Nutritional Aide

Under general supervision of the Nutritional Supervisor and/or Department Director, performs a variety of cafeteria duties which may vary according to area assigned.
MISSION, VALUES and SERVICE GOALS

• MISSION: We deliver outstanding care, inspire health, and connect with heart.
• VALUES: Trust. Respect. Integrity. Compassion.
• SERVICE GOALS: Personally connect. Keep everyone informed. Be on their team.

• Performing cashiering duties. Counting cash boxes, accurate cash handling, and daily depositing of received cash.
• Supplying excellent customer service to staff, patients and visitors.
• Operating and maintaining machines, stocking and restocking of all cafeteria units with specific product.
• Serving patrons from a cafeteria counter and completing other routine serving assignments.
• Completing all sanitation schedules in assigned areas.
• Cleaning of all work areas daily, weekly and yearly as assigned.

• Completing other job related duties and projects as assigned.
• Stocking and refilling empty shelves, bins and pans.

• Attends and participates in department meetings and is accountable for all information shared.
• Completes mandatory education, annual competencies and department specific education within established timeframes.
• Completes annual employee health requirements within established timeframes.
• Maintains license/certification, registration in good standing throughout fiscal year.
• Direct patient care providers are required to maintain current BCLS (CPR) and other certifications as required by position/department.
• Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self.
• Adheres to regulatory agency requirements, survey process and compliance.
• Complies with established organization and department policies.
• Available to work overtime in addition to working additional or other shifts and schedules when required.

• Leverage innovation everywhere.
• Cultivate human talent.
• Embrace performance improvement.
• Build greatness through accountability.
• Use information to improve and advance.
• Communicate clearly and continuously.

• The knowledge, skills and abilities as indicated below are acquired through the successful completion of a high school diploma or equivalent is preferred. Must be a minimum of 17 years of age. Previous customer service experience in a food service environment is preferred.

• Requires the verbal and written communication skills necessary to follow instructions in order to perform routine tasks and the ability to read and write legibly.
• Requires the ability to make calculations when mixing formulas per assigned area.
• Requires the interpersonal skills necessary to consistently interact with patrons and staff in a courteous manner and to maintain positive working relationships.
• Requires the motor coordination necessary to serve food, handle dishes and manipulate various cleaning supplies.

• Exposure to noise and heat in food service area.

• Requires the physical and stamina (i.e., ability to stoop, reach and lift equipment and supplies; remain on feet for long periods of time) to perform the essential functions of the position.