POSITION SUMMARY

General Purpose:

Under direction, the Dietary Aide performs a variety of duties in processing patient menus, assuring patients receive foods appropriate for their prescribed diet, monitoring HACCP requirements, coordinates menu and diet needs with production staff, provides leadership to production staff as needed, and performs other related duties as required. The Dietary Aide performs a variety of duties for the set-up, delivery and serving of food in accordance with all standards, policies and procedures.

Essential (Primary) Functions:

The Dietary Aide prepares dietary information for use by kitchen personnel in preparation of foods for hospital patients. Examines diet orders and menus received from hospital units. Processes new diets and changes as required. Provides information to kitchen personnel of food requirements. Must provide the highest quality of service to customers at all times. Other responsibilities may include preparing and delivering food trays to hospital patients and performing any combination of the following duties on the tray line: reading production orders to determine all items appropriate to diet are placed on tray. The Dietary Aide assembles food items, such as sandwiches, salads, soups, and beverages, ensuring that portions are appropriate for the diet. The Dietary Aide examines filled tray for completeness and places on cart, or dumbwaiter. The Dietary Aide delivers carts to patient floors. The Dietary Aide may record the amount and type of special food items served to patients. This single classification supports the activities of the Clinical Dietitians and Dietetic Technicians by providing clerical support for menu processing and meal selection through daily patient visitation. This position is also instrumental in coordinating patient menu selections with food production areas to assure smooth service delivery. Incumbents in this class have direct patient contact when interviewing for dietary preferences and obtaining meal selections from patients. The supervisor/Manager may assign other duties as required.

POSITION QUALIFICATIONS

Education

Completion of high school or equivalent is required.

Requirements:
 
 
 · Current Food Service Handler’s Permit issued by the County of Riverside Department of Health.

· 1 year related work experience - minimum of two (2) years experience in food or nutritional

environment, preferably in a hospital setting

KNOWLEDGE & ABILITIES

Knowledge of:

Nutrition as a basis for health.

Therapeutic nutrition.

Body physiology.

Basic principles, methods and techniques of diet planning, food preparation and presentation.

Difference in age specific nutritional care of patients.

Techniques of interviewing.

Correct English usage, grammar, spelling, vocabulary, and punctuation.

Ability to:

Plan menus that meet the nutritional needs of patients within a hospital setting.

Instruct patients and their families at their level of understanding and age.

Motivate food service workers to achieve established quality and quantity standards.

Understand and follow oral and written directions.

Establish and maintain effective working relationships with the public and fellow employees.

Manage a heavy and diverse workload, determining priorities and necessary action often with

minimal direction and information.