Dietary Aide HCC

PruittHealth•Statesboro, GA

12d

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 properly maintaining equipment. The Dietary Aide supports meal preparation and service for patients and residents, including preparing snacks and between-meal nourishment, delivering trays and meals, offering and recording menu substitutions, and following diet and NPO orders. The role also performs kitchen and dining-area cleaning, dishwashing, food and supply storage, equipment operation and maintenance, and required temperature and sanitation checks. The position involves communicating courteously with patients, residents, clients, and families, following facility safety and infection-control policies, and participating in required training, surveys, and compliance activities.

Requirements

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

Nice To Haves

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

Responsibilities

Follow diet orders and NPO diet orders.
Assist the cook with preparing meals, desserts, snacks, salads, and other dishes.
Follow proper food-handling processes, procedures, and policies.
Deliver trays to patients and residents on halls.
Deliver and serve food and beverages to patients and residents in the dining area.
Prepare and serve between-meal nourishment in accordance with procedural guidelines.
Offer menu substitutions and record them according to procedural guidelines.
Follow procedures for serving partner meals.
Communicate warmly and professionally with patients, residents, clients, family members, and visitors; respond to expressed concerns and answer questions when appropriate.
Clean dining-area tables after each meal and clean the work area after meals and at the end of the shift, including sweeping and mopping.
Remove garbage from kitchen areas and hose out garbage containers.
Comply with infection-control policies in the work area.
Scrape dishes 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; properly store cleaning materials, 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 those for dishwashers and pot-and-pan sinks; check dishwashers 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 and participate in continuing education and mandatory in-service programs.
Honor patients’ and residents’ rights, including fair and equitable treatment, self-determination, individuality, privacy, property, and civil rights, including the right to 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.