Salary Range: $15.50 - $20.70

Pay rates are determined based on experience and internal equity.

Position Summary:

• Under the direct supervision of the Director of Food and Nutrition, Registered Dietitian, Food Production Supervisor and Cooks the employee is responsible for patient meals.
• Food service workers are assigned one of three positions: Dishwasher, Diet Aide, Utility
• Must work well under stress or tight deadlines

District Responsibility:

• Support of the District Mission and Values
• Demonstrate Respect, Professionalism and Courtesy to all patients, visitors, other providers and coworkers, as outlined in the LVMC “Commitment to Care”.
• Constantly use C-I-CARE principles when communicating with others.
• Performance Improvement Activities
• Professional Development

Position Duties/Responsibility:

• Follows job outline of assigned position
• Answers phones, takes diet changes and request for late trays, and relays information as needed.
• Sets up trays with utensils, condiments and diet cards
• Sets out food requested by Cook
• Assists with food storage of both arriving and leftover items
• Operates all kitchen equipment following prescribed procedures
• Takes temperatures and ensures that all logs are filled out on a daily basis
• Uses correct ergonomics with all dietary equipment
• Assists with food preparation, performing individual steps with the direction from supervising staff
• Serves correct portion sizes according to the menu
• Performs and completes daily cleaning assignments according to cleaning chart
• Be aware when having food in the DANGER ZONE too long (not over 4 hours)
• Uses sanitary food practices
• Assists other workers as needed
• Serves on tray line
• Trains new employees
• Checks in deliveries
• Other duties assigned by supervising staff
• Attends in service training programs and departmental meetings
• Complies with departmental standards for dress, personal hygiene, and safety policies

Essential Functions:

• The ability to stand for prolong periods of time.
• The ability to bend, kneel and squat.
• The ability to grip and grasp.
• The ability to be supervised.
• The ability to work as a Team.
• The ability to have positive personal interactions with staff, patients/residents and visitors.
• Willingness to work weekends and holidays, as assigned.
• Willingness to work overtime, as assigned.

Position Qualifications:

• Education: Any combination of training, education and work experience which demonstrates an ability to satisfactorily perform the duties of the position. The typical qualifying background is a high school diploma or equivalent and/or experience in food service. Willingness to further education in the field of dietetics will be given first consideration.
• Certifications: None required.
• Skills/Ability:

1. Read, understand and apply information.

2. Understand and carry out oral and written instructions.

3. Communicate effectively, both orally and in writing.

4. Interact well with all patients and staff.

5. Maintain patient confidentiality.

6. Understand and perform basic mathematics.

7. Measure and weigh portion sizes.

8. Organize work and work area in an orderly manner.

9. Plan and prioritize duties.

10. Work under pressure.

11. Adapt to change and learn new duties easily.

12. Perform heavy cleaning tasks

• LVMC reserves the right to modify the minimum requirements depending on the needs of the organization.