Dietary Aide Job Description: 2025 Template & Checklist

Need a compliant, ready-to-post Dietary Aide job description you can copy today? Below you’ll find a polished JD template, role-specific variations, salary guidance (Updated 2025), and hiring checklists that satisfy healthcare compliance while staying clear and practical for entry-level candidates.

What is a Dietary Aide? (Quick Definition)

Hiring for an entry-level healthcare food service role and need the essentials fast? A Dietary Aide supports food service operations in healthcare and related settings by preparing, portioning, and delivering meals that meet patient or resident diet orders.

The role includes sanitation, dishwashing, temperature logging, and customer service. The aide collaborates with cooks, dietitians, and nursing.

It’s an entry-level position focused on safety, accuracy, and compassionate service.

Ready-to-Use Dietary Aide Job Description Template

Need a compliant Dietary Aide job description template fast? Use this universal, copy-and-paste JD, then tailor the setting-specific notes below.

Job Summary

[Facility Name] is seeking a compassionate, safety-minded Dietary Aide to support meal preparation, tray assembly, delivery, and sanitation in our [hospital/skilled nursing/assisted living/rehab/school] kitchen.

This role ensures meals meet diet orders, allergies, and texture modifications while maintaining HACCP, infection control, and confidentiality standards.

Essential functions include standing for extended periods and lifting/pushing carts. The role requires accurate tray assembly and safe food handling.

Include in posting: “This Dietary Aide job description outlines essential job functions under the ADA and is not an exhaustive list of responsibilities.”

Key Responsibilities

Assemble trays accurately to diet orders, textures, and allergies using tray tickets
Portion, label, and stage food on the tray line; follow standardized recipes
Deliver and retrieve meal trays; use two patient/resident identifiers
Record and verify food temperatures and maintain HACCP logs
Wash dishes, sanitize work areas, and follow infection control/PPE protocols
Stock nourishment rooms, pantries, and service areas; rotate inventory (FIFO)
Communicate with nursing/dietitians regarding diet changes and preferences
Assist with café/dining room service, POS, and cash handling (as applicable)
Support catering, snacks, and between-meal nourishments
Safely operate kitchen equipment (slicers, dish machine, ovens) after training
Report equipment issues, safety hazards, and near-misses promptly
Provide respectful, patient-centered service and uphold resident rights

Required Qualifications and Certifications

High school diploma or equivalent (GED) required
Age 18+ where required by state law or facility policy
Food Handler card or equivalent within [X] days of hire (state/local requirement)
ServSafe Food Handler certification required or within [X] days; ServSafe Manager preferred
Ability to read diet orders/tray tickets and follow written/verbal instructions
Basic math for portioning, temperature logging, and POS (if applicable)
Healthcare experience preferred but not required (entry-level friendly)

Skills and Competencies

Food safety, sanitation, and infection control awareness
Communication and teamwork with dietitians, cooks, and nursing
Customer service and sensitivity to cultural and dietary needs
Attention to detail and accuracy under time constraints
Reliability, punctuality, and willingness to learn
Basic technology comfort (diet-order systems, temp probes, POS)

Physical Demands and Work Conditions

Stand/walk for 6–8 hours per shift; frequent bending and reaching
Lift, push, or pull 30–50 lbs occasionally (e.g., carts, cases, tray racks)
Work in hot/cold, humid, and fast-paced kitchen environments
Use PPE; follow bloodborne pathogens and infection-control procedures
Exposure to cleaning agents, hot equipment, and sharp tools with training

Note: Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Schedule, Pay, and Benefits (Pay Transparency Ready)

Schedule: [Full-time/Part-time], [AM/PM/Weekend/Holiday rotation], [Union/non-union]
Pay Range: [$X.XX–$Y.YY] per hour; shift differentials [$.50–$2.00/hr] may apply
Benefits: [Medical, dental, vision], [PTO/paid holidays], [401(k)], [tuition assistance], [meal discounts], [uniforms], [commuter benefits]

Pay transparency tip: If hiring in CA/CO/NY/WA and other jurisdictions, include the bona fide range, differentials, and a brief benefit summary in the posting.

Reports To and Team Collaboration

Reports to: [Food Service Director/Manager] and works closely with [Dietitian/Dietary Manager/Chef]
Collaborates with: [Nursing, EVS, Materials Management] to ensure timely, accurate meal service

Compliance and Safety Statement (HACCP, Infection Control, Confidentiality)

Employees must follow HACCP plans, maintain temperature/dish logs, and comply with CMS/Joint Commission standards (as applicable). They must uphold HIPAA/confidentiality of PHI and complete required health screenings, trainings, and in-services.

Background checks and TB/immunization verification may be required per policy and law.

EEO Statement: [Facility Name] is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

At-will employment: This description does not constitute a contract and may be revised.

Tailor the JD by Setting

Not all kitchens operate the same. Use these add-ons for accuracy and better candidate fit.

Hospital Dietary Aide (Acute Care)

Hiring for acute care? Emphasize fast-paced tray-line production, diet-order systems (e.g., CBORD, Computrition, Epic diet orders), and time-to-tray targets.

Note frequent diet changes, isolation precautions, and two-identifier verification. Highlight patient satisfaction rounding and late-tray response.

Add to JD: “Meet meal delivery targets (e.g., within 30–45 minutes of tray line start) and verify hot/cold holding temps at service.”

Skilled Nursing/Assisted Living

Need consistency and therapeutic diet support? Focus on therapeutic diets (renal, diabetic, dysphagia), texture modifications, resident preferences, and consistent assignment.

Mention CMS expectations, mealtime dignity, and dining-room service. Document intake as directed and support resident-centered activities.

Add to JD: “Assist with dining-room plating, respectful cueing, and preference tracking; support survey readiness and CMS F-tag standards.”

Rehabilitation Center or School Cafeteria

Hiring for rehab or schools with strict protocols? Rehab: Balance volume service with individualized rehab nutrition schedules and snack support.

Schools: Follow USDA meal patterns, strict allergy controls (peanut, tree nut), and POS in high-volume lines.

Add to JD: “Adhere to allergy protocols and label controls; follow batch-cooking, line speed, and accurate POS transactions.”

Top Duties and Responsibilities (Explained)

Starting with safety and accuracy sets the standard for the entire shift. Dietary Aides assemble trays to match diet orders, textures, and allergies, then document temperatures to meet HACCP.

For example, verifying low-sodium puree with nectar-thick liquids prevents errors and supports clinical outcomes. The takeaway: accuracy and verification come first.

Tray assembly to diet orders: Read tickets carefully; confirm texture, fluids, and restrictions.
Temperature logging: Record hot (≥135°F) and cold (≤41°F) holding; reheat/rapid chill as needed.
Delivery and retrieval: Use two identifiers; time deliveries to meet unit expectations.
Sanitation and dishwashing: Follow 3-compartment sink/dish machine checks and sanitizer ppm.
Stocking and FIFO: Rotate inventory, date/label all items, reduce waste and shortages.
Communication: Report diet changes, refusals, and allergy concerns immediately.
Equipment safety: Use guards and cut-resistant gloves; lockout/tagout when required.
Customer service: Greet patients/residents by name, respect privacy, and document feedback.

Required Certifications and Permits

Do dietary aides need certification? Most states or counties require a Food Handler card within 30 days of hire.

ServSafe Food Handler is widely accepted; ServSafe Manager is preferred for lead roles. Some jurisdictions (e.g., CA, IL, TX, AZ, FL counties) specify a recognized Food Handler permit—check your local health department.

Mandatory (varies by state/county): Food Handler card within 30 days
Recommended: ServSafe Food Handler; ServSafe Manager for advancement
Facility-required: TB screening, immunizations (MMR, Varicella, Hep B), annual flu; COVID per policy
Optional: CPR/First Aid if interacting in dining rooms or public areas

Salary: Hourly Pay, Ranges by Setting, and Factors (Updated 2025)

Hiring now and need a realistic range? Recent postings and employer datasets commonly show $14–$20 per hour for Dietary Aides, with hospitals and union settings often paying at the higher end.

BLS categories such as Food Preparation Workers and related healthcare support roles place median hourly pay roughly in the mid-teens. Metro areas trend higher.

Pay varies by:

Setting: Hospitals/rehab and union facilities typically pay more than small assisted living
Geography: Coastal metros and high-cost states offer higher wages
Shifts: Evenings, nights, weekends often add $0.50–$2.00/hour
Tenure and credentials: Experienced aides or ServSafe Manager may earn premiums

Tip: Cite sources (BLS, Indeed, ZipRecruiter, Payscale) in your internal pay memo, and post a bona fide range with differentials and a brief benefits summary to meet pay-transparency rules.

Tools and Technology in the Role

Calling out tools signals professionalism and attracts qualified candidates. Real kitchens rely on simple tools and specialized systems—name them in your JD to improve fit and reduce training time.

Diet-order/tray-ticket systems: CBORD, Computrition, Vision, MatrixCare, Epic/Meditech integrations
Temperature tools: Calibrated thermometers, Bluetooth temp probes, dish machine temp/ppm logs
POS and service: Cash register/POS for café or dining room; labelers and printers
Sanitation and safety: 3-compartment sink logs, sanitizer test strips, PPE, allergen labels
Communication: Secure messaging or EHR notes for diet changes and intake (per policy)

Performance Expectations and KPIs

Set clear, measurable standards to guide performance and reduce survey risk.

Tray accuracy: ≥98% of trays match diet orders, textures, and allergies
Delivery timeliness: Trays delivered within 30–45 minutes of line start (acute) or per unit schedule
Temperature log compliance: 100% of required entries complete and in range; corrective actions documented
Waste reduction: Plate/production waste ≤6–8% with FIFO and accurate forecasting
Satisfaction: Patient/resident meal satisfaction ≥4.5/5 or year-over-year improvement
Safety: Zero reportable foodborne incidents; prompt reporting of near-misses

How to Hire a Dietary Aide: Screening, Interview, and Onboarding

Want to reduce turnover? Clear job expectations, consistent schedules, and fast, structured onboarding are your levers. Start with compliance-first screening, then use scenario-based interviews to validate safety and service.

Screening Checklist (Licenses, Health Screens, Background Checks)

Verify age and work authorization; E-Verify where required
Food Handler/ServSafe status or ability to obtain within 30 days
Criminal background check per state/facility policy; OIG exclusion check (healthcare)
TB screening; immunizations (MMR, Varicella, Hep B), annual flu; COVID per policy
Post-offer physical/fit-for-duty if required; drug screen if applicable
References (supervisors) and employment verification

Interview Questions with What Good Answers Include

How do you verify a diet order before assembling a tray?
Good answer: Read the ticket, confirm two identifiers, check allergens/textures, ask dietitian/nurse if unsure.
A resident with dysphagia requests regular water. What do you do?
Good answer: Politely decline, offer thickened alternative, notify nursing/dietitian immediately.
Describe how you prevent cross-contamination.
Good answer: Separate utensils/boards, sanitize between tasks, hand hygiene, label and store properly.
What would you do if hot holding is below 135°F?
Good answer: Document, reheat to proper temp, hold above 135°F, notify supervisor, record corrective action.
How do you handle a rude or upset customer?
Good answer: Stay calm, listen, apologize, offer solutions, escalate when needed.

30/60/90-Day Onboarding and Competency Checklist

1) 0–30 days: Orientation, food safety basics, PPE, HACCP logs, tray-line practice, shadowing on assigned units

2) 31–60 days: Independently run a station, demonstrate temp/ppm checks, deliver trays to multiple units, pass skills check

3) 61–90 days: Consistently meet KPIs (accuracy, timeliness), cross-train (dish, cold prep, dining room), complete ServSafe if pending

Retention tip: Publish the schedule two weeks ahead, rotate weekends fairly, and recognize KPI milestones.

Role Comparisons: Dietary Aide vs Cook vs Dietetic Technician vs Dietitian

Clarify boundaries to write the right JD and hire to need.

Dietary Aide vs Cook: Aides focus on tray assembly, delivery, sanitation, and basic prep; Cooks lead production, follow recipes, and manage batch cooking and line timing.
Dietary Aide vs Dietetic Technician (NDTR): NDTRs support nutrition care plans, documentation, and may conduct screenings; aides execute food service tasks and customer service.
Dietary Aide vs Dietitian (RD/RDN): RDs assess, diagnose, and treat nutrition problems, write diet orders, and oversee clinical nutrition; aides do not practice clinical nutrition but execute orders.
Dietary Aide vs Dietary Manager: Managers schedule staff, manage budgets, procurement, and compliance; aides are frontline service operators.

FAQs

What should a pay-transparency-ready Dietary Aide job posting include? Post a bona fide hourly range, shift differentials, brief benefits, employment type, location, and any union status; avoid open-ended ranges.
Which certifications or permits are truly required? Most jurisdictions require a Food Handler card within 30 days; ServSafe Food Handler is widely accepted. Check your state or county health department.
What are ADA essential functions for a Dietary Aide? Standing for extended periods, lifting/pushing 30–50 lbs occasionally, reading tray tickets, safe food handling, sanitation, and PPE use. State that reasonable accommodations are available.
How do duties differ by setting (hospital vs nursing home vs school)? Hospitals emphasize rapid, accurate diet changes and tray delivery; nursing homes emphasize therapeutic textures, resident preferences, and dining-room service; schools emphasize allergy control, batch service, and USDA compliance.
What KPIs matter in the first 90 days? Tray accuracy ≥98%, complete HACCP logs, on-time deliveries, safe temps, low waste, and positive satisfaction feedback.
Do Dietary Aides handle PHI and what rules apply? Yes—diet orders and identifiers are PHI. Follow HIPAA, use two identifiers, and avoid discussing patient details publicly.
What screening is typical before hire? Background check, OIG exclusion check (healthcare), TB screening, immunizations (MMR, Varicella, Hep B), annual flu, and possibly a drug screen and post-offer physical.
Which tools or systems should a Dietary Aide know? Diet-order/tray systems (CBORD, Computrition, Vision), temp probes and logs, POS for café/dining room, and sanitation checklists.
How can employers reduce Dietary Aide turnover? Post clear schedules and ranges, offer training and ServSafe sponsorship, set 30/60/90-day goals, recognize KPI achievements, and enable internal advancement (lead aide, cook).
Are union rules or shift differentials common? Many hospitals and some long-term care facilities operate under union contracts with defined wage steps and differentials ($0.50–$2.00/hr for nights/weekends).
What’s the legal difference between a job description and a job posting? A job description documents essential functions and requirements; a job posting markets the role with a pay range, benefits, and schedule to attract candidates.
What does “dietary aid job description” mean? It’s a common misspelling of “dietary aide job description.” Use the correct title in official documents and postings.

Use this 2025-ready guide and template to post your Dietary Aide job today, then tailor by setting, confirm local permit rules, and attach clear KPIs to set new hires up for success.