Dietary Aide

About the Role

This role supports dietary and food services functions, ensuring timely completion of support activities to meet organizational quality standards. It operates in a "hands-on" environment, focusing on the delivery of support services and activities, typically under supervision. This is an entry-level role with routine work following standard procedures, requiring close supervision and basic communication.

Job Overview

Works in any location where food is prepared, including retail, patient, and catering operations. Involved in all aspects of food services, including menu selection, food preparation, food delivery, kitchen cleanliness, and sanitation.

Key Responsibilities

• Prepares and serves meals based on general or special diets.
• Operates and maintains kitchens, cafeterias, and counters.
• Manages food inventories and schedules vendor deliveries.
• Manages food preparation and menu planning while adhering to regulatory guidelines.
• Maintains and communicates accurate and updated diet order information.
• Elicits patient information regarding food preferences, intolerances, likes, and dislikes.
• Alerts the Clinical Dietitian to any actual or potential nutritional problems of patients.
• Assists patients with menu selection and writes/corrects regular and modified diets.
• Delivers and picks up trays from patients.
• Follows all precautions on patient units by donning and doffing PPE appropriately.
• Performs hand hygiene according to standards.
• Stocks nursing unit pantries with nourishments and dietary supplies, utilizing the first-in, first-out system.
• Ensures accurate tray assembly on patient tray line.
• Prepares normal menu items, salads, sandwiches, desserts, and special items.
• Operates a variety of kitchen utensils for weighing, measuring, mixing, washing, peeling, cutting, grinding, stirring, straining, seasoning, and kneading food items.
• Assists in the preparation of hot and/or cold foods.
• Properly stores food, utilizing knowledge of temperature requirements and spoilage.
• Maintains accurate sanitation and temperature logs.
• Assists with setup, stocking, serving, and delivering food.
• Cleans and sanitizes dishware, equipment, and workstations.
• Strips, sanitizes, stacks, and reassembles patient trays and utensils.
• Cleans and sanitizes pots, utensils, equipment, floors, walls, and dish machines.
• Removes trash from assigned workstations and/or kitchen to the specified area.
• Returns empty bottles and cans to the recycle bin.
• Removes crushed cardboard to designated areas.
• Maintains collaborative, team relationships with peers and colleagues.
• May prepare special nutritional products such as infant formulas, modular tube feedings, or powdered nutritionals for high-risk adult patients.
• May operate a cash register (or equivalent) to receive payments.

Requirements & Tech Stack

• Food service experience
• High School diploma or equivalent (preferred)
• One (1) year in hospital food services (preferred)

Skills & Abilities

• Ability to read, write, and understand written instructions.
• Interpersonal skills necessary to interact with patients, patient care teams, and employees.
• Familiarity with therapeutic diets.
• Knowledge of sterile food handling techniques.
• Ability to operate simple mechanical devices such as coffee urns, dish machines, slicers, and trash compactors.
• Ability to use a knife for slicing, cutting, and dicing.
• Manual dexterity to handle money and work cash registers.
• Ability to hear phoned patient orders and supervisor instructions.

Physical Requirements

• Standing and walking for 95% of the day.
• Straining and lifting approximately 30lbs.
• Pushing loaded carts (approximately 400lbs).
• Exposure to infectious diseases.
• Possible exposure to hazardous chemicals.
• Exposure to heat, cold, steam, chemicals, and hot equipment.
• Frequent exposure to garbage and trash.