Utility​/Dietary Aide; Prn

Overview

Job Summary Under the direction of the Food & Nutrition Supervisor, the Aide coordinates a variety of activities in the process of serving patients, employees and other customers. Responsibilities include delivering food trays to patients, stocking food supplies, and performing tasks such as dishwashing, pot washing, sweeping, scrubbing floors and general cleaning, while maintaining sanitation as needed.

• Prepares full liquid food and puree food for modified diets in accordance with department standards and safe food handling procedures. Returns unused items to designated areas sealed and with date labels; returns food carts to dish room at designated times; operates and maintains the dishwashing machine to wash and sanitize china, glassware, trays, and domes.
• Calculates patient diets, records, and posts diet counts; provides a list of selected food items, posted in the cook & baker salad maker preparation areas.
• Sets up trays for regular and modified diets, arranging items and condiments on the tray line for patient service; serves cold foods cold and hot foods hot; meets meal schedule.
• Loads milk cartons in iced containers for transportation to nursing floors on food carts; checks, delivers, and documents time of food tray delivery to areas to meet the meal delivery schedule.
• Sets up, wraps silverware, bags rolls, stocks condiments, napkins, straws and disposable items, returning unused items to designated areas.
• Prepares and delivers new, delayed, resumed diets and special food requests; inventories and restocks nourishment room floor stock.
• Moves clean, sanitized dishes from dish racks, allows to air dry, and places dishes in designated areas; organizes and maintains tray line equipment, beverage, and work area.
• Sanitizes inside and outside of carts after every meal.
• Prepares beverages and pours into containers for patients according to count, cafeteria, and special functions.
• Disposes of trash, boxes, cans, broken glass, and all cold grease according to policy and procedure.
• Sweeps and mops kitchen, cafeteria, corridor, all storage rooms, and freezer; removes debris and wet spills from floors.
• Performs special floor scrubbing and cleans and assists in cleaning pots, pans, utensils, and equipment used in food preparation and service.
• Stocks groceries in designated areas using FIFO method; stocks incoming chemicals and paper products in designated areas.
• Employees must be readily available to work during weather-related incidents or other emergencies as required.

• Washes pots and pans.
• Assists in lifting heavy food items into and removal from ovens.
• Lifts heavy food items, chemicals, and miscellaneous supplies for other Food & Nutrition employees.
• Restocks sodas and cafeteria as needed.
• Trains new employees in the position when necessary.

May be cross trained in some of the functions of:

• Baker/Salad Maker
• Cook
• Cook Helper
• Cashier/Server

Minimum of grammar school. High school preferred. Ability to read, write, speak, follow written and oral instructions and must be able to read and understand hazard chemical labels.

Preferably six months experience in institutional and volume feeding and standardized recipes, with knowledge of safe food handling procedures. Experience should be indicative of high level of organization and communication skills sufficient to interact with adults.

• Must be able to give and receive simple, complex, and multi-step instructions.
• Speak and converse appropriately with individuals.
• Use both hands with coordination and repetitious motion.
• See sufficiently to read instructions.
• Read and understand written language.
• Recognize numbers, letters, words, symbols, sounds, and colors.
• Hear and understand verbal expression while conversing appropriately with individuals.
• Prioritize work of position.
• Grasp pen or pencil.
• Concentrate on and remember varied job duties.
• Solve simple to complex problems.

• Train new employees.
• Train current employees on new tasks.
• Carry less than 10 pounds on a regular basis and up to 50 pounds occasionally.
• Work requires ability to end, stoop, kneel, reach, walk, stand, push, pull, and have knowledge of hazardous chemicals.

Errors could cause dissatisfied patients, family members, physicians, and employees. Results in monetary loss, injury, or illness causing poor internal and external public image.

Works in a clean, well lighted, well ventilated area, cafeteria and service area. Possible hazards include cuts from utensils, burns from hot equipment, falls due to wet floors, and sudden changes in temperature when entering refrigerated rooms or working around steam heated equipment. Loud noise due to equipment; may work in limited space. Special function meals are delivered to an adjacent building outside in inclement weather and vehicle traffic.

This is not necessarily an exhaustive list of all responsibilities, skills, duties,…