Description

Position Summary:

Responsible for following menus and patient diets accurately on the tray line and make-up line. Responsible for the proper cleaning and sanitation of soiled dishes, pots and pans. Assists in setting up and serving the cafeteria. Performs cashier duties.

Position Designation:

The position of dietary aide is identified as department safety-sensitive.

Department safety-sensitive positions means employment positions which may in the normal course of business:

1. Require the employee to operate the company vehicles or heavy equipment; and/or
2. Involves duties which, if performed with inattentiveness, errors in judgment, or diminished coordination, dexterity, or composure, may result in mistakes that could present a real and/or imminent threat to the personal health and safety of the employee, co-worker, and/or the public.

Delegation of Authority:

As a dietary aide, you are delegated the administrative authority, responsibility and accountability necessary for carrying out your assigned duties.

Duties and Responsibilities:

1. Reviews menus and patient diets and assembles food and supplies as needed for daily salad and cold food preparation.
2. Proportions salads, desserts, etc.; prepares sandwiches and specialty items as directed.
3. Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food.
4. Delivers nourishment and food carts to nursing units as required. Ensures that carts are returned to kitchen. Prepares late trays as required.
5. Collects and removes trash and garbage to designated containers.
6. Washes dishes, cookware, flatware, and trays using approved procedures.
7. Cleans work areas equipment, walls, cabinets, storage areas and other areas assigned in accordance with established procedures.
8. Stocks supplies, placing in appropriate locations. Takes food items from pantry to the refrigerator as needed.
9. Greets all customers promptly and courteously; receives payment for food
10. and drink from staff and visitors; balances cash drawer.
11. Prepares and sets up steam table and serving line. Sets up and serves patient trays in accordance with established schedule and procedures.
12. Obtains and places dishes, silverware, cold foods, baked goods, beverages condiments and garnishes as required.
13. Washes and cuts vegetables and fruits according to procedures. Prepares coffee and hot water for food service.
14. Assists in preparing required reports by compiling information. Maintains records, reports and files as required.
15. Assumes other departmental duties, or assists with special functions as requested by the supervisor.
16. Maintains confidentiality of all patient/resident/staff information.
17. Performs other related duties as assigned or requested.

Position Qualifications:

Preferred Minimum Education:

Appropriate education or experience to meet the personal qualifications of the position of dietary aide.

Professional Qualifications:

Able to read, write and speak the English language in an understandable manner.

Ability to make independent decisions when circumstances warrant such action.

Ability to deal tactfully with personnel, residents, family members, visitors, general public.

Ability to follow oral and written instructions.

Physical Requirements: The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.

Moderate to heavy physical effort (lift/carry/push up to 50 lbs)

Prolonged standing/walking

Considerable reaching, stooping, bending, kneeling, crouching

Manual dexterity and mobility

Visual acuity with or without correction

Working Conditions:

The above statements are intended to describe the general nature level of work typically performed by an employee in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.

May be exposed to infections and contagious diseases

Works in clean, air-conditioned, well-lit environment

Subject to work under stressful situations and time constraints

Exposed to hazards from electrical/mechanical equipment

Subjects to burns and cuts

Exposed to hazards from steam and heat

Exposed to varying degrees of kitchen elements

Exposed to cleaning chemicals used in sanitization and cleaning process

Equipment to be used:

Toaster, mixer, blender, dishwasher

Meat Slicer (upon receiving training on appropriate use and safety)

Required Protective Equipment:

Uniforms, hair covering, gown, medical gloves, face shield as necessary and other equipment as required by OSHA regulations and hospital policy.

Qualifications