Part time Dietary Aide

SUBJECT: Dietary Aide

1:30pm - 9:00pm A

DEPARTMENT: Dietary

PAGE:

1 of 3

EFFECTIVE

DATE: April 2023

SUPERCEDES PREVIOUS

Date: None

AUTHORIZED

BY: ADMINISTRATION

TIME:

DUTIES:

1:30pm - 3:30pm

-swipe in

--put on hairnet

-wash hands

-read communication book back to last shift worked, initial that you have read it

-read week-at-a-glance menu and ensure that you understand what is being served, if unsure ask cook for explanation

-Prepare special labeled snacks and drinks for the following day and refrigerate-

- record room temperatures and pot water/chemical temperatures MUST BE COMPLETED DAILY

3:30 to 4:00

30 minute break lunch break

TIME:

DUTIES:

4:00 - 4:40pm

4:40-5pm ( time approx. contingent on when Res are in dining room)

With partner tear down and do dishes from snack carts and reset for HS snack

With partner set up dining room and hallway tables for supper service

-set up carts for dirty dishes and put in hallway

- set up milk cart

-set up trays for supper for proper texture and diet according to tray requests

-deliver water glasses, milk, thickened milk ( Both as a team go into main dining room with milk and when main dining room is served A comes back into kitchen to start serving tables in Main dining room)

Set up small dessert cart

Duties

5:00- 5:10pm

After serving milk in main dining

If nursing is short you must pick up serving assisted tables

With partner take temps and serve desserts

Do not start dessert service until all residents have been served their main meal

5:20 - 5:30pm (approx.)

Organize and do some dishes, and or help with pots

5:30-5:50 ( Approx)

5:50-6:15pm

6:20-6:30

6:40-7pm

7:00pm - 7:30pm

7:30-8:30pm

8:30-9:00pm

-Clear dining rooms with partner, A removes cups and glasses

- B cleans and sanitizes the tables Housekeeper will help clear main dining room only and PSA will help clear and reset dining room

-clear off dirty carts from dining room and spray plates soak silverware

- deliver water glasses, milk, thickened milk and specials as a team

- serve unassisted tables in the dining room if service goes past 6:15 relieve cook behind steam table

With partner take temps and serve desserts

Do not start dessert service until all residents have been served their main meal

Clear dining room and clean and sanitize tables and hallway table set up south wing snack cart with fluids and snack ready for pick up at 7pm

30 minute break

Position A Clean end of dish machine

-

.Work together with partner

-Set up trays for morning with napkins, silverware and coffee mugs

Set up North wing snack cart with fluids and snacks ready for pick up at 7:30pm

Clean off South wing snack cart and put dishes through and reset for morning

(If not back go looking for them)

If North wing is back in time do the same for it

-Sweep and mop dish room floor and cooks aisle (if 4:30-8:30 does not get pot wash floor and main kitchen floor swept and mopped you must do this)

-Take out garbage with partner

- sign off cleaning and temp sheets for pot sink and store rooms

-Lock back room door, fridge and freezers doors

9:00pm

Swipe out

Note, All times are approximate

Dietary Aide 1:30 to 9:00 pm ----- page 3

MISCELLANEOUS DUTIES INCLUDE BUT ARE NOT LIMITED TO:

-extra cleaning as per extra cleaning binder-initial what is done

-check books for extra meals

-Take out garbage-ensure that it is not too heavy

-put away any groceries into refrigerator or freezers

-replenish items from freezer to refrigerator for thawing etc (if you empty it etc, replace it)

-assist other dietary aides if they have questions or concerns

-attempt to attend meetings and in-services

-clean preparation areas, equipment, and storage areas as you use them

-communicate to dietary manager any concerns, problems, information etc

-relay information received regarding residents diets, texture, likes, dislikes, appetite, behaviour etc

-enter the above information in the communication book for all to be made aware of

-assist in the planning and preparation of special food items for holidays, theme days etc and please participate

-be aware of all potential hazards pertaining to your duties and duties of co-workers (see next page)

Hazard

- Potential for injury related to slipping on wet floors - wear appropriate footwear, avoid walking on wet floors, utilize wet floor sign, mop up spills as they occur.

- Potential to injury related to burns to exposed skin from steam, hot water, splashes of hot liquid, hot equipment - work at safe speed, utilize protective apparel and utensils.

- Potential to injury related to being struck against; i.e. spray handle in dish room, dish racks - make sure equipment is secure to avoid injury.

- Potential to injury related to lifting resulting in back strain, use proper body mechanics.

- Potential to injury related to moving equipment parts - follow written procedures for operating and cleaning equipment, always remove power source, never place body parts or utensils in equipment during operation.

- Potential for injury to electrical shock - remove electrical cords from receptacles using plug, not cord, do not place any utensils in toaster while in operation.

- Potential for injury related to handling garbage - garbage must not be packed with hands; precaution must be taken to avoid contact of bags with your body to avoid injury from protruding objects, practice safe body mechanics to avoid strain or injury to your body.

- Potential for injury related to exposure to chemicals - know MSDS for all products used, use safety equipment as listed. Do not mix chemicals. Refer to WHMIS manual.

- Potential for injury related to burns to exposed skin from steam, hot water, splashes of hot liquid, hot equipment - work at safe speed, utilize protective apparel and utensils.

- Potential for injury related to lifting resulting in back strain, use proper body mechanics.

- Potential for injury related to cuts or abrasions resulting from contact with open tin lids. Either open lid entirely and place lid in the empty container or open most of the way and push lid down into the empty tin.

Never

Leave sticking up or unattended.

*Infection Control always uses proper hand washing procedures.*

Refer to Equipment Workplace Hazards for detailed information.

NOTE - Use start-up procedures for all equipment designated as critical by the Manager, Dietary Services and initial.

You are responsible for all duties listed above as well as any other duties assigned by a charge person.

The above routine and hazards are reviewed on an annual basis.

Time Type:

Extendicare and affiliated organizations including our partner homes in Extendicare Assist, accommodate the needs of job applicants throughout its recruitment and selection processes upon request.