Responsibilities

Offering up to $500 Sign-on Bonus to eligible new full-time and part time employees. (Term and Conditions apply)

The Dietary Aide is responsible for assisting cooks with basic food preparation tasks, serving meals to patients and staff, service preparation, and maintaining the kitchen work areas, keeping equipment, utensils and serving areas clean and orderly, emptying trash and compost, and dishwashing. The Diet Aide will stock unit snacks, and ensure the correct number of trays are delivered to units, and assists cook to prepare the line for service, helps stock supply shelves in storage areas, may help check in deliveries, and reports any evidence of pests or rodents in kitchen or storage areas to Dietary Manager. Must attend mandatory in-service education meetings and apply information to job tasks. Diet Aide responsibilities are included as needed for the overall operation of the kitchen.

Qualifications

QUALIFICATIONS

Education/Experience: Must have a high school diploma or GED. Previous kitchen or food service preparation experience preferably in hospital setting is helpful. Prior to start date, must possess Washington State’s Food Handler’s permit; experience utilizing industrial kitchen equipment and utensils is helpful.

STANDARDS OF PERFORMANCE

See attached Criteria Based Performance Competency Evaluation Tool

THE ESSENTIAL JOB FUNCTIONS ARE CATEGORIZED UNDER THE JOINT COMMISSION STANDARDS OF PERFORMANCE.

• 
  Knowledge of basic therapeutic diets.
• Knowledge of basic food service sanitation.
• Knowledge of food portion and waste control.
• Effective oral and written communication skills.
• Ability to read menus and recipes.
• Ability to communicate effectively with patients and co-workers.
• Ability to adhere to safety policies and procedures.
• Ability to use good judgment and maintain confidentiality of information.
• Ability to work as a team player.
• Ability to demonstrate tact, resourcefulness, patience and dedication.
• Ability to accept direction and adhere to policies and procedures.
• Ability to work in a fast-paced environment.
• Ability to react calmly and effectively in emergency situations.

• 
  Ability to stand and walk about the kitchen and facility frequently.
• Ability to stand up to 8 hours at a time.
• Ability to lift at least 50 pounds and to push and pull up to 50 pounds.
• Ability to work in temperatures ranging from -0°F. to 100°F. and higher.
• Ability to stoop, kneel and bend daily.
• Ability to reach, twist and turn above and below the waist.
• Ability to use both hands to accomplish assigned duties.
• Prepared to handle hazardous chemicals as needed.
• Ability to see, taste, smell and hear to assess products served and produce a safe work environment.

• 
  All kitchen equipment including ovens, mixers, steamers, toasters, steam tables, knives, slicer, tilt skillet, dishwasher, coffee maker, and handheld kitchen equipment and utensils.
• Food and non-food supplies.