POSITION
DESCRIPTION
|
POSITION
SUMMARY: Dietetic Assistants may be assigned a variety
of fundamental food service duties.
Typical assignments include patient tray line (meal assembly), dish
room, utilities (floors and trash), cafeteria server, and cold food
production. In addition, the Dietetic Assistant will work as a team to
deliver high quality food and service to patients and customers. |
MINIMUM
QUALIFICATIONS: |
|
EDUCATION,
CERTIFICATION, AND/OR LICENSURE: |
|
1. |
Must have a
valid Food Service Worker Permit (FSWP) from Monongalia County Health
Department (MCHD) prior to starting OR obtain a MCHD Temporary FSWP
no later than the first Wednesday of employment* and a permanent MCHD FSWP
within 1 month of start date (next available class). Must have a valid MCHD FSWP
throughout employment. *Until a Temporary FSWP is obtained: May not
handle exposed food or any food contact surface, equipment or utensil; May be
trained on tray delivery and complete general department orientation. |
PREFERRED
QUALIFICATIONS: |
|
EDUCATION, CERTIFICATION, AND/OR LICENSURE: |
|
1. |
High
School Diploma or Equivalent preferred. |
CORE DUTIES AND RESPONSIBILITIES: The
statements described here are intended to describe the general nature of work
being performed by people assigned to this position. They are not intended to be constructed as
an all-inclusive list of all responsibilities and duties. Other duties may be assigned. |
|
1. |
Prepares all work areas for operation, per task assignment. |
2. |
Fills bucket with sanitizing solution, and a clean
wiping cloth. Maintain sanitizer strength throughout shift. Change as needed. |
3. |
Set-up,
restocks, clean and organizes assigned area as necessary. Maintain clean,
organized appearance throughout shift. |
4. |
Gathers
utensils based on correct portions. |
5. |
Produces and maintains quality food and beverage products. |
6. |
Prepares
attractive and appetizing foods utilizing quality ingredients. |
7. |
Prepares
timely products, fresh throughout service and not in excess (batch
production). |
8. |
Utilizes
leftovers, using the first in, first out method. |
9. |
Follows
menu cycle. |
10. |
Utilizes
standardized recipes. |
11. |
Correctly
portions food. |
12. |
Provides quality services to result in
customer/patient satisfaction. |
13. |
Greets
customers, politely asks for order and efficiently serves customer. |
14. |
Remains
focused on the customer and service throughout the encounter. |
15. |
Is
knowledgeable about food ingredients and allergens; asks cook or manager if
unsure. |
16. |
Addresses
customer complaints in a polite professional manner. Seeks management assistance when needed. |
17. |
Removes
trash from service areas promptly. |
18. |
Cleans
spills promptly and post appropriate caution signage. |
19. |
Merchandises area through: Clean, uncluttered,
attractive and orderly arrangement of work area. |
20. |
Merchandises
area through: Attractive and informative displays and garnishes (includes
signage, labels, and price stickers in retail areas.) |
21. |
Ensures that all activities meet sanitation,
safety and quality control guidelines set forth by departmental policies. |
22. |
Proper
use of cleaning chemicals. |
23. |
Documents
refrigerator, dish machine or other equipment temperatures as assigned |
24. |
Alerts
facilities and management of malfunctioning equipment. |
25. |
Properly
operates, cleans and stores equipment in assigned area. |
26. |
Properly
cleans and sanitizes work surfaces throughout scheduled shift. |
27. |
Properly
stores and labels food items and chemicals. |
PHYSICAL REQUIREMENTS: 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. |
|
1. |
Ability to lift up to 50 lbs. Ability
to pull a fully loaded patient meal cart (approx. 250 lbs.) |
2. |
Ability to stand for entire shift. |
WORKING 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. |
|
1. |
Ability to effectively work in noisy
setting and under deadline pressures. |
2. |
Work area may be hot, cold, and/or
wet. |
3. |
Interaction with customers in some
assignments. |
4. |
Work
with cleaning and dishwashing chemicals. |
5. |
Ability
to understand written and oral communication. |
Date Reviewed/Revised: July 2022 |