<p>$1,000 Sign On Bonus</p> <p>The Diet Aide acts as a support for many functions throughout the Nutrition Services Department. Responsible for patient menu distribution and collection, accurate menu modification, and effective communication with patient services manager, nursing, dietitian, and production staff as needed. Provides all Patient meal services, cafeteria, and catering events.</p> <p>Education</p> <p>High School Diploma or GED</p> <p>Experience</p> <p>Three months of related experience</p> <p>Qualifications</p> <ul> <li>Food service experience preferred, but not necessary. </li><li>Mature, responsible, neat, clean in appearance, and good personal hygiene. </li><li>Must be able to read and write to the degree of counting for inventory, cash register operation, cash handling, and stocking purposes following menus. </li><li>Must be organized. </li><li>Requires 3 months or less of on the job training. </li><li>Specialized training in the preparation of food for therapeutic diets is desirable. </li></ul> <p>Area of Responsibilities</p> <ul> <li>Considers safety and sanitation in all aspects of the job. Conducts daily, weekly, and monthly cleaning and sanitation duties for the department and nursing units as assigned. </li><li>Customer Service - expresses respect and courtesy in all interactions. Uses provided scripting, fosters communication and team work, responds to needs within the department, addresses problems in proactive manner, responds politely and promptly to all patient customer requests. Projects and maintains a positive impression. Maintains neat and clean appearance and follows hospital department dress code at all times. Understands integral role in service recovery. </li><li>Maintains all work areas clean and neat and free of unnecessary items. Follows proper food handling and sanitation procedures as per local and federal regulation. Assists in department sanitation and closing procedures. </li><li>Menu distribution, collection and meal delivery- presents menu using hand held device. obtains all patient menu selections for assigned nursing units. Establishes and maintains competency with tray identification system and therapeutic diet knowledge as related to the patient menu program. Assembles, delivers and collects patient trays during meal service according to policy and procedure. Uses required scripting and ensure completeness and accuracy of tray prior to delivery. Delivers and collects courtesy trays and guest trays. </li><li>Operates cash register and counts money. Keeps money organized, counterfeit pen is used, closing paperwork is complete as per policy. </li><li>Adheres to job conduct, dress, attendance, and in-service requirements. </li><li>Assist and maintain presentation of hot and cold food items, along with appropriate stock levels. Maintains and records temperature of hot and cold items as per policy. Monitors expiration dates. </li><li>Assists with distribution of food to serving areas. </li><li>Attends all mandatory department and hospital meetings. Attends departmental in-services. Assists with on-the-job training of new employees. </li><li>Cleans and replenishes items in cafeteria and handles cash in accordance with policy. </li><li>Demonstrates willingness to maintain patient satisfaction standards. </li><li>Inventories, assembles, and delivers floor stock to assigned areas. </li><li>Maintains general competency in all therapeutic diets. Modifies menus accurately based on diet order. Utilizes age-specific criteria in menu modification. </li><li>Maintains patient confidentiality per HIPAA regulations. </li><li>Performs grill cooking for the cafeteria. </li><li>Procures food from refrigerators, freezer and other storage areas. Inspects food stuffs. </li><li>Proper procedures for receiving, storing (FIFO), and returning damaged items not meeting specifications. </li><li>Reports patient meal related concerns to nutrition manager, supervisor, dietitian or nursing as needed. Records problems on hospitality service record as indicated. Works with visitors and customers in a professional and service-oriented manner at all times. </li><li>Responsible for plating patient meals as per requirements and in a timely manner. Applies knowledge of modified diets. Sets up serving line according to established time frames and set diagrams. Ensure availability, quality and presentation of food items during meal periods. </li><li>Responsible for proper utilization of food and equipment to minimize waste and loss to the department. </li><li>Sets up cafeteria before opening times for service. </li><li>Strives to improve daily work routine by discussing work simplification methods with manager or supervisor and assists with implementation. </li><li>Tests food prior to serving to determine if it is prepared properly. </li></ul> <p>Compliance Statement</p> <p>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.</p> <p>Education</p> <p>High School Diploma or GED</p> <p>Experience</p> <p>Three months of related experience</p> <p>Licenses & Certifications</p> <ul> <li>NONE REQUIRED </li></ul> <p>Supervision</p> <ul> <li>None </li></ul> <p>Qualifications</p> <ul> <li>Credit Report Required. </li><li>Food service experience preferred, but not necessary. </li><li>Mature, responsible, neat, clean in appearance and have good personal hygiene. </li><li>Must be able to read and write to the degree of counting for inventory, cash register operation, cash handling, stocking purposes following menus. </li><li>Must be organized. </li><li>Requires 3 months or less of on the job training. </li><li>Specialized training in the preparation of food for therapeutic diets is desirable. </li></ul> <p>Definitions</p> <ul> <li>The Diet Aide IV FNS Float acts as support for many functions throughout the Nutrition Services Department. Responsible for patient menu distribution and collection, accurate menu modification and effective communication with patient services manager, nursing, dietitian and production staff as needed. Provides all Patient meal services, cafeteria and catering event. </li></ul> <p>Contact With Others</p> <p>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.</p> <p>Effect Of Error</p> <p>Probable errors may be serious and involve losses such as improper costs, overpayment, waste of material, damage to equipment, and delay in processing work. Effect usually confined within the organization. Most of work not subject to direct verification or check. Regularly works with some confidential data such as account, salaries, patient medical records, which if disclosed might have adverse internal or external effects.</p> <p>Supervisory Responsibility</p> <p>Occasionally uses assistance of aide or helper in performance of task</p> <p>Mental Demands</p> <p>Assignment requires planning and arranging own work to reach definite objectives. Applies knowledge of a specific field using several varied procedures or techniques. Solves non-routine technical, treatment, or operational problems under general guides</p> <p>Physical Effort</p> <p>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.</p> <p>Working Conditions</p> <p>Moderate - (About 50% of the day) Involved in exposure to dirt, odors, noise, or some work is performed with exposure to temperature/weather extremes/occupational risk. Limited probability of coming into contact with blood borne pathogens, other potentially infectious diseases, or biomedical/bio-hazardous materials.</p> <p>Physical Aspects</p> <p>Continually (at least once per day)</p> <ul> <li>Manual Dexterity -- pinching with fingers, etc. </li><li>Feeling (Touch) -- determining temperature, texture, by touching </li><li>Hearing </li><li>Visual </li><li>Speaking </li><li>Standing </li><li>Handling -- seizing, holding, grasping </li><li>Smelling </li></ul> <p>Frequently (at least 3 times a week)</p> <ul> <li>Bending </li><li>Reaching -- above shoulder </li><li>Reaching -- below shoulder </li><li>Walking </li><li>Lifting up To 25 lbs. </li><li>Carrying </li><li>Tasting </li><li>Pushing/Pulling -- up To 25 lbs. </li><li>Pushing/Pulling -- 25 To 60 lbs. </li></ul> <p>Occasionally (at least once a month)</p> <ul> <li>Typing </li><li>Color Vision </li><li>Balancing </li><li>Running - In response To an emergency </li><li>Lifting 25 To 60 lbs. </li><li>Climbing </li><li>Kneeling </li><li>Squatting </li><li>Pushing/Pulling -- over 60 lbs. </li></ul>