Dietary Aide (Per Diem)
About The Position
Under the direction of the Chef/General Manager, the Dietary Aide performs a variety of food service activities in the Food & Nutrition department. The role is responsible for sanitation of china, silverware, pots, equipment, and department floors; preparing and portioning cold food for the tray line and traveling meals; working on the tray line; assembling and delivering functions and par stocks to nourishment kitchens; and receiving and storing deliveries according to department standards. The position follows food production and infection-control standards, maintains assigned work areas, and provides courteous service to patients, visitors, staff, and external customers. The work is physical in nature and involves standing or moving for most of the shift and exerting up to 50 pounds occasionally or up to 20 pounds frequently.
Requirements
- Some high school education required.
- 0–1 years of related work experience required.
- Basic familiarity with computers and ability to navigate web-based applications at a basic level.
- Ability to make decisions based on specific instructions, standard practices, and established procedures, generally with little or no supervision.
- Ability to address routine problems by following directions and procedures and identifying opportunities for process improvements.
- Ability to follow general instructions and procedures; work is monitored by a supervisor or manager.
- Ability to communicate clearly and effectively in written English.
- Ability to comprehend and converse in English to communicate effectively with medical center staff, patients, families, and external customers.
- Basic knowledge of fundamental concepts, practices, and procedures, and ability to use them in routine situations.
- Ability to interact respectfully with employees, professional staff, and external contacts to offer ideas, identify issues, obtain information, or deliver services.
- Ability to provide professional, service-oriented, respectful customer service using active listening and problem-solving skills, and remain calm in stressful situations.
- Competence to provide patient care to neonatal patients (birth to 6 months), youth (6 months to 16 years), young adults (16–30 years), middle-aged adults (30–60 years), and elderly patients (60 years and older).
- Ability to exert up to 50 pounds of force occasionally and/or up to 20 pounds frequently, and stand or move around for most of the shift.
- Must be vaccinated against influenza as a condition of employment.
Nice To Haves
- Previous experience as a dietary aide in a healthcare setting preferred.
Responsibilities
- Prepare cold food as assigned for the patient line and traveling meals.
- Deliver and retrieve food carts and trays from patient units while following infection-control guidelines.
- Wash pots, pans, and utensils according to departmental guidelines, and store clean items in an organized and sanitary manner.
- Follow food production standards in the HAACP-Quality control program.
- Maintain the cleanliness of assigned work areas and perform cleaning activities as assigned.
- Work on the tray line and assemble and deliver functions and par stocks to nourishment kitchens.
- Receive and store deliveries according to department standards.
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What This Job Offers
Career Level
Entry Level
Education Level
High school or GED
