DIETARY AIDE

Overview

 

 

 

Food Service Worker | Dietary Aide, Food Services

Full Time, 80 Hours Per Pay Period, Variable Shifts

 

Methodist Overview: 

Methodist Medical Center of Oak Ridge, part of Covenant Health, is a trusted regional hospital serving East Tennessee with advanced care and a personal touch. With more than 30 specialties, including cardiology, neurosurgery, orthopedics, and vascular care, the facility offers innovative treatments for complex conditions like aneurysms, joint damage, heart failure, and chronic wounds. Backed by a team of over 1,000 healthcare professionals and 250 physicians, Methodist Medical Center combines state-of-the-art technology with compassionate care, earning national recognition for patient safety and excellence in stroke and heart care. Our facilities offer patients all the benefits of medical expertise and innovation while still embodying the convenience of a hometown medical center that is close to the support of family and friends. 

 

Position Summary:

To serve, clean, prepare simple food, wash ware, and maintain a safe and sanitary environment in the Nutrition Services Department.  Assist with receiving and storing supplies.

Responsibilities

• Assists in simple food preparation, following department HACCP procedures.
• Transports and stores food and supplies.
• Uses appropriate measuring techniques while portioning foods and beverages.
• Washes, cleans and stores correctly all equipment; cleans department floors using correct procedures.
• Prepares, delivers and retrieves patient trays, guest trays and staff trays used for special functions and other food service meals according to customer service and infection control standards.
• Provides service to cafeteria customers utilizing customer service and infection control standards.
• Sets up, stocks and maintains daily work area, replenishing as needed, using the FIFO system (first in, first out), dating items and placing neatly on shelf according to department policies and procedures, using proper lifting and transfer techniques, and following all HACCP guidelines.
• Performs all duties according to prescribed methods for ensuring safety, health and proper sanitation.
• NON-ESSENTIAL FUNCTIONS: Other duties as assigned.
• HEALTH/SAFETY/COMPETENCE: Cannot pose a direct threat to health or safety of self or others.  Must provide safe, efficient, competent care to customer or patient population.  Must demonstrate competency of the functions described in the performance continuum and skills list.

Qualifications

EDUCATION/KNOWLEDGE/SKILLS:

A high school diploma or its equivalent is required.   Must be able to read with comprehension, write legibly and perform simple arithmetic calculations.  Must be capable of successfully completing the job training in department and hospital methods and procedures. Must be able to comprehend and follow simple instructions and to follow proper sanitary regulations.  Must be capable of performing repetitive tasks on a continuous basis.

 

EXPERIENCE: 

Previous experience in food service is preferred.

 

LICENSURE/CERTIFICATIONS: 

None is required