Dietetic Assistant

WVU Medicine

3d•Onsite

About The Position

The Dietetic Assistant performs fundamental food service duties, including patient tray-line meal assembly, dish room and utility work, cafeteria service, and cold food production. The position works as part of a team to provide high-quality food and service to patients and customers. The primary assignment is part-time work as a Ruby Cafeteria Dietetic Assistant, with relief assignments in Nutrition Department areas as directed by management. The role involves customer service in a fast-paced environment that includes direct customer orders and multitasking, and work is performed according to hospital and Nutrition Department standards and the employee’s training and certification. The primary task assignment is Ruby Cafeteria AM Relief, with duties across Ruby Cafeteria daily operations and reassignment to Nutrition Department relief positions as needed. Hours vary by scheduled task, with early shifts of 5:15 a.m.–1:45 p.m. and late shifts of 7:00 a.m.–3:30 p.m. The position is scheduled for 24 hours per week and includes alternating weekend and holiday shifts. Pay is based on the daily scheduled task. A valid Monongalia County Health Department Food Service Worker Permit (FSWP) is required throughout employment. A temporary permit must be obtained no later than the first Wednesday of employment, followed by a permanent permit within one month of the start date at the next available class. Until a temporary permit is obtained, the employee may not handle exposed food or food-contact surfaces, equipment, or utensils, but may be trained on tray delivery and complete general department orientation.

Requirements

Obtain and maintain a valid Monongalia County Health Department Food Service Worker Permit (FSWP). A temporary permit must be obtained no later than the first Wednesday of employment and a permanent permit within one month of the start date, at the next available class.
Until a temporary FSWP is obtained, do not handle exposed food or any food-contact surface, equipment, or utensil.
Ability to lift up to 50 pounds and pull a fully loaded patient meal cart weighing approximately 250 pounds.
Ability to stand for the entire shift.
Ability to work effectively in a noisy setting and under deadline pressures.
Ability to understand written and oral communication.
Provide customer service and multitask in a fast-paced, direct-order environment in accordance with hospital and Nutrition Department standards.

Nice To Haves

High school diploma or equivalent.

Responsibilities

Prepare assigned work areas for operation.
Prepare and maintain sanitizing solution, including monitoring its strength and replacing it as needed.
Set up, restock, clean, and organize assigned areas throughout the shift.
Gather utensils according to correct portions.
Produce and maintain quality food and beverage products and prepare attractive foods using quality ingredients.
Prepare products on time and keep them fresh throughout service while using batch production to avoid excess.
Use leftovers according to the first-in, first-out method.
Follow menu cycles and standardized recipes.
Portion food correctly.
Provide quality service to support customer and patient satisfaction.
Greet customers, take orders politely, and serve them efficiently while remaining focused on service.
Know food ingredients and allergens, and ask a cook or manager when uncertain.
Respond to customer complaints professionally and seek management assistance when needed.
Remove trash promptly and clean spills promptly, posting appropriate caution signage.
Keep work areas clean, uncluttered, attractive, orderly, and appropriately merchandised with informative displays, garnishes, signage, labels, and price stickers where applicable.
Follow departmental sanitation, safety, and quality-control guidelines and use cleaning chemicals properly.
Document refrigerator, dish machine, and other equipment temperatures as assigned.
Report malfunctioning equipment to facilities and management.
Operate, clean, and store assigned equipment properly.
Clean and sanitize work surfaces throughout the scheduled shift.
Store and label food items and chemicals properly.
Perform assigned food service duties in cafeteria and Nutrition Department areas, including relief assignments as directed by management.