Dietary Aide at Coalinga Regional Medical Center – Coalinga, California

POSITION TITLE: Dietary Aide

DEPARTMENT: Dietary/Food Services

EMPLOYEE REPORTS TO: Dietary Service Supervisor/Manager

SUPERVISES: N/A

FLSA STATUS: Non-Exempt

EMPLOYMENT STATUS: Full-time, Part Time, or Per Diem

DESCRIPTION OF POSITION

This job description is a record of the essential functions of the listed job. The job

description provides the employee, CEO, Human Resources, applicants and other

agencies with a clear understanding of the job, where it fits into the organization,

and the skill and work requirements in relation to other jobs. Jobs are always

changing to some degree and the existence of the approved job description is not

intended to limit normal change and growth. The facility will make reasonable

accommodations to otherwise qualified individuals who are capable of performing

the essential functions of the job with or without reasonable accommodation.

POPULATION SERVED

The position does not involve direct patient care for a population of patients ages 18 and

older. Age specific experience and/or special training and/or expertise are not required to

serve this population.

Purpose (General Description)

Dietary Aide is responsible for the following:

Menu confirmed with Dietary Service Manager and Cook.

May include any of the following as written on the work schedule:

Make coffee

Prepare nourishments

Prepare juices, milk, water, and other beverages

Butter bread

Cleaning as assigned on cleaning schedule

Dishwashing

Assist with tray line

Keep work area clean

All other duties assigned by the Dietary Service Manager

Cook’s are responsible for the following:

Review menu and patients diet plan to determine what ingredients are required

Prepare food items by cutting, chopping, marinating, cubing and purée meats, vegetables and fruits.

Make menu items according to specified recipes.

Making sure that the right amount of seasoning is used.

Cook nutritious meals, according to standardized protocols, ensuring that cleanliness is given the highest priority.

Perform portioning activities on trays, by following set of instructions, on a per patient basis.

Oversee the cleanliness and sanitation of kitchen areas such as counters, floors and walls.

Perform predictive and regular cleaning and upkeep on kitchen appliances such as stoves, ovens, grills, fridges and freezers.

Timely preform food rotation activities so that food spoilage is kept in check

QUALIFICATIONS

? Food Handler’s Certification with-in 2 months of hire

? Experience desirable, but not a requirement.

? Must be mentally alert.

? Must be able to read, write and speak the English language in an understandable

manner.

? Clean and appropriately groomed.

? Must be a supportive team member, contribute to and be an example of team work

and team concept.

? Must possess the ability to deal tactfully with personnel, patients, family members,

visitor, government agencies/personnel, and the general public.

? Must not pose a direct threat to safety and health of other individuals in the

workplace.

Dress Code

Dietary staff will wear appropriate uniforms, shoes, and accessories. Personnel

shall be well groomed with fingernails cleaned and short cropped. Jewelry, makeup and perfume use shall be kept to a minimum.

Customer Service

? Maintain the confidentiality of all patient care information including protected health

information. Report known or suspected incidents of unauthorized disclosure of

such information.

? Recognizes and demonstrates that the customer is the most important person in the

company through delivering high quality services.

? Maintains courtesy, diplomacy and friendliness with internal and external customer

groups.

? Ensure that you treat all visitors and patients fairly, and with kindness, dignity, and

respect.

Physical Requirements

? Must be able to move intermittently throughout the workday.

? Must be able to speak and write the English language in an understandable

manner.

? Must be able to cope with the emotional and mental stress of the position.

? Must possess sight/hearing senses, or use prosthetics that will enable the senses to

function adequately so that the requirements of the position can be fully met.

? Must function independently, have flexibility, personal integrity, and the ability to

work effectively with patients, family members and personnel.

? Must meet the general health requirements set forth by the policies of this rehab

center, which include a medical and physical examination.

? Must be able to relate to and work with the disabled, elderly, emotionally upset, and

at times, challenging individuals within the facility

WORKING ENVIRONMENT

Working in hot, cold, wet surroundings 34-66%

Working outdoors 1-33%

Working with or near chemicals 1-33%

Working near radiation sources 1-33%

Potential exposure to communicable diseases 1-33%

Working with hazardous waste materials 1-33%

Utilizing essential upgraded or adaptive equipment as

industry standards require 1-33%

Using hand tools 1-33%

Potential for cuts and bruises 34-66%

EXCHANGE OF IDEAS

Ability to express or exchange ideas 67-100%

Ability to understand communication of others with or without

adaptive devices 67-100%

Ability to perform advanced level mathematics 67-100%

Ability to read at a secondary level 67-100%

WORKING CONDITIONS

? Works throughout the Food/Service/Kitchen area

? Intermittently during working hours

? Is subject to frequent interruptions

? Is involved with dietary staff, personnel, visitors, government agencies/personnel,

etc. under all conditions and circumstances

? Is subject to injury from falls, burns from equipment, odors, etc. throughout the

workday, as well as to reactions from dust, disinfectants, smoke and other air

contaminants.