Dietary Service Associate

Hospice of NW Ohio•Toledo, OH

About The Position

Qualification Requirements High school diploma or equivalent. Minimum of 1 year cooking experience and/or training in food service preparation; working experience in a healthcare setting preferred. ServSafe Level 1 certified or able to obtain certification within 90 days of employment. Possesses strong verbal communication and customer service skills. Must be able to read, write and follow direction and instruction; must be able to read and follow recipes. Must meet physical requirements of the position. Previous experience working in a team environment. Must have the ability to work various shifts to meet agency needs, as well as the ability to work in both Toledo and Perrysburg kitchens. Physical Requirements Must be able to stand for long periods of time. Must be able to push/pull, lift and or move up to 50 lbs. Must be able to stoop, bend, reach, grasp and walk frequently throughout the work day. Essential Job Responsibilities Prepares and cooks food items on menu according to pre-determined recipes; tastes, smells and observes food to ensure that it conforms to recipes and quality appearance. Understands modified diets and standard consistencies and prepares food according to diet order for patients as provided by nursing department. Assembles patient trays according to dietary orders and delivers food carts to each wing within established timeframes. Monitors the nurse’s stations and re-stocks necessary food items each day. Prepares employee and visitor food orders as received. Greets employees and visitors and provides positive, friendly customer service; is sensitive and alert to patient and visitor needs and reports information and requests to appropriate management. Checks daily patient menus with current diet orders and tabulates patient’s menu selections on tally sheets. Cleans and stocks the dining rooms after each meal. Maintains kitchen cleanliness including washing dishes/pans throughout shift to ensure a safe working environment. Follows daily, weekly, and monthly cleaning schedule. Follows proper food handling techniques. Dates, labels, stores food properly in compliance with local, state and federal food safety regulations and established dietary department policies and procedures. Takes daily/weekly inventory and orders necessary food and/or supplies; puts supplies away as needed. Maintains sanitary conditions and records food temperatures as required by state, county and agency regulations. Monitors temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met and maintained throughout meal service. Follows established Infection Control and Universal Precautions policies and procedures when performing daily tasks. Maintains confidentiality of patient care information under HIPAA (Health Insurance Portability and Accountability Act) Guidelines. Attends staff meetings and completes all mandatory training. Responsible for learning and utilizing technology made available by the agency to increase efficiency, communication and performance of duties. Follows the agency’s dress and cleanliness code for the kitchen. Follows the agency’s health and safety policies and procedures. Utilizes personal protective equipment per Material Safety Data Sheets. Performs other duties as assigned.

Requirements

High school diploma or equivalent.
Minimum of 1 year cooking experience and/or training in food service preparation
Must be able to read, write and follow direction and instruction
Must be able to read and follow recipes.
Must meet physical requirements of the position.
Previous experience working in a team environment.
Must have the ability to work various shifts to meet agency needs, as well as the ability to work in both Toledo and Perrysburg kitchens.
Must be able to stand for long periods of time.
Must be able to push/pull, lift and or move up to 50 lbs.
Must be able to stoop, bend, reach, grasp and walk frequently throughout the work day.

Nice To Haves

Working experience in a healthcare setting preferred.
ServSafe Level 1 certified or able to obtain certification within 90 days of employment.
Possesses strong verbal communication and customer service skills.

Responsibilities

Prepares and cooks food items on menu according to pre-determined recipes; tastes, smells and observes food to ensure that it conforms to recipes and quality appearance.
Understands modified diets and standard consistencies and prepares food according to diet order for patients as provided by nursing department.
Assembles patient trays according to dietary orders and delivers food carts to each wing within established timeframes.
Monitors the nurse’s stations and re-stocks necessary food items each day.
Prepares employee and visitor food orders as received.
Greets employees and visitors and provides positive, friendly customer service; is sensitive and alert to patient and visitor needs and reports information and requests to appropriate management.
Checks daily patient menus with current diet orders and tabulates patient’s menu selections on tally sheets.
Cleans and stocks the dining rooms after each meal.
Maintains kitchen cleanliness including washing dishes/pans throughout shift to ensure a safe working environment.
Follows daily, weekly, and monthly cleaning schedule.
Follows proper food handling techniques.
Dates, labels, stores food properly in compliance with local, state and federal food safety regulations and established dietary department policies and procedures.
Takes daily/weekly inventory and orders necessary food and/or supplies; puts supplies away as needed.
Maintains sanitary conditions and records food temperatures as required by state, county and agency regulations.
Monitors temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met and maintained throughout meal service.
Follows established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
Maintains confidentiality of patient care information under HIPAA (Health Insurance Portability and Accountability Act) Guidelines.
Attends staff meetings and completes all mandatory training.
Responsible for learning and utilizing technology made available by the agency to increase efficiency, communication and performance of duties.
Follows the agency’s dress and cleanliness code for the kitchen.
Follows the agency’s health and safety policies and procedures.
Utilizes personal protective equipment per Material Safety Data Sheets.
Performs other duties as assigned.