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.