Dietary Aide HCC

Dietary Aide HCC (Job )

Job Purpose:

Assists with food preparation in accordance with established procedural guidelines, and as directed by the Dietary Manager or supervisor. Follows facility procedures for storing, serving, and transporting food and supplies. Responsibilities also include cleaning, sanitizing, and proper maintenance of equipment.

• Assists cook in preparing meals, desserts, and/or snacks for patients/residents.
• Uses proper food handling processes, procedures, and policies.
• Delivers trays to patients/residents in the hallways.
• Delivers and serves meals to patients/residents in the dining area; oversees food and beverages.
• Prepares between‑meal nourishment (e.g., makes sandwiches) and serves in accordance with procedural guidelines.
• Offers menu substitutions and records them in accordance with procedural guidelines.
• Follows procedures for serving partner meals.
• Communicates well with patients/residents/clients and families, providing warm and friendly greetings and an approachable attitude; answers questions and addresses concerns professionally.

• Cleans tables in the dining area after each meal.
• Cleans work area at the end of shift and after meals, including sweeping and mopping.
• Removes garbage from kitchen areas and hoses out garbage containers.
• Complies with infection control policies in the work area.
• Scrapes dishes, washes dishes, pots, and pans.
• Records freezer and walk‑in refrigerator temperatures according to established procedures.
• Checks stock as needed and stores it appropriately according to facility guidelines.
• Stores cleaning material appropriately.
• Sets up tray line and performs tray line service.
• Properly stores leftovers/ opened food.
• Makes coffee/tea as requested.
• Cleans kitchen equipment such as carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, steamer, garbage disposal, dish machine, coffee maker, steam table, etc.
• Operates the coffee & tea maker, dish machine, garbage disposal, mixer, blender, meat slicer, and steamer.
• Uses serving equipment (ladle, spoon, scoops, etc.).
• Checks and records water temperature (dishwasher, pat and pan sink, etc.).
• Checks dishwasher with sanitizer strips.
• Checks chemical levels and replaces them if needed.
• Participates in center/agency surveys (Licensure/JCAHO) and completes any required reports.
• Attends continuing educational programs to stay current and maintain required license/certification.
• Attends and participates in mandatory in‑services.
• Honors patients/residents’ rights to fair and equitable treatment, self‑determination, individuality, privacy, property, and civil rights.
• Complies with corporate compliance program.
• Reports job‑related functions/tasks involving occupational hazards, including exposure to blood and body fluids.
• Follows established safety regulations, including fire protection and prevention, smoking regulations, infection control, and related safety procedures.

Sufficient education to demonstrate functional literacy.

None; on‑the‑job training is provided.

Preferred:
Previous food service or food preparation experience; long‑term care dietary experience preferred.

As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.