Dietary Assistant

WVU Medicine

7d•Onsite

About The Position

The Dietary Assistant performs a variety of fundamental food service duties, which may include patient tray-line meal assembly, dish room work, utilities such as floors and trash, cafeteria service, and cold food production. The role works as part of a team to deliver high-quality food and service to patients and customers. The position requires a current food handlers card or obtaining one within 30 days of hire through an approved provider. Person in Charge (PIC) training through the County Health Department is completed as established by the department. A high school diploma or equivalent is preferred. The role requires basic written and oral communication, computer, and telephone skills. The physical demands include pushing a fully loaded tray cart of approximately 250 pounds and standing for extended periods. The work environment includes patient interaction, entering isolation-precaution rooms with proper protective equipment, and working in a kitchen that is often noisy.

Requirements

Hold a current food handlers card or obtain one within 30 days of hire through StateFoodSafety.com, the ServSafe National Restaurant Association, or the local County Health Department, as required by County DHHR.
Complete Person in Charge (PIC) training provided through the County Health Department, as established by the department.
Understand written and oral communication.
Use basic computer components such as a keyboard, mouse, or tablet, and basic computer applications such as Microsoft Word.
Use speaker phones and headsets and demonstrate telephone etiquette.
Ability to push a fully loaded tray cart weighing approximately 250 pounds.
Ability to stand for extended periods.

Nice To Haves

High school diploma or equivalent.

Responsibilities

Prepare assigned work areas for operation, including sanitizer solution and a clean wiping cloth; maintain sanitizer strength and change it as needed.
Set up, restock, clean, and organize the assigned area, maintaining cleanliness throughout the shift.
Produce and maintain attractive, appetizing, quality food and beverage products.
Follow the menu cycle, portion standards, and standardized recipes when preparing batch-production food; use leftovers according to the first-in, first-out method.
Greet customers, take orders politely, and serve them efficiently while remaining focused on customer service.
Address customer complaints professionally and politely, seeking management assistance when needed.
Clean spills promptly, post appropriate caution signage, and promptly remove trash from service areas.
Keep work areas clean, uncluttered, attractive, and orderly.
Meet departmental sanitation, safety, and quality-control guidelines.
Document refrigerator, dish-machine, or other equipment temperatures as assigned; notify facilities and management about malfunctioning equipment.
Properly operate, clean, and store equipment in the assigned area.
Properly store and label food items and chemicals.