Dietary Aide HCC

PruittHealth•Franklin, GA

About The Position

The Dietary Aide assists with food preparation in accordance with established procedures 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 maintaining equipment. The Dietary Aide supports meal and snack preparation, tray-line service, and meal delivery to patients and residents while providing friendly, helpful communication to patients, residents, clients, families, and visitors. The position also involves cleaning dining and kitchen areas, washing dishes and cookware, monitoring and recording food-storage and equipment temperatures, checking and storing supplies, and safely operating kitchen equipment. The Dietary Aide complies with infection-control, safety, and corporate compliance policies; respects patient and resident rights; participates in surveys and required reporting; and attends required training and in-services.

Requirements

Sufficient education to demonstrate functional literacy.
No prior experience required; on-the-job training is provided.

Nice To Haves

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

Responsibilities

Follow diet orders and NPO diet 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 food and beverages to patients and residents in the dining area.
Prepare and serve between-meal nourishments in accordance with 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 helpfully to expressed concerns and answer questions when appropriate.
Clean dining-area tables after each meal and clean the work area after meals and at the end of the shift, including sweeping and mopping.
Remove garbage from kitchen areas 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 in accordance with established procedures.
Check stock as needed and store supplies appropriately according to facility guidelines; store cleaning materials properly.
Set up the tray line and perform tray-line service.
Store leftovers and opened food properly.
Make coffee or 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 and check dishwashers with sanitizer strips; check chemical levels and replace chemicals if needed.
Participate in center or agency surveys, including licensure and JCAHO surveys, and complete subsequently required reports.
Attend continuing education programs and mandatory in-services as required.
Honor patients’ and residents’ rights, including fair and equitable treatment, self-determination, individuality, privacy, property, and civil rights, including the right to wage complaints.
Comply with the corporate compliance program.
Report job-related tasks 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 use of equipment.