DIET AIDE

Description

Position Title: Dietary Aide/Cook

Department: Dietary

Reports To: Dietary Manager

FLSA Status: Non-Exempt

Job Summary:

Performs various duties in food service, including setting up patient trays, preparing and dishing cold foods and beverages, assisting café service, sanitation methods and procedures, and functions independently in a self-directed way. Assists in the kitchen area prior to, during, and after meals are served to the residents. Assists in maintaining kitchen work areas, and keeping equipment, utensils and food plates clean and orderly.

Duties and responsibilities:

• •Prepare and serve meals according to approved menus and individual patient diet orders, ensuring correct portion sizes, proper temperatures, and appealing presentation.
• •Check and deliver meal trays to ensure each patient receives the correct therapeutic diet, textures (e.g., pureed, mechanical soft), and any supplements as ordered by the dietitian.
• •Assist patients with menu selections, accommodating their diet orders, allergies, and personal or cultural food preferences .
• •Report patient dietary concerns, changes in eating habits, or food preferences to the supervising dietitian or dietary supervisor .
• •Follow strict safety and sanitation standards for food handling, storage, and preparation to prevent foodborne illness, especially for immunocompromised patients .
• •Clean and sanitize workstations, kitchen equipment, dining areas, and utensils according to established policies and infection control procedures .
• •Properly store food items and supplies upon delivery, ensuring correct rotation and labeling
• •Assist with inventory management and communicate supply needs to the Dietary Manager.
• •Maintain accurate patient diet records, tray tickets, and production tallies.
• •Help prepare food for special events or snacks as directed.
• •Collaborate with cooks, dietitians, and nursing staff to ensure effective communication regarding patient diets and any issues .
• •Adhere to all hospital policies, safety regulations, and infection control standards, including bloodborne pathogen and hazardous materials protocols.
• •Assist in training new dietary staff as required.

Requirements

Education, Training and Licenses Required:

• •High school graduate preferred.
• •Food Handler Certificate and/or ServSafe required.

Experience Required:

Some related experience in food service.

Knowledge/Skills/Abilities Required:

• •Plan work schedule to meet specified serving times;
• •Review menus and meeting schedules to determine foods to be dished;
• •Handle, serve, and store food/items to meet quality and sanitation standards,
• •Good interpersonal skills.

Equipment Knowledge Required:

Standard kitchen equipment including blender, microwave oven, meat slicer, coffee maker, steam table, plate warmer, cash register, dishwasher, sharp knives.

Work Environment

Job and schedule may vary according to census. Kitchen environment with some heat, humidity and moderate amount of noise. Begin working very early am.

Safety Requirements:

Employees are responsible for all aspects of the hospital safety and health program including compliance with safety rules and regulations, remedying unsafe working conditions, and for continuously practicing safety while performing duties.

Physical Requirements : While performing the duties of this job, the position is frequently required to do the following:

Stoop, kneel, crouch, reach, and stand for sustained period of time.

Walk, push, pull, lift, carry objects from a lower to higher position or horizontally from position to position or otherwise move objects.

Feel sizes, shapes, temperatures, and textures by touching with skin, particularly that of the fingertips.

Express or exchange ideas orally and potentially loudly, accurately, or quickly.

Perceive the nature of sound with no less than a 40 db loss @ 1000 Hz and 2000 Hz with or without correction.

Exert up to 100 pounds of force occasionally, and/or up to 20 pounds of force frequently.

Minimum standard of visual acuity with or without correction.

While worker may possibly be subjected to temperature changes, the worker is generally not substantially exposed to adverse environmental conditions as the work is predominantly inside.

Essential Functions: Normal or correctable hearing and vision. Continual use of hands and fingers and reaching with hands and arms, standing; moderate walking, talking, taste and smell; some stooping. Lifting up to 30 lbs is required.

Supervisory Responsibility : None.