Dietary Aide

Posted 1 year ago

Job Summary: The Dietary Aide is responsible for providing assistance in all dietary functions as directed/instructed and in accordance with established dietary policies and procedures.

Essential Job Functions:

Administrative Functions

  • Work with the facility’s dietitian as necessary and implement recommend changes as required.
  • Ensure that all dietary procedures are followed in accordance with established policies. Others as deemed necessary and appropriate, or as may be directed.

Dietary Service

  • Serve meals that are palatable and appetizing in appearance.
  • Assist in serving meals as necessary and on a timely basis.
  • Serve food in accordance with established portion control procedures.
  • Assist in daily or scheduled cleaning duties, in accordance with established policies and procedures.
  • Clean work tables, meat blocks, refrigerators/freezers, etc.
  • Sweep and mop floors as directed.
  • Carry soiled utensils, etc., to wash area.
  • Return clean utensils to proper storage areas.
  • Wash and clean utensils as directed.
  • Carry out garbage and keep work areas clean, dry and free of hazardous equipment, supplies, etc.
  • Set up meal trays, food carts, dining room, etc., as instructed.
  • Assist cook in preparing meals.
  • Distribute and collect menus as necessary.
  • Obtain food supplies for next meal.
  • Assist in checking diet trays before distribution.
  • Deliver food carts, trays, etc., to designated areas.
  • Serve food in dining room as instructed.
  • Perform dishwashing/cleaning procedures. Assure that utensils, etc., are readily available for next meal.
  • Remove food trays from carts, dining rooms, etc., and take to dishwashing area.
  • Prepare and deliver snacks, etc., as instructed.

Working Conditions

  • Works in well-lighted/ventilated areas. Atmosphere is warm for cooking.
  • Moves intermittently during working hours.
  • Is subject to frequent interruptions.
  • Is involved with residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
  • Is subject to hostile and emotionally upset residents, family members, etc.
  • Communicates with the medical staff, nursing staff, and other department supervisors.
  • Works beyond normal duty hours, on weekends, and in other positions temporarily, when necessary.
  • Is subject to call-back during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.).
  • Attends and participates in continuing educational programs.
  • Is subject to injury from falls, burns from equipment, odors, etc., throughout the work day, as well as to reactions from dust, disinfectants, tobacco smoke, and other air contaminants.
  • Is subject to sudden temperature changes when entering refrigerator.
  • May be exposed to heat/cold temperatures in kitchen/storage area.
  • Is subject to exposure to infectious waste, diseases, conditions, etc., including TB and the AIDS and Hepatitis B viruses.
  • Maintain a liaison with other department supervisors to adequately plan for dietary services/activities.
  • May be subject to the handling of and exposure to hazardous chemicals.


  • Make only authorized food substitutions.
  • Assist in food preparation for special meals, for parties, etc.










Physical Demands

The following are the physical demands of this job

KEY: The following physical demand descriptors will be used
Never: Not Necessary to perform job duties
Seldom: Done only a few times a day, for short duration
Occasional: Up to one-third of the day
Frequent: Up to two-thirds of the day
Constant: Two-thirds or more of the day
Intermittent: Variable throughout the workday



Physical Activity Level Time
Standing: Remaining on one’s feet in an upright position at a workstation without moving about. Matted/even surface (linoleum, carpet, mats). Frequent, when preparing meal trays, washing dishes, etc.
Walking: Moving about on foot. Brisk, constant movement on a matted/even surface (linoleum, carpet, mats). Frequent, taking meal carts to dining room, walking around kitchen, etc.
Lifting: Raising or lowering an object from one level to another Sedentary, 0-10 lbs. maximum Constant, lifting meal trays, dishes, pots/pans, etc.
Lifting: Raising or lowering an object from one level to another Light, 20 lbs. maximum Occasional, lifting trash, buckets, etc.
Lifting: Raising or lowering an object from one level to another Medium, 50 lbs. maximum Occasional, lifting deliveries, heavy trays of food, etc.
Carrying: Transporting an object Sedentary, 0-10 lbs. maximum Frequent, carrying meal trays, dishes of food, etc.
Carrying: Transporting an object Light, 20 lbs. maximum Occasional, carrying deliveries, heavy trays of food, etc.
Pushing: Exerting force upon an object so that the object moves away from the force. Thrust with initial forceful movement. Frequent, pushing carts to dining room, carts with dishes, etc.
Pulling: Exerting force upon an object so that the object moves toward the force Thrust with initial forceful movement. Frequent, when opening refrigerator door.
Bending, Torso: Bending the body downward and forward by bending the spine at the waist Light – 20 degrees Frequent, leaning over work surface, reaching for items on shelves, etc.
Bending, Torso: Bending the body downward and forward by bending the spine at the waist Moderate – 45 degrees Occasional, accessing low shelves in pantry.
Bending, Torso: Bending the body downward and forward by bending the spine at the waist Full – 90 degrees Occasional, accessing dishwasher, loading carts, etc.
Bending, Neck: Bending the head downward and forward by bending the neck Light – 5 degrees Frequent, washing dishes, prep work, etc.
Reaching: Extending the arms and hands in  any direction Full, extended reach Constant, washing dishes, reaching for trays, etc.
Reaching: Extending the arms and hands in  any direction Reaching over the head Occasional, when accessing high shelves, water faucet, etc.



Handling: Seizing, holding, grasping, turning, or otherwise working with the hand or hands (with or without significant weight resistance Both hands and arms Constant, preparing trays, handling pots, pans, food prep, etc.
Handling: Seizing, holding, grasping, turning, or otherwise working with the hand or hands (with or without significant weight resistance Rotation of the hand or wrist Frequent, washing dishes, opening jars, peeling, scooping food, etc.
Gripping: Tight, firm hold with hands or fingers Palmar Grasp Constant, when holding carts, dishes, trays, utensils, etc.
Fingering: Working with the fingers primarily. Fine finger manipulation Constant, when labeling, conducting food prep, etc.
Fingering: Working with the fingers primarily Gross finger manipulation Frequent, during food prep, using utensils, etc.
Climbing: Ascending or descending heights using feet and legs, and/or hands and arms Ramps and stairs Occasional, taking carts up ramp (Vista), using step stool in pantry.
Crouching: Bending the body downward and forwards by bending the legs and spine. Constant, reaching low shelves, loading/unloading bottom of carts, etc.
Moving/Mechanical Parts: Working with or around moving or mechanical devices Occasional, working around the slicer, mixer, other kitchen devices.
Talking: Expressing or exchanging ideas by means of the spoken word Coherent speech Frequent, talking with residents and co-workers.
Hearing: Perceiving the nature of sounds by the ear Capacity to hear loud noises (siren, hydraulic press, jackhammer)


Seldom, fire alarm.
Hearing: Perceiving the nature of sounds by the ear Capacity to hear soft noises (conversational speech) Frequent, listening to residents, co-workers.



Standard Job Functions:

Equipment and Supply Functions

  • Ensure that food and supplies for the next meal are readily available.
  • Assist in inventorying and storing in-coming food, supplies, etc., as necessary.

Personnel Functions

  • Develop and maintain a good working rapport with inter-department personnel, as well as with other departments within the facility to assure that food service can be properly maintained to meet the needs of the residents.
  • Create and maintain an atmosphere of warmth, personal interest and positive emphasis, as well as a calm environment throughout the department.

Resident Rights

  • Maintain confidentiality of all pertinent resident care information.
  • Knock before entering a resident’s room.
  • Report complaints to the Director of Food Services.

Safety and Sanitation

  • Prepare food, etc., in accordance with sanitary regulations as well as with out established policies and procedures.
  • Follow safety regulations and precautions at all times.
  • Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
  • Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.
  • Report all hazardous conditions/equipment to your supervisor immediately.
  • Report all accidents/incidents to your supervisor on the shift in which they occur.
  • Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
  • Dispose of food and waste in accordance with established policies.
  • Wear protective clothing and equipment when handling infectious waste and/or blood/body fluids.
  • Report missing/illegible labels or MSDSs to your supervisors.

Staff Development

  • Participate in and assist departmental studies and projects as assigned or that may become necessary.
  • Attend and participate in workshops, seminars, in-service programs, etc., as directed.


Physical and Sensory Requirements (With or Without the Aid of Mechanical Devices)

  • Must be able to move intermittently throughout the work day.
  • Must be able to speak and write the English language in an understandable manner.
  • Must be able to cope with the mental emotional and stress of the position.
  • Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.
  • Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.
  • Must meet the general health requirements set forth by the policies of this facility which include a medical and physical examination.
  • Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and, at times, hostile people within the facility.
  • Must be able to lift up to 25 pounds. Frequent carrying of dietary supplies. Requires frequent pushing and pulling of carts.
  • May be necessary to assist in the evacuation of residents during emergency situations.


Specific Requirements

  • Must be able to write, read, speak, and understand the English language.
  • Must possess the ability to make independent decisions when circumstances warrant such action.
  • Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
  • Must be able to follow oral and written instructions.
  • Must maintain the care and 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 and 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 dietary practices.
  • Must not pose a direct threat to the health or safety of other individuals in the workplace.




Must possess, as a minimum, a _________ grade education.



None. On-the-job training provided.



I have read this job description and fully understand the requirements set forth therein.  I hereby accept the position of Dietary Aide and agree to perform the identified essential functions in a safe manner and in accordance with the facility’s established procedures.  I understand that as a result of my employment, I may be exposed to blood, body fluids, infectious diseases, air contaminants (including tobacco smoke), and hazardous chemicals and that the facility will provide to me instructions on how to prevent and control such exposures.  I further understand that I may also be exposed to the Hepatitis B virus and that the facility will make available to me, free of charge, the Hepatitis B vaccination.


I understand that my employment is at-will, and thereby understand that my employment may be terminated at-will either by the facility or by myself, and that such termination can be made with or without notice.

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