Dietary Aide Worker

Under the direction of the Kitchen Supervisor, the Dietary Aide Worker performs activities related to the assembly of meals in all stations of the kitchen and cafeteria, including set up, breakdown and cleaning duties. In addition, Diet Aid Worker performs dishwashing duties, cafeteria duties and other activities as assigned.

The primary responsibility of the Dietary Aide Worker is to provide the highest quality of food service to patients and staff at all time.

Setting up stations with food items, condiments, serving utensils, silverware and other supplies according to job breakdown.

Assembly and delivery of patient meals following food safety and sanitation standards.

Collects meal tickets from cafeteria customers and charges according to prices on the board.

Garnishes all food to be placed on steam tables, salad bar, desserts, etc.

Display cafeteria food in a clean and attractive manner.

Cleans and sanitizes the assigned workstation and equipment.

Follows all hospital and regulatory rules.

Obtain and stock dishes, plastic ware, hot and cold foods, baked goods, beverages, desserts and condiments.

Wipes off counters and tables, arranges, rearranges and replenishes items as needed.

Participates in post meal cleanup tasks as assigned.

Maintains supplies at par-levels.

Ensures flavor and appearance of food is acceptable when supervisor is not available.

May be cross trained in other area where applicable.

May be required to vary shifts and/or weekend rotation, and overtime as the needs of the department dictate.

Operates dishwasher when necessary.

Prepares coffee and urns for food service.

Prepares, loads, transports and cleans food carts.

Tallies quantities of specific foods, such as fruits, juices, and desserts.

Process new diets and changes as required.

May answer telephone and relay information to Kitchen Supervisor and/or cooks concerning meal changes, complaints or patient discharge.

Prepares and delivers special nourishments to patients and/or units pantries.

Assembles and delivers late trays to patients after meal service as needed.

Participates in CQI.

Ensures completion of daily activities.

Skills and Abilities

Ability to relate cooperatively and constructively with others.

Perform routine or repetitive and organized work.

Communicate well with many different kinds of people.

Maintains a professional appearance at all times.

Able to comprehend verbal and written instruction in English.

Use math to figure cost and make change.

Use eyes, hands, and fingers at the same time to operate an adding machine, calculator, or personal computer.

Deal with the public with tact and courtesy.

Stands and walks for a long period of time.

Physical Demands

Medium Work: Exerts up to 30 to 35 lbs. of force occasionally, and 10 to 20 lbs. of force frequently to lift, carry, pull or push, or otherwise to move objects. Walking and standing to a significant degree at a production rate.

Environmental Conditions

Exposure to heat up to 140 degrees, cold temperatures below zero, fumes, and noises from operation of food processing equipment’s, odor and wetness. Exposure to moisture sufficiently high to cause marked bodily discomfort. Exposure to fire, slippery floors, mechanical and electrical food service equipment’s, and institutional grade sanitation equipment’s and chemicals.

Reasoning Development

Apply principles of logical or rational thinking to carry out instructions furnished in written, oral and diagrammatic form. Draw and interpret an extensive variety of instructions and deal with standardized situations and concrete variables.

Mathematical Development

General Math: Practical application of fractions, percentages, ratio, and proportion, mensuration. Perform arithmetic operations involving American monetary units.

Language Development

Reading: Read and understand instruction, and safety rules.

Writing: Write sentences with proper format, punctuation, spelling and grammar, using all parts of speech.

Speaking: Conversant in the theory, principles, and methods of effective and persuasive speaking, voice and diction, phonetics, and discussion and debate.

Relationships to Data, People and Things

Data: Copying: Transcribing, entering and posting data, carrying out or reporting prescribed action in relation to information produced or furnished.

People: Speaking / Signaling: Talking with and/or signaling people to convey or exchange information. Giving assignments and/or directions to helpers or assistants.

Things: Handling: Using body members, hand tool and/or special devices to work, move or carry objects or materials. Involves little or no latitude for judgment with regard to attainment of standards or in selecting appropriate tool, object or material.

Qualification

To do this job, you must have the following vocational preparation or the amount of education and/or experience:

Vocational

Vocational Education, apprenticeship, on-the-job training or essential experience in jobs that lead to food service responsibilities.