Dietary Assistant

WVU Medicine•Bluefield, WV

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. Working as part of a team, the employee helps deliver high-quality food and service to patients and customers. The role prepares, organizes, and maintains assigned work areas; produces and serves food and beverages; follows menus, portion standards, and recipes; and maintains sanitation, safety, and quality-control standards. It also involves customer service, food and chemical storage, equipment operation and care, and documenting equipment temperatures as assigned. The position requires pushing a fully loaded tray cart weighing approximately 250 pounds and standing for extended periods. The work takes place in a kitchen that is often noisy and includes interaction with patients, potentially distressing patient conditions or appearances, and entry into isolation-precaution rooms using appropriate protective equipment.

Requirements

Hold a current Food Handlers card or obtain one within 30 days of hire through an approved provider or 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, such as a keyboard, mouse, tablet, and Microsoft Word.
Use speaker phones and headsets and demonstrate telephone etiquette.
Push a fully loaded tray cart weighing approximately 250 pounds.
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 the solution as needed.
Set up, restock, clean, and organize the assigned area, maintaining cleanliness throughout the shift.
Produce and maintain attractive, appetizing, high-quality food and beverage products.
Follow the menu cycle, portion standards, and standardized recipes when preparing food in batches; 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 seek 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.
Properly operate, clean, and store equipment in the assigned area.
Properly store and label food items and chemicals.
Work as part of a team to provide food and service to patients and customers.