General Dietary 1 (Per Diem)- Variable Shifts

Salary Range: $35.41 - $40.41 + applicable differentials

Division: Food and Nutritional Services

Job Title:General Dietary I

Job Code: 609

Position Summary

The general dietary I employee performs a variety of patient and non-patient food services and dish room duties, as well as other related tasks, in order to meet the needs of our patients and other customers.

In addition to performing the essential functions listed below, may also be assigned other duties as required.

Statement of Accountability

Reports to:Food Service Supervisors

Qualifications

·Education

·Licensure

·Work Experience

·Skills/computer/ specific technical

§Other qualifications, miscellaneous

Specify if qualifications are Required or Preferred

Required: High school graduation with sufficient education to insure literacy in order to read and understand written instruction and write legibly.

Preferred: Knowledge of basic nutrition, constitution of modified diets, institutional food handling, sanitation standards and previous acute hospital food service experience.

Essential Job Responsibilities

Achieving Results

Key Components: assess, plan, evaluate, demonstrate initiative, quality of work, productivity

1. Assemble prepared food for general, modified and age specific patient diets, cafeteria, vending and special functions.
2. Receive written and oral instructions concerning type and quantity of foods to be prepared and portion sizes.
3. Wash and clean fresh fruits and vegetables.
4. Use kitchen equipment or hand utensils to peel, dice, shred or slice foods as indicated on recipes.
5. Prepare and arrange ready to eat food sin an attractive appetizing manner. Appropriately cover, label and store food until meal service.
6. Assist in preparing or dishing up ready to eat foods, beverages, nourishments or formulas.
7. Take food, formula and/or equipment inventories, receive, store and rotate supplies.
8. Prepares special diet foods accurately to follow necessary diet restrictions and age requirements.
9. Prepares food as specified on tally sheets (type, quantity, and quality).
10. Stock patient areas nourishment centers with designated levels of food items.

Demonstrates Skill

Key Components: competency, job knowledge, organizational skills, analytical skill, management of information, employee & patient safety

1. Assist on tray line as needed. Follow patient meal standards and directions on menus to provide foods to fulfill patients’ diet order and requests.
2. Deliver food carts to patient areas as specified. Check trays with nursing for correct diet and room numbers for each patient.
3. Deliver patient meals and nourishments to bedside. Check patient’s identification band or ask name.
4. Retrieve used trays from patient rooms and units. Return patient carts to dish room.

Planning & Coordinating

Key Components: delegates, decision making, problem solving, management of resources

1. Use good judgment when handling problems such as with patient trays, diets and food preparation.

Professionalism

Key Components: dependability, interpersonal skills, teamwork, patient first ethic, customer service, communication skills, punctuality/attendance, receptiveness to criticism, judgment, confidentiality

1. Communicate effectively with patients, auxiliary staff, nursing, housekeeping, and co-workers.
2. Communicate effectively with patients and families of various age groups by modifying the delivery and complexity of information needed.
3. Prepare and keep cafeteria counters and food bars stocked and clean for each meal period and break times as assigned.
4. Address clientele in a pleasant respectful manner and give directions or information as needed.
5. Prepare order sheets for supplies.
6. Process all money transactions accurately.

Improving the Organization

Key Components: performance improvement, quality initiatives

1. Participates in quality and process improvement activities.
2. May be assigned to serve on Process Improvement teams.
3. Responsible for attending department meetings and in-services and reading bulletin boards and posted materials.

Self-Development

Key Components: maintain license/certification, education and training

1. Complete annual in-services for the hospital and department.

Regulatory Compliance

Key Components: JCAHO, Title 22, OIG, HIPAA, State/Federal laws, hospital policies

1. Wash dishes for patients and guests. Scrape, load, stack and put clean dishes and utensils in proper storage area.
2. Wash pots, pans and utensils with machine or by hand as needed, air dry and return them to proper storage.
3. Dispose of trash and garbage as needed.
4. Mop floors, clean walls, walk-in storage areas and refrigerators.
5. Clean kitchen, dish room and storerooms.
6. Clean equipment. Disassemble, clean and reassemble slicers, grinders and blenders.
7. Clean tables and chairs in cafeteria.
8. Defrost and clean freezers and refrigerators as needed.
9. Complete special cleaning as assigned.
10. Keep area you are working in clean and orderly.