The Center at Donaldson

Position Description

The Center at Donaldson places a high priority

on incorporating our four core values into the daily performance of job responsibilities and leadership skills. These values are: community, dignity and respect for all, openness to the Spirit, and simplicity.

Position Title:                                    Dietary Services Aide

Organizational Classification:         Group I

FLSA Classification:                        Non-exempt

Ministry:                                            Hospitality Services                

Date:                                                   April 2005                   Rev.:   April 2007; March 2020

Reports to:                                         Dietary Services Manager

Job Summary:  Wash dishes, pots, pans, general cleaning and sanitation duties, assist with breaks and stocking and deliveries.

• Wash all dishes, pots, pans, utensils and store properly after each meal to ensure sanitary conditions.
• Sweep and mop serving line and working areas daily to maintain cleanliness and meet our quality standard.
• Providing quality dietary services as assigned for The Center at Donaldson.
• Responsible for set-ups for special functions and breaks, to include set-up, delivery and ensure that pickups are prepared as ordered and meet quality standards.
• Ensure that all breaks and special functions are prepared as ordered and meet quality standards. 
• Check, replenish, and label clearly, all items in the serving area.
• Clean and replenish beverage machines to assure a constant availability of beverages for all served. 
• Work collaboratively with dietary team and management to ensure work is completed.
• Follow attendance and call-off procedures in order to provide support to the ministry.  
• Cross train to support any of the Hospitality Services departments as needed and applicable for special events.  
• Perform general cleaning and sanitation of work area to meet all sanitary specifications. 
• Monitor and record temperatures of assigned equipment that they are within the correct range for continued effective function and safe presentation of food.
• Assure that the established quality expectations are achieved.
• Dispose of all recyclable material to responsibly protect our immediate and global environment.
• Inform supervisor when supplies are low to ensure that the proper inventory is in stock at all times.
• Receive dietary deliveries and stock shelves in an orderly and safe manner.

SPECIFICATIONS

Prior Education and Training:  

Prior work Experience / Skills required:  

• Prior experience working in a commercial kitchen preferred but not required.
• Personable, positive attitude with the ability to communicate effectively.

On-the-Job Training/Orientation Required:

• Completion of new co-worker orientation.
• Attendance at all required meetings.   
• Must be available to work varied shifts including weekends, holidays, and evenings.

Other Position Requirements:

• Neatness, cleanliness and thoroughness also required.  
• Must follow appropriate dress code.  
• Follow all regulations concerning back belt supports, chemical usage and sanitation.
• Ability to relate to others on a frequent basis.
• Must possess good written and verbal communication skills as well as reasoning, math and language skills.
• Ability to make independent judgments occasionally.
• Good visual acuity is required.

Environmental Conditions:

• Requires sustained mental attention.  
• Must be able to stand for long periods of time.  
• Work area can be very hot or cold with exposure to burns, cuts and falls.  
• Constant moving of food, supplies, and equipment on and off shelves, carts, and around the kitchen.        
• Must be able to lift 75 lbs. occasionally, 50 lbs. frequently, and 10 lbs. continuously.
• Must be able to push/pull up to 75 lbs occasionally, 50 lbs frequently and 10 lbs continuously.
• Position requires continuous standing and walking as well as frequent bending, reaching and pushing/pulling.
• Position requires occasional climbing, crouching and balancing.

Machines, Tools, Equipment and Work Aids:

Ability to operate all standard kitchen equipment