**DIETARY AIDE PM SHIFT, Full Time

DEPARTMENT : Dietary FLSA STATUS: Non-exempt SUPERVISOR: Director of Dietary Services DATE: 1/1/2015**

DUTIES AND RESPONSIBILITIES

The Dietary Aide performs designated work and cleaning routines for the Dietary Department i.e. set up tables and trays; serve and remove trays from dining room; clean dietary work area; stock and store food, dishes, and supplies. Is accountable to the Director of Dietary Services and in absence of Director of Dietary Services is accountable to the Cook.

The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.

ESSENTIAL FUNCTIONS:

1. Serves meal to residents at meal times.
2. Assists in food preparation (e.g. peeling carrots, potatoes, making salad, desserts)
3. Portions and places food servings on plates and trays according to diet list on menu cards.
4. Inspects trays for completeness and conformity to prescribed card to insure appropriate meals and snacks are given to residents, especially those with therapeutic diet plates.
5. Reads and follows tray cards and written diet orders accurately.
6. Meets scheduled meal and snack times.
7. Sets tables with utensils, glasses, napkins and condiments.
8. Resets tables for next meal.
9. Prepares milk, juice, coffee, tea and water for residents at meal times.
10. Fills and turn on steam table.
11. Collects and stacks dirty dishes on cart and return to kitchen.
12. Scrapes, washes, and racks dishes either for dishwasher or manual cleaning. Dries and puts away dishes, glasses, trays, utensils, pots and pans (this includes inspecting for damage such as chips and cracks, de-staining dishes).
13. Operates kitchen equipment (dishwasher, garbage disposal, microwave, coffee maker, ice machine, blender, food processor, meat slicer, and mixer if 18 years of age) in a safe manner.
14. Cleans and sanitizes a variety of equipment and surfaces in the food preparation and service areas (e.g. fridge, freezer, stove, dishwater, sinks, floors, spills, walls, storerooms, tables, cabinets, appliances).
15. Wears gloves or uses utensils to handle food.
16. Uses good hand washing techniques.
17. Collects and places garbage and trash in designated containers.
18. Must maintain sanitation and safety standards which involved established procedures (e.g. food handling, appropriate cleaning agents, water temperature, and frequency).
19. Follows cleaning schedules and perform cleaning duties as scheduled weekly, daily, monthly and signs off when completed.
20. Follows Federal and State long term care regulations and Dietary Department policies and procedures
21. Moves deliveries of stock from storage to kitchen area and puts them away.
22. Attends in-service educational programs
23. Reports any unsafe or malfunction equipment,
24. Reports to Nurse observations made during the course of ones regular duties of changes to residents appearance, behavior and mobility.
25. Performs related duties as assigned or as the situation dictates.

Risk Exposure Categories: _ 1=Tasks may involve exposure to blood/body fluids. 2=Tasks do not involve contact with blood/body fluids but could result []{style="font-family:Garamond,

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