Diet Aide

The Diet Aide II acts as support for many functions throughout the Nutrition Services Department. One who, under supervision, sets up and serves all patient meals, stocks unit pantries, and cleaning and sanitation duties.

Required Knowledge & Skills

Education: Ability to read and write

Experience: Three months of related experience

Licenses and Certifications

• NONE REQUIRED

Supervision

• Exercises no supervision of others.

Qualifications

• Food service experience preferred, but not necessary.

• Mature, responsible, neat, clean in appearance, and have good personal hygiene.

• Must be able to read and write to the degree of counting for inventory, cash register operation, and cash handling and stocking purposes.

• Requires 1 month or less of on the job training to obtain skill level.

• Must complete ServSafe Food Handler online course within 3 months of hire.

Requirements:

Statement Of Employment Philosophy

Being a part of Tanner Health System is more than a job, it is a promise we make to treat every patient with exceptional service every time they walk through our doors. Service excellence is the foundation of our organizational culture and the expectations we all set for each other, our patients, physicians and our community. All employees agree to abide by a set of service standards. These standards are the promise we make to provide the best care possible, and represent our beliefs, values and who we strive to become. We each commit to making Tanner Health System a great place for our employees to work, for patients to receive care and for physicians to practice medicine.

Functions

Area of Responsibilities

• Maintains clean and neat work area(s), free of clutter. Sets up the cafeteria before opening times for service. Cleans and replenishes items in cafeteria. Assists with department sanitation and closing procedures by completing daily, weekly, monthly cleaning and sanitation duties within the FNS department and Nursing unit pantries as assigned.

• Ensures all temperature logs are completed daily per department policy. Documents hot and cold food temperatures through out meal service. Monitors expiration dates, ensures proper product labeling, storage, and rotation using FIFO.

• Helps to maintain optimal presentation of hot and cold food items. Ensures determined stock levels are maintained.

• Operates cash register and counts money. Keeps money organized, counterfeit pen is used, and closing paperwork is complete as per policy. Accepts cash, credit cards, quick charge, and meal tickets according to established procedure. Balances cash drawer, receipts, and documents discrepancies.

• Maintains professional customer service (greeting customers, smiling, eye contact, and problem resolution). Performs all duties in efficient and timely manner.

• Considers safety and sanitation in all aspects of the job.

• Adheres to job conduct, uniform, attendance, and in-service requirements.

• Performs all other duties as related and assigned by supervisor or management.

Compliance Statement

• Employee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program. Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline.

Required Knowledge & Skills

Education: Ability to read and write

Experience: Three months of related experience

Licenses and Certifications

• NONE REQUIRED

Supervision

• Exercises no supervision of others.

Qualifications

• Food service experience preferred, but not necessary.

• Mature, responsible, neat, clean in appearance, and have good personal hygiene.

• Must be able to read and write to the degree of counting for inventory, cash register operation, and cash handling and stocking purposes.

• Requires 1 month or less of on the job training to obtain skill level.

• Must complete ServSafe Food Handler online course within 3 months of hire.

Definitions

The Diet Aide II acts as support for many functions throughout the Nutrition Services Department. One who, under supervision, sets up and serves all patient meals, stocks unit pantries, and cleaning and sanitation duties.

Position Responsibilities

Contact with Others: Requires frequent but limited contacts with many others to do job, or extensive contacts with a limited number of categories of people to apply procedures or treatment. Requires discretion and tact to interpret departmental procedures.

Effect of Error: Probable error usually detected in succeeding operations and generally confined to a single department or phase of organization activities. Practically all work is subject to verification or check. Occasional work with some confidential data where the effect of any disclosure would be negligible or where the full import is not apparent in the routines performed.

People Management Responsibilities

Supervisory Responsibility: Exercises no supervision, work direction, or instruction of other employees or students

Work Environment/Physical Effort

Mental Demands: Routine duties using one or more of several established procedures within a prescribed practice under general supervision. Involves minor decisions many of which are repetitive.

Working Conditions: Noticeable - (About 25% of the day) Involved in exposure to dirt, odors, noise, or some work is performed with exposure to temperature/weather extremes/occupational risk and probability of coming into contact with blood borne pathogens, other potentially infectious diseases, or biomedical/bio-hazardous materials.

Working Conditions Aspects for Immunizations

Performs tasks involving contact with blood, blood-contaminated body fluids, other body fluids, or sharps (needles): No

Directly works with Patients less than 12 months of age: No

Physical Effort: Minor physical effort - Job requires person to stand and/or walk frequently. Lifts, carries, or uses lightweight (1 to 25 lbs.) materials or equipment less than half of the day. Works in reaching or strained position intermittently. Office or laboratory work requires close visual effort less than half of day. Office or Laboratory work with concentration on a monotonous, repetitious procedure or skill most of day, where speed and accuracy are essential.

Physical Aspects

Bending: Frequent = 34% - 66% of the time

Typing: Occasional = 1% - 33% of the time

Manual Dexterity - picking, pinching with fingers etc.: Frequent = 34% - 66% of the time

Feeling (Touch) - determining temperature, texture, by touching: Constant = 67% - 100% of the time.

Hearing: Constant = 67% - 100% of the time.

Reaching - above shoulder: Frequent = 34% - 66% of the time

Reaching - below shoulder: Frequent = 34% - 66% of the time

Visual: Constant = 67% - 100% of the time.

Color Vision: Not required

Speaking: Constant = 67% - 100% of the time.

Standing: Constant = 67% - 100% of the time.

Balancing: Occasional = 1% - 33% of the time

Walking: Frequent = 34% - 66% of the time

Crawling: Not required

Running - in response to an emergency: Occasional = 1% - 33% of the time

Lifting up to 25 lbs.: Occasional = 1% - 33% of the time

Lifting 25 to 60 lbs.: Not required

Lifting over 60 lbs.: Not required

Handling - seizing, holding, grasping: Constant = 67% - 100% of the time.

Carrying: Frequent = 34% - 66% of the time

Climbing: Occasional = 1% - 33% of the time

Kneeling: Occasional = 1% - 33% of the time

Squatting: Occasional = 1% - 33% of the time

Tasting: Occasional = 1% - 33% of the time

Smelling: Constant = 67% - 100% of the time.

Driving - Utility vehicles such as golf carts, Gators, ATV, riding lawnmowers, skid steer, aerial lift: Not required

Driving - Class C vehicles: Not required

Driving - CDL class vehicles: Not required

N95 Respirator usage (PPE): Not required

Hazmat suit usage (PPE): Not required

Pushing/Pulling - up to 25 lbs.: Frequent = 34% - 66% of the time

Pushing/Pulling - 25 to 60 lbs.: Occasional = 1% - 33% of the time

Pushing/Pulling - over 60 lbs. : Not required