PT Evening Dietary Aide

Job Description

Job Description

Position: Dietary Aide

Location: Chisholm Health Care, Chisholm, MN 

Status: Part-time 28hrs per pay period

$19.09hr

Join our compassionate team at CHC, part of St. Francis Health Services, where we are dedicated to providing exceptional care in a respectful and supportive environment.

This is a 3:30pm to 7:30pm shift with every other weekend as a requirement. 

Primary responsibilities:

The primary purpose of your job position is to provide assistance in preparing food, setting up meal trays, food carts and serving food and performing dishwashing and cleaning duties as directed/instructed and in accordance with established food policies and procedures.

Essential Job Functions:

The essential functions or duties listed below are intended only as illustrations of the various type of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.

Organizational Responsibilities:

• Adhere to, support and promote St. Francis Health Services’ Mission and Core Values, philosophy, goals and objectives while conducting company business.
• Maintain confidentiality of company and individual receiving services related information at all times.
• Serve on, participate in, and attend various committees of the care center as appointed by the Administrator.

Individual Receiving Services Care Responsibilities:

• Does not disclose individual receiving services’ protected health information and promptly report suspected or known violations of such disclosure to the Administrator.
• Ensure that all care is provided in privacy, as appropriate, and to knock after entering a individual receiving services’ room or individual receiving services care area such as tub rooms.
• Report all grievances and complaints made by the individual receiving services, family, or visitors to the appropriate supervisor following the care center’s established procedures.
• Report to licensed staff any necessary observations made regarding potential changes in individual receiving services status, utilizing the STOP AND WATCH tool.
• Establish good customer service by providing service when requested and prompt delivery of individual receiving services’ requests.
• Make only authorized food substitutions.

Individual Responsibilities:

• Report all complaints and grievances, according to company policies and procedures, which are made by the individual receiving services, family, or visitors and make a written/oral report to supervisor indicating what action(s) were taken to resolve the complaint or grievance.
• Report any communicable or infectious disease that you contract to the appropriate supervisor.
• Assist in food preparation for special meals (i.e. parties, etc.).
• Clean work tables, meat blocks, refrigerators/freezers, etc.
• Sweep and mop floors.
• Carry soiled linens, etc. to wash areas.
• Wash and clean utensils as directed.
• Return clean utensils to proper storage areas.
• Carry out garbage and keep work areas clean, dry and free of hazardous equipment, supplies, etc.
• Set up meal trays, food carts, dining room, etc., as instructed.
• Prepare food, etc., in accordance with sanitary regulations as well as with our established policies and procedures.
• Distribute and collect menus as necessary.
• Obtain food supplies for next meal.
• Deliver food carts, trays, etc., to designated areas.
• Serve food in dining room as instructed.
• Perform dishwashing/cleaning procedures. Assure that utensils, etc., are readily available for next meal.
• Remove food trays from carts, dining rooms, etc. and take to dishwashing area.
• • Prepare and deliver snacks, etc., as instructed.
  • Put away stock in proper labeled areas, dates and rotates items as needed.
  • Ensure that food and supplies for the next meal are readily available.

   

  Safety / AWAIR Responsibilities:

   

  • Keep the call light system within easy reach of the individual receiving services.
  • Demonstrate and practice correct sanitation techniques, such as hand washing, proper handling of supplies, cleansing and sanitizing equipment, per policy procedure.
  • Participate in appropriate in-service training programs prior to performing tasks that involve potential exposure to blood/body fluids or hazardous chemicals.
  • Use personal protective clothing/devices/equipment when handling infectious waste and/or blood/body fluids.
  • Follow established policies and procedures in performance of duties such as safety, infection control and exposure to blood/body fluids.
  • Adhere to basic infection control practices, and use standard precautions.
  • Follow care center’s established policies governing safety data sheets (SDS) and the handling of hazardous chemicals. Ensure that hazardous chemicals are labeled. Report missing/illegible labels and SDSs to the appropriate supervisor.
  • Report occupational exposures to blood, body fluids, infectious materials and hazardous chemicals to the Department Director.
  • Follow established safety policies and procedures regarding fire, weather related, and other potential disaster threats to individual receiving services and staff.
  • Know exact location of emergency equipment (e.g., alarms and fire extinguishers).
  • Participate in fire safety and disaster preparedness drills.
  • Wear and/or use safety equipment and supplies (e.g. back brace, mechanical lifts, etc.) when lifting or moving individual receiving services.
  • Report and/or correct unsafe conditions immediately.
  • Promptly report all accidents, errors and unusual incidents to the supervisor no matter how minor they may be. Such occurrences must be reported on the shift in which they occur.
  • Utilize proper body mechanics.
  • Operate all equipment that is used in the department and social areas accurately and in a safe manner according to established procedures.
  • Report defective equipment to the supervisor.
  • Prepare food, etc., in accordance with sanitary regulations as well as with our established policies and procedures.

  
  Regulatory Responsibilities:

   

  • Understand and follow the Vulnerable Adult and Abuse Policy and reporting procedure.
  • Understand and adhere to Individual receiving services Bill of Rights.

   

  Environmental Responsibilities:

   

  • Maintain a clean, attractive, safe and sanitary work environment.
  • Keep work areas free of hazardous objects, unnecessary equipment, supplies, etc.

   

  Attendance:

   

  • Attend departmental and staff meetings as directed.
  • Attend and participate in scheduled training and educational classes, department specific and care center wide.
  • Attend and participate in scheduled onboarding programs and activities.
  • Give adequate notice to appropriate person when absence is necessary.

   

  Education and Experience:

   

  • Must possess, as a minimum, an 8th grade education.
  • Must have a good understanding of quality food production.

   

  Specific Requirements:

   

  • Must be able to read, write, speak, and understand the English language while conducting company business.
  • Must be able to follow oral and written instructions.
  • Must adhere to the Corporate Compliance Program Code of Conduct.
  • Must adhere to company policies and procedures.
  • Must have a positive and friendly attitude.
  • Must be able to solve diverse procedural problems and plans.
  • Must be able to communicate, coordinate, and facilitate with other departments, families, and the general public.
  • Must respect the individual receiving services’ personal and property rights.
  • Must possess the ability to deal tactfully with personnel, individual receiving services, visitors and the general public.
  • Must possess the ability to work harmoniously with other personnel and departments.
  • Must be able to relate to and work with the disabled and elderly individuals within the care center who may at times be ill, confused, uncooperative, emotionally upset, or hostile.
  • Must be willing to work beyond normal working hours when necessary and on other shifts/days.
  • Must not pose a direct threat to the health or safety of other individuals in the workplace.
  • Must be able to request and/or accept direction/education as needed to develop new skills
  • Able to operate the following equipment:
  • Alarms and other safety interventions/devices ;
  • Call light systems;
  • Walkie talkies and/or pagers, if provided by care center.
  • Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties.
  • Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practice.

   

  Working Environment:

   

  • Work in all areas of the care center and its premises.
  • Move intermittently during working hours.
  • Is involved with individual receiving services, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
  • Is subject to hostile and emotionally upset individual receiving services, family members, personnel and visitors.
  • Is subject to frequent interruptions.
  • Is subject to strain in lifting, moving and supporting individual receiving services.
  • Communicate with all employees and other department directors.
  • Work beyond normal working hours, on weekends and on other shifts/days, when necessary.
  • Is subject to call back during emergency conditions (e.g. severe weather, evacuation, post-disaster etc.)
  • Is subject to injury from falls, burns from equipment, odors, etc. throughout the workday, as well as reactions from dust, disinfectants, tobacco smoke and other air contaminants.
  • Is subject to the handling of and exposure to hazardous chemicals.
  • Works in well-lighted/ventilated areas. Atmosphere is warm for cooking.

   

  Physical and Sensory Requirements:

   

  • Must possess sight/hearing senses or use prosthetics that will enable these senses to function adequately so that the requirements of the position can be fully met.
  • Must be able to cope with the mental and emotional stress of the position.
  • Must be able to walk, stand and sit.
  • Must be able to bend, stoop, squat, twist, reach above shoulders and push/pull frequently.
  • Must be able to kneel, crawl and crouch occasionally and climb rarely.
  • Must be able to perform repetitive motions during the workday.
  • Must meet the general health requirements set forth by the policies of this care center.
  • Must be able to follow infection control procedures when exposed to infection.
  • Must be able to push, pull, move, and/or lift a minimum of thirty (30) pounds to a minimum height of five (5) feet and able to push, pull, move, and/or carry such weight a minimum of fifty (50) feet. 
  • May be needed to assist in the evacuation of individual receiving services during emergency situations.
  • Must be able to push, pull, move, and/or lift a maximum of twenty-five (25) pounds to a minimum height of five (5) feet and be able to push, pull, move, and/or carry such weight a minimum of 50 feet.

  Must be able to move intermittently throughout the workday. Must utilize proper body mechanics during every shift worked.