Dietary Aide Career

Job Description: Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

*A job as a Dietary Aide falls under the broader career category of Cooks, Institution and Cafeteria. The information on this page will generally apply to all careers in this category. We are still seeking more specific information about this career from experts in this field. If you can provide us with more information, .

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Dietary Aide Career

What skills are required for Dietary Aides?

Importance Skills
  Time Management - Managing one's own time and the time of others.
  Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
  Speaking - Talking to others to convey information effectively.
  Service Orientation - Actively looking for ways to help people.
  Operation Monitoring - Watching gauges, dials, or other indicators to make sure a machine is working properly.
  Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
  Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
  Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job.
  Complex Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
  Coordination - Adjusting actions in relation to others' actions.
  Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.
  Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
  Negotiation - Bringing others together and trying to reconcile differences.
  Instructing - Teaching others how to do something.
  Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
  Persuasion - Persuading others to change their minds or behavior.
  Operation and Control - Controlling operations of equipment or systems.
  Writing - Communicating effectively in writing as appropriate for the needs of the audience.
  Mathematics - Using mathematics to solve problems.
  Systems Analysis - Determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes.
  Systems Evaluation - Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
  Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
  Learning Strategies - Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.

What knowledge is needed to be a Dietary Aide?

Importance Knowledge
  Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
  English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
  Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

Work Styles

Importance Styles
  Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
  Integrity - Job requires being honest and ethical.
  Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
  Independence - Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
  Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable variety in the workplace.
  Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
  Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
  Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations.
  Persistence - Job requires persistence in the face of obstacles.
  Achievement/Effort - Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
  Initiative - Job requires a willingness to take on responsibilities and challenges.
  Concern for Others - Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
  Innovation - Job requires creativity and alternative thinking to develop new ideas for and answers to work-related problems.
  Leadership - Job requires a willingness to lead, take charge, and offer opinions and direction.
  Social Orientation - Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
  Analytical Thinking - Job requires analyzing information and using logic to address work-related issues and problems.

Holland Code Chart for a Dietary Aide

Work Values

Importance Values
  Relationships - Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment. Corresponding needs are Co-workers, Moral Values and Social Service.
  Support - Occupations that satisfy this work value offer supportive management that stands behind employees. Corresponding needs are Company Policies, Supervision: Human Relations and Supervision: Technical.
  Independence - Occupations that satisfy this work value allow employees to work on their own and make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
  Working Conditions - Occupations that satisfy this work value offer job security and good working conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and Working Conditions.