Dining & Catering Aide

Summary

Performs a variety of duties in the preparation and distribution of food for patients, employees, and visitors.

Responsibilities

• (50%)*
• Technical. Delivers between-meal food trays and nourishments to patient rooms. Prepares or assists in food preparation for all meals, nourishments and special functions. Follows procedures for preparation, storage, proper temperatures, portion sizes, equipment usage, and timing and delivery. Interacts with patients, staff and family members in order to facilitate proper menu selections and/or other adjustments to menus per established policy. Reports to supervision adjustments to standard procedure for accomplishing work tasks.
• (50%)*
• Sanitation and Safety. Maintains assigned work area and equipment in clean and orderly conditions. Sanitizes all equipment and work area according to procedure after each use. Follows all M.D.P.H. and J.C.A.H.O. standards on sanitation and hygiene. Competent in safe and effective use of kitchen equipment that applies to job assignments.
• OTHER DUTIES AND RESPONSIBILITIES: Performs equipment preventative maintenance programs.
• Certifications and Licensures
• Credential: FINGERPRIN: Fingerprinting
• Equivalent Experience: Required Education
• Education: High School Diploma
• Comments: or GED
• Other Information
• PHYSICAL/MENTAL REQUIREMENTS AND TYPICAL WORKING CONDITIONS: Exposure to conditions of heat and cold.
• Overall dexterity is required including handling, reaching, grasping, fingering and feeling. May require repetition of these movements on a regular to frequent basis.

Responsibilities

• (50%)*
• Technical. Delivers between-meal food trays and nourishments to patient rooms. Prepares or assists in food preparation for all meals, nourishments and special functions. Follows procedures for preparation, storage, proper temperatures, portion sizes, equipment usage, and timing and delivery. Interacts with patients, staff and family members in order to facilitate proper menu selections and/or other adjustments to menus per established policy. Reports to supervision adjustments to standard procedure for accomplishing work tasks.
• (50%)*
• Sanitation and Safety. Maintains assigned work area and equipment in clean and orderly conditions. Sanitizes all equipment and work area according to procedure after each use. Follows all M.D.P.H. and J.C.A.H.O. standards on sanitation and hygiene. Competent in safe and effective use of kitchen equipment that applies to job assignments.
• OTHER DUTIES AND RESPONSIBILITIES: Performs equipment preventative maintenance programs.

Qualifications

• PHYSICAL/MENTAL REQUIREMENTS AND TYPICAL WORKING CONDITIONS: Exposure to conditions of heat and cold.
• Overall dexterity is required including handling, reaching, grasping, fingering and feeling. May require repetition of these movements on a regular to frequent basis.