DIETARY AIDE OR COOK

10a-6pm rotating days off

JOB SUMMARY:

Dietary Service Staff are responsible for the preparation and serving of the resident's meals using proper food handling techniques. Meals must be prepared according to the approved menu and recipes which are on file within the dietary department. Dietary service staff must maintain appropriate cleanliness and sanitation to prevent the occurrence of food home illnesses.

EDUCATION:

Must be able to read, write and follow oral and written instructions.

QUALIFICATIONS:

1. Six (6) months previous experience in dietary services preferable but not essential.
2. Worker receives on-the-job training with supervision, and must demonstrate that they
   can physically carry out all dietary related duties.
3. Knowledge of quality food preparation and food service.
4. Must have some knowledge in the use of food service equipment and related cleaning
   equipment.
5. Has an interest in learning, ability to cooperate, and willingness to work under
   supervision.
6. Adheres to all company policies and performs task in a timely and efficient fashion.
7. Must work as scheduled each week, working weekends and holidays as needed.
8. Must have a pre-employment and an annual Tuberculosis screening examination.
9. Has appropriate health certificate as required by local, state, and federal health
   departments.

RESPONSIBILITIES:

1. Adhere to directives of the Dietary Supervisor, Administrator, or Director of Nurses.
2. To keep the Dietary area in a clean and sanitary condition.
3. Must have a genuine interest in working with the elderly.
4. Willingness to perform routine, repetitive tasks on a continuous basis, and perform
   task despite frequent interruptions. Keeps and open line of communication with other
   department members.
5. Ability to perform task with due consideration for residents in surrounding areas.
6. Exercise initiative and judgment involved m maintaining assigned area in a clean and
   orderly fashion.
7. Must be willing to handle and clean dirty dishes, trays, utensils, and equipment within
   the dietary department.
8. Must have the ability to work well with co-workers and supervisors.
9. Prepared meals according to approved menus and recipes.
10. Organize tray assembly and meal service.
11. Reports any equipment problems to the Dietary Supervisor.
12. Maintains and submits records for food and supplies used to the Dietary Supervisor.
13. Communicates needs and recommended changes which will better the department to
    the Dietary Supervisor.
14. Attends in-service programs as scheduled by the Dietary Supervisor.
15. Performs other duties deemed necessary by the Dietary Supervisor or the facility
    Administrator.

PHYSICAL DEMANDS:

Use the percentages range as follows:

• 0% Never
• 1 - 33% Occasional
• 34 - 66% Frequent
• 67 - 100% Continuous

Requires full range of body motion including: