Dietary Aide

About the Role

Performs a variety of routine duties related to the preparation and serving of food, cleans kitchen, cafeteria, and storage areas, and handles cooking utensils. Also performs cashier duties including collecting funds, issuing receipts, and balancing the cash drawer daily. Assists in setting up for cafeteria services. Employees may be cross-trained in other areas and perform duties outside their normal responsibilities as staffing and patient needs change.

Responsibilities

• Sets up and serves patient trays in accordance with established schedules and procedures.
• Prepares and delivers items as requested by patient care units or patients.
• Assists in preparing salads, sandwiches, desserts, and nourishments.
• Prepares coffee and foods for food service.
• Cleans the kitchen, cafeteria, storage area, and cooking utensils.
• Operates dishwasher to ensure all dishes and utensils are clean; puts clean dishes and utensils away.
• Prepares, loads, transports, and cleans food carts.
• Collects, processes, and disposes of trash, cans, bottles, and similar debris and transports to disposal area.
• Assists with care and maintenance of department equipment and supplies.
• Maintains department records, reports, and files as required.
• Receives payment for food and drinks from visitors and staff; greets all customers promptly and courteously.
• Balances the cash drawer daily.
• Participates in educational programs and in-service meetings.
• Attends meetings as required.
• Performs other duties as assigned.
• Maintains established center/departmental policies and procedures, objectives, quality assurance program, safety, environmental, and infection control standards.
• Maintains confidentiality of patient and center-related business.
• Develops and maintains an effective working relationship with patients, families, visitors, and other center employees.
• Documents concisely, precisely, and accurately on all records or documents as indicated by policy.
• Participates in Quality Assessment activities as directed for continuous improvement of patient care and center business.

Requirements

• High School Diploma or Equivalent.
• Must be 18 years of age.
• On-the-job training provided; previous food service experience preferred.

Skills

• Good customer service skills.
• Ability to answer telephones and maintain logs.
• Ability to read and write legibly.
• Ability to communicate appropriately and effectively.
• Ability to document information accurately.
• Ability to deal efficiently and effectively with a wide variety of individuals.
• Ability to understand and resolve simple problems.
• Ability to understand simple instructions.
• Ability to prioritize and handle multiple tasks.
• Ability to function independently without constant supervision.

Essential Functions

• Attends hospital-sponsored and in-service training programs as required by the department.
• Compliance with the attendance policy.
• Compliance with continuing and mandatory education programs.
• Ability to respond quickly, physically, and mentally when priorities and/or the patient’s condition change.

Physical and Mental Requirements

• Ability to constantly walk and stand for up to eight hours.
• Ability to frequently utilize full range of motion, including crouching, stooping, reaching, bending, and twisting.
• Ability to frequently lift, pull, or push up to 35 lbs.
• Ability to see, hear, and distinguish color.

Bloodborne Pathogen Classification: Category 1 - Occupational exposure.