Dietary Assistant-7

WVU Medicine

2d•Onsite

About The Position

The Dietary Assistant performs a variety of fundamental food-service duties, including meal assembly on the patient tray line, dish room and utility work, cafeteria service, and cold-food production. The role works as part of a team to provide high-quality food and service to patients and customers. The primary assignment is Ruby Cafeteria AM Relief, with relief assignments in Nutrition Department areas as directed by management. The primary task assignment is Ruby Cafeteria Salad Prep & Attendant, with duties that may include all areas of daily cafeteria operations. The employee provides customer service in a fast-paced environment involving direct customer orders and multitasking, consistent with required training and hospital and department standards. The role includes alternating weekend and holiday shifts. Primary hours are an early shift of 5:15 a.m.–1:45 p.m. or a late shift listed as 7:00 a.m.–3:30 p.m. The scheduled work week is 24 hours. A valid Monongalia County Health Department Food Service Worker Permit (FSWP) is required throughout employment. A temporary permit must be obtained no later than the first Wednesday of employment, with a permanent permit obtained within one month of the start date at the next available class. Before obtaining a temporary permit, the employee may not handle exposed food or food-contact surfaces, equipment, or utensils, but may be trained on tray delivery and complete general department orientation.

Requirements

Obtain and maintain a valid Monongalia County Health Department Food Service Worker Permit (FSWP) throughout employment.
If not already holding a permanent FSWP, obtain a Monongalia County Health Department temporary FSWP no later than the first Wednesday of employment and a permanent FSWP within one month of the start date, at the next available class.
Until a temporary FSWP is obtained, do not handle exposed food or food-contact surfaces, equipment, or utensils.
Ability to lift up to 50 pounds and pull a fully loaded patient meal cart weighing approximately 250 pounds.
Ability to stand for the entire shift.
Ability to work effectively in a noisy setting and under deadline pressures.
Ability to work in hot, cold, and/or wet areas and with cleaning and dishwashing chemicals.
Ability to understand written and oral communication.
Provide customer service in a fast-paced, direct-order and multitasking environment, following hospital and Nutrition Department standards.
Work alternating weekend and holiday shifts.

Nice To Haves

High school diploma or equivalent.

Responsibilities

Prepare assigned work areas for operation.
Prepare and maintain sanitizing solution and wiping cloth; monitor sanitizer strength and replace it as needed.
Set up, restock, clean, and organize the assigned area, maintaining a clean and orderly appearance.
Gather utensils according to correct portions.
Produce and maintain quality food and beverage products; prepare attractive, appetizing foods using quality ingredients.
Prepare products in a timely manner, keep them fresh throughout service, and use batch production to avoid excess.
Use leftovers according to the first-in, first-out method; follow the menu cycle and standardized recipes; portion food correctly.
Provide quality service to support customer and patient satisfaction; greet customers, take orders politely, and serve efficiently.
Remain focused on customer service, provide accurate information about ingredients and allergens, and consult a cook or manager when unsure.
Handle customer complaints professionally and seek management assistance when needed.
Remove trash promptly, clean spills promptly, and post appropriate caution signage.
Maintain clean, uncluttered, attractive, and orderly merchandising areas, including informative displays, garnishes, signage, labels, and price stickers in retail areas.
Follow departmental sanitation, safety, and quality-control guidelines and use cleaning chemicals properly.
Document refrigerator, dish machine, or other equipment temperatures as assigned and report malfunctioning equipment to facilities and management.
Operate, clean, and store assigned equipment properly; clean and sanitize work surfaces throughout the shift; store and label food items and chemicals properly.
Perform assigned cafeteria and Nutrition Department duties, including salad preparation and relief assignments as needed.