Dietary Aide

Diet ClerkThe Diet Clerk is responsible for ensuring that all patients receive timely screenings, appropriate diet information, provides selective menus for patient meal choices, based on their prescribed diet order, completes appropriate paper work to ensure that patients receive the correct food items and check the patient tray line at meal periods for tray accuracy.Essential Duties and ResponsibilitiesCommunicates problems incurred with patients diets, appropriateness of meal selections, patients meal concerns, patients likes and dislikes that may affect their food and beverage intake, or the nutritional adequacy of the meal or diet that the patient is receiving.Performs administrative tasks pertaining to the maintaining of the patient menus, nutritional analysis, dietary allergies, food selections, snacks, and diet orders for accuracy.Communicates with patient or nursing any questions regarding patients understanding of diet or diet modifications.Ensures temperatures of food items have been taken prior to meal service. Checks meal tray accuracy of diet order to ensure quality.Passes patient trays at meal times.Prepares and delivers snacks for patients.Communicates with the dietitians any concerns of patient and or diet issues.EducationHigh school education or equivalent preferred; an equivalent combination of education and experience will be considered.Work ExperienceSix months experience in Healthcare Food Services preferred.Certification/LicenseNot ApplicableMental/Physical RequirementsConsiderable mental concentration required for repetitive duties for long periods of time. Long periods of standing and walking. Ability to read and write. Ability to learn and understand procedures related to patient feeding and diet modifications for patients. Ability to lift minimum of 30 lbs at a time during shift.Working ConditionsShares office and desk space with other Food Service Personnel. Office area may be warm due to small working area and crowded conditions. May encounter unpleasant conditions at times in patient care areas. Potential exposure to infectious diseases and bodily fluids. Will experience heat and noise from the kitchen when working on patient tray line. Will experience wet floors and exposure to hot steam, water, chemicals, glass breakage and sharp knives when in food production areas. May experience noise in crowded work conditions, in patient rooms, and nursing stations.