Dietary Aide/Server

Traditions of West Chester -

SUMMARY OF POSITION FUNCTIONS

The dietary aide will handle food, dishes, and equipment in accordance with sanitation standards.

ESSENTIAL POSITION FUNCTIONS

• Assists in preparation and portion of meal items according to menu and diet requirements.
• Assists in the service of meals in accordance with sanitation standards. Any substandard quality of food must be brought to the attention of the Dietary Services Manager.
• Monitors food and beverage to assure proper temperature for service.
• Collects soiled dishes and washes dishes.
• Cleans equipment as assigned.
• Prepares food according to standardized recipes or manufacturers’ instructions.
• Maintains food service areas Including dining rooms & café / club rooms - in clean condition at all times in accordance with community procedures.
• Prepares and maintains supply of food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences.
• Handles, stores, and disposes of food supplies, and prepares food in accordance with departmental procedures and in compliance with state and federal regulations.
• Cleans workspaces, cooking and serving equipment, trays, and dishes according to department procedures.
• Loads and unloads the dishwasher. Stores clean equipment and dishes.
• Uses food supplies and equipment in an efficient manner to prevent waste.
• Uses food preparation equipment properly and follows proper cleaning techniques and preventative maintenance schedules.
• Communicates with Dietary Services Manager or Cook throughout the shift as needed to best meet needs of the residents
• Attends in-service education as assigned and applies information to job tasks.
• Complies with the community's Confidentiality and Privacy practices and procedures related to resident and employee records and all state / federal privacy laws.

Note : The essential functions of this job may be revised or updated as community needs dictate. NON-ESSENTIAL POSITION FUNCTIONS

Other duties as assigned.

SUPERVISORY RESPONSIBILITIES

This position has no supervisory responsibilities

SPECIAL REQUIREMENTS

According to the 2001 Federal Food Code, food service workers cannot have artificial nails or use colored nail polish, including clear.

EDUCATION & QUALIFICATIONS

To perform this position successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High school diploma or general education degree (GED); or one to three months related experience and / or training; or equivalent combination of education and experience.
• Prior food service experience is preferred.

KNOWLEDGE, SKILLS, ABILITIES

Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers.

Ability to print and speak simple sentences.

• Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Certification in sanitation as required by State and Federal agencies.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Never

Occasionally

1-30%)

Frequently

31-60%)

Continuously

61-100%)

Lifting / Carrying

1-10 lbs.

11-25 lbs.

26-50 lbs.

Pushing / Pulling

20-50 lbs.

Over 50 lbs.

Climbing / Balancing

Stooping / Bending

Standing / Sitting

Walking

Travel

Overtime

WORK ENVIRONMENT DEMANDS

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Never

Occasionally

1-30%)

Frequently

31-60%)

Continuously

61-100%)

Cold

Humid

Dust

Noise

Fumes

Odors

Chemical

Exposures