I. Job Summary

Under the direction of the Food & Nutrition Supervisor, the Aide coordinates a variety of activities in the process of serving patients, employees and other customers. In addition responsibilities include delivering food trays to patients, stocks food supplies, and performs a variety of tasks such as dishwashing, pot washing, sweeping, scrubbing floors and general cleaning, maintaining sanitation as needed.

Latitude

The Aide organizes and prioritizes the workload of the position and instructs anyone assisting in safe food handling procedures.

II. Duties And Responsibilities

1. Prepares full liquid food, puree food for modified diets attractively, nutritiously, and in accordance with department standards and follows safe food handling procedures. Returns all unused items to designated areas sealed and with date labels attached. Returns food carts to dish room at designated times. Scrapes, pre-washes, pre-rinses, operates and maintains dishwashing machine to wash and sanitize all china, glassware, trays, & domes.
2. Calculates patient diets, records, and posts diet count, in addition to, provides a list of selected food items needed and posts in the cook & baker salad maker preparation areas.
3. Arranges assigned food items and allowed condiments on established set up on tray for regular and modified diets during patient tray line service. Serves cold foods cold, and hot foods hot. Meets meal schedule.
4. Loads individual milk cartons in iced down containers for transportation to nursing floors on food carts. Checks, delivers, and documents time of food tray delivery to areas to meet meal delivery schedule.
5. Sets up trays, wraps silverware, bags rolls, stocks condiments (salt, pepper, sugar, dressings, etc.), napkins, straws and disposable items, returning all unused items to designated areas.
6. Prepares and delivers new, delayed, and resumed diets, and special food requests. Inventories and restocks nourishment room floor stock.
7. Moves clean, sanitized dishes from dish racks, while observing each item for cleanliness. Allowing to air dry and putting dishes in designated areas.
8. Organizes and maintains tray line equipment, beverage, and work area.
9. Sanitizes inside and outside of carts after every meal.
10. Prepares beverages & pours into containers for patients according to count, cafeteria, and special functions.
11. Disposes of trash, boxes, cans, broken glass, and all cold grease according to policy and procedure.
12. Sweep & mop kitchen, cafeteria, corridor, all storage rooms, and freezer. Remove debris and wet spills from floor.
13. Performs special floor scrubbing, cleans and assists in cleaning of pots, pans, utensils, and equipment used in food preparation and service.
14. Stocks groceries in designated areas using FI-FO method. Stocks incoming chemicals and paper products in designated areas.
15. Duties: Employee will be required to be readily available to work during any weather related incidents or other natural disasters and/or emergency situation that may arise.

Other Responsibilities:

1. Washes pots and pans.
2. Assists in lifting of heavy food items into and removal from oven.
3. Lifts heavy food items, chemicals, and miscellaneous supplies for other Food & Nutrition employees.
4. Restocks sodas and cafeteria as needed.
5. Trains new employees in the position when necessary.

Cross Training:

May be cross trained in some of the functions of:

1. Baker/Salad Maker
2. Cook
3. Cook Helper
4. Cashier/Server

III. Education

Minimum of grammar school. High school preferred. Ability to read, write, speak, follow written and oral instructions and must be able to read and understand hazard chemical labels.

IV. Qualifications And Experience

Preferably six months experience in institutional and volume feeding and standardized recipes, with knowledge of safe food handling procedures. Experience should be indicative of high level of organization and communication skills sufficient to interact with adults.

V. Physical Demands

Must be able to do the following on a constant, ongoing basis: 

• Give and receive simple, complex, and multi-step instructions.
• Speak and converse appropriately with individuals.
• Use both hands with coordination and repetitious motion.
• See sufficiently to read instructions.
• Read and understand written language.
• Recognize numbers, letters, words, symbols, sounds, and colors.
• Hear and understand verbal expression while conversing appropriately with individuals.
• Prioritize work of position.
• Grasp pen or pencil.
• Concentrate on and remember varied job duties.
• Solve simple to complex problems.

Must be able to:

• Train new employees.
• Train current employees on new tasks.
• Carry less than 10 pounds on a regular basis and up to 50 pounds occasionally.
• Work requires employee to end, stoop, kneel, reach, walk, stand, push, pull, and have knowledge of hazardous chemicals.

VI. Effect Of Error

Errors could cause dissatisfied patients, family members, physicians, and employees. Results in monetary loss, injury, or illness causing poor internal and external public image.

VII. Working Conditions

Works in a clean, well lighted, well ventilated area, cafeteria and service area. Possible hazards include cuts from utensils, burns from hot equipment, falls due to wet floors, and sudden change in temperature when entering refrigerated rooms or working around steam­ heated equipment. Loud noise due to equipment, at times works in limited workspace. Special function meals are delivered to an adjacent building outside in inclement weather and vehicle traffic.

VIII. Acknowledgment

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change ( e.g., emergencies, changes in personnel, workload, rush job, or technological developments).