Nutritional Assistant Dietary

Job Description

Title: Nutritional Assistant

Department: Dietary

Purpose: The nutritional assistant is responsible for preparing, working with and delivering food according to the nutritional needs of the patient/resident, providing food and customer service to patients, residents, and personnel while maintaining high standards of quality,
sanitation and safety.

Essential Functions (including, but not limited to):
Supports the mission, vision, and core values of the organization. Follow hospital and departmental policies and procedures.
Checks daily diet sheets and prepares tray cards for proper diet identification before each meal.
Maintains kitchen sanitation and safety standards.
Ensures compliance with state local and regulatory agencies as it relates to food service.
Assembles prepared food on trays for general and therapeutic diets.
Ensure proper sanitation and storage of kitchen equipment, food and supplies.
Demonstrates knowledge of age-specific dietary needs and applies this knowledge to feeding and meeting each patient's needs ranging from birth to geriatrics.
May tend and load dish machine for patients and employees as needed.
May wash pots and pans in two-compartment sink when needed.
Completes assembly of patient trays served by Nursing Aides.
Delivers clean dishes and utensils to proper kitchen storage areas.
May mop floors and clean storage areas as needed.
Prepares such items as salads, desserts and nourishment.
Operates cash register as needed.
Answers telephone, takes messages and relays information a needed.
Performs other duties as directed by the Dietary Director.

Working Conditions:
Is subject to frequent interruptions.
Is involved with patients/residents, personnel, visitors, government agencies/personnel, etc., under all conditions and circumstances.
Communicates with the medical staff, department personnel and other department staff.
Is subject to work beyond normal working hours, and in other positions temporarily, when necessary.
Is subject to callback during emergency
Attends and participates in continuing educational programs.
Is subject to warm kitchen temperatures and high humidity.
Material and equipment used: Sharp knives, meat slicer, steamer, oven, stove, dishwasher, blenders, and other food preparation equipment. Computers.

Qualifications: Must have oral and written English communication skills as well as basic math and computer skills. Must have good organization skills in order to meet timelines.