What are the responsibilities and job description for the Diet Aide position at Nuvance Health?
Nuvance Health has a network of convenient hospital and outpatient locations — Danbury Hospital, New Milford Hospital, Norwalk Hospital and Sharon Hospital in Connecticut, and Northern Dutchess Hospital, Putnam Hospital Center and Vassar Brothers Medical Center in New York.
SUMMARY
: Performs a variety of tasks in the main kitchen, trayline, dishwashing area, patient units and cafeteria according to standard practices and procedures. Complies with regulatory requirements and provides exceptional customer service to everyone.
JOB QUALIFICATIONS
Education: High School Diploma preferred. Ability to follow oral and written instructions and established procedures.
Experience: Ability to display excellent interpersonal and customer service skills.
Ability to read & write English.
Prior experience in food service or providing customer service preferred.
License: N/A
RESPONSIBILITIES AND STANDARDS
Responsibility I
1. Patient Tray Assembly
1.1Prepares workstation and makes sure all items needed for service are present and in good condition for service. Reports any missing items, expired items, or items not in good condition to be served immediately to supervisor.
1.2 Prepared to begin meal service in a timely manner by being present at workstation with all necessary tools for service, and dressed appropriately in uniform with gloves, hairnet, and any other personal protective gear or infection control gear required.
1.3 Assembles tray at assigned station according to patient menu or customer ticket using
proper item and portion size as indicated on ticket.
1.4 Places items on tray with care and according to standard so the tray is attractive and
quality of item is maintained.
1.5 Works efficiently to maintain the flow of tray assembly line while maintaining attention to ensure the tray is attractive, correct items are placed properly, and items are rarely missed.
1.6 Maintains good communication with team members and avoids unnecessary distractions to ensure good workflow and collaboration in meal preparation.
1.7 Reports any unattractive/questionable food or item, malfunctioning equipment, or defective supplies to supervisor immediately.
Responsibility II
2. Delivers meal trays and other requested items to patients at their bedside & retrieves trays utilizing proper customer service skills.
2.1 Passes and retrieves trays as assigned in an efficient and timely manner.
2.2 Smiles and greets patients, visitors, and staff.
2.3 Checks tray against tray ticket to make sure all items are on the tray that should be. Reports any discrepancies to a supervisor for immediate correction or direction.
2.4 Ensures patient safety by performing proper patient verification before leaving tray with patient.
2.5 Places tray down & retrieves tray carefully so items do not fall or spill over.
2.5 Fills out appropriate reports and logs including but not limited to retriever’s time logs, tray receiving and pick up forms, temperature logs, as required & notifies supervisor immediately of any equipment malfunction or measures out of range.
2.6 Informs nurse and supervisor of any concerns or comments that occur as needed.
2.7 When transporting delivery or retrieval truck takes care to avoid damage by carefully going down halls and around corners, taking care to open doors carefully and placing door in locked position when applicable, avoiding running into other carts or objects, etc.
2.8 Maintains communication and coordinates delivery of truck with runner/hostess on unit
to ensure timely handoff.
2.9 Ensures a retrieval truck is available on unit ready to accept additional trays. Ensures the retrieval truck is clean and neat, and stored in appropriate area. Replaces as necessary.
2.10 Ensures appropriate levels of pantry stock are maintained on units and replaces as necessary making sure to rotate as per FIFO and discard any products that are expired, opened or not suitable for service.
2.11 Follows infection control standards for hand washing and hand sanitation.
Responsibility III
3. Washes patient trays and all dishware to ensure they achieve proper sanitation and quality standards.
3.1 Removes silverware and drops into soaking bin ensuring that silverware does not get discarded into the garbage cans. Follows department standard for cleaning and preparing silverware for service.
3.2 Takes care to ensure reusable dishware and items are not discarded.
3.3 Prepares dishwashing machine for use with proper detergent and rinsing agent. Turns on water and fills tanks. Fills out appropriate reports & logs as required. Notifies supervisor immediately of any of any issues, malfunction or temperatures out of range.
3.4 Discards content of reusable dishware and puts in proper dish rack or stacks properly Before loading into dish machine.
3.5 Discards disposable wares and food into proper receptacles.
3.6 Takes care to properly load dish machine
3.6 Cleans and sanitizes carts inside and out, including handles, taking care to remove all
debris or streaks leaving a neat clean appearance.
3.7 Checks items as they are retrieved from the dish machine to ensure they are thoroughly cleaned. Runs items through machine again if needed.
3.8 Places items in appropriate rack or storage area when completed.
3.9 Ties up garbage and places in dumpster as necessary. Replaces garbage can liners. Maintains clean garbage cans and a clean neat work area.
3.10 Empties dish machine, cleans debris from all traps and hoses of machine and leaves machine in good condition at end of shift.
3.11 De-limes machine one time per week or as instructed by supervisor.
Responsibility IV
4. Washes dishes, pots, and utensils to ensure proper sanitation in preparation for meal production and service.
4.1 Prepares 3 compartment pot sink with proper detergent and sanitizing solution.
4.2 Sets up workstation with adequate scrub pads, rags, etc necessary to perform cleaning and sanitation.
4.3 Completes appropriate reports & logs as indicated notifies supervisor immediately of any equipment malfunction or measures out of range.
4.4 Completes cleaning and sanitizing of items ensuring they are thoroughly clean and sanitized as per regulatory and department standards in a timely manner.
4.5 Places items in appropriate rack for drying to maintain sanitation.
4.6 Handles and stores properly all clean wares once adequately dried.
4.7 Changes water and replaces detergent and sanitizing solution as per regulatory and department standards to ensure proper cleaning and sanitizing of items.
Responsibility V
5. Maintains a clean & neat work environment
5.1 Keeps a clean & neat work station and cleans up any spills immediately.
5.2 Places trash, recycling, food waste in proper receptacles.
5.3 Responsible to leave a clean work area, returns all items to their proper storage area, wipes down station, sweeps floor.
5.4 Only keeps items out that are in use to maintain food safety standards and prevent clutter.
5.5 Performs cleaning assignments as directed by supervisor and utilizes proper personal protective equipment as required.
Responsibility VI
6. Prepares and processes any cold food items in a timely manner (includes catering) as directed by supervisor and follows proper food safety and preparation processes.
6.1 Follows accurate production sheets, recipes or specific request as directed; utilizing specified ingredients and portions as indicated.
6.2 Ensures products used are fresh, checks labels for proper dates, rotates items for use according to date of preparation. Immediately notify supervisor of any outdated items or concerns.
6.3 Wash all produce prior to use.
6.4 Label all items properly before serving or placing in storage area.
6.5 Maintain all food safety guidelines for sanitation, food storage, and personal hygiene.
6.6 Present all items in an attractive manner as per service standards, and maintains integrity and presentation of item when delivery a catering or placing in service.
Responsibility VII
7. Completes duties as assigned within cafeteria operation to provide a positive food service experience and exceptional customer service.
7.1 Complies with cash handling policy and standards of register use, charges customers accurately, and provides exceptional customer service.
7.2 Prepares work area with adequate stock of supplies, serving utensils, signage, paper goods, and condiments or complimentary items as per standards before service begins.
7.3 Keeps service area clean and neat and free from clutter at all times wiping up spills immediately.
7.4 Participates in pre-service huddles and with supervisor to be able to answer customer questions regarding items being served any special facts about the day’s service or upcoming specials that are discussed.
7.5 Maintains adequate food items for service as directed by supervisor while maintaining food safety and quality standards.
7.6 Informs supervisor immediately of any anticipated shortages of product or any quality concerns with products being served.
7.7 Stocks items as indicated in plan-o-grams and department standards or as directed by supervisor.
7.8 Maintains a positive attitude, smiles, greets customers, and offers assistance to create a culture of exceptional customer service.
7.9 Serves items in accordance with department standards of portion size and presentation.
7.10 Empty trash and recycling receptacles as necessary.
7.11 Keep floors clean and neat, wiping up spills immediately using proper signage; andidentifying and reporting safety issues to supervisor immediately.
7.12 Maintain appropriate food temperatures and report any issues of non compliance to supervisor immediately.
7.13 Complete any required reports or logs as needed reporting any non compliant measures to supervisor immediately.
Responsibility VIII
8. Demonstrates regard for the dignity and respect of all patients, family members, visitors and hospital personnel as defined in the philosophy of Vassar Brothers Medical Center.
8.1 Displays a caring and courteous attitude and represents the hospital in a positive manner to all persons noted above
8.2 Promotes and contributes positively to intra-departmental and inter-departmental relationships with no more than two complaints in a six-month period.
8.3 Maintains the confidentiality of employees and departmental information with no infractions.
8.4 Demonstrates willingness to assist co-workers and/or to accept additional assignments as requested to support the department's efficiency as observed by the supervisor.
8.5 Responds to all supervisors’ requests for information and assists in a timely and courteous manner.
8.6 Demonstrates a high level of mental and emotional tolerance and even temperament when dealing with people; uses tact, sensitivity and sound judgment at all times.
Responsibility VII
7. Maintains a professional demeanor at all times and provides exceptional customer service to everyone as per department customer service standards.
7.1 Swipes in via time clock prepared to work, dressed in assigned uniform as instructed with a clean, neat professional appearance, displaying hospital assigned ID visibly and above the waist.
7.2 Displays a caring and courteous attitude and represents the hospital in a positive manner to all including patients, family members, visitors, coworkers, and hospital personnel.
7.3 Refrains from using inappropriate language or engaging in inappropriate or non professional conversations while on duty.
7.4 Adheres to departmental and hospital dress codes as observed by supervisor, and wears a VBMC picture identification badge, 100% of the time.
7.5 Keeps uniform in good condition and wears as per department standard; wears assigned uniform as indicated for particular job assignment.
7.6 Completes any assignments or tasks in a timely manner to prevent unnecessary delays in service, achieve exceptional customer satisfaction and supports teamwork.
Responsibility IX
9. Supports the spirit and principles of teamwork.
9.1 Presents self in a friendly manner in interactions, greeting everyone with a smile and friendly acknowledgement.
9.2 Deals with problems professionally and directly as they occur, offering constructive criticism or feedback timely and in private.
9.3 Relates to others (patients, families, visitors, fellow employees, etc) equally without evidence of bias, prejudice or demeaning assumptions.
9.4 Shows pride in work and complements others for their work.
9.5 Anticipates needs of others and takes initiative to find solutions and help implement them.
9.6 Separates personal from professional issues.
9.7 Shows sensitivity to other’s priorities. Refrains from being critical to others when priorities are different. Demonstrates positive attitude towards all other staff.
9.8 Maintains constructive, positive, helpful, and effective working relationships with others, including but not limited to patients, families, visitors, physicians, and fellow employees on a consistent basis
Location: Vassar Brothers Medical Center
Work Type: Part-Time
Standard Hours: 20.00
FTE: 0.500000
Work Schedule: Evening 8
Work Shift: varying 8 hour shifts from 12pm to 9 pm and 2 pm to 9pm with weekends and holidays
Org Unit: 1230
Department: Dietary
Exempt: No
EOE, including disability/vets.
We will endeavor to make a reasonable accommodation to the known physical or mental limitations of a qualified applicant with a disability unless the accommodation would impose an undue hardship on the operation of our business. If you believe you require such assistance to complete this form or to participate in an interview, please contact Human Resources at 203-739-7330 (for reasonable accommodation requests only). Please provide all information requested to assure that you are considered for current or future opportunities.
Salary Range: $15.3-$22.42
SUMMARY
: Performs a variety of tasks in the main kitchen, trayline, dishwashing area, patient units and cafeteria according to standard practices and procedures. Complies with regulatory requirements and provides exceptional customer service to everyone.
JOB QUALIFICATIONS
Education: High School Diploma preferred. Ability to follow oral and written instructions and established procedures.
Experience: Ability to display excellent interpersonal and customer service skills.
Ability to read & write English.
Prior experience in food service or providing customer service preferred.
License: N/A
RESPONSIBILITIES AND STANDARDS
Responsibility I
1. Patient Tray Assembly
1.1Prepares workstation and makes sure all items needed for service are present and in good condition for service. Reports any missing items, expired items, or items not in good condition to be served immediately to supervisor.
1.2 Prepared to begin meal service in a timely manner by being present at workstation with all necessary tools for service, and dressed appropriately in uniform with gloves, hairnet, and any other personal protective gear or infection control gear required.
1.3 Assembles tray at assigned station according to patient menu or customer ticket using
proper item and portion size as indicated on ticket.
1.4 Places items on tray with care and according to standard so the tray is attractive and
quality of item is maintained.
1.5 Works efficiently to maintain the flow of tray assembly line while maintaining attention to ensure the tray is attractive, correct items are placed properly, and items are rarely missed.
1.6 Maintains good communication with team members and avoids unnecessary distractions to ensure good workflow and collaboration in meal preparation.
1.7 Reports any unattractive/questionable food or item, malfunctioning equipment, or defective supplies to supervisor immediately.
Responsibility II
2. Delivers meal trays and other requested items to patients at their bedside & retrieves trays utilizing proper customer service skills.
2.1 Passes and retrieves trays as assigned in an efficient and timely manner.
2.2 Smiles and greets patients, visitors, and staff.
2.3 Checks tray against tray ticket to make sure all items are on the tray that should be. Reports any discrepancies to a supervisor for immediate correction or direction.
2.4 Ensures patient safety by performing proper patient verification before leaving tray with patient.
2.5 Places tray down & retrieves tray carefully so items do not fall or spill over.
2.5 Fills out appropriate reports and logs including but not limited to retriever’s time logs, tray receiving and pick up forms, temperature logs, as required & notifies supervisor immediately of any equipment malfunction or measures out of range.
2.6 Informs nurse and supervisor of any concerns or comments that occur as needed.
2.7 When transporting delivery or retrieval truck takes care to avoid damage by carefully going down halls and around corners, taking care to open doors carefully and placing door in locked position when applicable, avoiding running into other carts or objects, etc.
2.8 Maintains communication and coordinates delivery of truck with runner/hostess on unit
to ensure timely handoff.
2.9 Ensures a retrieval truck is available on unit ready to accept additional trays. Ensures the retrieval truck is clean and neat, and stored in appropriate area. Replaces as necessary.
2.10 Ensures appropriate levels of pantry stock are maintained on units and replaces as necessary making sure to rotate as per FIFO and discard any products that are expired, opened or not suitable for service.
2.11 Follows infection control standards for hand washing and hand sanitation.
Responsibility III
3. Washes patient trays and all dishware to ensure they achieve proper sanitation and quality standards.
3.1 Removes silverware and drops into soaking bin ensuring that silverware does not get discarded into the garbage cans. Follows department standard for cleaning and preparing silverware for service.
3.2 Takes care to ensure reusable dishware and items are not discarded.
3.3 Prepares dishwashing machine for use with proper detergent and rinsing agent. Turns on water and fills tanks. Fills out appropriate reports & logs as required. Notifies supervisor immediately of any of any issues, malfunction or temperatures out of range.
3.4 Discards content of reusable dishware and puts in proper dish rack or stacks properly Before loading into dish machine.
3.5 Discards disposable wares and food into proper receptacles.
3.6 Takes care to properly load dish machine
3.6 Cleans and sanitizes carts inside and out, including handles, taking care to remove all
debris or streaks leaving a neat clean appearance.
3.7 Checks items as they are retrieved from the dish machine to ensure they are thoroughly cleaned. Runs items through machine again if needed.
3.8 Places items in appropriate rack or storage area when completed.
3.9 Ties up garbage and places in dumpster as necessary. Replaces garbage can liners. Maintains clean garbage cans and a clean neat work area.
3.10 Empties dish machine, cleans debris from all traps and hoses of machine and leaves machine in good condition at end of shift.
3.11 De-limes machine one time per week or as instructed by supervisor.
Responsibility IV
4. Washes dishes, pots, and utensils to ensure proper sanitation in preparation for meal production and service.
4.1 Prepares 3 compartment pot sink with proper detergent and sanitizing solution.
4.2 Sets up workstation with adequate scrub pads, rags, etc necessary to perform cleaning and sanitation.
4.3 Completes appropriate reports & logs as indicated notifies supervisor immediately of any equipment malfunction or measures out of range.
4.4 Completes cleaning and sanitizing of items ensuring they are thoroughly clean and sanitized as per regulatory and department standards in a timely manner.
4.5 Places items in appropriate rack for drying to maintain sanitation.
4.6 Handles and stores properly all clean wares once adequately dried.
4.7 Changes water and replaces detergent and sanitizing solution as per regulatory and department standards to ensure proper cleaning and sanitizing of items.
Responsibility V
5. Maintains a clean & neat work environment
5.1 Keeps a clean & neat work station and cleans up any spills immediately.
5.2 Places trash, recycling, food waste in proper receptacles.
5.3 Responsible to leave a clean work area, returns all items to their proper storage area, wipes down station, sweeps floor.
5.4 Only keeps items out that are in use to maintain food safety standards and prevent clutter.
5.5 Performs cleaning assignments as directed by supervisor and utilizes proper personal protective equipment as required.
Responsibility VI
6. Prepares and processes any cold food items in a timely manner (includes catering) as directed by supervisor and follows proper food safety and preparation processes.
6.1 Follows accurate production sheets, recipes or specific request as directed; utilizing specified ingredients and portions as indicated.
6.2 Ensures products used are fresh, checks labels for proper dates, rotates items for use according to date of preparation. Immediately notify supervisor of any outdated items or concerns.
6.3 Wash all produce prior to use.
6.4 Label all items properly before serving or placing in storage area.
6.5 Maintain all food safety guidelines for sanitation, food storage, and personal hygiene.
6.6 Present all items in an attractive manner as per service standards, and maintains integrity and presentation of item when delivery a catering or placing in service.
Responsibility VII
7. Completes duties as assigned within cafeteria operation to provide a positive food service experience and exceptional customer service.
7.1 Complies with cash handling policy and standards of register use, charges customers accurately, and provides exceptional customer service.
7.2 Prepares work area with adequate stock of supplies, serving utensils, signage, paper goods, and condiments or complimentary items as per standards before service begins.
7.3 Keeps service area clean and neat and free from clutter at all times wiping up spills immediately.
7.4 Participates in pre-service huddles and with supervisor to be able to answer customer questions regarding items being served any special facts about the day’s service or upcoming specials that are discussed.
7.5 Maintains adequate food items for service as directed by supervisor while maintaining food safety and quality standards.
7.6 Informs supervisor immediately of any anticipated shortages of product or any quality concerns with products being served.
7.7 Stocks items as indicated in plan-o-grams and department standards or as directed by supervisor.
7.8 Maintains a positive attitude, smiles, greets customers, and offers assistance to create a culture of exceptional customer service.
7.9 Serves items in accordance with department standards of portion size and presentation.
7.10 Empty trash and recycling receptacles as necessary.
7.11 Keep floors clean and neat, wiping up spills immediately using proper signage; andidentifying and reporting safety issues to supervisor immediately.
7.12 Maintain appropriate food temperatures and report any issues of non compliance to supervisor immediately.
7.13 Complete any required reports or logs as needed reporting any non compliant measures to supervisor immediately.
Responsibility VIII
8. Demonstrates regard for the dignity and respect of all patients, family members, visitors and hospital personnel as defined in the philosophy of Vassar Brothers Medical Center.
8.1 Displays a caring and courteous attitude and represents the hospital in a positive manner to all persons noted above
8.2 Promotes and contributes positively to intra-departmental and inter-departmental relationships with no more than two complaints in a six-month period.
8.3 Maintains the confidentiality of employees and departmental information with no infractions.
8.4 Demonstrates willingness to assist co-workers and/or to accept additional assignments as requested to support the department's efficiency as observed by the supervisor.
8.5 Responds to all supervisors’ requests for information and assists in a timely and courteous manner.
8.6 Demonstrates a high level of mental and emotional tolerance and even temperament when dealing with people; uses tact, sensitivity and sound judgment at all times.
Responsibility VII
7. Maintains a professional demeanor at all times and provides exceptional customer service to everyone as per department customer service standards.
7.1 Swipes in via time clock prepared to work, dressed in assigned uniform as instructed with a clean, neat professional appearance, displaying hospital assigned ID visibly and above the waist.
7.2 Displays a caring and courteous attitude and represents the hospital in a positive manner to all including patients, family members, visitors, coworkers, and hospital personnel.
7.3 Refrains from using inappropriate language or engaging in inappropriate or non professional conversations while on duty.
7.4 Adheres to departmental and hospital dress codes as observed by supervisor, and wears a VBMC picture identification badge, 100% of the time.
7.5 Keeps uniform in good condition and wears as per department standard; wears assigned uniform as indicated for particular job assignment.
7.6 Completes any assignments or tasks in a timely manner to prevent unnecessary delays in service, achieve exceptional customer satisfaction and supports teamwork.
Responsibility IX
9. Supports the spirit and principles of teamwork.
9.1 Presents self in a friendly manner in interactions, greeting everyone with a smile and friendly acknowledgement.
9.2 Deals with problems professionally and directly as they occur, offering constructive criticism or feedback timely and in private.
9.3 Relates to others (patients, families, visitors, fellow employees, etc) equally without evidence of bias, prejudice or demeaning assumptions.
9.4 Shows pride in work and complements others for their work.
9.5 Anticipates needs of others and takes initiative to find solutions and help implement them.
9.6 Separates personal from professional issues.
9.7 Shows sensitivity to other’s priorities. Refrains from being critical to others when priorities are different. Demonstrates positive attitude towards all other staff.
9.8 Maintains constructive, positive, helpful, and effective working relationships with others, including but not limited to patients, families, visitors, physicians, and fellow employees on a consistent basis
Location: Vassar Brothers Medical Center
Work Type: Part-Time
Standard Hours: 20.00
FTE: 0.500000
Work Schedule: Evening 8
Work Shift: varying 8 hour shifts from 12pm to 9 pm and 2 pm to 9pm with weekends and holidays
Org Unit: 1230
Department: Dietary
Exempt: No
EOE, including disability/vets.
We will endeavor to make a reasonable accommodation to the known physical or mental limitations of a qualified applicant with a disability unless the accommodation would impose an undue hardship on the operation of our business. If you believe you require such assistance to complete this form or to participate in an interview, please contact Human Resources at 203-739-7330 (for reasonable accommodation requests only). Please provide all information requested to assure that you are considered for current or future opportunities.
Salary Range: $15.3-$22.42
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