Nutrition Aide / Dishwasher

Jamestown Regional Medical Center • Jamestown, ND

3d • Onsite

About The Position

Under the general supervision of the Nutrition Services Manager, the Nutrition Aide performs a variety of patient food services and dish room duties. If desired and approved, this position may also perform the function of serving a variety of food items to employees and guests in the Apple Basket Café while operating the cash register. Part-time, benefited position working 48 hours per two week pay period. Days of work are Monday - Friday with variable evenings, weekends or holidays

Requirements

• QUALIFICATIONS/REQUIREMENTS FOR THIS POSITION: (Nutrition Services Aide)
• PREPARATION AND TRAINING - Work requires the ability to read, write, perform simple arithmetic and transmit simple orders to other employees. Moderate computer skills required.
• WORK EXPERIENCE - Prior food service experience preferred, but not required.
• ATTENDANCE - Punctual and regular attendance is an essential responsibility of each employee at JRMC. Employee are expected to report to work as scheduled, on time and prepared to start working. Employees are also expected to remain at work for their entire work schedule.
• INDEPENDENT JUDGEMENT - Some independent judgment is required; works under supervision for most of the shift; may work alone for last 1 ½ hours of shift on rare occasions.
• CONTACT WITH OTHERS - Contact with others outside of immediate department during tray delivery and pick-up.
• MATERIAL AND/OR EQUIPMENT - In the event of an isolated incident of improper or careless activity, probable financial losses of material/equipment would be low.
• RESPONSIBILITY FOR SAFETY OF OTHERS - The employee is occasionally in situations where carelessness on his/her part would cause harm to others.
• WORK OF OTHERS - Little responsibility for planning, assigning or checking work of others.
• MENTAL/VISUAL EFFORT - Work requires concentration for short periods of time, occasionally under pressure. Must be able to speak and write the English language in an understandable manner. Must be in good general health and demonstrate emotional stability. Must be able to see and hear or use prosthetics that will enable these senses to function adequately to assure that the major requirements of this position can be met.
• WORKING CONDITIONS - Clean, well lighted work area, frequent exposure to heat and cold. Is subject to falls and burns throughout the work day. Participates in and complies with JRMC Safety Management Program. Maintains knowledge of and observes Standard Precautions. Practices sanitary food handling techniques. OSHA Job Classification: This position is defined as a Category II: Employees does not have exposure to blood-borne pathogens.
• PHYSICAL/SENSORY EFFORT: - Work involves constant standing or walking. Needs finger dexterity when handling dishes during tray assembly and cart stripping. Considerable reaching, stooping, bending. Must be able to move racks of dishes or silverware frequently with weight up to 30 pounds. Occasionally requires ability to move around narrow isles less than 24 inches in width.
• HAZARDS - Due to the nature of the work, carelessness on the employee's part could occasionally cause moderate harm to him/herself.
• JOB RELATIONSHIP - Supervised by: Nutrition Services Manager or Supervisor (or Nutrition Tech or Food Prep II in the Nutrition Services Manager/ Supervisor’s absence).
• PROMOTION - No formal line of promotion.
• PHYSICAL REQUIREMENT - These are physical requirements of the position that may be performed as part of daily duties. Inability to meet one or more of these physical requirements will not automatically disqualify a candidate or employee from the position. Upon request for a reasonable accommodation, JRMC may be able to adjust or excuse one or more of these requirements, depending on the requirement, the essential functions to which it relates, and the proposed accommodation.
• EMPLOYEE REQUIREMENTS
• Visual Observation - Continuously
• Standing - Continuously
• Walking - Continuously
• Sitting - Rarely
• Hands and Finger Dexterity - Continuously
• Reaching with Hands and Arms - Continuously
• Climbing - Rarely
• Stooping/Kneeling/Crouching/Crawling - Rarely
• Hearing/Listening - Continuously
• Tasting or Smelling - Occasionally
• Working Inside - Continuously
• Working Outside - Never
• Working in Extreme Heat - Rarely
• Working in Extreme Cold - Rarely
• Working with Hazardous Materials - Rarely
• Noise - Continuously
• Working in Dirt/Dust - Rarely
• Driving - Never
• Lifting: -
• Up to 10 pounds - Frequently
• Up to 25 pounds - Rarely
• Up to 50 pounds - Never
• Up to 75 pounds - Never
• Up to 100 pounds - Never
• Over 100 pounds - Never
• Carrying: -
• Up to 10 pounds - Frequently
• Up to 25 pounds - Rarely
• Up to 50 pounds - Never
• Up to 75 pounds - Never
• Up to 100 pounds - Never
• Over 100 pounds - Never
• Pushing: -
• Up to 10 pounds - Frequently
• Up to 25 pounds - Occasionally
• Up to 50 pounds - Never
• Up to 75 pounds - Never
• Up to 100 pounds - Never
• Over 100 pounds - Never
• Pulling: -
• Up to 10 pounds - Frequently
• Up to 25 pounds - Occasionally
• Up to 50 pounds - Never
• Up to 75 pounds - Never
• Up to 100 pounds - Never
• Over 100 pounds - Never

Nice To Haves

• WORK EXPERIENCE - Prior food service experience preferred, but not required.

Responsibilities

• Review evening meal list and add/modify trays in the CBORD Nutrition program, as needed.
• Participates in patient tray assembly line and completes prep of cold items for evening meal.
• Delivers food carts to patient floors as specified and delivers meal trays to patients. Rounds on patients.
• Returns to the units and collects dirty meal trays and reports the percentage of meals and beverages consumed by patient.
• Returns all trays and carts to the dish room for cleaning.
• Delivers “late trays” ordered for patients, as needed, after entering into CBORD.
• Assembles and operates dish machine.
• Processes dishes according to standard procedure.
• Scrubs pots, pans, and other dishes as needed.
• Delivers clean dishes and utensils to proper kitchen areas.
• Completes daily cleaning of food service equipment and work areas.
• Completes set-up, delivery, or retrieval of items for caterings or meetings.
• Stocks patient tray-line at the end of each shift.
• Interacts with patients of all age groups (infants, pediatrics, adolescents, adults, and geriatrics) while delivering and picking up patient trays; may also come in contact with physicians and other employees.
• Assists café employee with set up and take down of the salad bar, putting in clean containers at end of shift.
• Sets-up service area for evening meal.
• Operates POS cash register.
• Serves employees and guests in the cafeteria line; greets patrons cheerfully and respectfully.
• Practices proper portion control techniques.
• Cleans tables and chairs in the cafeteria after evening meal; refills napkin holders and condiments as needed.
• Maintains cafeteria service area in a clean, neat, and orderly fashion.
• Sets up and takes down salad bar, putting in clean containers at end of shift.
• Maintains adequate stocks of food items and beverages according to pre-established par levels.
• Answers the department telephone calls, as needed.
• Consistently uses AIDET communication skills with patients, guests and employees.
• Ensures work area is kept in a clean, neat and orderly manner.
• Interacts with patients of all ages (infants, pediatrics, adolescents, adults and geriatrics) while delivering patient meal trays. May also have contact with physicians and cafeteria customers.
• Contributes to overall Nutrition Services Department and ever growing services.
• Assures that personal behavior complies with the hospital’s Standards of Behavior at all times.
• Performs other related duties as assigned or requested by department manager or supervisor.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 251-500 employees