I. JOB SUMMARY
To provide assistance in all dietary functions as directed, in accordance with current Federal, State and local standards, guidelines and regulations, and facility policies.
II. QUALIFICATIONS:
A. High school education or equivalent.
B. One (1) year dietary experience in a hospital, skilled nursing facility, or other related medical facility preferred (but not necessary). C. Must be able to follow oral and written instructions.
D. Must be able to read, write, and speak the English language in an understandable manner.
E. Must possess the ability to deal tactfully with residents, family members, visitors, personnel, government agencies/personnel and the general public.
F. Must possess the ability and willingness to work harmoniously with other personnel.
G. Must have patience, tact, cheerful disposition, and enthusiasm.
III. PHYSICAL REQUIREMENTS:
A. Must be able to move intermittently throughout the work day.
B. Must be able to cope with the mental and emotional stress of the position.
C. Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately so that the requirements of this position can be fully met.
D. Must function independently, have flexibility, personal integrity, and the ability to work effectively with the resident, personnel, and support agencies. E. Must be in good general health and demonstrate emotional stability.
F. Must be able to relate to and work with ill, disabled, emotionally upset, and at times hostile people within the facility.
G. May be required to lift, push, pull, and move equipment, supplies, etc., in excess of fifty (50) pounds throughout the work day.
H. Must be able to taste and smell food to determine quality and palatability.
I. Is subject to exposure to infectious waste, diseases, conditions, etc., including exposure to the (HIV) AIDS and Hepatitis B viruses.
IV. ESSENTIAL FUNCTIONS
A. Assure that all Dietary procedures are followed in accordance with established policies.
B. Work with the supervisor/designee as necessary to implement procedures and recommended changes as required.
C. Maintain the care and use of supplies, equipment and appearance of work areas in a clean, sanitary, and orderly fashion.
D. Recommend to the supervisor the equipment and supply needs of the department.
E. Review menu extensions prior to preparation of foods.
F. Assist in preparation and serve meals per schedule.
G. Return clean utensils to proper storage areas.
H. Wash and clean dishes and utensils as directed.
I. Carry out garbage and keep work areas clean, dry and free of hazardous equipment, supplies, etc.
J. Assist in arranging diet cards, serving meals and loading trays on cart.
K. Deliver food carts to designated areas.
L. Remove food trays/carts from dining rooms and take to dish washing area.
M. Prepare and deliver snacks as instructed.
N. Prepare and serve foods that are palatable and appetizing in appearance.
O. Serve food in accordance with established portion control procedures.
P. Prepare food for therapeutic diets in accordance with planned menu extensions. (As appropriate).
Q. Prepare food in accordance with standardized recipes and special diet orders.
R. Prepare food in accordance with sanitary regulations.
S. Report all accidents/incidents to the supervisor.
T. Report all hazardous conditions/equipment to the supervisor immediately.
U. Assists in maintaining all food and supply storage areas in a clean and orderly manner at all times.
V. Dispose of food and waste in accordance with established policies.
W. Assists in receiving and storing of incoming food, supplies, etc.... as necessary.
X. Attend staff meetings, and in-services etc. as scheduled.
Y. Perform other related duties as assigned.