Diet Aide II

POSITION SUMMARY :

The Diet Aide II reports to the Manager of Food Services. This position performs a wide variety of functions to ensure high quality, sanitary food service to patients and customers. The primary tasks of this position include but are not limited to : stocking of supplies; patient food tray delivery and pick up; patient tray assembly; portioning / packaging food items; prepares hot and cold food items for daily use; snack and nourishment preparation; assisting in the packaging of meals for meals on wheels, patient snack delivery; serving customers; cashiering; processing dishes in the dish room, and helping to maintain the overall cleanliness of the cafeteria and kitchen.

EDUCATION / CERTIFICATION

• High school diploma or equivalent required.
• Annual mandatory ECHN education is required as well as attendance at departmental training provided by management.

EXPERIENCE

COMPETENCIES

ESSENTIAL DUTIES and RESPONSIBILITES :

Disclaimer : Job descriptions are not intended, nor should they be construed to be, exhaustive lists of all responsibilities, skills, efforts or working conditions associated with the job. They are intended to be accurate reflections of the principal duties and responsibilities of this position. These responsibilities and competencies listed below may change from time to time.

Job-Specific Competency

1. Attends monthly department meetings.

2. Attends monthly departmental in-services.

3. Wears uniform following the ECHN and department uniform policy including appropriate hair covering at all times.

4. Washes hands and wears gloves following serve-safe and state regulatory requirements.

5. Completes all paperwork required by the position worked (such as dish machine temperatures).

6. Demonstrates a willingness to assist co-workers and adjusts daily work routines to the needs of the department.

7. Sets up, restocks and maintains a clean work station following all sanitation and safety requirements. Labels, dates and properly rotates stock.

8. Completes work as outlined in the position job flow within the scheduled shift time.

9. Delivers trays to patients following all facility and departmental policies and procedures.

10. Completes annual departmental serve-safe food safety training.

11. Demonstrates knowledge of basic modified diets.

12. Balances and performs cash out process according to established procedures without excessive shortages or overages.

13. Completes ECHN annual mandatory education in a timely manner.

14. Wears personal protective equipment as required.

Two or more years of food service experience preferred.