Dietary Aide

JOB SUMMARY

Performs a variety of dietary duties including all responsibilities associated with meal assembly, delivery, and clean up.  Small amounts of food preparation may be necessary.  Other duties include those necessary to support departmental operational needs, efficiency and time commitments. Strives for superior performance by consistently providing a product or service to leadership and staff that is recognized as ultimately contributing to the patient and family experience.  Recognizes and demonstrates understanding of patient and family centered care.

PRIMARY JOB RESPONSIBILITIES

1. Coordination, setup, and serving of food and/or support materials associated with patient and cafeteria areas.
2. Cleaning of equipment and areas associated with assigned responsibilities.
3. Preparation and service of foods required for patient meal supplementation in-between normal service hours.
4. Ensuring all areas are adequately stocked with appropriate materials and are ready for service for all shifts.
5. In this vital role, you’ll have the opportunity to build meaningful relationships with our residents/patients while providing essential services to meet their daily dietary needs
6. The Dietary Aide assists with the preparation and service of food using proper food handling and food safety techniques for residents, as well as employees and special events, while maintaining a clean and safe working environment
7. Prepares and/or pre-portions food (such as beverages, salads, desserts, and other items) for regular and therapeutic diets according to the planned menu for meals and snacks, as well as employees and special events using proper food handling/safety techniques
8. Utilizes standardized recipes to prepare menu items and ensures that food is served in an attractive, appetizing manner
9. Ensures that meals and snacks are delivered to designated areas according to established time schedules
10. Ensures that the proper quantity of food is prepared and/or pre-portioned within established time schedules
11. Maintains the proper temperature of food during preparation and service and records temperatures of food
12. Serves resident meals/snacks accurately in accordance with the planned menu, the resident’s diet order, and food preferences
13. Labels, dates, and stores food properly
14. Ensures that refrigerator/freezer temperatures are within the appropriate range and records temperatures on appropriate logs and reports any discrepancies to the supervisor
15. Washes dishes, etc. according to established procedures for manual and/or automatic dishwashing and records water temperatures and/or sanitizer on designated logs
16. Reports any problems with proper water temperature or sanitizer to the supervisor in a timely manner
17. Keeps work area clean and uncluttered during preparation and service of food and performs cleaning assignments utilizing the proper cleaning chemicals
18. Ensures that dishes, etc
19. are readily available for the next meal, stores dishes, etc. in the proper location
20. Assists in receiving, storing, and verifying invoices for incoming food, supplies, etc. as indicated by the supervisor
21. Ensures that an adequate supply of food, supplies, etc. is always available
22. Reports inadequate stock levels to the supervisor in a timely manner
23. Operates and maintains equipment in a clean and safe operating condition according to manufacturer and supervisory direction and reports all equipment problems to supervisor promptly
24. Makes recommendations to the supervisor regarding improvements in recipes, menus, production and service of food, equipment, etc
25. to enhance the quality of the food service
26. Works as a team member and interacts appropriately in a positive manner with residents, families, and visitors
27. Performs other tasks as assigned.
28. Demonstrates knowledge of and supports hospital mission, vision, value statements, standards, policies and procedures, operating instructions, confidentiality statements, corporate compliance plan, customer service standards, and the code of ethical behavior.

JOB SPECIFICATIONS

EDUCATION

1. High School diploma or GED
2. ServSafe Handler Certificate

EXPERIENCE

1. Prior experience in food service is desirable.
2. On-the-job training will be provided.
3. Must have the ability to organize and maintain a safe work environment in all assigned areas. 
4. Must be able to understand Dietary procedures and the basic principles of food and nutrition in a health care environment.

ESSENTIAL PHYSICAL ABILITIES/MOTOR SKILLS

These physical requirements are not exhaustive and additional job-related physical requirements may be added on an as needed basis.  Corrective devices may be used to meet physical requirements.

1. Sedentary Work:  Frequently required to stand, kneel and crouch.  On a daily basis may be required to move about, sit, climb stairs and bend.  Is frequently required to lift and carry up to 20 lbs.  May be required to push/pull/carry items between 20-100 lbs.
2. Vision:  Requires the ability to perceive the nature of objects by the eye.  Near acuity:  Clarity of vision at 20 inches or less.  Midrange Acuity:  Clarity of vision at distances of more than 20 inches and less than 20 feet.
3. Motor Coordination:  While performing the duties of the job, it is required to regularly perform functions that include using hand and finger movement, handle or feel objects, be able to use tools or equipment that requires reaching with hands and arms.  Must be able to travel independently throughout the hospital; access patients/families including areas confined by space and/or equipment.
4. Speaking/Hearing:  Ability to give and receive information through speaking and listening.
5. Must be able to access the storeroom, walk-in coolers and freezers, reach-in refrigerators and freezers with step-up.
6. Able to store, retrieve, move items weighing up to 16 pounds.
7. Able to transport full trays and pour liquids without spillage.
8. Able to lift 10-20 pounds repeatedly on a daily basis to move and lift trays of dishes, silverware, and stacks of trays. 
9. Ability to work standing for long periods of time and to work in a hot environment.
10. Ability to push equipment weighing in excess of 50 pounds.
11. Able to do forward reaching.
12. Able to travel independently throughout all Memorial Healthcare facilities

ESSENTIAL TECHNICAL ABILITIES

1. Able to use knives without injury to self or others.
2. Able to record numbers correctly.
3. Able to set up patient trays and serve food for both patient and cafeteria areas.
4. Proficiency using modern office, computer and telephone equipment as used by Memorial Healthcare.

ESSENTIAL MENTAL ABILITIES

1. Must be able to follow semi-complex directions and to master several different work procedures at the same time.
2. Ability to understand and read menus, labels, daily census reports, recipes and other items as necessary.
3. Able to perform simple arithmetic functions.                       
4. Ability to adapt and maintain focus in fast paced, quickly changing or stressful situations
5. Ability to reason and interpret a variety of documents including, but not limited to policies, operating instructions, white papers, regulations, rules and laws.

ESSENTIAL SENSORY REQUIREMENTS

1. Able to identify hot and cold.
2. Able to taste and smell food.
3. Able to identify signs of food spoilage
4. Able to see for the purpose of reading information received in formats including but not limited to paper, computer, reports, bulletins, updates and manuals.
5. Able to see and hear for work-related purposes.

INTERPERSONAL SKILLS

1. Able to interact and communicate effectively with supervisors, co-workers, and clients.
2. Able to maintain self-control.
3. Ability to interact with co-workers, hospital staff, administration, patients, physicians, the public and all internal and external customers in a professional and effective, courteous and tactful manner, at all times, physically, verbally and in all written and electronic communication.
4. Required to remain calm when adversity is encountered.
5. Open, honest, and tactful communication skills.
6. Ability to work as a team member in all activities.
7. Positive, cooperative and motivated attitude.