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Dietary Aide I-III in Marinette, WI at Bay Area Medical Center

Date Posted: 11/5/2018

Job Snapshot

Job Description

Location:  Bay Area Medical Center
Requisition Number:  2379
# of Openings:  1
Title:  Dietary Aide I-III
Department:  7810 - Dietary Services
Position Type:  AFSCME – Part time
Shift:  4 – Days/PMs
Hours:  4:30a-1p, 11:30p-8p, variable
40 hr. waiver required:  No
Is call required:  No
Weekend Rotation:  Every Other
Removed Internally:  11/9/18

TITLE:                       DIETARY AIDE I/III (Majority DA I)        

Department:             DIETETIC SERVICES
Reports to:               Dietary Supervisor/Director of Dietetic Services
Supervises:             No one

Job Summary:  
Employee is responsible for completing all aspects of food storage, preparation and service for the patient, café and catering functions. Requires the ability to organize, prioritize, make decisions objectively and evaluate outcomes as necessary. May be assigned to one or all of the following: food storage, preparation and service for the patient, café and catering functions.  Focus on teamwork, assisting other staff in completion of their duties/function as appropriate. Project/practice Service Care Standards in performance of daily work.
Essential Functions:
  1. Responsible for planning, organization, preparation, and presentation of food as designated for patients, café and catering.
  2. Follow HACCP and Infection Control practices to ensure safe food handling.
  3. Demonstrates competency in areas of food handling, service care and patient meal service applications (considerations of the needs of patients at specific age groups).
  4. Must be able to complete the physical, sensory and mental requirements of the position.

Additional Responsibilities:
  • Additional duties as assigned by your supervisor.
High school diploma or equivalent and two years work experience in quantity food preparation. Sanitation certification preferred. Must be able to read, modify and enhance recipes (must be able to do basic math necessary to expand or decrease recipe). Employee has a key role in demonstration and application of sanitary food preparation techniques. Knowledge of proper stock rotation, labeling and dating procedures, portion control, and food safety steps required by the HACCP program are required. Must be able to operate food service equipment per daily job assignment. Maintain a positive attitude and exhibit teamwork.  Valid driver’s license in the state of residency.  Must possess and maintain a clean driving record as evidenced with no exclusions listed under insurance contract.  
Working Conditions:
Potential exposure to Latex products, blood borne pathogens, hazardous materials, and communicable diseases.


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