Part-time Dietary Assistant

Floyd County Medical Center is aware of questions regarding the status of our Obstetrics program. We want to clarify that FCMC is not closing its Obstetrics program. We continue to provide labor and delivery services and obstetrical care for the communities we serve. Patients with questions regarding their care are encouraged to contact our Rural Health Clinic at View phone number on click.appcast.io. Hours: Part-time (0.3 FTE) - Day/Evening Shift Description: Position Overview: The Dietary Assistant is responsible for processing diet orders, assisting with food preparation, serving meals to patients and visitors, and maintaining a clean and organized food service environment. This position requires basic cooking responsibilities, communication with patients about dietary needs, and proficiency in basic computer tasks related to dietary management and hospital communication. Duties and Responsibilities: Processes and serves patient diets according to physician orders. Prepares food according to provided standardized recipes. Maintain a well organized storeroom and notify management when supplies are low. Assists patients with menu selection, ensure tray accuracy, and assist patients with physician ordered diet restrictions. Maintain patient meal schedules and ensure timely meal service. Keeps kitchen and all outlet food service locations cleaned, stocked, and well organized. Completes daily, weekly, and monthly cleaning tasks as assigned. Wash and sanitize dishes using a three-step handwashing method or high-temperature dishwasher. Keeps records and logs according to facility, state, and federal regulations. Maintains food safety and sanitation according to facility, state, and federal regulations. Serves meals to patients, visitors, and staff. Assists in maintenance of safe, clean work environment. Assists with the general operation of the Dietary Department. Assumes other duties and responsibilities that are related and appropriate to the position and area. The above responsibilities are a general description of the level and nature of the work assigned to this classification and are not to be considered as all-inclusive. Minimum Education and/or Experience Required: High School Diploma or equivalent or currently working towards it. Previous institutional dietary service experience is preferred, not required. Additional Qualifications: All applicants must be 16 years of age or older. Basic food preparation knowledge: following pre-written recipes, weighing/measuring ingredients, operating a gas stove and grill, use of ovens and other kitchen equipment. Ability to operate a cash register. Kind, friendly, and customer oriented. Able to work flexible, varied hours and shifts from 6:00 am until 7:00 pm as scheduled by the supervisor. Work a minimum of every other weekend, every other holiday, & other weekend dates as needed to fill staffing obligations. Willingness and ability to learn dietary restrictions and texture-modified diets. Basic computer proficiency. Strong oral and written communication skills in English fluently. Self-motivated, dependable, and capable of working independently. Initiative to take on tasks without being told. Strong attention to detail. Adaptive to change, embraces change with optimism. Strong problem-solving and critical thinking skills. Ability to prioritize and manage time effectively. Willingness to learn and grow within the position. Must have a service-oriented mindset. Ability to operate technologies and equipment associated with this position. Must be a Mandatory Reporter. (Trained at hire.) Willingness to complete ServSafe certification following hire. Physical/Cognitive Requirements: Sit: Occasionally Stand: Constant Walk: Constant Lift: 10 pounds Frequent 25 pounds: Occasionally 50 pounds*: Occasionally 75 pounds*: Never Greater than 100 pounds*: Never Carry: 10 pounds: Frequent 25 pounds: Occasionally 50 pounds*: Occasionally 75 pounds*: Never Greater than 100 pounds*: Never Push/Pull: 10 pounds: Frequent 25 pounds: Frequent 50 pounds*: Occasionally 75 pounds*: Occasionally Greater than 100 pounds*: Never Squat/Kneel/Crouch: Occasionally Climb: Occasionally Balance: Constant Twist: Frequent Grasp/Grip: Frequent Talk: Constant Hear: Constant See: Constant *Anything greater than 50 pounds- assist of two or more, or mechanical lift are required. Possible exposure to communicable diseases in a healthcare environment. May encounter cleaning chemicals and sanitizing agents. Works in a well-lit, climate-controlled facility. Comfortable working environment with minimal physical hazards. Moderate noise level during operation of kitchen equipment. Potential exposure to blood or other bodily fluids #J-18808-Ljbffr FCMC