Dietary Aide - HC

General Description:

    Responsible for table service to residents.  Perform duties in compliance with established company policies and procedures, and performs in a professional manner.  Duties include the setting up and clearing of the dining room.

Essential Job Functions:

1. Demonstrates ability to take food order
2. Demonstrates ability to deliver food ordered by residents.
3. Demonstrates positive,  courteous and considerate manner to all guests.
4. Responsible for maintaining the dining room in a sanitary and orderly manner.
5. Responsible for any assigned cleaning tasks and/or side jobs.
6. Attends scheduled meetings and inservices.
7. Adheres to unit standards of dress.
8. Performs other duties as required in the Culinary Department.

Key Characteristics:

1. Demonstrates neatness, accuracy and dependability.
2. Contributes, develops and carries out new ideas.
3. Demonstrates an ability to work with others.
4. Ability to work independently.
5. Ability to work in cost and time efficient manner.
6. Teaches skills and knowledge to new staff.
7. Wears appropriate clothing/uniform.  Appearance is neat and well kept.
8. Relates well with residents; is friendly and pleasant.
9. Demonstrates good safety habits­—uses equipment appropriately.
10. Attendance/punctuality—comes to work when scheduled and on time.
11. Attends required in-services.

Equipment to be used:

Dishwasher         tray carts      Coffee Maker     Soda/ Juice Dispenser

Key Accountabilities (with or without reasonable accommodation)****:

1. Table etiquette – tables are set correctly; Residents are being served properly in polite, responsive manner.
2. Ticket accuracy – food orders from residents are accurately recorded and correct food delivered.
3. Dining room cleanliness is maintained, including tables, floors, chairs, and food services tables and cabinets.
4. Sanitation – practices sanitary procedures in food handling, serving, cleaning of kitchen and dining room areas and storage.
5. Dishroom responsibility – help wash, put away clean dishes, monitor cleanliness of dishes, glassware and flatware.

Work Area and Working Conditions:

• Well lighted, well ventilated kitchen, dining rooms, and dish room.

• Subject to frequent interruptions.

• Frequently exposed to wet and humid conditions, moving mechanical parts, fumes, or airborne particles, extreme cold and extreme heat.

Entry Level Qualifications:

1. Ability to read and comprehend instructions, correspondence and memos.
2. Ability to positively present information in public both one-on-one and small group situations to residents, guests and employees.
3. Ability to perform simple math
4. Ability to perform those operations using units of American money and weight measurement, volume.
5. Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.
6. Ability to deal with problems involving several concrete variables in standardized situations.

Physical Requirements:

• Must be of good physical and mental health.
• While performing the duties of the job, the employee must be able to frequently sit, stoop, kneel, crouch or crawl, stand, walk, use hands, talk, pull, push, feel, and smell.
• While performing the duties of the job, the employee must be able to regularly lift and move 30 lbs. and up to 50lbs. occasionally.
• Specific vision abilities required, including close vision, distant vision, color vision, peripheral vision, depth perception, and ability to adjust focus.