Casual position; days & evenings; schedule varies
Position Title: Diet Aide Job Code: 300
Department Name: Nutrition Services
Prepares and portions food, assembles and disassembles patient trays in a safe manner. Serves customers, delivers and retrieves patient trays. Washes and sanitizes dishes. Follows prescribed patient diets.
Core Competencies
Prepares and portions food appropriately for designated area
• Prepares and portions correct amount of food as determined by tally
• Follows recipes and portion guidelines
• Presents food on appropriate dishware per department standards
• Completes food preparation and portioning by time deadline established for department.
• Prepares and delivers patient nourishments and floor stock per department standards.
• Documents appropriate production and service information
• Follows patient diet orders for meal preparation and patient food ordering
• Anticipates customer needs, including those with different cultural needs and desires
Basic math skills
Judgment and priority setting skills
Written communication skills
Basic problem solving skills
Knowledge of HACCP standards for infection control and food safety
Basic knowledge of Meal Diets
Plates and serves food
• Accurately place correct item on tray in proper location in accordance with department productivity standards
• Maneuvers carts in a safe manner
• Accurately delivers and collect trays and documents as required
• Accurately assembles and delivers floor stock supplies with appropriate label, dates, and par production
• Documents appropriate plating and service information.
Body mechanics
Customer service skills
Handles and stores food in a safe manner following HACCP standard operating procedures
• Follows established hand washing procedures
• Wears gloves when preparing and serving food
• Washes and Sanitizes Dishes
• Follows employee health guidelines to prevent disease transmission
• Records/documents refrigerator and freezer temps as assigned and communicates unacceptable temps to supervisor
• Stores and labels food following HACCP guidelines
Knowledge of HACCP standards for infection control and food safety
Knowledge of cleaners
Demonstrates ability to provide care or service adjusting approaches to reflect developmental level and cultural differences of population served. Knowledge and sensitivity to diversity as it relates to culture, age, socioeconomic status, gender, and psychosocial abilities.
This description is intended to provide only basic guidelines for meeting job requirements. Responsibilities, knowledge, skills, abilities and working conditions may change as needs evolve.
Minimum Qualifications
1-2 Years Institutional or health care food service or hospitality service preferred
Additional Requirements
Knowledge of computer hardware/software (excel, word, internet, intranet), good customer services skills, knowledge of basic food safety
Must maintain regular and acceptable attendance, may be required to work weekend, holiday or overtime hours.
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