Dietary Aide-Pipeline

Job Description

Responsible for safely and accurately preparing and serving meals to patients, retail customers, and guests. Interacts with patients and customers with care and compassion. Honor’s patients’ rights. Accurately and efficiently distributes, collects and cleans patient meal trays and snack service.  Assists patients with meal tray preparation, as needed.  Able to utilize basic computer software and computerized tablets. Cleans and stocks unit food pantries.  Rotates and replenishes food stock.  Cleans and sanitizes food contact surfaces, as well as walls, ceilings, and floors.  Participates in basic preparation of ready-to-eat foods.  Safely uses and cleans  knives and basic kitchen equipment, such as refrigerators, freezers, blenders, food warmers, steam tables, and dish machines.  Prepares and serves catered events.  Operates a cash register and follows cash management procedures.  Follows all food safety and sanitation guidelines.  Adheres to all physical safety guidelines.  Actively participates in Performance Improvement Projects.

Position could be FT, PT or Per Diem with varied shifts, and includes every other weekend and holidays.

Job Responsibility

1. Food Preparation and storage:

• Handles food and uses equipment in accordance with established sanitary & safety procedures.
• Cuts cakes and pies.  Decorates cupcakes.  Portions canned fruits.  Prepares pureed desserts.
• Receives and stores foods deliveries.
• Covers, labels, and dates all prepared foods.
• Rotates stock using First In, First Out. Discards expiring items.
• Maintains proper food and beverage temperatures.
• Must carry out all assignments necessary to help and assist the department to remain in compliance with state Sanitary code part 14, Public Health Law 225, IONYCRR, article 28 State Hospital Code, and the Joint Commission on Accreditation of Healthcare Organizations.

1. .   Patient Meal Service:

• Takes meal orders using a computerized tablet.
• Assembles patient meal trays, adhering to patient selection and the Nutrition Care Manual.
• Delivers trays to patients, assuring accurate patient identification.
• Respects patient’s rights.
• Maintains a courteous and professional demeanor. 
• Offers and provides meal substitutes of equal nutritional value when a meal provided is deemed unsatisfactory to the patient.
• Effectively communicates with patients/significant others and other departments and food service management.
• Prepares and delivers meals and snacks on alternate meal schedules, as needed.  Explains the policy on foods from outside of the facility.
• Cleans and stocks unit food pantry.
• Cleans and stocks assigned areas in the kitchen.
• Adheres to all policies and procedures.

1. Performance Improvement:

• Is an active participant in departmental performance improvement projects.
• Attends departmental and hospital inservices to maintain and improve job competency.

1. .   Sanitation:

• Maintains a clean and sanitary work environment
•  Cleans and sanitizes food contact surfaces.
•  Notifies management regarding medical conditions or illness which may jeopardize public health

1. Performs related duties, as required.

Job Qualification

• High School Diploma or equivalent, required.
• Must be able to read and comprehend written menus, dietary reports, and computer screens. 
• Applies basic computer skills for data entry and retrieval.
•   Must have the ability to communicate and to understand the communication of others. 
•  Ability to reach behind, sideways, and in front to prepare meal trays. Able to walk continuously for long periods, while pushing meal trucks or carts.  Able to lift and push 40 pounds.  Able to breathe continuously in warm (steamy dishroom) and cold environments (walk-in freezer).
• Food service experience preferred but not required.

*Additional Salary Detail
The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future.When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).