Dietary Aid

## Description
Job Summary: The Dietary Aide is responsible for providing assistance in all dietary functions as
directed/instructed and in accordance with established dietary policies and procedures.

Essential Job Functions

Administrative Functions

• Work with the facility's dietitian as necessary and implement recommend 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.

Dietary Service

• Serve meals that are palatable and appetizing in appearance.
• Assist in serving meals 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.

Physical Demands Assessment

Dietary Aide

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Working Conditions

• 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, burns 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.
• Maintain 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.

Miscellaneous

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

Physical Demands Assessment

Dietary Aide

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Physical Demands

• The following are the physical demands of this job
• KEY: The following physical demand descriptors will be used
• Never: Not Necessary to perform job duties
• Seldom: Done only a few times a day, for short duration
• Occasional: Up to one-third of the day
• Frequent: Up to two-thirds of the day
• Constant: Two-thirds or more of the day
• Intermittent: Variable throughout the workday

Physical Activity Level Time

• Standing: Remaining on one's feet
• in an upright position at a
• workstation without moving about.
• Matted/even surface
• (linoleum, carpet, mats).
• Frequent, when preparing meal trays, washing
• dishes, etc.
• Walking: Moving about on foot. Brisk, constant
• movement on a
• matted/even surface
• (linoleum, carpet, mats).
• Frequent, taking meal carts to dining room, walking
• around kitchen, etc.
• Lifting: Raising or lowering an
• object from one level to another
• Sedentary, 0-10 lbs.
• maximum
• Constant, lifting meal trays, dishes, pots/pans, etc.
• Lifting: Raising or lowering an
• object from one level to another
• Light, 20 lbs. maximum Occasional, lifting trash, buckets, etc.
• Lifting: Raising or lowering an
• object from one level to another
• Medium, 50 lbs.
• maximum
• Occasional, lifting deliveries, heavy trays of food,
• etc.
• Carrying: Transporting an object Sedentary, 0-10 lbs.
• maximum
• Frequent, carrying meal trays, dishes of food, etc.
• Carrying: Transporting an object Light, 20 lbs. maximum Occasional, carrying deliveries, heavy trays of
• food, etc.
• Pushing: Exerting force upon an
• object so that the object moves
• away from the force.
• Thrust with initial
• forceful movement.
• Frequent, pushing carts to dining room, carts with
• dishes, etc.
• Pulling: Exerting force upon an
• object so that the object moves
• toward the force
• Thrust with initial
• forceful movement.
• Frequent, when opening refrigerator door.
• Bending, Torso: Bending the body
• downward and forward by bending
• the spine at the waist
• Light – 20 degrees Frequent, leaning over work surface, reaching for
• items on shelves, etc.
• Bending, Torso: Bending the body
• downward and forward by bending
• the spine at the waist
• Moderate – 45 degrees Occasional, accessing low shelves in pantry.
• Bending, Torso: Bending the body
• downward and forward by bending
• the spine at the waist
• Full – 90 degrees Occasional, accessing dishwasher, loading carts,
• etc.
• Bending, Neck: Bending the head
• downward and forward by bending
• the neck
• Light – 5 degrees Frequent, washing dishes, prep work, etc.
• Reaching: Extending the arms and
• hands in any direction
• Full, extended reach Constant, washing dishes, reaching for trays, etc.
• Reaching: Extending the arms and
• hands in any direction
• Reaching over the head Occasional, when accessing high shelves, water
• faucet, etc.

Physical Demands Assessment

Dietary Aide

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• Handling: Seizing, holding,
• grasping, turning, or otherwise
• working with the hand or hands
• (with or without significant weight
• resistance
• Both hands and arms Constant, preparing trays, handling pots, pans,
• food prep, etc.
• Handling: Seizing, holding,
• grasping, turning, or otherwise
• working with the hand or hands
• (with or without significant weight
• resistance
• Rotation of the hand or
• wrist
• Frequent, washing dishes, opening jars, peeling,
• scooping food, etc.
• Gripping: Tight, firm hold with
• hands or fingers
• Palmar Grasp Constant, when holding carts, dishes, trays, utensils,
• etc.

Fingering: Working with the

• fingers primarily.
• Fine finger manipulation Constant, when labeling, conducting food prep, etc.

Fingering: Working with the

• fingers primarily
• Gross finger
• manipulation
• Frequent, during food prep, using utensils, etc.
• Climbing: Ascending or descending
• heights using feet and legs, and/or
• hands and arms
• Ramps and stairs Occasional, taking carts up ramp (Vista), using
• step stool in pantry.
• Crouching: Bending the body
• downward and forwards by
• bending the legs and spine.
• Constant, reaching low shelves, loading/unloading
• bottom of carts, etc.

Moving/Mechanical Parts

• Working with or around moving or
• mechanical devices
• Occasional, working around the slicer, mixer, other
• kitchen devices.
• Talking: Expressing or exchanging
• ideas by means of the spoken word
• Coherent speech Frequent, talking with residents and co-workers.
• Hearing: Perceiving the nature of
• sounds by the ear
• Capacity to hear loud
• noises (siren, hydraulic
• press, jackhammer)
• Seldom, fire alarm.
• Hearing: Perceiving the nature of
• sounds by the ear
• Capacity to hear soft
• noises (conversational
• speech)
• Frequent, listening to residents, co-workers.

Physical Demands Assessment

Dietary Aide

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Standard Job Functions

Equipment and Supply Functions

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

Personnel Functions

• 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.

Resident Rights

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

Safety and Sanitation

• Prepare food, etc., in accordance with sanitary regulations as well as with out 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 handling infectious waste and/or
• blood/body fluids.
• Report missing/illegible labels or MSDSs to your supervisors.

Staff Development

• Participate in and assist departmental studies and projects as assigned or that may become
• necessary.

Physical Demands Assessment

Dietary Aide

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• Attend and participate in workshops, seminars, in-service programs, etc., as directed.
• Physical and Sensory Requirements (With or Without the Aid of Mechanical Devices)
• Must be able to move intermittently throughout the work day.
• Must be able to speak and write the English language in an understandable manner.
• Must be able to cope with the mental emotional and 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 lift up to 25 pounds. Frequent carrying of dietary supplies. Requires
• frequent pushing and pulling of carts.
• May be necessary to assist in the evacuation of residents during emergency situations.

Specific Requirements

• Must be able to write, read, 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.

Education

Must possess, as a minimum, a _________ grade education.

Experience

None. On-the-job training provided.