Diet Aide - Nutr & Food Kitchen

If you are an existing employee of South Shore Health then please apply through the internal career site.

Requisition Number:

R-16106

Facility:

LOC0001 - 55 Fogg Road55 Fogg Road
Weymouth, MA 02190

Department Name:

SSH Nutrition and Food Kitchen

Status:

Part time

Budgeted Hours:

19.2

Shift:

Day/Eve Rotation (United States of America)

Under the direction of the Manager and/or Supervisor, duties include all activities required for the preparing, serving and retrieval of patient trays. All patient food service duties are performed in compliance with proper food handling techniques, infection control policies, and safety guidelines of the hospital and all regulatory agencies.

Contributes to department goal for excellence in all patient interactions. Works well with peers; contributing to a pleasant, safe, clean work environment1. Assists in preparation of supplies and setting up of tray line area prior to each meal. a.

Reports to assigned tray line area on time as scheduled & area is set up within 5 minutes of starting time. b. Works indepently to assist in setting up early trays and outpatient trays prior to tray line start time. c. Preps items for cold carts, snacks as per tally sheets. 2.

Serves food on trayline at assigned station. a. Food items are properly portioned & neatly arranged on trays. b. Capable of working a minimum of 3 stations accurately and quickly. c.

Contributes to efficient tray line by not engaging in non-work related conversations or horseplay. 3. Serves patient's meals. a. Follows proper procedure for accurate patient identification: all patients are identified by name and account number on wrist band is confirmed to match account number on patient's menu. b.

All patient interactions reflect department's goal for service excellence per Strive for 5 guidelines. c. Trays are delivered within 15 - 20 minutes of leaving kitchen. 4. Collects patient trays following meal service and at nightly closing. a.

Making appropriate use of time, collects all assigned trays within one hour and 15 minutes. b. Maintains quality by checking all rooms and all kitchens. c. Dishes are stripped off cart in dish room; cart is cleaned and sanitized following each use. 5.

Works in dish room. a. Works cooperatively with co-workers to get dishes and flatware stripped and washed and food trucks cleaned within deadlines. b.

Demonstrates skill and judgment when using dish machine, disposal, food trucks and other equipment. 6.

Cleans work area and performs daily cleaning as assigned. a. Leaves work area neat and clean upon completion of each task. b. Performs specific cleaning within assigned deadlines. 7.

Understands the daily needs of the patient food service area and works independently to complete all tasks. a. Takes the initiative to assess the need for drying/covering trays, rolling silverware, restocking supplies, etc 8. Safety Awareness

• Fosters a "Culture of Safety" through personal ownership and commitment to a safe environment. a. Follows department standards: does not engage in horseplay, posts wet floor signs, reports faulty equipment, etc. b.
  
  Demonstrates knowledge of 2-tiered Infection control plan: Universal Precautions, Isolation specific signs c. Demonstrates knowledge of all patient safety guidelines:
  
  NPO signs, Falling Stars, Blue Stripe, Black Dot 9. Technology

• Embraces technological solutions to work processes and practices. a. Follows proper practices for Report Xpress/Badge reader. 10.
  
  Assembles and delivers late trays and other in-between meal nourishment to patients, nursing stations or floor kitchens. a. Late trays reflect adherence to department goal for excellence - food is fresh, served hot and attractively. b. Late tray and nourishment phone calls are answered (or taken off of fax machine) per hospital standard (CAR) & properly recorded. and every effort is made to accommodate patient requests c.
  
  Every effort is made to accomodate patient requests - enhancing patient satisfaction. 11. Follows procedures and standards of proper food handling, safety, and personal hygiene as required by the department. a. Adheres to all food handling guidelines: proper handwashing, hairnets, gloves, no eating/drinking while serving or delivering food b. Reports to work in proper uniform as per departmental standards and/or hospital policy.

Weekdays 7a-330p, 4p-8p, Weekends 630a-3p, 4p-730, holidays

Responsibilities if Required:

Education if Required:

License/Registration/Certification Requirements: