Dietary Assistant

WVU Medicine

1d•Onsite

About The Position

Prepares food for patients, employees, and the public as assigned and serves food to patients. Maintains high standards of food quality, production, portion control, sanitation, and safety while working cooperatively to organize and complete tasks in time for service. Work assignments may also include other food-service activities, dietetic assistant duties, or work-lead duties. The position is scheduled for 40 hours per week at St. Joseph's Hospital in Buckhannon, West Virginia.

Requirements

Obtain 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.
Follow oral and written instructions and read and follow standardized recipes.
Have basic addition and subtraction skills and working knowledge of tables of measure.
Have basic computer skills.
Be able to organize work requiring concentrated mental activity and respond to changes in work volume during a shift.
Be able to adapt to sudden and frequent changes in the work schedule.
Be able to work some holidays.
Be able to handle and transport cases of product, including multiple 20-pound cases.
Have unimpaired visual acuity and hearing within the normal range.
Perform frequent walking, standing, stooping, reaching, pushing, pulling, lifting, and grasping.

Nice To Haves

High school diploma or equivalent.
One year of experience as a cook.

Responsibilities

Clean and sanitize food-production work areas.
Set up food bars and service lines.
Restock, clean, straighten, and complete assigned cleaning tasks.
Gather recipe ingredients efficiently, check coolers for leftovers, and plan for their use.
Follow the menu cycle, standardized recipes, and portion requirements when preparing batch-production items; use leftovers according to the first-in, first-out method.
Store, label, and date leftovers and products being cooled, following Health Department cooling rules.
Serve customers efficiently and remain focused on customer service throughout each interaction.
Respond to customer complaints politely and professionally, seeking management assistance when needed.
Document temperatures, check that equipment is functioning properly, and notify facilities and management of equipment malfunctions.
On the service line, ensure plates are hot, properly garnished, consistent with diet restrictions, and appealing in appearance.
Present food attractively and orderly and keep the service area clean throughout service.
Communicate with servers about portion sizes, pan quantities and locations, and ingredients; check during service whether additional food should be prepared to avoid shortages.
Ensure activities comply with Health Department and departmental sanitation, safety, and quality-control guidelines.
Work dietetic assistant duties and/or work-lead duties when asked.