The Dietary Aide prepares (displays, gives portions and serves) a variety of food items for patients, employees and guests. Position requires some activities inworking food service storeroom( receipt, inventory, order, issue). Incumbentmust be customer sensitive providing timely, cost effective customer service.
Recognizes, resolves and reports safety problems to the appropriate supervisor. Reports defective equipment, other unsafe conditions and injuries immediately. Walks (does not run) in work area, halls and stairs, uses care in passing through swinging doors.
Demonstrates cost effectiveness as evidenced through efficient use of materials.
Reads and interprets menus correctly as observed by supervisor. Possesses sufficient knowledge of modified diets to be able to place proper foods and condiments on trays. Demonstrates ability to determine which menu is appropriate for which menu type. Demonstrates knowledge of therapeutic diets when assisting patient with menu selections as observed by the supervisor and/or dietitian.
Complies with standardized recipes and production sheets.
Possesses and applies knowledge of safe serving temperatures for cold food.
Practices FIFO (First In First Out) principle when putting away or obtaining stock/ingredients from storeroom, coolers or freezer. Observe expiration dates.
Use appropriate cleaning supplies in proper amounts according to Joint Commission on the Accreditation of Healthcare Organizations and OSHA requirements. Recognizes and applies sanitation, safety and infection control standards.
Demonstrates up to date knowledge of fire and disaster procedures.
Demonstrates knowledge of ordering food and paper supplies.
Demonstrates proper method of cleaning equipment and work space according to established standards. Completes sanitation activities in a timely and accurate manner. Demonstrates proper method of cleaning, sanitizing and bagging silverware for patient trayline. Uses only clean utensils and wears gloves while handling food when appropriate. Follows principles of infection control and avoid contaminating serving surfaces. Mops floors according to procedure, takes out trash as necessary.
Ensures correct temperature of water for washing and sanitizing dishes/pots according to department standards and records temperatures on daily log charts. Demonstrates correct loading and unloading of dish machine.
Practices safe and appropriate use of equipment.
Lifts heavy equipment and/or boxes and pushes food carts using proper body mechanics.
Always washes hands using proper technique upon reporting to work, after handling raw poultry and meat, smoking, using a handkerchief, and after each visit to the rest room according to established procedure.
Demonstrates proper and timely food handling techniques including monitoring for correct temperatures, utilization of appropriate serving utensils and proper set-up of work stations.
Places food items on trays accurately assuring correct portion sizes.
Identifies patient and delivers/retrieves appropriate food tray.
Inventories and delivers bulk nourishments. Prepares and delivers tube feeding nutrition products to nursing units.
Prepares and delivers appropriate evening snacks.
Accurately handles cash (taking in money/making correct change) and assures cash verification matches receipts. Charges correct fees.
Ensures accurate set-up and precise attention to catered functions.
High School Diploma or GED.
One year Hospital Food Service experience preferred.
One year cash registar and cash handling experience preferred.
Must be able to understand and speak English, with reading skills of a High School graduate.
Dimensions Health Care