West Park Hospital District 707 Sheridan Ave Cody Wyoming 82414 United States
Mar 25, 2019Full-time
WEST PARK HOSPITAL DISTRICT JOB DESCRIPTION JOB TITLE: Dietary Aide DEPARTMENT: Nutrition Services IMMEDIATE SUPERVISOR: Supervisor of Nutrition Services JOB SUMMARY: The Dietary Aide sets up LTCC dining room and serves the residents meals. They also prepare juices, breads in a.m. and nourishment’s in p.m. Clean up and dish washing are another important aspect of this position. AGES SPECIFIC TO NUTRITION SERVICES: Newborn- Birth through 1 month Adolescent/Teenager- 13 years through 17 years Infant- 1 month through 1 year Young Adult- 18 years through 34 years Toddler- 2 years through 3 years Middle Adult- 35 years through 50 years Preschool- 4 years through 5 years Mature Adult- 51 years through 69 years School Age- 6 years through 12 years Geriatric Adult- 70 years + CULTURE/RELIGIOUS ASPECTS: Employee will care for patients of all cultural and religious backgrounds. In view of the seasonal influx of people from all over the world, be prepared to care for patients of diverse cultural and/or religious backgrounds. ETHICS AND COMPLIANCE: Employee performs within the prescribed limits of the hospitals/departments Ethics and Compliance Program. Is responsible to detect, observe and report compliance variances to their immediate supervisor, or upward through the chain of command, the Compliance officer or hospital hotline. ESSENTIAL FUNCTIONS: 1. Prepares beverages and other food for hospital tray line. 2. Helps with hospital tray line. 3. Serves LTCC residents their meals 4. Is a good customer service representative for nutrition services. 5. Busses tables at LTCC 6. Cleans and sanitizes LTCC dish and service ware. 7. Sets up tables at LTCC. 8. Cleans, sanitizes and hops assigned area of kitchen. 9. Completes LTCC stock list and delivers appropriate items. 10. May be requested to do other positions (cold foods, cafeteria server or pots and pan position). SECONDARY FUNCTIONS: 1. Attend department meetings and inservices. 2. Answer phone, take and relay messages. EDUCATION: High School graduate or equivalent preferred. EXPERIENCE: Food service experience preferred (especially hospital food service experience). SKILLS: Adapt to pressure and deadlines. Must be able to function as a team member. Is kind, courteous and is able to get along with co-workers and with all staff. WORKING CONDITIONS: Works in a well-lighted and ventilated area. Works with soiled patient trays, dishes, pots/pans and carts. Will have hands in water and handle hot dishes. Some weekends and holidays required.Dietary Aide Nutrition Services Job Description Page 3 PHYSICAL DEMANDS: Long periods of standing and walking. Normal hearing and sight are necessary. Any lifting of 35# or more requires the use of an assistive device and/or physical assistance. EXPOSURE CATEGORY 3 1. Tasks that involve exposure to blood, body fluids or tissues. This includes all procedures or job related tasks that involve inherent potential for mucous membrane or skin contact with blood, body fluids or tissues, or potential spills or splashes of them. 2. Tasks that do not involve exposure to blood, body fluids or tissue, but exposure may be required as a condition of employment. Appropriate protective measures are readily available to these employees when needed. 3. Tasks that involve NO exposure to blood, body fluids or tissue and Category I tasks are not a condition of employment. Dietary Aide – Addendum SALAD POSITION DUTIES: 1. Prepare vegetables and salads as necessary for salad bar. 2. Serve breakfast to resident in the LTCC dining room. 3. Work hospital trayline or dishroom as required by staffing procedures. 4. Prepare salads for cafeteria dinner. 5. Tear down hot cart and help clean pans after LTCC breakfast. LTCC 2ND FLOOR DUTIES: 1. Fill and turn on steamtable. Set up tables. Turn on dishwasher. Put away dishes from night before. 2. Prepare milk trays, fruit, salads, desserts as needed. Help in kitchen dishroom. 3. Load hot food and utensils in brown cart and take to dining room. Take to 2nd floor and load in steamtable. Serve hot plates for residents according to specific diets. Prepare stock list and take stock up on return trip. 4. Spray and help wash pans in kitchen. Bus and wash dishes on 2nd floor. Air dry silverware. Take out trash and deliver laundry to laundry room. 5. Clean 2nd floor kitchen, straighten stock cupboard and refrigerators. Do any assigned cleaning on 1st floor LTCC according to list on bulleting board. Drain dish machine at end of each shift. A.M. POTS AND PANS DUTIES: 1. Put dishmachine together. Put mats and roller bars in place. 2. Scrape all foods, wash, rinse and sanitize (either by using a sink full of 180° water or a bleach mixture) all pots and pans on the a.m. shift. 3. Put away all sanitized pots and pans in correct place. 4. Deliver hospital food carts to ICU, OB and third floor at breakfast and lunch and pick up after breakfast. 5. Check each floor for dirty dishes and return them to dietary. 6. Take needed items and trays after hours up to the floors upon request. 7. Help serve CMC breakfast in the a.m. hours of cafeteria (especially on weekends). 8. May take needed food and/or stock to LTCC. 9. Check sanitizing level in rinse sink. 10. Mop nutrition services floor. P.M. POTS AND PANS DUTIES: 1. Wash dishes from hospital breakfast and any trays from the night before. 2. Retrieve all drinking pitchers from the LTCC and sanitize them by running them through the dish machine. 3. Wash cafeteria and hospital dishes and keep up with any dishes from special events. 4. Help stock the cafeteria lunch time. 5. Line trays for trayline and bag silverware. 6. With the help of cooks and aids, wash and put away all pots and pans from the p.m. shift. 7. Deliver p.m. food carts to ICU, OB and third floor. 8. Retrieve all hospital carts and tear down and soak dinner dishes. Keep up with cafeteria dishes. 9. Check sanitizing level in rinse sink 10. Mop nutrition services floor and walk-in floors. FRONT SERVER DUTIES: 1. Serve cafeteria patrons lunch and dinner, using appropriate portion control and good sanitation methods. 2. Clean and stock front, including condiments, ice, soda, crackers, coffee. 3. Run the cash register at dinner and possibly some of the noon meal. 4. Take inventory on third floor and OB/ICU in order to stock each area. Also, stock LTCC pantry according to inventory. 5. Clean and stock department bathroom, including sink, toilet, mopping floor. Empty trash. (Making sure to wash hands thoroughly after and using gloves during this task). 6. Clean and sanitize cafeteria service line and tables before each meal and before leaving at night. 7. Fill CMC snack list and give to them in p.m. COLD FOOD/NOURISHMENT PRODUCTION DUTIES: 1. Prepare from scratch, desserts and salads per daily production sheets. 2. Prepare for service desserts made by baker per daily production sheets. 3. Prepare section trays of milks, juice and other items for LTCC dining room for lunch and supper, per daily production sheets. 4. Prepare for service desserts, salads, beverages and other cold foods for lunch and supper trayline. 5. Use hospital diet sheet to set up trays of meal cards and/or select menus. 6. Compare production sheet to diet sheet and select menus just prior to meal service, making corrections as necessary. 7. Work starting position on trayline, lunch and supper. 8. Follow recipes and adjust as necessary. 9. Clean and sanitize cold food area. 10. Restock area completely.