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Dietary Aide

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Dietary Aide

Axiom Gardens of Mount Vernon

Dietary Aide

1 month ago

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Important information


Contract type:

Permanent

Salary:

$29,120 – $33,280 / year

Location:

Mt Vernon, IL 62864, USA

Work mode:

Onsite

Published on:

16 September 2026

What they need


Dietary Aide

SUMMARY:

The Dietary Aideis responsible for providingassistance in all food functions as directed/instructed and in accordance with established food policies and procedures.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

  • Review, prepare & serve meals in accordance with planned menus with standardized recipes & special diet orders. Prepare & serve residents nutritional bedtime snacks as well as substitute foods for residents who refuse foods served. Also ensure food, etc., is prepared in accordance with sanitary regulations.
  • Ensure that the department is maintained in a clean & safe manner by assuring that necessary equipment & supplies are maintained. Dietary Aide must also ensure the facility’s standards on Infection Control Precautions are being followed when performing daily tasks.
  • Perform dishwashing/cleaning procedures assuring that utensils, etc., are readily available for next meal.
  • Prepare & deliver snacks, etc., as instructed. Deliver food carts, trays to designated areas. Serve food and drinks in the dining room as instructed. Sweeping & mopping floors in the kitchen/dish room as instructed by supervisor.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill, and/or ability required.

  • Must be able to read, write, speak, and understand English.
  • Must maintain the care & 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 & 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 food practices.
  • Must not pose a direct threat to the health or safety of other individuals in the workplace.

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