Dietary Aides

Five Star Residences Of Noblesville   Noblesville, IN   Full-time     Health Care Provider
Posted on December 29, 2022


Responsible to provide assistance in dietary functions as directed in accordance with current federal, state, and local regulations and Five Star policies and procedures to ensure quality food service is provided at all times.


Minimum Qualifications: Be a minimum of sixteen (16) years of age.

Education and/or Experience:

  • Must possess, at a minimum, a 10th grade education.
  • On-the-job training is provided.

**Any combination of experience and training which provides the required skills, knowledge, and abilities, i.e., knowledgeable of dietary sanitation and safety procedures and basic food service skills involving portion control and special diets.

Certificates, Licenses, Registrations: None

LANGUAGE SKILLS: Must be able to read, write, and speak the English language in an understandable manner.

MATHEMATICAL SKILLS: Possess the ability to add, subtract, multiply, and divide.


  • Possess the ability to make independent decisions when circumstances warrant such action.
  • Be able to interpret and implement written or oral policies, procedures, and instructions.


  1. Prepares and/or pre-portions food (such as beverages, salads, desserts, and other items assigned by the supervisor) for regular and therapeutic diets according to the planned menu and production sheets and as directed.
  2. Handles food using proper food handling and food safety techniques according to established policies and procedures.
  3. Insures that food is served in an attractive, appetizing manner. Uses proper tasting technique to insure quality taste and palatability prior to service.
  4. Maintains the proper temperature of food during preparation and service. Records food temperatures according to established policy.
  5. Assists with the set up of the tray line. Assembles trays according to the planned menu and tray tickets, stated portion, resident food preferences, and diet order and within the established time schedules. Assists in checking trays during service for accuracy.
  6. Loads trays onto food carts, delivers trays carts to dining areas and resident units, and may deliver trays to residents depending upon facility policy.
  7. Reports resident food refusal, acceptance, or concerns to the supervisor.
  8. Prepares and delivers snacks to Nursing Units as scheduled.
  9. Uses food, supplies, and equipment in an efficient and economic manner to prevent waste.
  10. Labels, dates, and stores food properly according to established policies.
  11. Performs assigned cleaning assignments according to established policies and utilizes the proper cleaning chemicals. Keeps work areas clean and uncluttered during meal preparation and service.
  12. Washes dishes according to established procedures for manual and/or automatic dishwashing. Records wash/rinse/chemical temperatures. Reports any problems with proper water temperature or sanitizer to the supervisor immediately,
  13. Ensures that dishes are readily available for the next meal. Stores dishes in the proper location in a way to prevent contamination.
  14. Assists in receiving, storage, and verifying invoices for incoming food and supplies, as indicated by the supervisor. Reports inadequate stock levels to the supervisor in a timely manner. Ensures that food storage areas are kept clean and well organized.
  15. Reports any signs of rodent or pest infestation to the supervisor immediately.
  16. Ensures that the department is maintained in a safe manner according to established policies. Reports all hazardous conditions/equipment and malfunctioning equipment to the supervisor and/or maintenance, as directed. Operates institutional food preparation equipment according to manufacturer and supervisory instructions.
  17. Reports all accidents/incidents as established by facility policies. Completes and files reports as directed.
  18. Maintains the security of the department.
  19. Provides effective on-the-job training for new departmental staff.
  20. Assists in the preparation and service of food for employees and special events as instructed by the supervisor.
  21. Maintains confidentiality of all resident care information to ensure resident rights are protected.
  22. Adheres to departmental dress code and good hygiene practices.
  23. Completes work assignments within specified time frames.
  24. Participants in the facility’s Quality Improvement program, as directed.
  25. Performs other duties as assigned.
  26. Safety and Sanitation
  • Follow safety regulations and precautions at all times.
  • Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
  • Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.
  • Report all hazardous conditions/equipment to your supervisor immediately.
  • Report all accidents/incidents to your supervisor on the shift in which they occur.
  • Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
  • Dispose of food and waste in accordance with established policies.
  • Wear protective clothing and equipment when handling infectious waste and or blood/body fluids.


  • Develops and maintains a good working relationship and cooperative attitude with intra-departmental personnel, as well as, other departments within the facility. Must have patience, tact, cheerful disposition and enthusiasm.
  • Possess the ability to deal tactfully with personnel, residents, family members, visitors, government personnel and the general public. Must be able to handle residents based on whatever maturity level the resident is currently functioning.

CONTINUING EDUCATION: Attends facility mandated in-service programs and training.


  • Must be able to bend, stoop, lift, walk, and stand intermittently throughout the work day. The employee is occasionally required to lift and/or move up to 50 pounds.
  • Must be in good general health and demonstrate emotional stability. Must be able to cope with the mental and emotional stress of the position which includes adherence to strict time constraints.
  • Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times, hostile people within the facility.


  • Works in well-lighted/ventilated areas.
  • Subject to frequent interruptions.
  • Subject to falls, cuts, burns from equipment and hot foods, infectious diseases, odors, etc. throughout the work day. Exposed to wet floor in the dishroom.
  • Subject to hostile and emotionally upset residents, family members, etc. Involved with residents, family members, personnel, visitors, government personnel, etc., under all conditions and circumstances.
  • May be exposed to heat/cold temperatures in kitchen/storage areas (i.e., kitchen may be warm while cooking, dish room may be warm while doing dishes, and refrigeration units cold while in the units).
  • May be exposed to fumes or toxic chemicals.
  • Noise level may be above normal in the work environment.
  • Ability and willingness to work beyond normal working hours, and in other positions temporarily, when necessary.

Exposure Risk: Minimum risk for exposure to blood and body fluids.


  • Communicates with supervisor throughout shift. Communicates recommendations for improvement in dietary services.
  • Effectively trains new staff, as directed, to aid in staff retention.
  • Communicates with nursing personnel, co-workers, and other ancillary departments.
  • Demonstrates active listening techniques, seeks feedback, creates and maintains reporting mechanisms, gains support through effective relationships, and treats others with dignity and respect.