Employment Opportunities

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Dietary Aide/Cook


Full Time -   : Open until filled

Job Summary:

Responsible for the daily operations of food service according to facility policies, procedures and Federal/state regulations.  Provides leadership and guidance to ensure that food quality and safety standards are met.

Primary Responsibilities:

  • Coordinates the ordering of daily meal supplies based on particpants' diets and attendance schedules.
  • Manages inventory of food service products and supplements.
  • Monitors receiving and proper storage of food serivce products.
  • Completes meal preparation, service and clean up duties in the day center and/or communicates with Site Director to assign other duties as needed to help with dietary service.
  • Plans and adjusts menues for noon meals and daily snacks a the day center.
  • Manages the operations and maintenance of food service equipment.
  • Monitors diet orders during meal service and food intake of participants and reports concerns to dietitian or nursing as needed.  
  • Enters appropriate documentation into electronic health record for participants.
  • Updates daily diet/attendance shees for the day center and home delivered meals/supplement sheets.
  • Delivers items to particpants homes.
  • Ensures the PACE particpant's dietary plans are followed as written.
  • Knows and adheres to the philosophy of Northland PACE.
  • Participates in Northland PACE committees as requested.
  • Attends and participates in scheduled staff meetings and participant care meetings as requsted.

Education:  Two year associate degree as a Dietary Technician or BS or BA degree in Home Economist from an accredited college or university preferred however, will also consider candate with High School Diploma with two years of experience in a food service setting and successful completion of and approved course in food service management.

Experience:  Minimum of two years in food service setting;  preferred one year working with elderly.


Special Training:  Ability to navigate computer systems; ability to cood and bake institutionally; must possess leadership qualities and be able to supervise and secure the cooperation of other personnel, in addition to working well with interdisciplanary team members and particpants.  Ability to adapt to change in a positive and professional manner.  Must meet established competencies for the position.  Must be medically cleared for communicable diseases.  Must have all immunizations up to date before engaging in direct particpant contact.

Physical Demands:  Ability to stand and walk intermittently throughout the day, as well as reach, stoop, bend and lift dietary supplements and equipment.  Ability to see, hear and verbally communicate.

Working Conditions:  Primarily inside; well-lit, climate controlled environment.  Hazards of instutional kitchens and potential exposure to infectious diseases and environmental hazards.


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