Dietary Aide - Dietary

SCHOOLCRAFT MEMORIAL HOSPITAL•Manistique, MI

1d•Onsite

About The Position

The Dietary Aide performs food-service functions to maintain clean and sanitary food-service areas, facilities, and equipment. The role assists with food preparation and plates food according to dietary guidelines for regular and special diets. The position is part-time at Schoolcraft Memorial Hospital in Manistique, Michigan, with a varied shift.

Requirements

High school graduate or equivalent.
Heart saver CPR certification; obtain upon employment.

Nice To Haves

Previous food-service experience.
Knowledge of diet therapy.
ServSafe certification preferred; obtain upon employment.
One year of cooking experience in a hospital or institution preferred.

Responsibilities

Prepare food as directed, including baking, roasting, steaming, grilling, and general food preparation.
Taste cooked food for quality.
Portion meat, fish, and fowl for individual servings and apply gravy, sauce, and other accompaniments.
Plan cooking schedules for patient and employee meals.
Prepare and serve food to patients, employees, and the general public.
Answer patient room-service food-order calls and other dietary telephone calls; record messages.
Prepare patient nourishments.
Follow physician-ordered diets for patient meals and make diet substitutions as needed.
Understand and provide meals for Healthy Heart, NAS, low-sodium, ground and pureed, liquid, diabetic, and calorie-controlled diets.
Provide basic diet therapy, menu production, and portion control.
Estimate food needs and requisition supplies when the kitchen manager is absent.
Order food supplies and milk when the kitchen manager is absent.
Accept and unpack delivered food supplies.
Fill the Grab and Go cooler.
Fill patient diet orders according to printed orders and use the computer to obtain patient diet orders.
Operate and clean the slicer, mixer, grinder, steamer, and blender.
Clean equipment and areas, including steam tables, steamer, gas grill, and gas range, according to daily and weekly schedules.
Wash pots and pans in a three-compartment sink.
Receive soiled tableware; remove food from dishes; segregate, stack, and rack dishware; operate the dish machine; and unload and store clean dishware.
Maintain sanitation and cleanliness and care for equipment in food production, service, and related work areas.
Follow ServSafe and HACCP safety regulations.
Demonstrate appropriateness in meeting age-specific objectives.
Perform other duties as assigned.