Dietary Attendant - Part Time - Evenings (61810)

Fairfield Medical Center•Lancaster, OH

5d•Onsite

About The Position

The Dietary Attendant position covers a wide range of production, service, cashiering and cleaning/sanitizing tasks. An attendant always functions as an ambassador of excellent customer service and attention to detail throughout each shift demonstrating the service and mission values of Fairfield Medical Center. Handles all food products so as to follow all State, Local and Center regulations from time of delivery through the time of service. Washes hands complying with FMC standards before entering and after leaving a patient room, after unsanitary tasks, while working at the soiled end of the dish machine, while serving customers, while working in food production, between changing gloves, and at other specified times. Delivers meals to floors during three meal periods and prepares and delivers late trays to nourishing units throughout the day. As specified in position PRDs, records all temperatures and service times for each meal cart service, measures and records hourly sanitizer concentration at P&P station, and records dish machine temperatures during each meal period. As specified in position PRDs, completes assigned cashiering duties in the Café and adheres to all cash handling procedures, Stocks and rotates service area items. Completes patient rounds after each meal period by visiting each patient and following AIDET protocols. Sets up work stations, displays and serves food items on patient tray line and/or in café. Maintains a clean, safe and sanitary work area at all times and follows cleaning schedules. Leaves a cleaned, sanitized work station or area at the end of the shift. Maintains cleanliness of all assigned equipment and reports any problems to Team Leader or Supervisor. As required and onto the appropriate paper log records the temperature of all food items under their custody, including cafeteria lines, hot and cold patient carts, OB hot line, pre-service set-up, Pulls any item out of compliance and reports to Team Leader, Sous Chef, or Supervisor. Cleans all ware washing items and pots and pans in either the 3-compartment pot and pan sink or in the dish machine and stores all items in appropriate places. Cleans and sanitizes work stations after each meal period and at end of shift. Sets up and maintains throughout shift a red sanitizer bucket with designated quaternary sanitizing solution and green cleaning bucket with designated cleaning solution. Cleans and sanitizes surfaces as needed throughout shift. Position cleaning includes sweeping and mopping of assigned areas.

Requirements

High School Diploma preferred.
On the job training.
Strong interpersonal, communication and presentation skills.
Ability to problem-solve and facilitate resolution to issues.
Demonstrates ability to handle multiple priorities.
Ability to make independent decisions.
Exerting up to 20-50 pounds of force occasionally, and/or up to 10-25 pounds of force frequently, and/or a negligible up to 10 pounds amount of force often.

Responsibilities

Covers a wide range of production, service, cashiering and cleaning/sanitizing tasks.
Functions as an ambassador of excellent customer service and attention to detail.
Handles all food products according to State, Local and Center regulations.
Washes hands complying with FMC standards.
Delivers meals to floors during three meal periods and prepares and delivers late trays.
Records all temperatures and service times for each meal cart service.
Measures and records hourly sanitizer concentration at P&P station.
Records dish machine temperatures during each meal period.
Completes assigned cashiering duties in the Café and adheres to all cash handling procedures.
Stocks and rotates service area items.
Completes patient rounds after each meal period by visiting each patient and following AIDET protocols.
Sets up work stations, displays and serves food items on patient tray line and/or in café.
Maintains a clean, safe and sanitary work area at all times and follows cleaning schedules.
Leaves a cleaned, sanitized work station or area at the end of the shift.
Maintains cleanliness of all assigned equipment and reports any problems to Team Leader or Supervisor.
Records the temperature of all food items under their custody.
Pulls any item out of compliance and reports to Team Leader, Sous Chef, or Supervisor.
Cleans all ware washing items and pots and pans.
Stores all items in appropriate places.
Cleans and sanitizes work stations after each meal period and at end of shift.
Sets up and maintains throughout shift a red sanitizer bucket with designated quaternary sanitizing solution and green cleaning bucket with designated cleaning solution.
Cleans and sanitizes surfaces as needed throughout shift.
Includes sweeping and mopping of assigned areas.