I. POSITION SUMMARY:Under the direction of the direct supervision of the Food Service Manager, a Diet Aide possesses the required knowledge, health, and skills to assist in preparation and service of assigned patient and staff food items. She/He is in charge of the dining room, patient trays, and cold production with respect to overall appearance, meeting meal schedules, and checking special trays and diet for completeness and accuracy.II. ESSENTIAL FUNCTIONS:
- Responsible for dining room assembly, special diets, cold production, and setting up nourishments.
- Responsible for overall cleanliness of cafeteria line and work areas.
- Follows correct procedure for entering information on patient census and setting up all trays with placemats, napkins, utensils, and food placement.
- Understands the basic principles of all common facility therapeutic and texture modified diets and properly serve foods designated on these diets.
- Prepares coffee, nourishments, salads, and desserts as assigned.
- Sanitizes dishes and service ware, sweeps and mops kitchen floors. Completes scheduled cleaning per schedule. Performs other tasks as assigned.
- Knowledge of how to identify patients for accurate tray delivery.
- Reads and follows recipes using precise measurements.
- Knowledge of therapeutic diet as listed on menus.
- Utilizes procedures for food handling safety and sanitation.
- Prepares salads and desserts and galley sandwiches.
- Organizes, rotates, dates and label foods.
- Check in food shipment orders and put away.
- Assist cooks with cleaning and sanitizing pots and pans.
- Assist with all other duties assigned by Food Service Supervisor/Manager/Lead
RequirementsIV. EDUCATION/EXPERIENCE REQUIREMENTS:Previous experience in dietary department of a healthcare facility is preferred. Must have knowledge of proper food handling and proper sanitation methods. Must have knowledge of therapeutic diets and be able to interpret production lists.V. PHYSICAL DEMANDSPhysical Activity - Exerting up to 50 pounds of force occasionally and/or up to 20 to 30 pounds of force frequently, and/or greater than negligible up to 30 pounds of force constantly to move objects. Working Hazards or Risks - Potential for musculoskeletal injuries due to moving or lifting supplies and equipment.OSHA Blood Borne Risk Category II.