Dietary Aide/Dishwasher/Server

The dietary aide performs a key function in the facility dietary department assuming primary responsibility to provide the necessary assistance to the cook/chef in the preparation and service of all meals maintaining compliance with all applicable Food Sanitation Codes and state and federal regulations. The dietary aide also performs all other essential duties as assigned by the Food Service Supervisor/Chef/Cook to work collaboratively with dishwashers in order to assure the cleanliness and sanitation of the kitchen in compliance with all local, state, and federal sanitation codes.

Qualifications:

Must show the ability to comprehend and follow directions in order to complete assigned tasks.
Ability to read, speak and understand the English language.
Experience in an institutional dietary department setting is desired.
Awareness/knowledge of basic sanitation practices as it relates to food sanitation is desired.
Physical Requirements:

Must be able to endure extended periods of standing and/or walking.
Must be able to sit, stoop, and bend at intermittent periods throughout the workday.
Must be able to move/lift items that weigh up to 50 pounds.
Must be able to utilize both hands to accomplish tasks; have adequate sight and hearing to avoid hazardous situations.
Will be exposed to heat, cold, noise, and/or humidity, as normally associated in a commercial kitchen atmosphere.

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