Food and Nutrition Staff I - Dietary

Summary:

Diet Aide reports to and is under the authority of the Manager of Nutritional Services, and is responsible for the sanitation and organization of the work area assigned. The diet aide is responsible for the cleaning and sanitizing of workstations. Responsible for the using sanitary methods for assembling foods, dishes, and portioning utensils, to portion the prepared foods into appropriate size dishes. The diet aide is responsible for stocking the area with the supplies needed in the workstation for the specified meals. Responsible for assisting in the ware washing and/or dishwashing process and in other areas when needed due to staffing shortages or workload variances. When assigned, responsible for helping the Cooks performing small duties in the kitchen area under guidance. They are also responsible for the transportation of the patient meal carts to and from the patient service areas in a safe and timely manner. The diet aide is also responsible for removing all boxes and refuse that accumulates during the operation of the department in a timely manner. The diet aide is also responsible for serving patients, associates and visitors in a helpful, friendly manner. Must have a customer friendly attitude and be able to operate the cash register, and count out cash accurately.

Responsibilities:

• Maintains a sanitary and safe workstation:
  • Maintains work area in a clean, neat manner and follows a “clean as you go” policy.
  • Labels and dates all food items to ensure proper rotation of items.
  • Uses clean utensils for dishing, clean dishes and a sanitary workstation.
  • Uses basic food handling procedures and consistently demonstrates the use of the standard procedures.
• Ensures food items are correct according to the menu:
  • Communicate with supervisor about the production sheets and the menu.
  • Retrieves supplies for products to be prepared and rotates stock on a First In / First Out basis.
  • Dishes up only the necessary amount in an accurate, appealing manner.
  • Demonstrates knowledge and understanding of proper portion control.
  • Communicates with the supervisor about any situation in which results in waste.
• Assists in the dish room or other areas when needed:
  • Willingly works in the dish room when needed.
  • Volunteers to work overtime or off days when needed to cover shifts.
  • Volunteers to help others complete their tasks if theirs is complete.
• Follows infection control guidelines in preparation and food handling:
  • Visually checks food for eye appeal.
  • Visually inspects all utensils, dishes and work surfaces for cleanliness and sanitary conditions before contact with food.
  • Consistently keeps food at a safe temperature.
  • Consistently keeps utensils sanitized before contact with food.

Requirements:

• High School Diploma preferred
• Six Months experience in an institutional food service department with cashier experience and the ability to count out cash accurately preferred.

Work Schedule:

PRN

Work Type:

Per Diem As Needed