Dietary AIde in Lewisburg, Pennsylvania at Lewisburg Opco LLC

PRIMARY DUTY
Assist Dietary Cooks in the preparation and service of meals served to residents by performing the proper
procedures as outlined by state and federal regulations.

ESSENTIAL JOB FUNCTIONS include the following. Other duties may be assigned. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Assists in the preparation of food in quantities according to the menu, recipe and number of
• persons to be served
• Sets up dining room as instructed
• Prepares items such as salads and beverages
• Takes resident orders in dining room and serves meals to residents in a timely manner
• Cleans resident eating areas, work areas, equipment and utensils according to the proper
• Procedures
• Collects and stacks dirty dishes on cart and returns cart to kitchen
• Washes cooking equipment, carts, pots, pans, dishes and utensils
• Cleans eating and prep surfaces, sweeps and mops floor
• Removes garbage
• Stores food in designated areas
Reports any issues or problems that may arise to Director of Culinary Experience
Complies with state and federal sanitation standards
Complies with state, federal, and all other applicable health care and safety standards
Attends in-services and other required meetings
Completes online training as assigned in order to maintain company, state, and federal
compliance
Performs other duties and tasks as assigned

EDUCATION and EXPERIENCE an equivalent combination of education, training and experience will be
considered.
High School diploma or equivalent; no dietary experience required.
Previous experience in a long-term care or hospital setting preferred.

SUPERVISORY REQUIREMENTS of this position are generally as follows:
This position has no supervisory requirements

KNOWLEDGE, SKILLS and ABILITIES which may be representative, but not all inclusive, of those
commonly associated with this position. To perform the job successfully, an individual should
demonstrate the following:
Language Ability - to read and comprehend simple instructions, short correspondence, and memos
Ability to write simple correspondence
• Written Communication - Writes clearly and informatively; able to read and interpret written information
• Verbal Communication - Talks to others to convey information effectively
Math Ability: Ability to add, subtract, multiply, and divide in all units of measure, using whole
numbers, common fractions, and decimals
Reasoning Ability: 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
Active Listening - Giving full attention to what other people are saying, taking time to understand
the points being made, asking questions as appropriate, and not interrupting at inappropriate
times
Safety and Security - Observes safety and security procedures; reports potentially unsafe
conditions; uses equipment and materials properly
Quality Management - Demonstrates accuracy and thoroughness
Organizational Support - Follows policies and procedures; completes tasks correctly and on time
Adaptability - Adapts to changes in the work environment; changes approach or method to best
fit the situation; Able to deal with frequent change, delays, or unexpected events
Planning/Organizing - Prioritizes and plans work activities; advises for additional resources
Attendance/Punctuality - Ensures work responsibilities are covered when absent; arrives at meetings and appointments on time
Dependability - Completes tasks on time or notifies appropriate person with an alternate plan
Professionalism - Treats others with respect and consideration regardless of their status or position; accepts responsibility for own actions

COMPUTER SKILLS/EQUIPMENT USED TO PERFORM THE JOB which may be representative but not all inclusive of those commonly associated with this position.
Pots/pans, cutlery, including knives, forks and spoons, gas/electric stove and/or oven, broilers, microwave oven, fryer, griddle, toaster, slicer, blender and other kitchen equipment

WORK ENVIRONMENT environment a or atmospheric conditions commonly associated with the performance of the functions of this job.
While performing the duties of this job, the employee is regularly exposed to extreme heat or cold, humidity, and danger of burns from stoves and/or hot liquids
The employee is occasionally required to wear protective clothing
The employee may be exposed to blood, body fluids, infectious diseases, air contaminants, and hazardous chemicals
The noise level in the work environment is usually moderate

PHYSICAL ABILITIES commonly associated with the performance of the functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential functions.
The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
While performing the duties of this job, the employee is frequently required to talk or hear, taste, smell, stand, walk, sit, stoop, kneel or crouch. The employee is frequently required to use
hands and fingers, handle, and feel and occasionally climb or balance
Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust and focus