DIETARY

JOB SUMMARY:

Prepares nutritional food for hospital patients, employees, visitors, and caterings while utilizing food safety and sanitation practices. Monitors patient diet orders and prepares and serves patient meals. Operates and maintains the cleanliness of the kitchen and all kitchen equipment. Cleans and stocks the dining area and provides customer service in the dining room. Stocks and prepares drinks and snack items for the vending machines.

Assists with supervisory duties for dietary staff team members in the absence of the Director of Dietary. Assists with caterings for meetings and events and visits patients for food preferences. OSHA Blood-borne Pathogens Class III.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

A. Prepares, seasons, and cooks food for patients, employees, visitors and caterings

• Reviews menus to determine types and quantities of food to be prepared.
• Plans cooking schedule so that food will be ready at the proper temperature at Time specified.
• Prepares food as stipulated in standardized recipes.
• Prepares food for patients on therapeutic diets.
• Will pick up any new diets and dismissals and makes any changes.
• Prepares food for meetings and special functions of the hospital.
• Recommends menu items and food stuffs to be purchased.
• Checks menu for the next day.
• Takes food from the freezer for the next day if needed.
• Makes sure the desserts are done for lunch the following day.
• Will fill out all temp sheets and cleaning schedules as they are done.
• Will help set up steam table for lunch and will help clean it up after lunch.
• Will help keep all juices, condiments, and any plastic cup or bowl lids stocked In the proper places.
• Will fill all coffee, tea, fork, knife, and spoon containers in the store room and Make sure the lids are put back on containers after each use.
• Will help in the ordering of the groceries, and will write down any items needed on purchase order.
• Will great staff/visitors/patients with a curtsey when entering the cafeteria
• Insures that Caterings are done on time and presented in a creative manner.

B. Prepares food for patients

• Follows recipes & menus for regular, texture modified, & therapeutic diets.
• Proportions food for patient meals.
• Assembles patient trays on the tray line.
• Will make tray look appealing and appetizing. Add garnish when appropriate.
• Delivers trays and nourishment's to patient areas.
• Prepare snacks and nourishment's according to Hospital policy, patient food preferences and physicians’ orders.

C. Operates and maintains kitchen equipment

• Operates stoves, steam pots, ovens, and other kitchen equipment.
• Cleans cooking equipment and maintains high sanitary standards in the kitchen.
• Changes out Sanitation bucket regularly and empty at night.
• Advises department manager of equipment requirements and needed maintenance, in a timely manner.
• Comes to Department head with complaint or maintenance issue before notifying anyone else.
• Checks all counter top equipment and cleans as needed and before leaving the kitchen at night.

D. Maintains cleanliness and sanitation of kitchen and cafeteria

• Assists with overall cleaning of the kitchen and cafeteria at ALL times
• Maintains cleanliness of storerooms and dish washing room.
• Assists with the cleaning of the steam table.
• Empties the water from the steam table after use.

F. VENDING MACHINES

• Checks daily temperature of both machines.
• Preps and assembles food and drinks for machine.
• Completely re-stocks Vending Machines in a timely manner.
• Notifies Department head of any malfunctions or complaints in a timely manner.
• Properly labels and dates food.
• Checks food labels and discards out of date foods.

G. Administrative Duties

1. Supervises dietary staff in absence of Dietary Director’s absence.

2. Meets with vendors and accepts deliveries as needed.

3. Assists with staffing of the department in absence of the Director of Dietary.

4. Handles complaints regarding patient or staff meals as needed.

5. Places grocery and supply orders as needed.

6. Monitors temperature and sanitation logs for accuracy.

7. Completes additional duties as delegated by CEO or Director of Dietary.

JOB QUALIFICATIONS:

A. Education: High School graduate or equivalent preferred.

B. Personal Job-Related Skills: Ability to read, write and comprehend the English language.

C. Licensure, Registry or Certification: TEFER Food Handler Training Course Certificate. May be obtained within a year after hire.

D. Experience:

• Prior Work Experience: One year of previous institutional food preparation preferred.
• Technical Training: None required.

E. Physical and Mental Requirements: Duties of the position require extended periods of walking and standing. Some bending, stooping, and reaching for food items and equipment. Pushing and pulling of food carts and lifting up to 50 pounds. The ability to comprehend and follow written or verbal instructions and the ability to use a cash register and make change.

OTHER SIGNIFICANT REQUIREMENTS:

• Follows safety and infection control guidelines and policies for the Hospital.
• Wear gloves when handling any and all food, and preparing trays.
• Wear gloves when washing any and all dishes, and washes hands before putting away the clean dishes.
• Wears hair net or covering at all times during shift.
• Discards PPE including gloves per policy.
• Maintains HIPAA and all other confidentiality practices while working with Confidential matters on a daily basis.
• Promotes the hospital and dietary department in a positive manner.
• Community Service