UTILITY/DIET AIDE (FULL TIME)

Under the direction of the Food & Nutrition Supervisor, the Aide coordinates a variety of activities in the process of serving patients, employees and other customers. In addition responsibilities include delivering food trays to patients, stocks food supplies, and performs a variety of tasks such as dishwashing, pot washing, sweeping, scrubbing floors and general cleaning, maintaining sanitation as needed.

The Aide organizes and prioritizes the workload of the position and instructs anyone assisting in safe food handling procedures.

Minimum of grammar school. High school preferred. Ability to read, write, speak, follow written and oral instructions and must be able to read and understand hazard chemical labels.

Preferably six months experience in institutional and volume feeding and standardized recipes, with knowledge of safe food handling procedures. Experience should be indicative of high level of organization and communication skills sufficient to interact with adults.

• Give and receive simple, complex, and multi-step instructions.
• Speak and converse appropriately with individuals.
• Use both hands with coordination and repetitious motion.
• See sufficiently to read instructions.
• Read and understand written language.
• Recognize numbers, letters, words, symbols, sounds, and colors.
• Hear and understand verbal expression while conversing appropriately with individuals.
• Prioritize work of position.
• Grasp pen or pencil.
• Concentrate on and remember varied job duties.
• Solve simple to complex problems.

• Train new employees.
• Train current employees on new tasks.
• Carry less than 10 pounds on a regular basis and up to 50 pounds occasionally.
• Work requires employee to end, stoop, kneel, reach, walk, stand, push, pull, and have knowledge of hazardous chemicals.

Errors could cause dissatisfied patients, family members, physicians, and employees. Results in monetary loss, injury, or illness causing poor internal and external public image.

Works in a clean, well lighted, well ventilated area, cafeteria and service area. Possible hazards include cuts from utensils, burns from hot equipment, falls due to wet floors, and sudden change in temperature when entering refrigerated rooms or working around steam­ heated equipment. Loud noise due to equipment, at times works in limited workspace. Special function meals are delivered to an adjacent building outside in inclement weather and vehicle traffic.

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change ( e.g., emergencies, changes in personnel, workload, rush job, or technological developments).