Dietary Aide - Per Diem - Evening

Overview

Our team members are the heart of what makes us better. At Hackensack Meridian Health we help our patients live better, healthier lives — and we help one another to succeed. With a culture rooted in connection and collaboration, our employees are team members. Here, competitive benefits are just the beginning. It’s also about how we support one another and how we show up for our community.

Together, we keep getting better - advancing our mission to transform healthcare and serve as a leader of positive change.

The Dietary Aide assists in the service of meals for patients across the lifespan, as well as visitors and staff.

• Provides all necessary customer service functions.
• Takes customer orders in a prompt, courteous, efficient manner; prepares order according to correct portions, garnish, plate, etc. as outlined on the Portion Control Sheet.
• Sets up and maintains all work areas and service areas (including the dining room) with adequate supplies in an organized and sanitary manner.
• Prepares all food items and completes pre-preparation assignments according to schedule and procedures.
• Makes suggestions to improve any aspects of the operation.
• Uses and maintains all equipment according to procedures.
• Operates cash register, when assigned, according to established procedures, including close out and deposit steps and completion of over-ring error slips.
• Contributes to the sanitation/organization of the Coffee Shop.
• Adheres to proper food handling methods as required by local, state and federal regulations. Maintains all areas in a safe, sanitized and organized manner.
• Wears the required uniform, including apron, hat or hairnet and name badge faced forward.
• Performs routine sanitation assignments such as sweeping, mopping, garbage removal, and completion of the daily checklist.
• Performs non-routine sanitation functions as listed on the daily cleaning list; participates actively in all cleaning assignments to maintain a clean and sanitary environment.
• Cleans equipment according to schedule and procedures; items include tray room, char broiler, fryer, carts, storage areas, pots and pans, dish machine, hoods, walls, floors, drains, garbage cans, dumpster, etc.
• Assists in cleaning emergency spills; sweeps and mops floors as needed.
• Collects and removes trash and recyclables for the Cafeteria; follows established garbage procedures for separation and recycling.
• Participates in dish room activities; responsible for the cleanliness and organization of the tray return room.
• Uses cleaning products following safety and usage procedures.
• Reports all safety hazards and needed repairs to supervisors.
• Stocks all necessary products (plates, utensils, gloves, soap, paper towels, beverages, and syrups) before, during, and after service to present to customers.
• Follows all HACCP, Aide & HIPAA guidelines including hand washing, hygiene, food production, storage, labeling and dating; records temperatures as required and uses FIFO rotation to ensure freshness.
• Cleans and sanitizes areas of responsibility before leaving for the day.
• Completes all logs pertaining to the dish room; portions, assembles and delivers floor supplies and patient meals in accordance with diet guidelines.
• Communicates with patients when taking menu selections according to diet, allergies, and preferences; inputs menus with accuracy as needed.
• Operates kitchen equipment (coffee maker, warmer, toaster, steam table, can opener, plate warmer, delivery equipment) and Health Touch.
• Delivers and picks up meal trays and late trays; stocks station and cleans/sanitizes food delivery cart.
• Records unit pantry refrigerator temperature daily and monitors pantries for cleanliness, reporting issues to Supervisors/Managers.
• Stocks pantries on nursing units and delivers late trays as needed.
• Maintains cash control at the start and end of day as required.
• Performs other duties and/or projects as assigned; adheres to HMH Organizational competencies and standards of behavior.

• Education,
  
  Knowledge, Skills and Abilities Required:
  
  to work every weekend; to work five (5) out of six (6) holidays; to work rotating schedule/shifts based on needs; ability to…