TECH - DIETARY (NON REG) - PART TIME

Responsibilities Summit Oaks Hospital is a 126 bed private acute care hospital and chemical dependency treatment center located in a picturesque suburban setting. It has been providing quality health care to adult, child and adolescent residents of the northeastern USA since 1902. Summit Oaks has repeatedly been recognized in U.S. News & World Report as one of the nation's best behavioral health hospitals. Food Service Aide responsibilities Assist with preparing the salad bar and maintaining an adequate supply of beverages. Ensure the cafeteria and dining room remain clean at all times. Assist in the preparation of patient meals and snacks and assist the cook as required. Stock kitchen necessities on each floor as required. Maintain quality patient service. Qualifications Education: High School Graduate/GED (Preferred). Experience: 1-3 years of relevant experience. Specialized Skills and Knowledge: Knowledge of basic therapeutic diets. Knowledge of basic food service sanitation. Ability to adhere to safety policies and procedures. Ability to adapt to various patient age groups (adolescent, adult, geriatric). Ability to read menus and recipes. Physical abilities: stoop, kneel, bend daily; reach, twist, and turn above and below the waist; lift at least 50 pounds; pull and push up to 50 pounds. Essential Job Duties/Responsibilities Comply with facility and departmental policies and procedures regarding food service. Comply with established guidelines for sanitation and safety. Complete cleaning assignments in the log and sign when completed (100% of the time). Obtain tray count by unit for each breakfast, lunch and dinner meal. Prepare food trays for regular and therapeutic diets. Label special diets with name and sticker. Set up tray line or cold line with salads, dressing, fresh fruit, and other items, ensuring it is well stocked with appropriate condiments. Set up dessert bar, milk and yogurt refrigerators, and juice and coffee machines. Prepare and deliver floor stock as assigned. Conduct inventory and stock unit kitchens based on set par levels (100% of the time). Alert cook when more food is needed prior to running out on the line to reduce service interruptions. Utilize portion control guidelines when preparing food and serving meals; follow cook’s directions regarding portion sizes. #J-18808-Ljbffr