Dietary Aide MD

PruittHealth•Charlotte Hall, MD

About The Position

The Dietary Aide assists with food preparation according to established procedures and directions 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 preparation and service for patients and residents, follows diet orders, prepares between-meal snacks, offers and records menu substitutions, and provides friendly, professional service to patients, residents, clients, and family members. The role also performs kitchen cleaning and dishwashing, monitors food storage and equipment temperatures, follows infection-control and safety procedures, and participates in required training and facility surveys.

Requirements

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

Nice To Haves

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

Responsibilities

Follow diet orders, including 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 the halls.
Deliver and serve food and beverages to patients and residents in the dining area.
Prepare and serve between-meal nourishments, such as sandwiches, according to procedural guidelines.
Offer menu substitutions and record them according to procedural guidelines.
Follow procedures for serving partner meals.
Communicate in a warm, friendly, approachable, helpful, and caring manner with patients, residents, clients, family members, and visitors; respond to expressed concerns and answer questions professionally 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 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 according to established procedures.
Check stock as needed and store items appropriately according to facility guidelines; store opened food, leftovers, and cleaning materials properly.
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 those for dishwashers and pot-and-pan sinks.
Check dishwashers with sanitizer strips, monitor chemical levels, and replace chemicals when 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, and civil rights, including the right to make complaints.
Comply with the corporate compliance program.
Report job-related tasks or functions 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 equipment use.