Job Description

The Diet Aide is responsible for secondary support to the Nutrition Services Department i.e diet clerk, and cashiering.Education: Ability to read and write.Qualifications:Food service experience preferred, but not necessary.Mature, responsible, neat, clean in appearance, and have good personal hygiene.Must be able to read and write to the degree of counting for inventory, cash register operation, and cash handling and stocking purposes.Requires 3 months or less of on the job training.Mature, responsible, neat, clean in appearance, and have good personal hygiene.Must be able to read and write to the degree of counting for inventory, cash register operation, and cash handling and stocking purposes.Area of Responsibilities*Assist and maintain presentation of hot and cold food items, along with appropriate stock levels. Maintains and records temperature of hot and cold items as per policy. Monitors expiration dates.*Maintains all work areas to be clean and neat, free of unnecessary items. Assists in department sanitation and closing procedures.*Maintains professional customer service, greeting, smiling, eye contact, and problem resolution. Regular, routine contact with other people in and out of the department*Operates cash register and counts money. Keeps money organized, counterfeit pen is used, and closing paperwork is complete as per policy.*Sets up the cafeteria before opening times for service.*Adheres to job conduct, dress, attendance, and in-service requirements.*Cleans and replenishes items in cafeteria and handles cash in accordance with policy.*Considers safety and sanitation in all aspects of the job. Conducts daily, weekly, monthly cleaning and sanitation duties for the department and nursing units as assigned.*Considers safety as aspects of the job.*Effect of error may be serious and result in cost loss, waste of materials, damage to equipment, or delay in processing work.*Performs all other duties as related and assigned by supervisor or management.*Performs limited cooking for the cafeteria.*Proper procedures for receiving, storing (FIFO), and returning damaged items not meeting specifications.Compliance StatementEmployee performs within the prescribed limits of Tanner Health System's Ethics and Compliance program. Is responsible to detect, observe, and report compliance variances to their immediate supervisor, the Compliance Officer, or the Hotline.EducationAbility to read and writeExperienceThree months of related experienceLicenses & Certifications*NONE REQUIREDSupervision*Exercises no supervision of others.Qualifications*Food service experience preferred, but not necessary.*Mature, responsible, neat, clean in appearance, and have good personal hygiene.*Must be able to read and write to the degree of counting for inventory, cash register operation, and cash handling and stocking purposes.*Requires 3 months or less of on the job training.Definitions*The Diet Aide II acts as support for many functions throughout the Nutrition Services Department. One who, under supervision, provides all patient meal services, cafeteria and catering events.Contact With OthersPerformance of job requires contact with others where team work is essential, requiring tact in order to obtain cooperation. Contacts may be outside of the organization also.Effect Of ErrorProbable errors may be serious and involve losses such as improper costs, overpayment, waste of material, damage to equipment, and delay in processing work. Effect usually confined within the organization. Most of work not subject to direct verification or check. Regularly works with some confidential data such as account, salaries, patient medical records, which if disclosed might have adverse internal or external effects.Supervisory ResponsibilityExercises no supervision, work direction, or instruction of other employees or studentsMental DemandsSemi-routine duties of some variety and difficulty performed under general supervision and following general operating procedures and practices. Work involves some planning to select correct methods and correct for error. Physical EffortMinor physical effort - Job requires person to stand and/or walk frequently. Lifts, carries, or uses lightweight (1 to 25 lbs.) materials or equipment less than half of the day. Works in reaching or strained position intermittently. Office or laboratory work requires close visual effort less than half of day. Office or Laboratory work with concentration on a monotonous, repetitious procedure or skill most of day, where speed and accuracy are essential.Working ConditionsNoticeable - (About 25% of the day) Involved in exposure to dirt, odors, noise, or some work is performed with exposure to temperature/weather extremes/occupational risk and probability of coming into contact with blood borne pathogens, other potentially infectious diseases, or biomedical/bio-hazardous materials.Physical AspectsContinually (at least once per day)*Typing*Manual Dexteritypicking, pinching With fingers etc.*Feeling (Touch)determining temperature, texture, by touching*Hearing*Reachingabove shoulder*Reachingbelow shoulder*Visual*Color Vision*Speaking*Standing*Walking*Handlingseizing, holding, grasping*SmellingFrequently (at least 3 times a week)*Bending*Lifting up To 25 lbs.*Carrying*Tasting*Pushing/Pullingup To 25 lbs.*Pushing/Pulling25 To 60 lbs.Occasionally (at least once a month)*Balancing*Running - In response To an emergency*Lifting 25 To 60 lbs.*Climbing*Kneeling*Squatting*Pushing/Pullingover 60 lbs.

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