Dietary Aide HCC

PruittHealth•Swainsboro, GA

11d

About The Position

The Dietary Aide assists with food preparation in accordance with established procedural guidelines and direction from the Dietary Manager or supervisor. The role follows facility procedures for storing, serving, and transporting food and supplies, and is responsible for cleaning, sanitizing, and properly maintaining equipment. The Dietary Aide supports meal service for patients and residents, follows diet orders, and provides friendly, professional service to patients, residents, clients, and their families.

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.
Attend mandatory in-services and continuing education programs as required.

Nice To Haves

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

Responsibilities

Follow diet orders, including NPO orders.
Assist the cook with preparing meals, desserts, snacks, salads, and other dishes.
Follow proper food-handling processes, procedures, and policies.
Deliver meal trays to patients and residents on halls.
Deliver and serve meals, food, and beverages in the dining area.
Prepare and serve between-meal nourishments according to procedural guidelines.
Offer menu substitutions and record them according to procedural guidelines.
Follow procedures for serving partner meals.
Communicate warmly and professionally with patients, residents, clients, family members, and visitors; 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 kitchen garbage and hose out garbage containers.
Comply with infection-control policies in the work area.
Scrape 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 according to facility guidelines; properly store cleaning materials, leftovers, and opened food.
Set up the tray line and perform tray-line service.
Make coffee and tea as requested.
Clean kitchen equipment, 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 the coffee and tea maker, dish machine, garbage disposal, mixer, blender, meat slicer, and steamer.
Follow standardized recipes and use serving equipment such as ladles, spoons, and scoops.
Check and record water temperatures, including dishwasher and pot-and-pan sink temperatures; check the dishwasher 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 involving occupational hazards, including potential 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.