Dietary Aide

Part-time, 20-29 hours/week or PRN, 0-19 hours/week

Varied shifts. Will include holidays and weekends.

Schedule may include the following:

• Weekend Shift: 7am-2pm and/or 2pm-8:30pm
• Weekday Shift: 2pm-4pm

JOB SUMMARY:   

Set up patient trays; dish up cold foods and drinks. Prepare and serve nourishments; receive and record orders via telephone and/or email; interview patients to obtain food preferences.

PRIMARY RESPONSIBILITIES AND DUTIES:

•  Clean dishes, glassware, silverware and trays by machine
•  Receives tableware from dining and patients’ rooms
•  Washes kitchen utensils, bowls, pots & pans by machine
•  Scrapes food from dishes and sprays prior to washing 
•  Segregates and stacks tableware in dishwashing machine racks
•  Determines wash and rinse water are at proper temperatures and soap at proper concentration
•  Transports cleaned and dry ware to proper places in kitchen and dining rooms
•  Performs a variety of tasks such as: cleaning work areas, and kitchen equipment
•  Working in the storeroom
•  Arranging dining room tables and chairs, keeping dining room well supplied
• When dietary aide is not in the kitchen, the dishwashing machine operator may help cook, dish up foods, make toast and wrap bread slices
•  May assist in setting food into food carts and may push food carts
• Adherence to sanitation rules
• Respects and maintains confidentiality of customer and hospital information

EDUCATION/LICENSURE/CERTIFICATION:

• High School diploma or equivalent required.
• Ability to read, speak, write and follow oral and written directions. Course work may include food preparation, sanitation, hygiene, methods of cooking, purchase of food, estimating food requirements and management of kitchen and storeroom.
• Continuing education is provided through monthly dietary in-services conducted by Consultant Dietician and Dietary Manager.

EXPERIENCE:

• Experience in previous quantity food preparation is desirable. On the job training is given.

ESSENTIAL TECHNICAL MOTOR SKILLS:

• Ability to operate computer system, talk in person and on telephone, hear in person and on the telephone, vision for close work.

INTERPERSONAL SKILLS:

• Ability to supervise and work cooperatively with others. Considerable initiative and judgment involved. Ability to interact appropriately with patients, staff and general public

ESSENTIAL PHYSICAL REQUIREMENTS:

• Be able to Lift and move products of 50 pounds. Stands and walks short distances most of the working day. Stoops and reaches for, lifts and carries food and kitchen equipment. Tastes and smells food to determine quality and palatability. Hand dexterity to prepare food.