Dietary Aide

Channing House•Palo Alto, CA

just now

About The Position

The Dietary Aide works to ensure that therapeutic diets are safely served to residents. This position is responsible for the production of meal tickets, nourishment labels and production tallies for resident/patient menus. The Dietary Aide is also responsible for interdepartmental telephone inquiries, maintaining all office equipment, and managing supply inventory for nutrition office. Together with the entire team at Channing House, your role contributes to promoting a healthy and vibrant home for our residents.

Requirements

1 year of related work experience in hospital or extended care facility.
High School diploma, GED or equivalent experience preferred.
Ability to use a computer.
Ability to speak and comprehend English the primary language used in the workplace; ability to speak and/or comprehend other languages utilized by clients is a plus.
May require a valid driver’s license
Must be registry eligible for dietetic technician.
Speaking — Talking to others to convey information effectively.
Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Reading Comprehension — Understanding written sentences and paragraphs in work related documents.
Critical Thinking — Use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Writing — Communicating effectively in writing as appropriate for the needs of the audience.
Service Orientation — Actively looking for ways to help people.
Customer Service — Manages difficult or emotional situations involving residents, resident families, and/or staff; responds promptly to needs of residents, resident families, and/or staff; responds to requests for service and assistance.
Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do.
Time Management — Managing one's own time and the time of others.
Professionalism — Presents self in a highly professional manner to others and communicate with co-workers and other departments with professionalism and respect. Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, residents, and resident families.
Quality Management — Looks for ways to improve and promote quality.
Safety and Security — Observes and ensures staff compliance with safety and security procedures; determines appropriate action beyond guidelines; reports potentially unsafe conditions; uses equipment and materials properly.
Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.
Cultural Awareness - Demonstrates knowledge of EEO policy; shows respect and sensitivity for cultural differences; promotes a harassment-free environment.
Culinary — Excellent working knowledge of food preparation and technical skills. Familiarity with kitchen equipment, cooking and presentation.
Food and Nutrition Science — Excellent knowledge of food and how it affects physical health.
Research translation — Communicate technical nutrition information and explain the effects of dietary choices on residents’ health
Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
Written Expression — The ability to communicate information and ideas in writing so others will understand.
Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Speech Clarity — The ability to speak clearly so others can understand you.
Learning — Willingness to be open to learning and growing.
Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Ethics — Treats people with respect; inspires the trust of others; works with integrity and ethically; upholds organizational values.
Positivity — Ability to maintain a positive attitude.
Presentability — Maintains high standards for work areas and appearance. Upholds dress code requirements.
Quality — Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance.
Attendance/Punctuality — Consistently at work and on time.
Dependability — Follows instructions, responds to management direction; takes responsibility for own actions; keeps commitments.
Stand on your feet throughout work period. Significant walking or other means of mobility.
Possess multi-limb and eye-hand coordination.
Able to reach, bend, stoop, push and/or pull, and frequently lift/move up to 25 pounds.
Utilize specific vision abilities for viewing work related processes and materials handling.
Able to sit at a desk, working on computers and operating phones.

Responsibilities

Provide the highest quality of service to customers at all times. Visit patients to provide assistance with menu.
Prepares dietary information for use by kitchen personnel in preparation of foods.
Examines diet orders and menus received from hospital units; tallies portions/foods of general and soft diets.
Processes new diets and changes as required. Calculate diabetic diets following standards established by Clinical Dietary Manager or Dietician.
Collaborate with CNA’s/nurses to provide outstanding dining service, from ordering to clean up.
Participate in tray line and food temperature monitoring.
Communicate patient needs to appropriate staff while maintaining patient confidentiality.
Answer telephone and intercom calls and relay information to kitchen concerning meal changes, complaints or patient discharge.
Prepare and deliver formula and special nourishments to unit pantries.
Create systems and solutions to ensure efficiency in service.
May perform other duties and responsibilities as assigned.
Ensure compliance with various licensing and regulatory agencies, including but not limited to: Santa Clara County Department of Health, CDPH, CDSS, CalOSHA, HIPAA/Privacy Act, etc.
Attend allergy and food-borne illness in-service training, dementia training, and customer service training.
Report all accidents and injuries in a timely manner.
Participate in regular safety meetings, safety training and hazard assessments.
Attend training programs (classroom and virtual) as designated.
Establish and maintain effective team relationships with fellow staff; apply effective communication and listening skills
Demonstrate professionalism in all interactions with all residents, colleagues, clients, vendors, and members of the public
Provide a supportive and caring environment to meet the needs of residents as individuals and as members of a shared community
Adhere to all company policies, procedures, safety, and compliance practices, and business ethics codes