Description: The Dining Service Associate performs a variety of functions and tasks pertinent to food preparation, service and sanitation. This role exhibits a friendly, caring attitude to patients when introducing the Selective menu program, taking menu selections, delivering trays, inquiring during catering rounds and retrieving trays. Take patients’ menu selections for the following day, complies with dietary restrictions on special, modified diets to ensure optimal food preferences are met within guidelines of diet order limitations and offers alternatives to menu as allowed on prescribed diet in accordance with food allergies and sensitivities, cultural, ethnic and religious preferences (when patient inquires or needs additional selections). Perform any combination of the following duties: apportions and places food on plates and trays according to diet list on patient tray ticket; examines filled tray for completeness and places on cart or conveyor belt; pushes carts to assigned locations; collects and stacks dirty dishes from utility rooms; returns carts to kitchen; washes dishes and cleans work area, tables, cabinets, dish machine, sweeps and mops floors; and collects and places trash in designated containers.

Typical Duties:

1. Delivers patients’ meal trays and food items in assigned areas according to established procedures, quality standards, sanitary food service practices and universal precautions.
2. Greets patients in a courteous and professional manner and offers assistance with meal trays according to established procedures.
3. Communicates relevant information in a responsive manner to personnel in other departments to ensure quality patient care.
4. Performs food service processes (e.g., tray line, cafeteria line and/or meal service) to include serving food by placing uniform portions on patients and/or customer’s plates in accordance to accompanying menus, patient requests and/or dietary requirements.
5. Prepares food items and simple recipes (e.g., sandwiches, salads, beverages and snacks) using safe food handling techniques, correct temperature maintenance, and covers and dates food items. Rotates food items using First In First Out (FIFO) method.
6. Inspects patient trays on tray line and ensures food items match menu and instructions on patient diet orders.
7. Places trays in food carts and physically pushes (pushing force less than 50 lbs.) those through hospital corridors to assigned floors. Transports patient trays and tray delivery carts, nourishments, supplies, and special item requests to hospital patient care areas. Collects food carts at established times and takes them back to the kitchen for washing. Collects trays and plates from soiled utility rooms and brings them back to the kitchen for washing.
8. Operates, safely and accurately, a variety of commercial food service equipment, including knives, thermometers, measuring utensils, scales, toaster, food warmer and microwave oven.
9. Maintains a sanitary work environment. Cleans equipment used during meal services including steam tables, carts and counters, and sanitizes serving utensils, plates, trays, plate covers and other service items.
10. Performs other duties as assigned.