Dietary Aide HCC

PruittHealth•Stockbridge, GA

About The Position

The Dietary Aide assists with food preparation in accordance with established procedural guidelines 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 properly maintaining equipment. The Dietary Aide follows diet and NPO orders; assists with preparing meals, desserts, and snacks; delivers and serves meals; prepares between-meal nourishment; offers and records menu substitutions; and follows procedures for partner meals. The role also communicates warmly and professionally with patients, residents, clients, families, and visitors, responding to concerns and answering questions when appropriate. Additional work includes cleaning dining and kitchen areas, washing dishes and cookware, checking and recording food-storage and water temperatures, monitoring dishwasher sanitizer and chemical levels, checking and storing stock and leftovers, setting up and serving on the tray line, and operating kitchen equipment. The employee complies with infection-control, safety, resident-rights, and corporate-compliance requirements, participates in surveys and required reporting, and attends mandatory in-services and continuing education as applicable.

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.
Long-term-care dietary experience.

Responsibilities

Follow diet orders and NPO diet orders.
Assist the cook with preparing meals, desserts, snacks, salads, and other dishes.
Use proper food-handling processes, procedures, and policies.
Deliver 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 nourishment, such as sandwiches, according to procedural guidelines.
Offer menu substitutions and record them according to procedural guidelines.
Follow procedures for serving partner meals.
Communicate with patients, residents, clients, family members, and visitors in a warm, friendly, helpful, and professional manner; respond to concerns and answer questions when appropriate.
Clean dining 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 it appropriately according to facility guidelines.
Store cleaning materials appropriately and properly store leftovers and opened food.
Set up the tray line and perform tray-line service.
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, including dishwasher and pot-and-pan sink temperatures.
Check the dishwasher with sanitizer strips and check and replace chemical levels as 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 to fair and equitable treatment, self-determination, individuality, privacy, property, and civil rights, including the right to make 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 equipment use.