What are the responsibilities and job description for the DIETARY EMPLOYEE position at Arbuckle Memorial Hospital?
Shift will be Part-Time for 3p-8p Thursday, Saturday, Sunday; 6a-1p on Friday. Must be able to help cover call-ins and work different shifts and positions, including holidays. Applicant will be trained on how to cook and aide.
Arbuckle Memorial Hospital has determined this is a safety-sensitive position. The task or duties assigned to this job could affect the safety and health of the employee or others.
Summary: Prepares and delivers food trays to hospital patients by performing the following duties.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
Takes orders from menu line from patients. If patients do not order, prepares default menu items for that meal. Cooks and prepares meals for patients per doctor’s order. Places items such as eating utensils, napkins, and condiments on trays. Prepares food items such as sandwiches, salad, soups, fruit, desserts and beverages.
Places servings in blends to make foods for dysphasia diet orders for soft or liquid diets. Apportions and places food servings on plates and trays according to diet list on menu card. Examines filled tray for completeness and places on cart. Pushes carts to nurses stations. Collects and stacks dirty dishes on cart and returns cart to kitchen.
Washes dishes and cleans work area, tables, cabinets, and ovens. Collects and places garbage and trash in designated containers. Follows instructions for tasks on the SQSS and document accordingly. Stocks groceries and or supplies, keeps kitchen and floors clean at all times.
Prepares breakfast, lunch and supper meals.
Aid in helping morning cook with lunch and sweep & mop at the end of their shift.
Cost consciousness- conserves organization resources.
Competencies
To perform the job successfully, an individual should demonstrate the following competencies.
Problem solving – Identifies and resolves problems in a timely manner; gathers and analyzes information skillfully; works well in group problem solving situations; uses reason even when dealing with emotional topics.
Customer service – Manages difficult or emotional customer situations; responds promptly to customer’s needs; solicits customer feedback to improve service; responds to requests for service and assistance; meets commitments.
Interpersonal skills – Focuses on solving conflict, not blaming; maintains confidentiality; listens to others without interruption; keeps emotions under control; remain open to others’ ideas and tries new things.
Oral communication – Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions; demonstrates group presentation skills.
Written communication – Writes clearly and informatively; edits work for spelling and grammar; varies writing style to meet needs; able to read and interpret written information.
Teamwork – Balances team and individual responsibilities; exhibits objectivity and openness to others’ views, gives and welcomes feedback; contributes to building a positive team spirit; puts success of team above own interests.
Ethics – Treat people with respect; works with integrity and ethically.
Organization Support – Follows policies and procedures.
Strategic thinking - Adapts strategy to changing conditions.
Judgement – Displays willingness to make decisions; supports and explains reasoning for decisions; includes appropriate people in decision-making process.
Motivation – Sets and achieves challenging goals; demonstrates persistence and overcomes obstacles.
Planning/Organizing – Uses time efficiently; sets goals and objectives.
Professionalism – Reacts well under pressure; accepts responsibility for own actions.
Quality – Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality.
Safety and Security – Reports potentially unsafe conditions.
Adaptability – Adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change; delays, or unexpected events.
Dependability – Follows instructions, responds to management direction; takes responsibility for own actions; commits to long hours of work when necessary to reach goals.
Innovation – Generates suggestions for improving work.
Attendance/punctuality – Is consistently at work and on time; ensures work responsibilities.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative or the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Mathematical Skills
Ability to double or triple a recipe.
Education and/or Experience High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Language Skills
Ability to read a limited number of two – and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences.
Reasoning Ability
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
Computer Skills
Ability to follow instructions on clocking in and out. Ability to print diet orders and diet sheets.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk or hear and taste or smell. The employee is occasionally required to sit, climb or balance and stoop, kneel, crouch, climb a ladder or crawl. The employee must regularly lift and/or move up to 15 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
