Dietary Aide

About the Role

Responsible for safely and accurately preparing and serving meals to patients, retail customers, and guests. Interacts with patients and customers with care and compassion. Honors patients’ rights. Every other weekend and holidays.

Key Responsibilities

• Accurately and efficiently distribute, collect, and clean patient meal trays and snack service.
• Assist patients with meal tray preparation, as needed.
• Clean and stock unit food pantries.
• Rotate and replenish food stock.
• Clean and sanitize food contact surfaces, as well as walls, ceilings, and floors.
• Participate in basic preparation of ready-to-eat foods.
• Safely use and clean knives and basic kitchen equipment, such as refrigerators, freezers, blenders, food warmers, steam tables, and dish machines.
• Prepare and serve catered events.
• Operate a cash register and follow cash management procedures.
• Follow all food safety and sanitation guidelines.
• Adhere to all physical safety guidelines.
• Actively participate in Performance Improvement Projects.

Job Responsibilities Breakdown

• Food Preparation and Storage:
• Handle food and use equipment in accordance with established sanitary & safety procedures.
• Cut cakes and pies.
• Decorate cupcakes.
• Portion canned fruits.
• Prepare pureed desserts.
• Receive and store food deliveries.
• Cover, label, and date all prepared foods.
• Rotate stock using First In, First Out.
• Discard expiring items.
• Maintain proper food and beverage temperatures.
• Carry out all assignments necessary to help and assist the department to remain in compliance with state Sanitary code part 14, Public Health Law 225, IONYCRR, article 28 State Hospital Code, and the Joint Commission on Accreditation of Healthcare Organizations.
• Patient Meal Service:
• Take meal orders using a computerized tablet.
• Assemble patient meal trays, adhering to patient selection and the Nutrition Care Manual.
• Deliver trays to patients, assuring accurate patient identification.
• Respect patient’s rights.
• Maintain a courteous and professional demeanor.
• Offer and provide meal substitutes of equal nutritional value when a meal provided is deemed unsatisfactory to the patient.
• Effectively communicate with patients/significant others, other departments, and food service management.
• Prepare and deliver meals and snacks on alternate meal schedules, as needed.
• Explain the policy on foods from outside of the facility.
• Clean and stock unit food pantry.
• Clean and stock assigned areas in the kitchen.
• Adhere to all policies and procedures.
• Performance Improvement:
• Be an active participant in departmental performance improvement projects.
• Attend departmental and hospital inservices to maintain and improve job competency.
• Sanitation:
• Maintain a clean and sanitary work environment.
• Clean and sanitize food contact surfaces.
• Notify management regarding medical conditions or illness which may jeopardize public health.
• Perform related duties, as required.

Requirements & Tech Stack

• Able to utilize basic computer software and computerized tablets.
• Food service experience preferred but not required.

Qualifications

• High School Diploma or equivalent, required.
• Must be able to read and comprehend written menus, dietary reports, and computer screens.
• Applies basic computer skills for data entry and retrieval.
• Must have the ability to communicate and to understand the communication of others.
• Ability to reach behind, sideways, and in front to prepare meal trays.
• Able to walk continuously for long periods, while pushing meal trucks or carts.
• Able to lift and push 40 pounds.
• Able to breathe continuously in warm (steamy dishroom) and cold environments (walk-in freezer).