Diet Aide

Position Summary
The Dietary Float is at the forefront of customer service providing patients and guests with service above and beyond expectations to ensure a memorable food and dining experience. Must maintain sanitary conditions of all tableware, pots, pans, and other dietary equipment, as well as assist in preparing needed food items in compliance with Sanitary Code of NH. The Dietary Float must ensure that all duties are completed on schedule.

Accountability
The Dietary Float is accountable to the Food Services Manager and/or Lead Cook.
Interrelationships
The Dietary Float must work closely with dietary personnel, other hospital employees, and the public.

Qualifications
* Must be a high school graduate or obtained a GED certificate.
* Must have the ability to speak and read English and be able to follow verbal directions.
* Must know how to operate dishwasher and other kitchen equipment.
* Must have full knowledge of tray setting procedure.
* Ability to read Dietary manual.
* Healthcare experience preferred.

Service Excellence Criteria
* Make a positive first impression. First impressions define our personality to others and set the tone. By making a positive first impression, our patients, families and colleagues will feel welcome in our Medical Center environment.
* Treat others as guests. Act as a host and greet others as you would welcome a good friend.
* Be an effective communicator. See that patients, families and colleagues are appropriately informed. Talk with others promptly if you are having a problem with them - follow the "Commitment to My Co-Workers".
* Practice service recovery skills. Turn negative service or a negative impression into a positive outcome for the patient, family or colleague.
* Be professional in image and appearance. Represent the Medical Center as a professional in image and attitude. Act as a role model for the Medical Center’s dress code policy. Also, act as a role model for the Medical Center’s Code of Conduct.
* Practice teamwork. Work with your team to develop a common vision and common goals. Support your team members to achieve these goals and to provide excellence in patient care and services.
* Project a positive attitude. Demonstrate an attitude of striving to find and implement positive approaches. Be part of the solution, not part of the problem. Do not openly criticize your colleagues in front of others or to patients and families.
* Strive for excellence in all endeavors. Always look for ways to work more effectively. Strive for higher quality in a cost effective environment.

Essential Functions of the Job
1. Maintain cleanliness and sanitation of kitchen dish room. Properly cleaning and sanitizing china, flatwear and kitchen cooking utensils and dishes. Maintain cleanliness of dish washing equipment.
2. Assist with cleanliness and sanitation of kitchen and dining room, including floors
3. Ensure trash is removed from the kitchen and brought to appropriate disposal areas.
4. Cross train as dietary aide
5. Cross train as cafeteria cashier
6. Assists the Cook with prep as needed.
7. Manages time effectively to ensure that deadlines are met and that personal priorities support organizational objectives.
8. Perform other duties as specified by the Food Services Manager and Lead Cook

General Categories
1. Attendance: Does not exceed nine unplanned absences or episodes of tardiness in a 12-month period.
2. General Safety: Follows departmental and organizational policies and procedures. Safety conscious. Actively participates in departmental and facility-wide safety programs and demonstrates an understanding of safety issues and practices in all aspects of work.
3. Organizational Policies and Procedures: Follows organizational policies and procedures.
a. Employees’ Guide to Personnel Policies and Procedures
b. Use of telephone system
c. Rules of Conduct
d. Code of Professional Conduct
e. Confidentiality Policy
4. Participation: Actively participates in departmental and organizational committees and activities.
5. Judgment: Makes sound decisions after evaluation of the situation. Is able to set priorities and manage time effectively.
6. Self-development: Maintains required certifications for job; AND completes annual mandatory trainings within thirty (30) days of the due date and all assigned trainings. Has gained additional formal qualifications beyond the minimum requirements of the job. Has learned additional job duties and skills. Has followed up on any personal development plan.