Dietary Aid Details

Dietary Aid

Trillium Healthcare Consulting - Shenandoah, IA

Employment Type : Full-Time

DIETARY ASSISSTANTPOSITION SUMMARYThe primary purpose of the Dietary Assistant is to assist in food preparation and serving and maintain clean and sanitary conditions in the kitchen and dining areas at all times as directed/instructed by the Director of Dietary Services or Cook and in accordance with established dietary policies and procedures. Delegation of Authority As a Dietary Assistant, you are delegated the administrative authority, responsibility, and accountability necessary for carrying out your assigned duties. CUSTOMER SERVICE

• Demonstrates positive customer service when performing the role of the Dietary Assistant, with residents, family members, facility staff and medical staff.
• Displays flexibility, team spirit, compassion, respect honesty, politeness and accountability when dealing with residents, family members and facility staff.
• Demonstrates an awareness of and sensitivity for resident's rights in all interfaces with residents and family members.
• Communicates effectively via open, straightforward communication, including use of listening skills and by accessing the appropriate chain of command.
• Seeks validation of knowledge base, quality, decision-making and skill level by actively questioning when necessary.
• Participates in interdisciplinary communication activities; actively listens and actively contributes.

• Work with the facility's dietitian as necessary and implement recommended changes as required.
• Ensure that all dietary procedures are followed in accordance with established policies.
• Others as deemed necessary and appropriate, or as may be directed.

• Develop and maintain a good working rapport with inter-department personnel, as well as with other departments within the facility to assure that food service can be properly maintained to meet the needs of the residents.
• Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment throughout the department.

• Participate in and assist in departmental studies and projects as assigned or that may become necessary.
• Attend and participate in workshops, seminars, in-service training programs, etc., as directed.

• Serve meals that are palatable and appetizing in appearance.
• Assist in serving meats as necessary and on a timely basis.
• Serve food in accordance with established portion control procedures.
• Assist in daily or scheduled cleaning duties, in accordance with established policies and procedures.
• Clean work tables, meat blocks, refrigerators/freezers, etc.
• Sweep and mop floors as directed.
• Carry soiled utensils, etc., to wash area.
• Return clean utensils to proper storage areas.
• Wash and clean utensils as directed.
• Carry out garbage and keep work areas clean, dry and free of hazardous equipment, supplies, etc.
• Set up meal trays, food carts, dining room, etc., as instructed.
• Assist cook in preparing meals.
• Distribute and collect menus as necessary.
• Obtain food supplies for next meal.
• Assist in checking diet trays before distribution.
• Deliver food carts, trays, etc., to designated areas.
• Serve food in dining room as instructed
• Perform dishwashing/cleaning procedures. Assure that utensils, etc., are readily available for next meal.
• Remove food trays from carts, dining rooms, etc., and take to dishwashing area.
• Prepare and deliver snacks, etc., as instructed.

• Prepare food, etc. in accordance with sanitary regulations as well as with our established policies and procedures.
• Follow safety regulations and precautions at all times.
• Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
• Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained
• Report all hazardous conditions/equipment to your supervisor immediately.
• Report all accidents/incidents to your supervisor on the shift in which they occur.
• Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
• Dispose of food and waste in accordance with established policies.
• Wear protective clothing and equipment when handing infectious waste and/or blood/body fluids.
• Report missing/illegible labels or MSDSs to your supervisor.

• Ensure that food and supplies for the next meal are readily available.
• Assist in inventorying and storing in-coming food, supplies, etc., as necessary.

• Maintain confidentiality of all resident care information.
• Knock before entering a resident's room.
• Report complaints to the Director of Food Services.

• Make only authorized food substitutions.
• Assist in food preparation for special meals for parties, etc.

• Must be able to move intermittently throughout the workday. • Must be able to speak and write 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.
• Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.
• Must meet the general health requirements set forth by the policies of this facility which include a medical and physical examination.
• Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and, at times, hostile people within the facility.
• Must be able to push, pull, move, and/or lift a minimum of 25 pounds to a minimum height of 6feet and be able to push, pull, move, and/or carry such weight a minimum distance of 25feet.
• Maybe necessary to assist in the evacuation of residents during emergency situations.

• Works in well-lighted/ventilated areas. Atmosphere is warm for cooking.
• 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 the medical staff, nursing staff, and other department supervisors.
• Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
• Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
• Attends and participates in continuing educational programs.
• Is subject to injury from falls, bums from equipment, odors, etc., throughout the work day, as well as to reactions from dust disinfectants, tobacco smoke, and other air contaminants.
• Is subject to sudden temperature changes when entering refrigerator.
• May be exposed to heat/cold temperatures in kitchen/storage area
• Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.
• Maintains a liaison with other department supervisors to adequately plan for dietary services/activities.
• May be subject to the handling of and exposure to hazardous chemicals.

• Must possess, as a minimum, a 10th grade education.
• On-the-job training provided.
• Must be able to read, write, speak, and understand the English language.
• 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 able to follow oral and written instructions.
• Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections 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.
• Must not pose a direct threat to the health or safety of other individuals in the workplace.