Dietetic Assistant-24

WVU Medicine

8d•Onsite

About The Position

The Dietetic Assistant performs a variety of 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 Ruby Cafeteria AM Dietetic Assistant Relief, with relief assignments that may include Dietetic Specialist, Cook, and Team Lead duties in Nutrition Departments as assigned by management. Work may include Ruby Cafeteria, Ruby Production Cook, Doctor’s Dining, Grab-n-Go Production, and general daily operations. Employees may be reassigned to other relief positions in the Nutrition Department as needed. Duties are based on training and certification under hospital and Nutrition Department standards and may involve fast-paced customer ordering and multitasking. Hours vary between early shifts (4:00 a.m.–12:30 p.m.) and later shifts (7:00 a.m.–3:30 p.m.). The role includes alternating weekend and holiday shifts. Scheduled weekly hours are 40. Pay is based on the assigned task assignment. A valid Monongalia County Health Department Food Service Worker Permit (FSWP) is required throughout employment. The permit must be held before starting, or the employee must obtain a temporary permit by the first Wednesday of employment and a permanent permit within one month of the start date, at the next available class. Before obtaining a temporary permit, 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

Must have a valid Monongalia County Health Department Food Service Worker Permit throughout employment.
Must have the permit before starting, or obtain a temporary permit 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 Food Service Worker Permit is obtained, may not handle exposed food or food-contact surfaces, equipment, or utensils.
Ability to lift up to 50 pounds and pull a fully loaded patient meal cart of 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.
Ability to work in areas that may be hot, cold, and/or wet and to work with cleaning and dishwashing chemicals.
Ability to provide customer service in assignments involving customer interaction.
Availability for alternating weekend and holiday shifts.

Nice To Haves

High school diploma or equivalent preferred.

Responsibilities

Prepare assigned work areas for operation.
Prepare and maintain sanitizing solution and change it as needed to maintain sanitizer strength.
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 using quality ingredients.
Prepare fresh, attractive, appetizing products in a timely manner and use batch production to avoid excess.
Use leftovers according to the first-in, first-out method.
Follow the menu cycle and standardized recipes.
Portion food correctly.
Provide quality service to support customer and patient satisfaction.
Greet customers, take orders politely, and serve them efficiently.
Remain focused on customers and service throughout each interaction.
Know food ingredients and allergens, and ask a cook or manager when unsure.
Address customer complaints professionally and seek management assistance when needed.
Remove trash promptly from service areas.
Clean spills promptly and post appropriate caution signage.
Keep work areas clean, orderly, uncluttered, and attractively arranged, including displays, garnishes, signage, labels, and price stickers where applicable.
Follow departmental sanitation, safety, and quality-control guidelines.
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 relief duties in assigned Nutrition Department areas, which may include cafeteria, production cooking, dining, Grab-n-Go production, and general daily operations.