FOOD SERVICE WORKER PRN

Dietary Aide

The Dietary Aide is responsible for assisting with preparing the salad bar, maintaining an adequate supply of beverages, ensuring the cafeteria and dining room remain clean at all times, assisting in the preparation and delivery of patient meals and room supplies, operating the dish machine, assisting the cook as required and stocking kitchen necessities on each floor as required.

Comply with facility and departmental policies and procedures regarding food service. Comply with established guidelines for sanitation and safety. Obtain the tray count by unit for each breakfast, lunch and dinner meal. Assist the cook in preparing each meal tray. Set up the salad bar and prepare vegetables, salads and other salad bar items in a neat and orderly fashion. Set up dessert bar. Ensure the salad bar displays an attractive and tasteful appearance. Wash dishes and maintain the dish room area in a clean and orderly fashion. Utilize portion control guidelines when preparing food. Record dish machine temperatures on daily log. Maintain cleanliness of the dining room and food preparation area at all times. Maintain an adequate supply of beverages and ensure coffee pots remain full. Interact well with patients in the serving line and offer assistance when needed. Encourage a harmonious working relationship in the department as well as with all employees of the facility. Report any equipment malfunction immediately to the Food Service Manager or Cook. Adhere to facility, department, corporate, personnel and standard policies and procedures. Attend all mandatory facility in-services and staff development activities as scheduled. Adhere to facility standards concerning conduct, dress, attendance and punctuality. Support facility-wide quality/performance improvement goals and objectives. Maintain confidentiality of facility employees and patient information. Follow posted cleaning schedule and ensure a clean work area throughout the kitchen at all times. Use of sense of urgency by managing your time to insure all job responsibilities are completed. When not a designated staff member scheduled to put away the groceries, all dietary staff members must assist in putting away the groceries. Maintain walk-in cooler, freezer and storerooms in an orderly fashion including properly date, rotate and label all food items.

Knowledge of basic therapeutic diets. Knowledge of basic food service sanitation. Knowledge of food portion and waste control. Knowledge of industrial kitchens operations and procedures. Knowledge of industrial equipment and utensil, and skill in utilizing such. Skill in organizing and prioritizing workloads to meet deadlines. Skill in telephone etiquette and paging procedures. Effective oral and written communication skills. Ability to communicate effectively with patients and co-workers. Ability to adhere to safety policies and procedures. Ability to use good judgement and to maintain confidentiality of information. Ability to work as a team player. Ability to demonstrate tact, resourcefulness, patience and dedication. Ability to accept direction and adhere to policies and procedures. Ability to recognize the importance of adapting to the various patient age groups (adolescent, adult and geriatric). Ability to work in a fast-paced environment. Ability to meet corporate deadlines. Ability to react calmly and effectively in emergency situations.

Ability to manipulate various kitchen equipment and utensils. Ability to read menus and recipes. Ability to work within deadlines. Ability to stand and walk about the kitchen and facility frequently. Ability to stand up to 8 hours at a time. Ability to lift at least 50 pounds, and pull and push up to 50 pounds. Ability to work in temperatures ranging from -0 F. to 100 F. and higher. Ability to stoop, kneel and bend daily. Ability to reach, twist and turn above and below the waist. Ability to use both hands to accomplish assigned duties. Prepared to handle hazardous chemicals as needed. Ability to see, taste, smell and hear to assess products served and produce a safe work environment.

Dish machine, slicer, toaster, knives, coffee maker, microwave oven. Food and non-food supplies. Telephone and paging system. Recipe books, menus, production sheets. Basic office machines. Hand held kitchen equipment and utensils. Policies, procedures, plans and program manuals.

Alan B. Miller Medical Center