Job Title: Dietary Aide
Department: Kitchen
Reports To: Dietary Director or Executive Director
FLSA Status: Non-Exempt
SUMMARY
The Kitchen Aide maintains and cleans the kitchen and dining areas and ensures the sanitation of all tables, utensils, cabinets, and other equipment utilized for food preparation and service.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Prepare food production to coordinate with meal serving hours
- Serve meals to residents
- Operates standard kitchen equipment safely and efficiently
- Stock work stations and food supplies with appropriate label and date
- Maintains temperature logs o refrigeration units
- Maintains a safe and sanitary environment in the kitchen and facility dining rooms and cleans assigned areas following established cleaning procedures and schedules;
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience:
- High school diploma or
general education degree (GED); or zero to three months related experience
and/or training; or equivalent combination of education and experience.
- CPR certification preferred
- AED certification preferred
- Ability to multi-task
Communication Skills:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
Mathematical Skills:
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Reasoning Ability:
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- While performing the duties of this job, the employee is constantly required to sit and use hands to operate telephone, type and operate computer and mouse. The employee is frequently required to talk, hear, and bend and twist neck. The employee may occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- While performing the duties of this job, the employee is frequently exposed to inside conditions within a kitchen environment. The employee is occasionally exposed to wet and/or hot conditions, moving mechanical parts, fumes and airborne particles, and cooking materials and sharp kitchen equipment. The noise level in the work environment is usually moderate to loud.