Dietary Aide HCC

PruittHealth•Blue Ridge, GA

About The Position

Assists with food preparation in accordance with established procedural guidelines and directions from the Dietary Manager or supervisor. Follows facility procedures for storing, serving, and transporting food and supplies, and is responsible for cleaning, sanitizing, and properly maintaining equipment. The role includes food preparation and service, cleaning kitchen and dining areas, operating food-service equipment, following infection-control and safety procedures, and communicating with patients, residents, clients, and families in a helpful and professional manner.

Requirements

Sufficient education to demonstrate functional literacy.
No prior experience required; on-the-job training is provided.
Follow established food-handling, infection-control, and safety procedures.

Nice To Haves

Previous food-service and/or food-preparation experience.
Long-term-care dietary experience.

Responsibilities

Follow diet orders and NPO diet orders.
Assist the cook in preparing meals, desserts, snacks, salads, and other dishes.
Use proper food-handling processes, procedures, and policies.
Deliver trays to patients and residents on halls.
Deliver and serve food and beverages in the dining area.
Prepare between-meal nourishment and serve it according to procedural guidelines.
Offer menu substitutions and record them according to procedural guidelines.
Follow procedures for serving partner meals.
Communicate with patients, residents, clients, and family members in a warm, friendly, helpful, and professional manner; respond to concerns and answer questions when appropriate.
Clean dining-area tables after each meal and clean the work area at the end of shifts and after meals, including sweeping and mopping.
Remove garbage from kitchen areas and hose out garbage containers.
Comply with infection-control policies in the work area.
Scrape dishes and wash dishes, pots, and pans.
Record freezer and walk-in refrigerator temperatures according to established procedures.
Check stock as needed and store it appropriately under facility guidelines; store cleaning materials appropriately.
Set up the tray line and perform tray-line service.
Properly store leftovers and opened food.
Make coffee or tea as requested.
Clean kitchen equipment and appliances, including carts, tables, counters, ice machines, buckets, blenders, mixers, meat slicers, freezers, refrigerators, stoves, steamers, garbage disposals, dish machines, coffee and tea makers, and steam tables.
Operate coffee and tea makers, dish machines, garbage disposals, mixers, blenders, meat slicers, and steamers.
Follow standardized recipes and use serving equipment such as ladles, spoons, and scoops.
Check and record water temperatures and check dishwashers with sanitizer strips.
Check chemical levels and replace chemicals as needed.
Participate in center or agency surveys, including Licensure and JCAHO surveys, and complete subsequently required reports.
Attend and participate in continuing education programs and mandatory in-services.
Honor patients’ and residents’ rights, including fair and equitable treatment, self-determination, individuality, privacy, property, civil rights, and the right to wage complaints.
Comply with the corporate compliance program.
Report job-related tasks and functions involving occupational hazards, including exposure to blood and body fluids, as necessary.
Follow established safety regulations and procedures, including fire protection and prevention, smoking regulations, infection control, and safe equipment use.