JOB DESCRIPTION FORM Position Title: Dietary Aide Reports To: Supervisor, Dietary Department: Dietary FLSA Status: Non-Exempt Job Code: 3500009 Revised: 11/29/2022 Job Summary: The Dietary Aide is responsible for taking patient and customer orders as well as assisting with meal preparation. Education, Training or Degree Required:(indicate preferred or required) High School Diploma or equivalent (preferred) License/Registration/Certification Required: (will be primary source verified by HR) No license, registration or certification required Accountability for All Employees: Adheres to the Olivia Hospital & Clinic Employee and HealthPartners Values Maintains confidentiality of the organization and patients Reports any health/medical errors Observes all Environment of Care policies and reports safety risks or hazards immediately Knowledge, Skills & Abilities: (indicate preferred or required) Knowledge of common dietary restrictions (preferred) Excellent written and oral communication skills (required) Ability to follow guidelines and documented instructions (required) Excellent customer service skills (required) Basic computer skills (preferred) Basic cash handling skills (preferred) Ability to work in constantly changing environment (required) Essential Duties & Responsibilities: Prepares and delivers food trays for general and therapeutic diets to patient rooms in a kind and courteous manner. Prepares food according to standardized recipes and written and verbal instructions. Obtains and relays Diet Orders and messages from the computer Diet Census. Takes room service orders using proper phone etiquette. Maintains a clean, neat, and organized work environment. Stocks and maintains adequate inventory including utensils, napkins, cups, bottled beverages, and a-la-carte food items. Prints labels for a-la-carte meals. Ensures appropriate portion/service sizes. Washes dishes, utensils, pots, pans, and other cooking equipment and places in appropriate storage space once dry. Uses Point of Sale system for customer purchases. Ensures cafe is cleaned thoroughly at the end of the day and set-up for morning service by disposing of trash, mopping floors, and cleaning walk-in refrigerators and storages areas as necessary. Observes Infection Control, Sanitation, and Safety standards always. All other duties as assigned. Leader Responsibilities: No leader responsibilities JOB ANALYSIS *Note: In terms of an 8-hour workday, "Occasionally" equals 1% to 33%, "Frequently", 34% to 66%, "Continuously", 67% to 100%. In an 8 hour workday, employee must: (Hours at full capacity for each activity) Position None 1 2 3 4 5 6 7 8 Sit X Stand X Walk X Employee's job requires he/she: Activity Not at All Occasionally Frequently Continuously Comments Bend/Stoop X Squat X Crawl X Climb (8 feet) X Reach above shoulder level X Crouch X Kneel X Balance X Push/Pull (100 lbs) X Employee's job requires he/she: Weight carried Not at All Occasionally Frequently Continuously Comments Up to 10 lbs. X 11-24 lbs. X 25-34 lbs. X 35-50 lbs. X 51-74 lbs. X 75-100 lbs. X Over 100 lbs. X Job requires employee use hands for repetitive action such as: Hand Repetitive Movements Simple Grasping Firm Grasping Fine Manipulating Comments Yes No Yes No Yes No Right Hand X X X Left Hand X X X Both Hands X X X Does the employee's job require: Activity Yes No Describe if Yes Working on unprotected heights? X Working on uneven terrain? X Working on wet/damp surfaces? X Dish room Operating moving equipment? X Operating vehicles? X Use of tools? X General duties Use of telephone? X General duties/taking orders Use of keyboard/computer terminal? X General duties/taking orders/register Working under time pressure? X Patient/customer food preparation Working rapidly for long periods? X Working alone? X Occasionally if others on break Close work? X Good vision (close/distance/peripheral & depth perc) X Good color vision? X Good hearing? X Good speaking? X Reading? X Writing? X Simple arithmetic X Mathematics? X Weighing and /or measuring? X The work environment where the job is carried out: Job environment Yes No % of Day Spent Indoors X 100% Outdoors X At a desk or bench X In a car or truck X In an office X Is the employee exposed to: Exposed to Yes No Describe if Yes Bloodborne Pathogens/Infectious diseases? X Patient trays Chemicals/respiratory hazards? X Kitchen cleaning chemicals Noise? X Dishwasher/usual kitchen noise Dust, fumes & gases? X Extreme heat or cold? X Stove/freezer Cramped areas? X Working close to electrical current? X Other hazards? X Open flames, steamers, slicers Exposure Determination: Category I Category II Category III Tasks that routinely involve exposure or potential exposure to blood, body fluids or tissues. Tasks that do not routinely involve exposure to blood, body fluids or tissues, but exposure or potential exposure may be required as a condition of employment. Tasks that do not routinely involve exposure to blood, body fluids or tissues (persons in this category are not called upon to perform or assist in the emergency medical aid or to be potentially exposed in any other way as a condition of employment. Yes No Yes No Yes No X For More Information: See Your Leader This job description is not intended to be all-inclusive. The employee will also perform other reasonable related duties as assigned by the supervisor or management. Management reserves the right to change job responsibilities, duties, and hours as needs prevail. This document is for management communication only and is not intended to imply a written or implied contract of employment. Dietary Aide Revised on 11/29/2022 Page 9 of 9 We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.