Dining Assistant- Food and Nutrition AOMC - Part TIme

About the Role

Responsible for delivering patient trays on the units and providing excellent customer service to patients. May assist patients with computerized menu selection. General kitchen duties such as dishroom, cafeteria, catering, and trayline could be required. Supplies patient care areas with appropriate nourishments. Monitors, maintains, and records food temperatures per policy and regulatory agencies following HACCP guidelines for food safety on patient unit pantries.

Responsibilities

• Gathers all tray delivery information to prepare for tray delivery.
• Takes patient meal orders using tablets.
• Communicates with the nursing unit regarding patient diets and special needs.
• Assists patients with any concerns about the tray or meal service.
• Places food on patient trays according to patient selective menus; places trays in proper location and sequence in cart and sets menu minder as needed.
• Prepares minor items for tray service.
• Requisitions food and supplies as needed.
• Delivers trays to patients, ensuring the patient name matches the tray ticket.
• Cleans counters, steam tables, cold tables, dining room tables and chairs, ovens, ranges, hoods, and sinks.
• Transports soiled dishes for the Doctor's Dining Room to the conveyor.
• Follows the tray delivery script to ensure a high level of customer service.
• Assembles patient trays, loads carts, and delivers carts to units.
• Provides appropriate floor stock items to pantries on assigned nursing units by following a PAR level for each item stocked on the unit.
• Portions food into proper containers for distribution to patients.
• Delivers and returns retherm carts and soiled tray carts to and from patient areas and special meeting areas.
• Maintains a clean and orderly work area.
• Assists in receiving and storing food and supplies.
• Attends all annual mandatory educational programs as required by position.
• Demonstrates the importance of satisfying customer/patient needs by interacting in a friendly and caring way, being attentive to needs, and maintaining communication to provide a secure and pleasant experience.

Requirements

• High school diploma or equivalent.
• Ability to read and understand food requirements for all dishes.
• Diet knowledge and competence with computer skills.
• High level of customer service skills.

Physical Demands

• Some physical effort or strain required, including lifting, pushing, pulling, reaching, or stooping.
• Required to be on feet for long periods of time.

Exposure Category: Category III (tasks that involve no exposure to blood, body fluids, or tissues). Category I tasks are not a condition of employment.