DIETARY AIDE - FT

Description

Mizell Memorial Hospital is an equal opportunity employer and provider. 

Job Summary:

Assists in all aspects of meal service including, but not limited to preparation service, delivery and clean up. The Dietary Aide is accountable to the Dietary Manager. In the absence of Dietary Manager, Dietary Aide is accountable to the Cook. The Dietary Aide is responsible for functioning well as a member of the multidisciplinary team.  

Supervisory Responsibilities:

• No supervisory responsibilities.  

Work Environment:

This position has an OSHA Category II level of exposure to blood and body substances. The normal work routine involves no exposure to blood, body fluids, or tissues (although situations can be imagined or hypothesized under which anyone, anywhere might encounter potential exposure to body fluids). People performing these duties are not called upon as part of their employment to perform or assist in emergency medical care or first aid or to be potentially exposed in some other way. Tasks involving handling of implements or utensils, use of public or shared bathroom facilities or telephones, and personal contacts such as handshaking are Category II tasks.  

Duties/Responsibilities:

• Complies with all hospital and departmental Policies and Procedures, including but not limited to Dress Code Policy and Attendance Policy.  
• Maintains confidentiality of patient’s identity, medical condition, personal problems, and medical record.  
• Responsible for handling food in accordance with sanitary regulations, meeting meal schedules, service and delivery of foods at proper temperatures.  
• Serves food specified by diet list on menus realizing that errors may cause serious consequences.  
• Provide assistance to the cook in the preparation and service of meals.  
• Assist in setting up dining room and serving.  
• Checks, counts diet cards, along with patient preference.  
• Set up and delivery of food trays to nursing stations. Picks up soiled trays and dishes from nursing stations.  
• Prepares drinks for meal service as needed.
• Prepares and serves late trays as needed.  
• Washes dishes, trays, food carts after each meal and returns all dishes to proper storage.  
• Cleans dish room after each meal.  
• Sets up patient service line for next meal.
• Assist in other areas during slack periods performing tasks such as washing pots and pans, receiving and putting up stock, and assisting in food preparation for next meal.  
• Answers telephone courteously.  
• Performs other related duties as assigned. 

Requirements

Required Skills/Abilities:

• Interpersonal skills including customer relations, reading, and organizational skills.  
• Basic computer skills. 
• Ability to read and comprehend simple instructions and apply common sense understanding to carry out detailed but uninvolved written or oral instructions.  
• Ability to add and subtract two-digit numbers and to multiply and divide by 10’s and 100’s. Ability to perform these operations using units of American money and weight and volumes.  
• Willingness to perform routine, repetitive tasks on a continuous basis.  
• Ability to work under pressure during mealtimes and under conditions of frequent interruptions.  
• Availability to work rotated shifts.  
• Willingness to work in any area requested.  

Education and Experience:

• High school diploma or equivalent preferred.
• No prior experience or training required; prior dietary service experience preferred.  

Physical Requirements:

Must be able to walk, stand, stoop, lift, balance, sit, kneel, hear, reach, pull, push. Must be able to regularly lift and carry up to 30 lbs and push/pull up to 40 lbs. Must be able to work with chemicals and cleaning agents.