Dietary Aide - Harris Health and Rehab

MAJOR DUTIES AND RESPONSIBILITIES

Risk

Category

ADMINISTRATIVE FUNCTIONS

Assure that all dietary procedures are followed in accordance with established policies.

3

Others as deemed necessary and appropriate, or as may be directed.

3

PERSONNEL FUNCTIONS

Develop and maintain a good work rapport with inter-department personnel, as well as other departments within the facility to assure that food service can be properly maintained to meet the needs of the residents.

3

Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment throughout the department.

3

STAFF DEVELOPMENT

Attend and participate in workshops, seminars, etc., as directed.

3

DIETARY SERVICE

Serve meals that are palatable and appetizing in appearance.

3

Assist in serving meals as necessary, and on a timely basis.

3

Serve food in accordance with established portion control procedures.

3

Assist in daily or scheduled cleaning duties, in accordance with established policies and procedures.

3

Clean work tables, meat blocks, refrigerators/freezers, etc.

3

Sweep and mop floors as directed.

3

Carry soiled utensils, etc., to wash area.

3

Return clean utensils, etc., to wash area.

3

Wash and clean utensils as directed.

3

Carry out garbage and keep work areas clean, dry and free of hazardous equipment, supplies, etc.

3

Set up meal trays, food carts, dining room, etc., as directed.

3

May assist cook in preparing meals.

3

Distribute and collect menus as necessary.

3

Obtain food supplies for next meal.

3

Assist in checking diet trays before distribution.

3

Deliver food carts, trays, etc., to designated areas.

3

Serve food in dining room as instructed.

3

Perform dishwashing/cleaning procedures.  Assure that utensils, etc., are readily available for next meal.

3

Remove food trays from carts, dining rooms, etc., and take to dish washing area.

3

Prepare and deliver snacks, etc., as instructed.

3

SAFETY AND SANITATION

Prepare food, etc., in accordance with sanitary regulations, as well as our policies and procedures.

3

Assure that safety regulations are followed at all times by all personnel.

3

Follow established Infection Control and Universal Precautions policies and procedures.

3

Assure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained to perform such duties/services.

3

Report all hazardous conditions/equipment to the Dietary Manager or Assistant immediately.

3

Report all accidents/incidents as established by department policies.

3

Assist in maintaining food storage areas in a clean and properly arranged manner at all times.

3

Dispose of food waste in accordance with established policies.

3

EQUIPMENT AND SUPPLY FUNCTIONS

Assure that food and supplies for the next meal are readily available.

3

Assist in inventory and storing in-coming food, supplies, etc., as necessary.

3

RESIDENTS’ RIGHTS

Maintain confidentiality of all pertinent resident care information.

3

MISCELLANEOUS

Make only authorized substitutions.

3

Assist in food preparation for special meals for parties, etc.

3

WORKING CONDITIONS

Works in well-lighted/ventilated areas.  Atmosphere is warm for cooking.

Sits, stands, bends, lifts and 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 medical staff, nursing staff, and other department supervisors.

Is willing to work beyond normal working hours, on weekends, and in other positions temporarily, when necessary.

Attends and participates in continuing educational programs designed to keep you abreast of changes in your profession.

Is subject to falls, burns from equipment, odors, etc., throughout the work day.

Is subject to sudden temperature changes when entering refrigerator.

May be exposed to heat/cold temperatures in kitchen/storage area.

May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and Hepatitis B viruses.

Maintains a liaison with other department supervisors to adequately plan for dietary services/activities.

EDUCATION

Must possess, as a minimum, a 10^th grade education.

EXPERIENCE

None.  On-The-Job training provided.

SPECIFIC REQUIREMENTS

Must be able to read, write and speak the English language in an understanding manner.

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 a minimum of eighteen (18) years of age.

Must be able to follow oral and written instructions.

Must maintain the care and use of supplies, equipment, appearance of work areas, regular inspection 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.

PHYSICAL REQUIREMENTS

Must be able to move intermittently throughout the work day.

Must be able to speak the English language in an understandable manner.

Must be able to cope with the mental and emotional 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, to include the use of dietary equipment and supplies.

Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.

Must be in good general health and demonstrate emotional stability.

Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times hostile people within the facility.

May be required to lift, push, pull, and move equipment, supplies, etc., in excess of fifty (50) pounds throughout the work day.