POSITION DESCRIPTION

JOB TITLE &CODE:	Dietary Assistant - 100129
DEPARTMENT:	Food & Nutrition Services
REPORTS TO:	Food and Nutrition Supervisor
FLSA STATUS:	Non -Exempt

POSITION SUMMARY: Prepare and serve meals to hospital staff and visitors following departmental policies and procedures while maintaining safe handling and sanitation practices outlined by hospital, state and federal guidelines.

PREFERRED QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1.	High school diploma or equivalent.

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 exhaustive list of all responsibilities and duties. Other duties may be assigned.
1.	Serves meals in a courteous and professional manner following departmental procedures.
2.	Knowledgeable about menu items (ingredients, preparation methods, accurate portions and attractive display of food.
3.	Operates and cleans equipment per department & safety procedures.
4.	Safely transports garbage and recyclable material to assigned areas. Neatly disposes of waste materials.
5.	Inputs register sales accurately and follows money handling procedures.
6.	Identifies and utilizes cleaning chemicals used in the Department following directions recommended by manufacturers and per MSDS sheets.
7.	Operates dish machine in washing of patient and cafeteria service ware per Department policy.
8.	Accurately completes required daily logs as required.
9.	Uses required safety equipment.
10.	Performs major cleaning tasks required on a regular basis.
11.	Maintains storage areas according to established procedures.
12.	Attends training programs (classroom and virtual) as designated.
13.	Follows hospital, state and federal guidelines for ensuring safe environment for workers, patients and public. Demonstrates knowledge of infection control and sanitation with food temperatures, hand washing, use of gloves, etc.
14.	Communicates and interacts with clients, families, visitors, physicians, departmental and hospital staff and the public in general in a manner that demonstrates professionalism and concern for the individuals' need(s). Resolves disputes in a professional manner to ensure that the customer is always right.
15.	Remains current and responsive to changes in healthcare delivery, standards established by professional organizations, regulatory and accrediting bodies and the needs of the organization.

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.	MEDIUM WORK – Medium work involves lifting/exerting no more than 50 pounds at a time with frequent lifting or carrying of object weighing up to 25 pounds.
2.	Able to bend, stoop, reach and be capable of normal rotation, standing and walking for an 8-10 hour 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.	May be scheduled to work various shifts based on departmental and patient needs.
2.	May be required to travel between facilities/buildings

SKILLS AND ABILITIES:
1.	Familiarity with basic food terminology, and general hazards associated with kitchen work
2.	Must be able to read and write.

Date Reviewed/Revised: April 2021