POSITION SUMMARY:

　　The Dietary Aide performs a variety of food service functions in maintaining clean and sanitary conditions of food service areas, facilities, and equipment. The Dietary Aide assists in food preparation and plates food according to dietary guidelines for regular and special diets.

　　QUALIFICATIONS:

　　High school graduate or equivalent.

　　Previous food service experience desirable.

　　Diet therapy knowledge desirable.

　　ServSafe certification preferred (obtain upon employment).

　　One year cooking experience in a hospital or institution preferred.

　　Heart saver CPR Certified (obtain upon employment)

　　DUTIES & RESPONSIBILITIES:

　　Prepares all food as directed including, but not limited to, baking, roasting, steaming, grilling and general food preparation.

　　Tastes cooked food for quality.

　　Portions meat, fish and fowl for individual servings, and applies gravy, sauce, etc.

　　Plans cooking schedules for patient and employee meals.

　　Prepares and serves food to patients, employees and general public.

　　Answers telephone calls from patients ordering food via room service. Answers all other dietary telephone calls and records messages.

　　Fills out and makes nourishments for patients.

　　Follows the doctor ordered diet for patient meals.

　　Makes diet substitutions as needed.

　　Understands the Healthy Heart, NAS & low Sodium diets; Grind and Pureed diets; liquid diets; and Diabetic and Calorie controlled diets.

　　Understands and provides basic diet therapy, menu production and portion control.

　　Estimates food needs and requisitioning supplies, in absence of kitchen manager.

　　Orders food supplies and milk, in absence of kitchen manager.

　　Accepts and unpacks food supplies upon delivery.

　　Fills Grab and Go cooler

　　Fills patient diet orders according to printed diet order.

　　Operates the computer to obtain the patient diet orders.

　　Operates and cleans slicer, mixer, grinder, steamer, and blender.

　　Cleans equipment steam tables, steamer, gas grill, gas range, and other daily/weekly cleaning as scheduled.

　　Washes pots and pans in three compartment sink.

　　Receives unclean tableware, removes food from dishes; segregates and stacks dishware, racks dishware, operates dish machine, unloads clean dishware and stores in the proper place.

　　Practices good sanitation in food production and service; maintains cleanliness and care

　　of equipment in related work areas.

　　Follows ServSafe and HACCP safety regulations.

　　Demonstrates appropriateness in meeting objectives in age-specifics.

　　Pe rforms other duties as assigned.