Dietary Aide

JOB SUMMARY

Performs a variety of dietary duties includes all responsibilities associated with meal assembly, delivery, and clean up. Small amounts of food preparation may be necessary. Other duties include those necessary to support departmental operational needs, efficiency and time commitments.

Strives for superior performance by consistently providing a product or service to leadership and staff that is recognized as ultimately contributing to the patient and family experience. Recognizes and demonstrates understanding of patient and family centered care.

PRIMARY JOB RESPONSIBILITIES

1. Coordination, setup, and serving of food and/or support materials associated with patient and cafeteria areas.
2. Cleaning of equipment and areas associated with assigned responsibilities.
3. Preparation and service of foods required for patient meal supplementation in-between normal service hours.
4. Ensuring all areas are adequately stocked with appropriate materials and are ready for service for all shifts.
5. Other duties as assigned.
6. Demonstrates knowledge of and supports hospital mission, vision, value statements, standards, policies and procedures, operating instructions, confidentiality statements, corporate compliance plan, customer service standards, and the code of ethical behavior.

JOB SPECIFICATIONS

EDUCATION

1. High School diploma or GED

EXPERIENCE

1. Prior experience in food service is desirable.
2. On-the-job training will be provided.
3. Must have ability to organize and maintain safe work environment in all assigned areas.
4. Must be able to understand Dietary procedures and the basic principles of food and nutrition in a health care environment.

ESSENTIAL PHYSICAL ABILITIES/MOTOR SKILLS

These physical requirements are not exhaustive and additional job related physical requirements may be added on an as needed basis. Corrective devices may be used to meet physical requirements.

1. Sedentary Work: Frequently required to stand, kneel and crouch. On a daily basis may be required to move about, sit, climb stairs and bend. Is frequently required to lift and carry up to 20 lbs. May be required to push/pull/carry items between 20-100 lbs.
2. Vision: Requires the ability to perceive the nature of objects by the eye. Near acuity: Clarity of vision at 20 inches or less. Midrange Acuity: Clarity of vision at distances of more than 20 inches and less than 20 feet.
3. Motor Coordination: While performing the duties of the job, it is required to regularly perform functions that include using hand and finger movement, handle or feel objects, be able to use tools or equipment that requires reaching with hands and arms. Must be able to travel independently throughout the hospital; access patients/families including areas confined by space and/or equipment.
4. Speaking/Hearing: Ability to give and receive information through speaking and listening.
5. Must be able to access the storeroom, walk-in coolers and freezers, reach-in refrigerators and freezers with step-up.
6. Able to store, retrieve, move items weighting up to 16 pounds.
7. Able to transport full trays and pour liquids without spillage.
8. Able to lift 10-20 pounds repeatedly on a daily basis to move and lift trays of dishes, silverware, and stacks of trays.
9. Ability to work standing for long periods of time and to work in hot environment.
10. Ability to push equipment weighing in excess of 250 pounds.
11. Able to do forward reaching.
12. Able to travel independently throughout all Memorial Healthcare facilities

ESSENTIAL TECHNICAL ABILITIES

1. Able to use knives without injury to self or others.
2. Able to record numbers correctly.
3. Able to setup patient trays and serve food for both patient and cafeteria areas.
4. Proficiency using modern office, computer and telephone equipment as used by Memorial Healthcare.

ESSENTIAL MENTAL ABILITIES

1. Must be able to follow semi-complex directions and to master several different work procedures at the same time.
2. Ability to understand and read menus, labels, daily census reports, recipes and other items as necessary.
3. Able to perform simple arithmetic functions.
4. Ability to adapt and maintain focus in fast paced, quickly changing or stressful situations
5. Ability to reason and interpret a variety of documents including, but not limited to policies, operating instructions, white papers, regulations, rules and laws.

ESSENTIAL SENSORY REQUIREMENTS

1. Able to identify hot and cold.
2. Able to taste and smell food.
3. Able to identify signs of food spoilage
4. Able to see for the purpose of reading information received in formats including but not limited to paper, computer, reports, bulletins, updates and manuals.
5. Able to see and hear for work-related purposed.

INTERPERSONAL SKILLS

1. Able to interact and communicate effectively with supervisors, co-workers, and clients.
2. Able to maintain self-control.
3. Ability to interact with co-workers, hospital staff, administration, patients, physicians, the public and all internal and external customers in a professional and effective, courteous and tactful manner, at all times, physically, verbally and in all written and electronic communication.
4. Required to remain calm when adversity is encountered.
5. Open, honest, and tactful communication skills.
6. Ability to work as a team member in all activities.
7. Positive, cooperative and motivated attitude.