Dietary Aide

Supervised and/or reportable to the following, by job category:

• Food Service Supervisor

• Director of Nutrition Services

RESPONSIBILITIES:

• Perform the job function assigned by the diet aide schedule.

• Potential job functions cover a rotation through the various job duty assignments.

• Educated and performs high quality customer service.  

• Educated and performs Population Specific preferences.

• Job routines include: Starter, Passer, Hot Food Cafe Server, Cashier, Dish room, Pots and Nutrition office

• Perform all duties in accordance with safety and other laws, rules, and regulations as set forth by appropriate regulatory agencies and in accordance with established department and hospital policies and procedures.

• May be required to perform similar or related duties as may be necessary on an emergency basis.

• Perform cleaning, sanitation and all duties per the Hazard Analysis Critical Control Points.

Starter

• Prepare the starter station area for meals to patients.

• Work the starter position on the patient meal line.  Expedite the "call-back" trays.

• Assist with the dish room duties.

• Set-up silverware and trays for the next meal.

• Clean & restock the starter station areas.

Passer

• Check kitchenettes for food supplies based on par stock levels.

• Record kitchenettes refrigerator temperatures.

• Deliver and retrieve trays in accordance with proper procedures.

• Assist with the stripping of patient meal trucks and soiled trays.

• Clean and stock designated kitchenettes according to par stock sheet.

• Prepare and deliver patient nourishments.

• Clean nourishment carts in kitchen and on patient floors and return item(s) to their proper areas. o Restock supply boxes.

• Prepare food items as assigned for patient and café service.

• Serve food items as assigned on the patient tray line.

Hot Food Cafe Server

• Assemble sandwiches and cold production for patient service and café.

• According to the tally sheet. Follow proper portion control and production procedures.

• Stock the café refrigerator with sandwiches.

• Serve food items as assigned on the patient tray line.

Cafeteria Server

• Set up the cafeteria, stock.

• Set up breakfast breads, pastries, juices, milk, cakes, etc.

• Make Coffee and police coffee/beverage area.  

• Operate the cash register.

• Keep record of over-rings, voids and volunteers. Maintain a balanced draw.

• Police and clean tables in the cafeteria.

• Prepare breakfast items.

• Restock the condiment bar, napkin dispensers and salad bar.

Dish Room

• Set up and operate the dish machine.

• Record dish machine temperatures at each meal. Report any low temperatures readings to the supervisor.

• Strip all patient trays, café trays etc.

• Dispose of garbage and trash in proper receptacles.

• Check all items for cleanliness upon discharge from the dishwasher. o Rack and store equipment properly.

• Set up toaster, pastries and breads for patient breakfast tray line.

• Toast bread for first truck and all patient's trays for breakfast.

• Make coffee for patient tray line.

• Work on the patient line, distributing hot pellets and hot beverages. o Deliver ER order every morning.

• Strip hot food line. Bring pots and pans to pot sink area, remove food and soak pans.

• Empty truck room barrels.

• Sanitize all patient trays and trucks after each meal.

• Empty and clean dish machine after each meal.

• Sanitize counters and bins after each meal.

• Maintain a clean, organized work area.

• Sweep and mop dish room floor.

Pots

• Empty and re-bag all kitchen and café barrels.

• Set up and maintain proper wash, rinse and sanitize sinks.

• Record sanitizer level tests.

• Wash, rinse and sanitize all pots, pans, utensils and equipment.

• Keep cooks and servers supplied with utensils and equipment.

• Rack and store equipment properly, allow all equipment to air dry prior to stacking.

• Empty venderteria and all kitchen and café barrels throughout the day.

• Assist with patient tray line by serving cold food and desserts.

• Strip patient hot food line after lunch. Empty, clean and refill the patient line steam table.

• Make coffee for the patient tray line.

• Assist with patient tray line distributing hot pellets and hot beverages. Set up and operate the dishwasher at dinner meal.

• Record dish machine temperatures at dinner meal. Report any low temperatures readings to the supervisor.

Nutrition Coordinator Assistant

• Answers the telephone and attends to the computer requests.

• Communicates diet status information to the Diet Coordinator and/or Clinical Dietitian.

• Updates Kardex and menus with changes in diet status. Updates patient nourishment Kardex's and places nourishment requests in the computer.

• Completes preparation of the patient menu production tally and transposes total tally to appropriate production sheets.

• Communicates nutrition orders for patient(s) between nursing stations, Nutrition Services office and kitchen employees.

• Aides patients in menu selection and informs patients of their diet order. o Conducts patient visitation, menu collection, and menu correction under the direction of Diet Technician.

• Secures patient food preferences (recording them in the Dietary Kardex) and acceptability of various food items utilizing "Patient Visitation" forms.

• Check patient appetites and records in Kardex mealtime.

• In the absence of a tray line supervisor, has the following responsibility:

• Makes sure that all employees are present, if not, calls for replacement.

• Checks for hair restraints on tray line personnel.

• Checks for accuracy of trays on patient tray line. Supervises tray line activity as necessary.

REOUIR.ED KNOWLEDGE. SKILLS AND ABILITIES:

• A high school student, high school or equivalency to satisfy job requirements. Previous Dietary experience preferred.

ADDITIONAL REOUIRED COMPONENTS:

• May be required to perform similar or related duties as may be necessary on an emergency, temporary or limited basis as assigned.

• Performs add duties in accordance with the safety and other laws, rules, and regulations as set forth by appropriate regulatory and government agencies and in accordance with established department and hospital policies procedures.