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Dietary Aide - Per Diem*

*IMPORTANT NOTE: In lieu of benefits due to "per diem" status, 15% will be added to the hourly rate. Per diem employees are offered work on an "as-needed" basis.

POSITION SUMMARY:

Ensure that the nutritional needs of patients are met in accordance with practitioners' orders and recognized dietary practices. Performs a variety of routine duties; which include preparation and service of foods, receiving and stocking supplies, facility care, computer data entry and general clean up.

POSITION REQUIREMENTS:

Minimum Education required:

• High School Diploma or equivalent.

Minimum Education preferred:

• Completion of Basic Nutrition Course preferred.

Certification Preferred:

• Serve Safe certification preferred.

Minimum Work Experience Required:

• Prior food service experience.
• Working knowledge of safety and sanitation procedures.
• Ability to communicate effectively with staff, management, physicians, patients and guests.
• Ability to work flexible schedules/shifts which include weekends and public holidays.
• Demonstrates self-motivation in performing job duties.
• Is able to set job priorities.
• Handles conflicts/concerns appropriately; seeks resolution in a timely and professional manner.
• Basic computer skills.
• Demonstrates a concern for efficiency and cost effectiveness.
• Keeps productive throughout work shift/flexes time when asked.

Minimum Work Experience Preferred:

• Minimum 1-year experience in hospital food service preferred.
• Non-smoker preferred.

Other Requirement:

• Clean DMV record required.

POSITION ESSENTIAL FUNCTIONS:

Meal preparation and service

• Prepares food for patient care units, catered hospital functions and retail sales in the Bistro.
• Ensures that all foods are hygienically and correctly prepared/cooked and meet the dietary requirements and existing standards for quality, freshness, taste and appearance.
• Operates a variety of kitchen equipment such as oven, induction range, slicer, blender, mixer, dish machine, disposal, and knives.
• Food temperatures (cooking/serving) are appropriate and logged accordingly.
• Standardized recipes followed and trays garnished appropriately.
• Prepares for next day's production.
• Hand washing procedures followed/plastic gloves used properly/hair restrained proper.

Nutritional care of patients

• Review tray lists and menus and ensure that all meals and nourishments are prepared according to diet orders and ready at required times.
• Meal service records maintained.
• Menus dated and labeled correctly, with proper notations made as needed.
• Set up patient trays with correct food items for prescribed diets.
• Menu choices and portion control standards correctly followed; substitutions correctly documented.
• Discuss the dietary needs of patients with health care team members as needed. Discuss food preferences with patients as needed. Provides home diet instruction materials for all patients on therapeutic diets.
• Nourishment centers fully stocked and orderly and temperatures maintained and logged.

Cleaning and maintenance

• Keep work area clean, sanitized and orderly at all times. Wash dishes, utensils, pots and pans in timely manner to ensure adequate supply for food production needs. Practice safe food handling throughout the food preparation and clean-up process.
• Assures work is performed in accordance with federal, state and facility regulations regarding sanitation and infection control.
• Assist with the maintenance of department equipment and supplies, including inspection of dishes, utensils, service and cooking wares. Alert supervisor to needs and problems concerning equipment and supplies.
• Follows cleaning schedules and perform cleaning duties as scheduled.
• Correct dishwashing procedure used (dishwasher and manual); temperatures and chemical concentrations are logged.
• Shelves and food storage bins clean and orderly.

0rder, receive, store and stock supplies

• Store food in temperature-controlled facilities; maintain temperature logs for refrigeration equipment.
• Food packaged, labeled, dated and stored correctly (covered containers marked with item name and date opened).
• Food items rotated using FIFO method; food discard procedure followed.
• Uses supplies without wasting.
• Receive, store and restock supplies in all service areas.
• Report problems to supervisor.
• Food/supplies stored properly from floor and from ceiling.

Administrative/office duties

• Use computer for data entry and retrieval. Programs include Epic EMR, Outlook, Policy Medical, E-time, Word, Excel, QuickBooks POS, and Internet Explorer.
• Answers phones; assist staff and patients; respond to inquiries.
• Access the Nutrition Care Manual as a diet resource and for patient education materials.
• Print patient letters and education information, labels for Bistro, pt. menus, nutrition count info, etc.
• Participate in educational programs and in-service training, and attend department meetings as required.

Assign in the Bistro as needed

• Prepare foods and drinks.
• Sell food, drinks and gift items.
• Stock supplies.
• Daily financial reconciliation.
• Inventory control.
• Facility care and clean up.

CARSON VALLEY HEALTH IS PROUD TO BE RECOGNIZED AS A FINALIST IN THE

"BEST PLACES TO WORK" - NORTHERN NEVADA, 2021, 2022, 2024, 2025 & 2026!

WE LOOK FORWARD TO WELCOMING YOU TO OUR TEAM!!