Dietary Aide

The primary purpose of your job position is to prepare and serve quality food that meets or exceeds acceptable standards in appearance, taste and nutrition to clients in a sanitary and safe environment in accordance with current applicable Federal, State and local standards, guidelines and regulations and may be directed by the Head Cook or the Dietary Supervisor.

DUTIES

Prepare food in appropriate amounts at the appropriate time as directed.

Serve food to the clients and staff.

Keep all food, storage and preparation areas clean, sanitized and safe.

Check and record freezer/refrigerator temperatures daily.

Perform prep work for meals.

Report out of stock items to supervisor on duty.

Supervise volunteers assigned to the dietary department.

Monitor clients working in the kitchen.

Wash dishes as needed.

Check food temperatures prior to serving.

Report any situation(s) which have the potential of negatively affecting the health, safety, and well-being of the clients or staff to the Director of Operations.

KNOWLEDGE AND ABILITY:

Demonstrate ability to follow instructions and learn through experience.

Possess good oral and written communication skills.

Observes client confidentiality requirements.

Adheres to all facility policies and procedures.

Demonstrate good interpersonal relationship skills with clients and staff members.

Performs assigned duties and responsibilities in a timely manner.

Possess the ability to control problem situations in a calm and directive manner.

Possess the ability to establish and maintain a rapport with the clients.

Possess the ability to motivate in an appropriate manner.

Demonstrates warmth, realness and empathy.

Willing to upgrade knowledge and skills through continued education and training.

High School or GED required,

Current driver's license with reliable transportation

Six (6) months’ experience as a cook or dietary aide and a food handler’s license

If in a program of substance recovery, must have at least one (1) year continuous sobriety.

Ability to read menus and recipes.

Ability to stand and walk about the kitchen and facility frequently.

Ability to stand up to 8 hours and lift at least 50 lbs and push/pull up to 50 lbs.