Dietary Staff

FOOD AND NUTRITION SERVICES STAFF

Job Summary:

Dietary Service Staff are responsible for the preparation and serving of the resident's meals using proper food handling techniques. Meals must be prepared according to the approved menu and recipes which are on file within the dietary department. Dietary service staff must maintain appropriate cleanliness and sanitation to prevent the occurrence of food home illnesses.

Educations:

Must be able to read, write and follow oral and written instructions.

Qualifications:

1. Six (6) months previous experience in dietary services preferable but not essential.
2. Worker receives on-the-job training with supervision, and must demonstrate that they can physically carry out all dietary related duties.
3. Knowledge of quality food preparation and food service.
4. Must have some knowledge in the use of food service equipment and related cleaning equipment.
5. Has an interest in learning, ability to cooperate, and willingness to work under supervision.
6. Adheres to all company policies and performs task in a timely and efficient fashion.
7. Must work as scheduled each week, working weekends and holidays as needed.
8. Must have a pre-employment and an annual Tuberculosis screening examination.
9. Has appropriate health certificate as required by local, state, and federal health departments.

Responsibilities:

1. Adhere to directives of the Director of Food and Nutrition Services, Administrator, or
   Director of Nurses.

2. To keep the Food and Nutrition area in a clean and sanitary condition.

3. Must have a genuine interest in working with the elderly.

4. Willingness to perform routine, repetitive tasks on a continuous basis, and perform task despite frequent interruptions. Keeps and open line of communication with other department members.

5. Ability to perform task with due consideration for residents in surrounding areas.

6. Exercise initiative and judgment involved m maintaining assigned area in a clean and orderly fashion.

7. Must be willing to handle and clean dirty dishes, trays, utensils, and equipment within the dietary department.

8. Must have the ability to work well with co-workers and supervisors.

9. Prepared meals according to approved menus and recipes.

10. Organize tray assembly and meal service.

11. Reports any equipment problems to the Director of Food and Nutrition Services.

FOOD AND NUTRITION SERVICES STAFF

12. Maintains and submits records for food and supplies used to the Director of Food and
    Nutrition Services.

13. Communicates needs and recommended changes which will better the department.

14. Attends in-service programs as scheduled by the Director of Food and Nutrition Services.

15. Performs other duties deemed necessary by the Director of Food and Nutrition Services or the facility Administrator.

Physical Demands

Use the percentages range as follows:

0% - Never
1 to 33% - Occasionally
34 to 66% - Frequently
67 to 100% - Continuously

Requires full range of body motion including:

01 Standing/Walking: Frequently

Worker is on his/her feet the majority of the day to perform direct or indirect duties related to dietary services.

02 Bending/Stooping: Frequently

Required to bend or stoop in many job activities such as retrieving and storing food items, transferring pots and pans, and etc.

03 Lifting/Handling: Frequently

Required to lift and handle cans of food, frozen foods, post/pans and cooking materials. Some of these activities are done with push/pull activity or with carts. Range of weight: 1 to 50 pounds.

04 Carrying: Frequently

Worker will carry large cans, boxes, sacks, various pieces of equipment, large pots and pans, cleansers, detergents, and etc. Range of weight: 1 to 50 pounds.

05 Push/Pull: Frequently

FOOD AND NUTRITION SERVICES STAFF

Required when working with various machinery, as well as when maneuvering food carts, equipment on casters over concrete or tile floor throughout many periods during the day.
Required when loading and unloading the dishwashers and storing new food deliveries. Range of weight: 1 to 150 pounds.

06 Balancing: Occasionally

Carrying heavy objects where necessary, and when placing or removing food items and supplies from store room shelving.

07 Twisting/Turning: Frequently

In combination with lifting and bending when stocking shelves and cabinets, preparing meals, serving meal trays, sweeping, mopping, and loading and unloading dishwashing machine.

08 Crouching/Stooping: Occasionally

May be required anytime during the working day.

09 Kneeling: Occasionally
10 Reaching: A. Greater than shoulder Height: Frequently

B. Equal to shoulder Height: Frequently
C. Less than shoulder Height: Frequently

11 Handling/Manual Dexterity: Continuously

Working speed is critical. Both fine and gross motor skills are needed in all areas of dietary services.

12 Speaking/Hearing/Seeing: Continuously

Must be able to communicate with co-workers, patients, and visitors.

Job Location:

May work in the all areas and throughout the facility. Works primarily in the kitchen. May require irregular hours and maybe exposed to communicable diseases and/or hazardous materials.

I have read the above job description and fully understand the conditions set forth therein, and if employed in dietary services, I will perform these duties to the best of my knowledge and ability.

_______________________ _______________________________
Date Signature

__________________________________
Licensed Nursing Home Administrator

Job Type: Full-time

Pay: $12.00 - $14.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off

Work Location: In person