Dining Room Server/Dietary Aide
To provide assistance in all dietary functions as directed and instructed in accordance with established federal, state and local dietary regulations, policies and procedures.
1.Assist in the preparation, service and delivery of meals and snacks, know control procedures when preparing and serving meals.
2.Assist in daily or scheduled cleaning duties including work areas, table, glass, dishes, pot and pans, appliances, equipment, rugs and floor.
3.Follow job flow numbers as assigned.
4.Assist in dish and utensil washing and cleaning, including gathering soiled items from carts, tables, and dining areas and placing clean items in proper storage areas.
5.Set dining room areas, assist in distributing meals to residents in accordance to diet preferences.
6.Ensure proper storage of raw and leftover foods and drinks (dates and labels).
7.Obtain food supplies for next meals.
8.Assist in washing of linen items.
9.Perform all daily tasks in accordance with established universal precautions and sanitary, safety and infection control policies and procedure.
1.Assist the facility’s Dietary Manager and/or Dietitian as necessary and implement recommended changes as required.
2.Review and process diet changes and new diets as received from Nursing Services and other department as necessary.
3.Review menus prior to preparation of food and inspect all trays to ensure completeness and accuracy of menu and diet preferences.
4.Assists in standardizing work methods and establishing food service production lines. Assists in standardizing work methods and establishing food service production lines to ensure meals are timely prepared
5.Ensure that menus are maintained and filed in accordance with established procedure.
6.Complete necessary forms and report to Director of Food Service.
Equipment and Supply functions/Duties
Assist in inventorying and storing incoming foods, supplies and equipment, and recommend to the Director of Food Services the equipment and supply needs of the department.
Staff Development functions/Duties
1.Attend and participate in orientation, training and in-service educational activities.
2.Develop and maintain a good working rapport with all personnel to assure that food services is properly maintained.
3.Participate and assist in departmental studies and projects as assigned.
Walking, reaching, bending, lifting, grasping, fine hand coordination, pushing and pulling and ability to distinguish smells, tastes and temperatures.
Level of Education
1. Must be 16 years of age.
2. Completion of elementary education or otherwise show ability to read, write and follow oral and written communications.