Dietary Aide

NHC Careers•Smithville, TN

18d

About The Position

Performs duties related to preparing and serving patient meals in a healthcare setting, including assisting with food preparation, dishwashing, sanitation, tray setup and delivery, and dining-room cleanup. Works cooperatively with Dietary staff and other departments, follows center policies and applicable regulations, and works under supervision. The role may include responsibility to the cook for Dietary Department supervision when the Director of Dietary, Dietary Manager, and Assistant Dietary Manager are absent.

Requirements

Sincere interest in foodservice and enjoyment of working with geriatric and other healthcare patients.
Must have or be willing to learn food preparation and simple cooking skills.
Must know or be willing to learn therapeutic and modified diet information for preparing and serving patient trays.
Must know or be willing to learn proper sanitation procedures and use them daily.
Willingness to perform repetitive tasks daily.
Excellent customer service and communication skills.
Ability to follow oral and/or written instructions.
Ability to speak and understand English; reading skills may be required.
Ability to read and/or understand chemical labels and MSDS sheets and safely and correctly use those products.
Good mental and physical condition.
Ability to work cooperatively and productively with Dietary partners and other departments while following center policies.
Willingness to fulfill the responsibilities of the position and arrive on time for scheduled shifts.
May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations.
Ability to work under supervision.
Ability to stand or walk for most of the workday and bend, stoop, squat, and twist repeatedly.
Ability to lift 50–60 pounds, sweep and mop floors, and push or pull carts.
Ability to climb safety ladders for cleaning, storage, or other duties.
Fine motor skills and manual dexterity sufficient for the work.
Mental acuity sufficient to perform job requirements.
Adequate vision and hearing to respond to patients' auditory and visual requests and communicate with staff.
Ability to handle and use standard food-service equipment for food preparation, service, and cleaning.
Ability to taste and smell foods to assess quality and palatability.
Ability to tolerate extreme temperature changes, including working near ranges and entering walk-in freezers.
Ability to work in a noisy dishroom with a warm, moist, and odorous atmosphere.
Alertness and safe, cautious work practices to avoid cuts, burns, and falls on or near wet and slippery floors.
Must not have a medical condition that would endanger the employee or others in the Dietary Department or during patient contact.
Ability to demonstrate initiative and make independent decisions when necessary.
Thorough understanding of applicable local, state, and federal regulations, including those concerning patient care, sanitation, labor, fire, safety, and disaster requirements, and compliance with them.

Responsibilities

Assist in maintaining the Dietary Department in a safe, secure, and sanitary manner and report problems to the Dietary Manager.
Conserve supplies and utilities, prevent food waste, and report food, supply, and equipment needs or concerns.
Receive and store food and supplies; date, label, and store items properly to preserve quality and prevent waste.
Use proper food-handling techniques.
Scrape, stack, wash, and sanitize dishes, flatware, utensils, pots, and pans; remove chipped or broken dishes and glassware from use and wrap flatware if needed.
Transport and store clean dishes and utensils properly and maintain sufficient clean, sanitized items for meal preparation and service.
Clean and sanitize the dish machine, dishroom, trash cans, and assigned work areas; complete assigned cleaning duties.
Assist the cook as needed with preparing and serving foods for all diets, including therapeutic diets, following planned menus, proper portions, and special diet instructions.
Prepare beverages, breads, and other assigned menu items.
Communicate and cooperate with staff, patients, and their families.
Set up meal trays, sort diet cards or selective menus, serve trays on the tray line, and check trays for diet accuracy, preferences, and quality before delivery.
Deliver carts to floors as needed.
Bus dining-room tables and clean and sanitize tabletops.
Attend in-service sessions and other required training; follow the department dress code.
In the absence of the Director of Dietary, Dietary Manager, and Assistant Dietary Manager, report to the cook for supervision in the Dietary Department.
Perform other necessary and appropriate tasks.