Dietary Aide

• Ability to relate cooperatively and constructively with others.
• Perform routine or repetitive and organized work.
• Communicate well with many different kinds of people.
• Maintains a professional appearance at all times.
• Able to comprehend verbal and written instruction in English.
• Use math to figure cost and make change.
• Use eyes, hands, and fingers at the same time to operate an adding machine, calculator, or personal computer.
• Deal with the public with tact and courtesy.
• Stands and walks for a long period of time.
• Bilingual (English/Spanish) required.

Medium Work: Exerts up to 30 to 35 lbs. of force occasionally, and 10 to 20 lbs. of force frequently to lift, carry, pull or push, or otherwise to move objects.

Walking and standing to a significant degree at a production rate.

Exposure to heat up to 140 degrees, cold temperatures below zero, fumes, and noises from operation of food processing equipment’s, odor and wetness.

Exposure to moisture sufficiently high to cause marked bodily discomfort.

Exposure to fire, slippery floors, mechanical and electrical food service equipment’s, and institutional grade sanitation equipment’s and chemicals.

Apply principles of logical or rational thinking to carry out instructions furnished in written, oral and diagrammatic form.

Draw and interpret an extensive variety of instructions and deal with standardized situations and concrete variables.

General Math: Practical application of fractions, percentages, ratio, and proportion, mensuration.

Perform arithmetic operations involving American monetary units.

Reading: Read and understand instruction, and safety rules.

Writing: Write sentences with proper format, punctuation, spelling and grammar, using all parts of speech.

Speaking: Conversant in the theory, principles, and methods of effective and persuasive speaking, voice and diction, phonetics, and discussion and debate.

Copying: Transcribing, entering and posting data, carrying out or reporting prescribed action in relation to information produced or furnished.

Speaking /Signaling: Talking with and/or signaling people to convey or exchange information.

Giving assignments and/or directions to helpers or assistants

Handling: Using body members, hand tool and/or special devices to work, move or carry objects or materials.

Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tool, object or material.

To do this job, you must have the following vocational preparation or the amount of education and/or experience:

Vocational Education, apprenticeship, on-the-job training or essential experience in jobs that lead to food service responsibilities.

High School Diploma or GED.