Dietary Aide

QUALIFICATIONS

• Grade 10 (Manitoba Standards)
• Current Food Handler Training Certificate Level 1 or willingness to obtain within six (6) months
• Other combinations of education and experience will be considered
• Demonstrated dexterity, speed, and efficient work methods
• Demonstrated organizational skills and ability to work independently
• Effective oral and written communication skills
• Flexibility to adapt to changes in techniques and procedures
• Ability to exercise independent judgment
• Respect for and promotion of a culturally diverse population
• Commitment to confidentiality
• Ability to perform the duties of the position regularly

POSITION SUMMARY

Under the supervision of the Manager or Nutrition Services Supervisor and in coordination with the Cook, Lead Hand, or Clerk, the Dietary Aide performs activities related to food service assembly, production, and distribution. Responsibilities include emphasizing portion control, waste management, sanitation, and safety; ensuring food preparation meets menu and therapeutic specifications; maintaining cleanliness of preparation, storage, and service areas; monitoring food temperatures and leftovers; and operating cash registers in accordance with policies and regulations.

RESPONSIBILITIES

Overview:

• Assist in training and orientation of Nutrition Services staff and students
• Familiarize with all diets, reference materials, and technical terminology used in Nutrition Services
• Follow approved menus and therapeutic guidelines for diet preparation and service
• Make menu adjustments in consultation with supervisors or dietitians
• Assist with food preparation, including toast, cereal, nourishments, salads, sandwiches, desserts, and beverages
• Assemble and serve meals according to portion standards and guidelines
• Deliver food carts/trays and collect soiled items
• Set, clear, and sanitize dining areas
• Prepare and deliver items for catered events
• Perform cashier duties
• Wash dishes and utensils per sanitation standards
• Maintain cleanliness of all Nutrition Services areas and equipment
• Follow safety procedures for equipment and tasks
• Ensure equipment is clean and functioning properly
• Label, date, store, or discard leftovers appropriately
• Manage supplies: check, order, receive, and monitor inventory
• Maintain stock levels and assist with inventory procedures
• Participate in quality control audits
• Perform miscellaneous duties as assigned