manager                             

GENERAL DESCRIPTION OF DUTIES

The purpose of this position is to support the Agency’s needs by providing readying meals so that they can be distributed throughout the community.

SPECIFIC DUTIES AND RESPONSIBILITIES

ESSENTIAL JOB FUNCTIONS

The list of essential functions, as outlined herein, is intended to be representative of the tasks performed within this classification. It is not necessarily descriptive of any one position in the class. The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position.

• Work on cold and hot line readying meals for delivery with knowledge of clientele’s dietary restrictions.
• Setting up and breaking down serving lines.
• Understand therapeutic diets and how to make proper menu adjustments.  Attention to detail when reading client labels for accuracy.
• Get bread bagged and ready for daily count.
• Assemble menu alternates for ECE.
• Portions and assembles food for home delivered meals and other nutrition programs.
• Package and seal meals for distribution.
• Regular attendance
• Attend and complete all mandatory trainings
• Assist in the storage of foods and checking refrigerators to ensure that all foods are wrapped, labeled and dated.  Ensures that refrigerators are cleaned.
• Understands and uses chemical properly.  Uses proper PPE’s when using chemicals for cleaning.
• Maintains daily temperature records.
• Responsible for maintaining kitchen work area and equipment in a sanitary condition.
• Assist in monitoring pantry stock items and informs management of items running low and in need of re-ordering.
• Ability to work on your feet and in a standing position for an extended period of time.
• Ability to lift and transport heavy carts as needed.
• Clean kitchen and other areas that need to be cleaned at the end of each day and according to cleaning schedule.

• Interacts with all customers/fellow employees in a manner that is respectful of their human dignity as evidenced by consistently cooperative and courteous behaviors.
• Recognizes when others are in need of information, direction or assistance and provides help as evidenced by feedback and observation.
• Understands and appreciates the value and contribution of other employees as demonstrated by sensitivity to their needs, teamwork and constructive feedback.
• Is creative in approach to customer service within the bounds of job authority and responsibility as evidenced by customer feedback and submission of ideas for improvement.
• Communicates with all customers/fellow employees in a sensitive and caring way including actively listening.
• Utilize appropriate body language.
• Uses time constructively and perform responsibilities cooperatively.
• Reports problems promptly.
• Supports change as they occur.
• Uses proper safety techniques and complies with all organization safety procedures.
• Possess high personal integrity, a caring attitude and portray a positive image.
• Performs all other duties as assigned.

MINIMUM TRAINING AND EXPERIENCE

Education:  High school diploma

Minimum Years of Experience:  At least one (1) year of training working in food service or related field. 

Active Certification in good Standing: Must have a valid Serv Safe Food Handler Certificate

Demonstrate skills in: Ability to follow written and oral instructions. Ability to work with others with minimum supervision. Able to interpret menus and portion appropriate.

Knowledge:  knowledge in working in food service or related field, preparing meals, using proper safety techniques and complying with safety procedures.

ADA COMPLIANCE

Physical Ability: Tasks involve the ability to exert heavy physical effort in heavy work, with greater emphasis on climbing and balancing, but typically also involving some combination of stooping, kneeling, crouching and crawling, and the lifting, carrying, pushing, and/or pulling of moderately heavy objects and materials (20-50 pounds); may occasionally involve heavier objects and materials (up to 100 pounds).  Standing on feet for up to 7 hours a day. Willing go in and out of refrigerator freezer.

Sensory Requirements: Some tasks require the ability to perceive and discriminate colors or shades of colors.  Some tasks require the ability to perceive and discriminate depths.  Some tasks require visual perception and discrimination. Some tasks require oral communications ability.

Environmental Factors: Tasks performed without exposure to adverse environmental conditions, such as dirt, dust, pollen, odors, wetness, humidity, rain, fumes, temperature and noise extremes, machinery, vibrations, electric currents, traffic hazards, animals/wildlife, toxic/poisonous agents, violence, disease, or pathogenic substances.

JOB DESCRIPTION

POSITION TITLE:           Dietary Aide

DEPARTMENT:               Nutrition     

FLSA STATUS:                 Non-Exempt

PAY GRADE:                    2

REPORTS TO:                  Assistant Food Service Manager                             

GENERAL DESCRIPTION OF DUTIES

The purpose of this position is to support the Agency’s needs by providing readying meals so that they can be distributed throughout the community.

SPECIFIC DUTIES AND RESPONSIBILITIES

ESSENTIAL JOB FUNCTIONS

The list of essential functions, as outlined herein, is intended to be representative of the tasks performed within this classification. It is not necessarily descriptive of any one position in the class. The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position.

• Work on cold and hot line readying meals for delivery with knowledge of clientele’s dietary restrictions.
• Setting up and breaking down serving lines.
• Understand therapeutic diets and how to make proper menu adjustments.  Attention to detail when reading client labels for accuracy.
• Get bread bagged and ready for daily count.
• Assemble menu alternates for ECE.
• Portions and assembles food for home delivered meals and other nutrition programs.
• Package and seal meals for distribution.
• Regular attendance
• Attend and complete all mandatory trainings
• Assist in the storage of foods and checking refrigerators to ensure that all foods are wrapped, labeled and dated.  Ensures that refrigerators are cleaned.
• Understands and uses chemical properly.  Uses proper PPE’s when using chemicals for cleaning.
• Maintains daily temperature records.
• Responsible for maintaining kitchen work area and equipment in a sanitary condition.
• Assist in monitoring pantry stock items and informs management of items running low and in need of re-ordering.
• Ability to work on your feet and in a standing position for an extended period of time.
• Ability to lift and transport heavy carts as needed.
• Clean kitchen and other areas that need to be cleaned at the end of each day and according to cleaning schedule.

• Interacts with all customers/fellow employees in a manner that is respectful of their human dignity as evidenced by consistently cooperative and courteous behaviors.
• Recognizes when others are in need of information, direction or assistance and provides help as evidenced by feedback and observation.
• Understands and appreciates the value and contribution of other employees as demonstrated by sensitivity to their needs, teamwork and constructive feedback.
• Is creative in approach to customer service within the bounds of job authority and responsibility as evidenced by customer feedback and submission of ideas for improvement.
• Communicates with all customers/fellow employees in a sensitive and caring way including actively listening.
• Utilize appropriate body language.
• Uses time constructively and perform responsibilities cooperatively.
• Reports problems promptly.
• Supports change as they occur.
• Uses proper safety techniques and complies with all organization safety procedures.
• Possess high personal integrity, a caring attitude and portray a positive image.
• Performs all other duties as assigned.

MINIMUM TRAINING AND EXPERIENCE

Education:  High school diploma

Minimum Years of Experience:  At least one (1) year of training working in food service or related field. 

Active Certification in good Standing: Must have a valid Serv Safe Food Handler Certificate

Demonstrate skills in: Ability to follow written and oral instructions. Ability to work with others with minimum supervision. Able to interpret menus and portion appropriate.

Knowledge:  knowledge in working in food service or related field, preparing meals, using proper safety techniques and complying with safety procedures.

ADA COMPLIANCE

Physical Ability: Tasks involve the ability to exert heavy physical effort in heavy work, with greater emphasis on climbing and balancing, but typically also involving some combination of stooping, kneeling, crouching and crawling, and the lifting, carrying, pushing, and/or pulling of moderately heavy objects and materials (20-50 pounds); may occasionally involve heavier objects and materials (up to 100 pounds).  Standing on feet for up to 7 hours a day. Willing go in and out of refrigerator freezer.

Sensory Requirements: Some tasks require the ability to perceive and discriminate colors or shades of colors.  Some tasks require the ability to perceive and discriminate depths.  Some tasks require visual perception and discrimination. Some tasks require oral communications ability.

Environmental Factors: Tasks performed without exposure to adverse environmental conditions, such as dirt, dust, pollen, odors, wetness, humidity, rain, fumes, temperature and noise extremes, machinery, vibrations, electric currents, traffic hazards, animals/wildlife, toxic/poisonous agents, violence, disease, or pathogenic substances.