Dietary Assistant

WVU Medicine

10d•Onsite

About The Position

The Dietary Assistant performs a variety of fundamental food service duties, which may include patient tray line and meal assembly, dish room, utilities such as floors and trash, 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 position requires patient interaction, including entering isolation-precaution rooms with proper protective equipment, and work in a frequently noisy kitchen. The role is scheduled for 8 hours weekly, with a varied shift, and is non-exempt.

Requirements

Have a current Food Handlers card or obtain one within 30 days of hire through StateFoodSafety.com, 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 and applications, such as a keyboard, mouse, tablet, and Microsoft Word.
Use speaker phones and headsets and demonstrate telephone etiquette.
Be able to push a fully loaded tray cart weighing approximately 250 pounds.
Be able to stand for extended periods.

Nice To Haves

High school diploma or equivalent.

Responsibilities

Prepare assigned work areas for operation, including sanitizing solutions and wiping cloths, and maintain sanitizer strength throughout the shift.
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 during batch production; 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.
Respond to 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.
Follow departmental sanitation, safety, and quality-control guidelines.
Document refrigerator, dish machine, or other equipment temperatures as assigned, and alert facilities and management about malfunctioning equipment.
Operate, clean, and store equipment properly in the assigned area.
Store and label food items and chemicals properly.