Summary
Under the direct supervision of the Chef, Dietary Manager orDietitian, follows the direction of the Chef. The dietary porter/aide performs a variety of food services includingserving food to patients, employees and visitors and is also responsible forcleaning and stocking the kitchen and food preparation areas. Duties alsoinclude a variety of patient food services and dish duties as well as otherrelated tasks.
Essential Duties and Responsibilities

• Stocksand stores all groceries
• Mayopen and close department
• Assists housekeeping in taking out trash, including empty boxes to the dumpster
• Keepsfreezers, refrigerators and supply shelves cleaned and organized at all times
• Ensuresexpired items are discarded
• Cleanscontainers, sorts out spoiled/expired items
• Keeps boxes and storerooms in neat and orderly fashion
• Checkswith chef if assistance is needed in any area
• Ensures all patient and guest menus/ordershave been received prior to mealtime
• Prepares, cooks,and serves meals if needed
• Stores and labels leftover food according toregulatory guidelines
• Sweeps andmops the kitchen in the evening
• Assist inpreparation of special functions
• Keeps kitchen area, serving area and servingline clean at all times
• Assist with pre-preps whenever possible
• Washes pots, pans, and dishes. Stores in proper location
• Cleans all equipment used for food preparation
• Accepts deliveries and verifies order iscorrect
• Turns off all equipment and lights at the endof the day
• Assists with completing cleaning schedule andtemperature logs

Core Competencies
ActionOrientation - Targets and achieves results, overcomes obstacles, acceptsresponsibility, establishes standards and responsibilities, creates aresults-oriented environment, and follows through on actions.
Communications -Communicates well both verbally and in writing. Effectively conveys and sharesinformation and ideas with others. Listens carefully and understands variousviewpoints. Presents ideas clearly and concisely and understands relevantdetail in presented information.
Creativity/Innovation -Generates novel ideas and develops or improves existing and new systems thatchallenge the status quo, takes risks, and encourages innovation.
CriticalJudgment - Possesses the ability to define issues and focus on achievingworkable solutions. Consistently does the right thing by performing withreliability.
CustomerOrientation - Listens to customers, builds customer confidence, increasescustomer satisfaction, ensures commitments are met, sets appropriate customerexpectations, and responds to customer needs.
InterpersonalSkills - Effectively and productively engages with others andestablishes trust, credibility, and confidence with others.
Leadership -Motivates, empowers, inspires, collaborates with, and encourages others. Buildsconsensus when appropriate. Focuses team members on common goals.
Teamwork - Knowswhen and how to attract, develop, reward, and utilize teams to optimizeresults. Acts to build trust, inspire enthusiasm, encourage others, and helpresolve conflicts and develop consensus in creating high-performance teams.
Professional Requirements

• Meets dress code standards.
• Completes annual education requirements.
• Maintains regulatory requirements.
• Maintains patient confidentiality at all times.
• Reports to work on time and as scheduled, completes work withindesignated time.
• Wears identification while on duty, uses computerized punch timesystem correctly.
• Completes in-services and returns in a timely fashion.
• Attends annual review and department in-services, as scheduled.
• Attends staff meetings Represents the organization in a positiveand professional manner.
• Actively participates in performance improvement and continuousquality improvement (CQI) activities.
• Complies with all organizational policies regarding ethicalbusiness practices.
• Communicates the mission, ethics and goals of the hospital, aswell as the focus statement of the department.
• Promotesprofessional growth of subordinates by sharing knowledge and/or directing themto sources if information appropriate to given situation. Utilizes journals,books, etc. to learn and/or improve new techniques and equipment.
• Assistsother staff members in performing any duty that enhances the delivery ofpatient care.

Regulatory Requirements

• Highschool diploma
• ServSafeCertification required or acquire the certification within 30 days ofemployment
• Hospitalkitchen/cooking experience preferred

Skills

• Ability tocommunicate effectively in English, both verbally and in writing.
• Basic computerknowledge.

Physical Demands
Thephysical demands described here are representative of those that must be met byan employee to successfully perform the essential functions of this job. Whileperforming the duties of this job, the employee is regularly required to talkand hear. This position is very active and requires repetitive motions,standing, walking, bending, kneeling and stooping all day. The employee mustfrequently lift or move items weighing up to 50 pounds.