Dietetic Assistant

WVU Medicine

About The Position

Welcome! We’re excited you’re considering an opportunity with us! To apply to this position and be considered, click the Apply button located above this message and complete the application in full. Below, you’ll find other important information about this position. This position may be assigned a variety of fundamental food service duties. Typical assignments include patient tray line (meal assembly), dish room, utilities (floors and trash), cafeteria server, and cold food production. In addition, this position will work as a team to deliver high quality food and service to patients and customers. MINIMUM QUALIFICATIONS: EDUCATION, CERTIFICATION, AND/OR LICENSURE: 1. Must have a valid Food Service Worker Permit (FSWP) from Monongalia County Health Department (MCHD) prior to starting OR obtain a MCHD Temporary FSWP no later than the first Wednesday of employment and a permanent MCHD FSWP within 1 month of start date (next available class). Must have a valid MCHD FSWP throughout employment. Until a Temporary FSWP is obtained: May not handle exposed food or any food contact surface, equipment or utensil; May be trained on tray delivery and complete general department orientation. PREFERRED QUALIFICATIONS: EDUCATION, CERTIFICATION, AND/OR LICENSURE: 1. High School Diploma or Equivalent preferred. CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned. 1. Prepares all work areas for operation, per task assignment. 2. Fills bucket with sanitizing solution, and a clean wiping cloth. Maintain sanitizer strength throughout shift. Change as needed. 3. Set-up, restocks, clean and organizes assigned area as necessary. Maintain clean, organized appearance throughout shift. 4. Gathers utensils based on correct portions. 5. Produces and maintains quality food and beverage products. 6. Prepares attractive and appetizing foods utilizing quality ingredients. 7. Prepares timely products, fresh throughout service and not in excess (batch production). 8. Utilizes leftovers, using the first in, first out method. 9. Follows menu cycle. 10. Utilizes standardized recipes. 11. Correctly portions food. 12. Provides quality services to result in customer/patient satisfaction. 13. Greets customers, politely asks for order and efficiently serves customer. 14. Remains focused on the customer and service throughout the encounter. 15. Is knowledgeable about food ingredients and allergens; asks cook or manager if unsure. 16. Addresses customer complaints in a polite professional manner. Seeks management assistance when needed. 17. Removes trash from service areas promptly. 18. Cleans spills promptly and post appropriate caution signage. 19. Merchandises area through: Clean, uncluttered, attractive and orderly arrangement of work area. 20. Merchandises area through: Attractive and informative displays and garnishes (includes signage, labels, and price stickers in retail areas.) 21. Ensures that all activities meet sanitation, safety and quality control guidelines set forth by departmental policies. 22. Proper use of cleaning chemicals. 23. Documents refrigerator, dish machine or other equipment temperatures as assigned 24. Alerts facilities and management of malfunctioning equipment. 25. Properly operates, cleans and stores equipment in assigned area. 26. Properly cleans and sanitizes work surfaces throughout scheduled shift. 27. Properly stores and labels food items and chemicals. PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Ability to lift up to 50 lbs. Ability to pull a fully loaded patient meal cart (approx. 250 lbs.) 2. Ability to stand for entire shift. WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Ability to effectively work in noisy setting and under deadline pressures. 2. Work area may be hot, cold, and/or wet. 3. Interaction with customers in some assignments. 4. Work with cleaning and dishwashing chemicals. 5. Ability to understand written and oral communication. SKILLS AND ABILITIES: Additional Job Description: Primary job assignment is Ruby Cafeteria AM Relief with relief assignment in Nutrition Departments as assigned by management: exceptional customer service while working in fast paced, direct customer order, and multi-tasking environment based on training and certification of Hospital and Nutrition Department Standards. The primary task assignment is Ruby Cafeteria AM Relief with task assignments to include, but not limited to, all areas of Ruby Cafeteria daily operations. Employee reassigned as necessary to required relief positions in the Nutrition Department. This job includes alternating weekend shifts and alternating holiday shifts. Primary Hours Vary: earliest 515a-145p, latest 900a-530 Scheduled Weekly Hours: 24 Shift: Day (United States of America) Exempt/Non-Exempt: United States of America (Non-Exempt) Company: WVUH West Virginia University Hospitals Cost Center: 603 WVUH Cafeteria Ruby Address: 1 Medical Center Drive Morgantown West Virginia Equal Opportunity Employer West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment. Thank you for your interest in working for WVUM. Please explore our open opportunities in the list below and apply for any positions in which you would like to be considered. You'll be able to keep track of your progress on our site. The West Virginia University Health System is West Virginia’s largest health system and the state’s largest employer with more than 3,400 licensed beds, 4,600 providers, 35,000 employees, and $7 billion in total operating revenues. The Health System is comprised of 25 hospitals – including J.W. Ruby Memorial Hospital, an 880-bed academic medical center, and the 150-bed WVU Medicine Children’s Hospital in Morgantown, West Virginia – and five institutes. To learn more, visit WVUMedicine.org.

Requirements

Must have a valid Food Service Worker Permit (FSWP) from Monongalia County Health Department (MCHD) prior to starting OR obtain a MCHD Temporary FSWP no later than the first Wednesday of employment and a permanent MCHD FSWP within 1 month of start date (next available class).
Must have a valid MCHD FSWP throughout employment.
Until a Temporary FSWP is obtained: May not handle exposed food or any food contact surface, equipment or utensil; May be trained on tray delivery and complete general department orientation.

Nice To Haves

High School Diploma or Equivalent preferred.

Responsibilities

Prepares all work areas for operation, per task assignment.
Fills bucket with sanitizing solution, and a clean wiping cloth. Maintain sanitizer strength throughout shift. Change as needed.
Set-up, restocks, clean and organizes assigned area as necessary. Maintain clean, organized appearance throughout shift.
Gathers utensils based on correct portions.
Produces and maintains quality food and beverage products.
Prepares attractive and appetizing foods utilizing quality ingredients.
Prepares timely products, fresh throughout service and not in excess (batch production).
Utilizes leftovers, using the first in, first out method.
Follows menu cycle.
Utilizes standardized recipes.
Correctly portions food.
Provides quality services to result in customer/patient satisfaction.
Greets customers, politely asks for order and efficiently serves customer.
Remains focused on the customer and service throughout the encounter.
Is knowledgeable about food ingredients and allergens; asks cook or manager if unsure.
Addresses customer complaints in a polite professional manner. Seeks management assistance when needed.
Removes trash from service areas promptly.
Cleans spills promptly and post appropriate caution signage.
Merchandises area through: Clean, uncluttered, attractive and orderly arrangement of work area.
Merchandises area through: Attractive and informative displays and garnishes (includes signage, labels, and price stickers in retail areas.)
Ensures that all activities meet sanitation, safety and quality control guidelines set forth by departmental policies.
Proper use of cleaning chemicals.
Documents refrigerator, dish machine or other equipment temperatures as assigned
Alerts facilities and management of malfunctioning equipment.
Properly operates, cleans and stores equipment in assigned area.
Properly cleans and sanitizes work surfaces throughout scheduled shift.
Properly stores and labels food items and chemicals.