Dietary Aide

PURPOSE:

The Dietary Aide works under the guidance of the Cook. The Dietary Aide will prepare the dining room and tables, provide meal service to patients/residents, and maintain cleanliness and sanitation of the dining and kitchen areas. The Dietary Aide will ensure full compliance with nutritional standards, internal procedures and government regulations while preparing and serving foods and beverages to all residents.

DIMENSION

The Dietary Aide works with all dietary staff as well as staff in other departments and reports to the Dietary Manager or the Dietary Cook in the absence of the Dietary Manager.

ENVIRONMENT

Lincoln Health is a 15-bed Critical Access Hospital co-located with 22-bed Long Term Care Unit. The facility employs 150-200 employees.

SUPERVISORY RESPONSIBILITIES

None

QUALIFICATIONS

A high school diploma or GED is required. One (1) year experience in Culinary and/or food service experience in a health care facility is an asset, but is not required. Must be able to meet physical requirements necessary to do the job.

DUTIES AND RESPONSIBILITIES

Ensure the food preparation areas are clean and hygienic Prepare meals, snacks and beverages using specific procedures Washing, peeling, chopping, cutting and cooking food items for meal preparation and helping to prepare salads and desserts Assist the cook on shift in preparation of meals for patients, residents and staff to meet clinical diets Serve meals using standards to maintain sanitation and quality Store stock appropriately in order to maintain cleanliness and prevent food spoilage Sorting, storing, and distributing ingredients/supplies Accurately record meals/snacks served and monitor temperatures of food/beverages Clean assigned dining areas and dish room using appropriate procedures Wash dishes and/or utensils according to acceptable standards of practice Cleans the food preparation equipment, floors, and other kitchen tools or areas to maintain a safe environment Ensure compliance with sanitation Disposes of trash Reports all broken equipment, any needed supplies, accidents, and problems to the Dietary Manager Performs any other duties assigned by the Dietary Manager Reports directly to the Dietary Manager, when not present, reports to the Dietary Cook.

SPECIFIC REQUIREMENTS

Must be able to read, write, speak and understand the English language. Able to read and interpret common recipes Must be able to familiarize with clinical diets Must possess the ability to make independent decisions when necessary. Must be conscientious, trustworthy, tactful, cooperative and courteous to patients/residents, visitors and staff in the facility. Willing and able to work well within a team environment Must be observant and give special attention to details. Strong customer service skills Must prepare meal requests in the absence of the cook Able to work quickly and efficiently Must follow all dietary policies and procedures for sanitation, fire and life safety and nutritional care of the patients/residents in the facility.

WORK ENVIRONMENT

The Dietary Department is a clean, well-lighted, well-ventilated, safe area, but can be a warm, humid atmosphere to work in at most times of the year especially in the dishwashing and food preparation areas. Time may also be spent in patient/resident care areas. Sitting, standing, bending, lifting and moving intermittently during the working hours. Subject to frequent interruptions and moderate to loud noises. Involved with patients/residents, family members, personnel, visitors, etc. under all conditions and circumstances. Subject to hostile and emotionally upset patients/residents, family members, etc. Communicates with nursing personnel and other department supervisors. Willingness to work beyond normal working hours, and in other positions temporarily, when necessary. Attend and participate in continuing education programs. Subject to falls, burns from equipment, infectious diseases, substances, odors, etc., throughout the workday. Be economical and careful with supplies, equipment, etc.

PHYSICAL AND SENSORY REQUIREMENTS

(With or Without the Aid of Mechanical Devices) Must be able to move intermittently throughout the workday. Must be able to speak the English language in an understandable manner. Must be able to cope with the mental and emotional stress of the position. Must be able to see and hear or use prosthetics that will enable the senses to function adequately to ensure that the requirements of the position can be fully met. Must be able to function independently, have personal integrity, flexibility, and the ability to work effectively with patients/residents, personnel and support agencies. Must be in good general health and demonstrate emotional stability. All dietary employees must possess good hygiene Must be able to relate and work with the disabled, ill, elderly, emotionally upset, and at times, hostile people within the facility. Must be able to lift, push, pull, and move a minimum of 30 pounds. Must be able to stand for long periods of time. Must be able to assist with evacuation of patients/residents and staff.

ATTIRE:

All dietary employees must wear CLEAN chef coats with black pants or black jeans. Black scrub bottoms are also acceptable. There will be NO tank tops. Hair restraints or hair covering with all hair enclosed shall be worn in the dietary food preparation, service or dishwashing areas. Hair spray IS NOT a restraint. Men with over one day of facial growth MUST wear a beard guard at ALL times, while on duty. Men with short hair may wear a ball cap as a hair covering. Leather or vinyl shoes with rubber soles shall be worn. No sandals or open-toed shoes. Any jewelry worn shall be small and plain. Large and dangling jewelry is not allowed. No nail polish or fake nails are allowed. Must wear dietary uniform while on duty.

HOURS AND DAYS

Scheduled shifts are 6am to 230pm or 11am to 7:30pm, with a mandatory 30min lunch break. The Dietary Aide must be willing to work variable hours as necessary. Employees are required to work their assigned shifts including weekends and holidays on a rotating basis. Employees may also be asked to be on call or to switch schedules in an emergency situation. Dietary Aide

LINCOLN COMMUNITY HOSPITAL AND NURSING HOME 111

6th Street, Hugo, CO 80821 $15.16 - $18.00 an hour $15.16 - $18.00 an hour

PURPOSE:

The Dietary Aide works under the guidance of the Cook. The Dietary Aide will prepare the dining room and tables, provide meal service to patients/residents, and maintain cleanliness and sanitation of the dining and kitchen areas. The Dietary Aide will ensure full compliance with nutritional standards, internal procedures and government regulations while preparing and serving foods and beverages to all residents.

DIMENSION

The Dietary Aide works with all dietary staff as well as staff in other departments and reports to the Dietary Manager or the Dietary Cook in the absence of the Dietary Manager.

ENVIRONMENT

Lincoln Health is a 15-bed Critical Access Hospital co-located with 22-bed Long Term Care Unit. The facility employs 150-200 employees.

SUPERVISORY RESPONSIBILITIES

None

QUALIFICATIONS

A high school diploma or GED is required. One (1) year experience in Culinary and/or food service experience in a health care facility is an asset, but is not required. Must be able to meet physical requirements necessary to do the job.

DUTIES AND RESPONSIBILITIES

Ensure the food preparation areas are clean and hygienic Prepare meals, snacks and beverages using specific procedures Washing, peeling, chopping, cutting and cooking food items for meal preparation and helping to prepare salads and desserts Assist the cook on shift in preparation of meals for patients, residents and staff to meet clinical diets Serve meals using standards to maintain sanitation and quality Store stock appropriately in order to maintain cleanliness and prevent food spoilage Sorting, storing, and distributing ingredients/supplies Accurately record meals/snacks served and monitor temperatures of food/beverages Clean assigned dining areas and dish room using appropriate procedures Wash dishes and/or utensils according to acceptable standards of practice Cleans the food preparation equipment, floors, and other kitchen tools or areas to maintain a safe environment Ensure compliance with sanitation Disposes of trash Reports all broken equipment, any needed supplies, accidents, and problems to the Dietary Manager Performs any other duties assigned by the Dietary Manager Reports directly to the Dietary Manager, when not present, reports to the Dietary Cook.

SPECIFIC REQUIREMENTS

Must be able to read, write, speak and understand the English language. Able to read and interpret common recipes Must be able to familiarize with clinical diets Must possess the ability to make independent decisions when necessary. Must be conscientious, trustworthy, tactful, cooperative and courteous to patients/residents, visitors and staff in the facility. Willing and able to work well within a team environment Must be observant and give special attention to details. Strong customer service skills Must prepare meal requests in the absence of the cook Able to work quickly and efficiently Must follow all dietary policies and procedures for sanitation, fire and life safety and nutritional care of the patients/residents in the facility.

WORK ENVIRONMENT

The Dietary Department is a clean, well-lighted, well-ventilated, safe area, but can be a warm, humid atmosphere to work in at most times of the year especially in the dishwashing and food preparation areas. Time may also be spent in patient/resident care areas. Sitting, standing, bending, lifting and moving intermittently during the working hours. Subject to frequent interruptions and moderate to loud noises. Involved with patients/residents, family members, personnel, visitors, etc. under all conditions and circumstances. Subject to hostile and emotionally upset patients/residents, family members, etc. Communicates with nursing personnel and other department supervisors. Willingness to work beyond normal working hours, and in other positions temporarily, when necessary. Attend and participate in continuing education programs. Subject to falls, burns from equipment, infectious diseases, substances, odors, etc., throughout the workday. Be economical and careful with supplies, equipment, etc.

PHYSICAL AND SENSORY REQUIREMENTS

(With or Without the Aid of Mechanical Devices) Must be able to move intermittently throughout the workday. Must be able to speak the English language in an understandable manner. Must be able to cope with the mental and emotional stress of the position. Must be able to see and hear or use prosthetics that will enable the senses to function adequately to ensure that the requirements of the position can be fully met. Must be able to function independently, have personal integrity, flexibility, and the ability to work effectively with patients/residents, personnel and support agencies. Must be in good general health and demonstrate emotional stability. All dietary employees must possess good hygiene Must be able to relate and work with the disabled, ill, elderly, emotionally upset, and at times, hostile people within the facility. Must be able to lift, push, pull, and move a minimum of 30 pounds. Must be able to stand for long periods of time. Must be able to assist with evacuation of patients/residents and staff.

ATTIRE:

All dietary employees must wear CLEAN chef coats with black pants or black jeans. Black scrub bottoms are also acceptable. There will be NO tank tops. Hair restraints or hair covering with all hair enclosed shall be worn in the dietary food preparation, service or dishwashing areas. Hair spray IS NOT a restraint. Men with over one day of facial growth MUST wear a beard guard at ALL times, while on duty. Men with short hair may wear a ball cap as a hair covering. Leather or vinyl shoes with rubber soles shall be worn. No sandals or open-toed shoes. Any jewelry worn shall be small and plain. Large and dangling jewelry is not allowed. No nail polish or fake nails are allowed. Must wear dietary uniform while on duty.

HOURS AND DAYS

Scheduled shifts are 6am to 230pm or 11am to 7:30pm, with a mandatory 30min lunch break. The Dietary Aide must be willing to work variable hours as necessary. Employees are required to work their assigned shifts including weekends and holidays on a rotating basis. Employees may also be asked to be on call or to switch schedules in an emergency situation.