Dietary Assistant (full-time)

WVU Medicine

13d

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 provide 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 is completed as established by the department through the County Health Department. A high school diploma or equivalent is preferred.

Requirements

Have 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 through the County Health Department as established by the department.
Understand written and oral communication.
Use basic computer components and applications, including a keyboard, mouse, tablet, and applications such as Microsoft Word.
Use speaker phones and headsets and follow 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 preparing sanitizing solution and maintaining its 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 when preparing food in batch production; use leftovers according to the first-in, first-out method.
Greet customers, take orders politely, and serve them efficiently while maintaining focus 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 the work area clean, orderly, uncluttered, and attractive.
Ensure activities comply with departmental sanitation, safety, and quality-control guidelines.
Record refrigerator, dish machine, or other equipment temperatures as assigned and report malfunctioning equipment to facilities and management.
Properly operate, clean, and store equipment in the assigned area.
Properly store and label food items and chemicals.