Dietary Assistant

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This position may be assigned a variety of fundamental food service duties. Typical assignments include patient tray line (meal assembly), dish room, utilities (floors and trash), cafeteria server, and cold food production. In addition, the Dietetic Assistant will work as a team to deliver high quality food and service to patients and customers.

MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

For West Virginia locations(excluding Berkeley/Morgan County):
1. Valid Food Service Worker Permit (FSWP) from the local health department prior to starting OR obtain a Temporary FSWP no later than the first worked day and a permanent FSWP within 1 week of start date or next available class.
For Ohio locations:
1. Obtain a ServSafe Person In Charge certification within 90 days of hire.
For Maryland locations:
1. Valid Food Service Worker Permit (FSWP) from the local health department, surrounding counties, ServSafe, or StateFoodSafety prior to starting OR obtain a Temporary FSWP no later than the first worked day and a permanent FSWP within 1 week of start date or next available class. 

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. High school diploma or equivalent. 

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position.  They are not intended to be constructed as an all-inclusive list of all responsibilities and duties.  Other duties may be assigned.

1. Prepares all work areas for operation, per task assignment including filling bucket with sanitizing solution, and a clean wiping cloth. Maintain sanitizer strength throughout shift. Change as needed.
2. Set-up area including utensils, restock, clean and organize assigned area maintaining cleanliness throughout the shift.
3. Produces and maintains attractive, appetizing and quality food and beverage products.
4. Follows menu cycle, proper portions and standardized recipes preparing food items in batch production. Utilizes leftovers, using the first in, first out method.
5. Greets customers, politely asks for order and efficiently serves customer. Remains focused on the customer and service throughout the encounter.
6. Addresses customer complaints in a polite professional manner.  Seeks management assistance when needed.
7. Cleans spills promptly and post appropriate caution signage. Removes trash from service areas promptly.
8. Merchandises area through: Clean, uncluttered, attractive and orderly arrangement of work area.
9. Ensures that all activities meet sanitation, safety and quality control guidelines set forth by departmental policies.
10. Documents refrigerator, dish machine or other equipment temperatures as assigned. Alerts facilities and management of malfunctioning equipment.
11. Properly operates, cleans and stores equipment in assigned area.
12. Properly stores and labels food items and chemicals.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Ability to push fully loaded tray cart (approx. 250 lbs.).
2. Ability to stand for extended periods of time. 

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Requires patient interaction with some conditions/appearance that may be distressing.
2. Enter isolation precaution patient rooms with proper protective equipment.
3. Kitchen environment that is often noisy.

SKILLS AND ABILITIES:

1. Ability to understand written and oral communication.
2. Computer skills - know how to use basic computer components (keyboard, mouse, tablet) and basic computer applications such as Microsoft word.
3. Telephone skills - know how to use speaker phones, headsets, and telephone etiquette.

Additional Job Description:

Scheduled Weekly Hours:

30

Shift:

Exempt/Non-Exempt:

United States of America (Non-Exempt)

Company:

PCH Princeton Community Hospital

Cost Center:

3303 PCH Dietary Pavilion

Address:

1333 Southview Drive

Bluefield

West Virginia

Equal Opportunity Employer

 

West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.