Dietary Worker

Job Description

Job Description

The responsibility of the Dietary Worker to provide assistance in all dietary functions as directed/instructed in accordance with established policies and procedures, applicable federal, state and local standards, guidelines and regulations; and as may be directed by the Dietetic Service Director, Dietetic Cook and Facility Administrator to ensure quality food service is provided at all times.

ESSENTIAL FUNCTIONS

1.                   Prepares and/or pre-portions food (such as beverages, salads, desserts, and other items assigned by the supervisor) for regular and therapeutic diets according to the planned menu for meals and snacks as directed.

2.                   Prepares and/or portions food using proper food handling and food safety techniques according to established policies and regulations.

3.                   Utilizes standardized recipes whenever foods are prepared for regular and therapeutic diets.

4.                   Ensures that the proper quantity of food is prepared and/or pre-portioned as directed.

5.                   Makes only authorized substitutions to the planned menu and records the substitution according to established policy.

6.                   Ensures that food is prepared and/or pre-portioned in accordance with established time schedules.

7.                   Assist in the preparation and/or service of meals/food for employees and special events as instructed by the supervisor.

8.                   Keeps work area clean and uncluttered during preparation and service of food.

9.                   Uses the correct portion control utensils during the preparation, pre-portioning and service of food.

10.               Uses proper technique to taste prepared food to ensure quality taste and palatability prior to service.

11.               Maintains the proper temperature of food during preparation and service.  Records temperatures of food according to established policy.

12.               Serves food according to the planned menu/spreadsheet and the patient’s/resident’s preferences and diet order.  Serves snacks according to the patient’s/resident’s snack label and/or snack menu.

13.               Ensures that food is served in an attractive, appetizing manner.

14.               Assist in checking trays during service to ensure meals are served accurately in accordance with the menu/spreadsheet and the patient’s/resident’s diet order and food preferences.

15.               Ensures that meals and snacks are sent from the kitchen or serving area according to established time schedules.

16.               Performs assigned cleaning assignments according to established policies and utilizing the proper cleaning chemicals.

17.                   Must be able to follow oral and written instructions.

18.                   Maintains the care and use of supplies, equipment, appearance of work areas, safety and proper performance of assigned duties.

19.                   Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing practices.

PHYSICAL REQUIREMENTS

(With or without the aid of mechanical devices)

1.                   Must be able to bend, stoop, lift, stir, and move intermittently throughout the workday.

2.                   Must be able to cope with the mental and emotional stress of the position.

3.                   Must possess sight/hearing senses, or use prosthetics that will enable these senses to function adequately, so that the requirements of this position can be fully met.

4.                   Must function independently, have flexibility, personal integrity, and the ability to work effectively with patients/residents, personnel, and support agencies.

5.                   Must be in good general health and demonstrate emotional stability.

6.                   Must be able to relate to and work with ill, disabled, elderly, emotionally upset, and at times, hostile people within the facility.

7.                   May be required to lift equipment, supplies, etc.

8.                   Must be able to taste and smell food to determine quality and palatability.

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