Location: Bay Area Medical Center
Requisition Number: 1867
# of Openings: 1
Title: Dietary Aide III Float
Department: 7810 - Dietary Services
Position Type: AFSCME – Part time
Shift: 4 – Days/PMs
Hours: variable hours; 5:30am-2pm, 12:30p-9p
FTE: .50 DSA III Float
40 hr. waiver required: No
Is call required: No
Weekend Rotation: Every Other
Removed Internally: 6/6/17
TITLE: Dietary Aide III
Department: DIETETIC SERVICES
Reports to: Dietary Supervisor/Director of Dietetic Services
Supervises: No one
Job Summary:
Responsible for providing support to the clerical and food service applications of the dietary department. May be assigned to do one or all of the following: prepare/portion salads/desserts and ancillary foods for patients, cafeteria and special functions following menus and using recipes. Perform cafeteria, dish room, diet office and patient tray line duties as scheduled or requested. Focus on teamwork, assisting other staff in completion of their duties/function as appropriate. Project/practice Service Care Standards in performance of daily work.
Essential Functions:
Perform food preparation, portioning and service applications of ancillary foods as designated for patients, café and catering.
Perform diet office, cafeteria, and dish room and tray line responsibilities as assigned by department worksheets.
Follow HACCP and Infection Control practices to ensure safe food handling.
Demonstrate competency in areas of food handling, service care and patient meal service applications (considerations of the needs of patients at specific age groups).
Must be able to complete the physical, sensory and mental requirements of the position.
Additional Responsibilities:
Additional duties as assigned by your supervisor.
Qualifications:
Must be able to read menus, production sheets, meeting notes, etc. and comprehend information to complete job assignments. Must have manual dexterity to work as various tray line positions and to ensure completion of tray line in 45 minutes or less. Must be able to demonstrate knowledge of proper stock rotation, labeling and dating procedures, portion control, and food safety steps required by HACCP program. Must be able to operate food service equipment per daily job assignment. Maintain a positive attitude and exhibit teamwork. Valid driver’s license in the state of residency. Must possess and maintain a clean driving record as evidenced with no exclusions listed under insurance contract.
Working Conditions: Potential exposure to Latex products, blood borne pathogens, hazardous materials, and communicable diseases.
