Nutrition Aide / Dishwasher

Jamestown Regional Medical Center•Jamestown, ND

3d•$16 - $21•Onsite

About The Position

Under the general supervision of the Nutrition Services Manager, the Nutrition Aide performs patient food-service and dish-room duties. The employee may also serve food to employees and guests in the Apple Basket Café and operate the cash register if the employee desires this work and it is approved by a supervisor or manager. This is a part-time, unbenefited position working 15–20 hours per two-week pay period. Workdays and hours vary; weekends and holidays are scheduled as needed. Duties vary by shift and may include preparing and assembling patient meals, delivering and collecting trays, dishwashing, cleaning, stocking, and café service. The position involves frequent contact with patients of all ages, and may also involve contact with physicians, employees, guests, and cafeteria customers. Work is performed in a clean, well-lit area with frequent exposure to heat and cold, and risks including falls and burns. The role requires adherence to safety, standard precautions, and sanitary food-handling practices. A comprehensive background check and drug screening are conditions of employment; a urine drug screen must be completed within 30 days of hire.

Requirements

Ability to read, write, perform simple arithmetic, and transmit simple orders to other employees.
Moderate computer skills.
Ability to follow standardized procedures and basic instructions for accurate food preparation, portioning, and service.
Ability to identify and report food-safety concerns, equipment issues, and supply needs.
Attention to detail in cleanliness, organization, and compliance with food-safety and sanitation guidelines.
Ability to prioritize tasks and adapt to changing demands in a fast-paced environment.
Punctual and regular attendance; report to work as scheduled and remain for the entire work schedule.
Ability to speak and write English in an understandable manner.
Good general health and emotional stability; ability to see and hear adequately, with prosthetics if needed, to perform the major requirements of the position.
Ability to stand or walk constantly; use finger dexterity; reach, stoop, and bend; and frequently move dish or silverware racks weighing up to 30 pounds.
Ability to occasionally work alone during the last 1½ hours of a shift; most work is performed under supervision.
Prior food-service experience is not required.

Nice To Haves

Prior food-service experience.

Responsibilities

Review evening meal lists and add or modify patient trays in the CBORD Nutrition program as needed.
Participate in patient tray assembly and prepare cold items for meals.
Deliver food carts to patient floors and meal trays to patients; round on patients.
Collect used trays from units and report the percentage of meals and beverages consumed by patients.
Enter and deliver late trays as needed.
Assemble and operate the dish machine; record dishwasher temperatures when assigned to the weekend salads/dishwasher shift.
Process dishes according to standard procedures; scrub pots, pans, and other dishes as needed.
Deliver clean dishes and utensils to the appropriate kitchen areas.
Clean food-service equipment and work areas daily and maintain a clean, neat, and orderly work area.
Set up, deliver, or retrieve items for caterings or meetings as needed.
Stock the patient tray line at the end of each shift.
Assist with setting up and taking down the café salad bar, including placing clean containers at the end of the shift.
When assigned to café service, set up meal service areas, operate the POS cash register, serve employees and guests, greet patrons respectfully, and use proper portion control.
When assigned to café service, clean tables and chairs, replenish napkins and condiments, maintain an orderly service area, and maintain food and beverage stock according to established par levels.
Answer department telephone calls as needed.
Use AIDET communication skills with patients, guests, and employees.
Comply with the hospital’s Standards of Behavior and Safety Management Program, observe Standard Precautions, and use sanitary food-handling techniques.
Perform other related duties as assigned or requested by the department manager or supervisor.