Dietary Assistant Continuous Care Center

WVU Medicine

11d•Onsite

About The Position

The Dietary Assistant performs a variety of fundamental food service duties at the Continuous Care Center, with assignments that may include patient tray-line meal assembly, dish room, utility work 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 assistant prepares and maintains assigned work areas, produces and serves food and beverages, follows menu cycles and standardized recipes, and observes portioning and food-storage practices. The position also involves customer service, sanitation and safety practices, equipment operation and cleaning, and documenting equipment temperatures as assigned.

Requirements

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.
Ability to understand written and oral communication.
Basic computer skills, including use of a keyboard, mouse, tablet, and applications such as Microsoft Word.
Telephone skills, including use of speaker phones and headsets, and 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 sanitizing solutions and wiping cloths, and maintain sanitizer strength during 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 menu cycles, proper portions, 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 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 the work area clean, uncluttered, attractive, and orderly.
Follow departmental sanitation, safety, and quality-control guidelines.
Document refrigerator, dish machine, or other equipment temperatures as assigned, and 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.