Dietary Aide

GOODLAND REGIONAL MEDICAL CENTER; Goodland (KS); On-site; USD 17,000 - 21,000; Part time

Job summary

Goodland Regional Medical Center is seeking a part-time Food Service Aide to support the Nutrition Services department. Responsibilities include preparing and serving patient trays, maintaining kitchen cleanliness, and assisting with salad bar and coffee preparation.

Knowledge of patient diets and physician orders is helpful. The role requires strong organizational and communication skills, the ability to work independently, and a cooperative team mindset.

Qualifications

• High school diploma or GED preferred.
• Experience in large-scale food preparation preferred.
• ServSafe Certification preferred but not required.

Responsibilities

• Sets up and serves patient trays based on established schedule and procedures.
• Assists with tray assembly or food service line as assigned.
• Assists with care, cleaning and maintenance of department, equipment and supplies.
• Operates within budgetary guidelines.
• Participates in quality improvement projects as directed.

Skills

Strong organizational skills

Interpersonal skills

Written and verbal communication

Independent work

Creativity and attention to detail

Ability to manage multiple tasks

Education

High school diploma or GED

Job description

Reports To: Director of Nutrition Services

Position Type: Part-time

Hours Worked/Shift: 7 days a week

Date Last Reviewed: August 12, 2026

Summary

Performs a variety of routine duties related to the preparation and serving of food; cleans kitchen, equipment, and utensils. Learns and understands various types of patient diets and assists in appropriate preparation based upon physician’s orders.

Essential Functions

• Demonstrates behaviors consistent with organizational mission & goals.
• Comes to work as scheduled; arrives for work on time.
• Demonstrates proper safety practices in carrying out job duties.
• Appearance is appropriate to job duties; wears identification on duty.
• Demonstrates appropriate job competencies.
• Complies with organizational policies in course of duties.
• Sets up and serves patient trays based upon established schedule and procedures.
• Ability to adequately clean kitchen area and cooking utensils.
• Ability to carry food and dishes between kitchen and serving line.
• Operates dishwasher to ensure all dishes and utensils are clean.
• Washes and cuts vegetables and fruits according to procedures.
• Responsible for preparation of salad bar items.
• Responsible for using creativity to assemble salad bar items and minimize waste, however maintaining proper rotation and disposal of items in accordance with food safety policies.
• Shows ability to read and follow recipes, basic mathematics knowledge, such as addition, subtraction, division, and multiplication. And ability to follow directions.
• Responsible for break-down and cleaning of salad bar area.
• Prepares coffee and urns for food service.
• Prepares, loads, transports, and cleans food carts.
• Assists with tray assembly or food service line as assigned.
• Assists with care, cleaning and maintenance of department, equipment and supplies.
• Ability to navigate computer programs as needed for the maintenance of records, communications within the facility, and obtaining need to know patient information for proper food service.
• Maintains department records, reports, and files as required.
• Demonstrates behaviors consistent with organizational mission & goals.
• Demonstrates practices to keep all medical information confidential.
• Participates in departmental meetings and in-service training sessions.
• Performs other related duties as assigned or requested.
• Operates within budgetary guidelines.
• Participates in quality improvement projects as directed.
• Strong organizational and interpersonal skills
• Well-developed written and verbal communication skills necessary
• Ability to work independently and adapt to change (i.e. food substitutions and numbers served)
• Ability to exercise creativity and be attentive to detail
• Ability to manage multiple responsibilities and to prioritize work

Position Qualifications

Minimum Education

High school diploma or GED preferred; candidates currently working toward completion will also be considered.

Minimum Experience

Prefer prior experience in large-scale food preparation and knowledge of special diets but will train otherwise qualified candidates.

Certifications/Licensures

ServSafe Certification preferred but not required.

Subject to burns and cuts; exposure to hot and humid work environment; exposure to hazards of steam and heat; exposure to heat, wetness, odors in kitchen and/or patient areas; and exposure to varying degrees of kitchen elements.

Push/Pull

10-25 pounds: Frequently

25-50 pounds: Occasionally

50-100 pounds: Occasionally

Lift/Carry

0-10 pounds: Frequently

10-20 pounds: Frequently

20-50 pounds: Occasionally

Stand: Frequently

Walk: Frequently

Sit: Occasionally

Squat/Kneel: Occasionally

Bend: Frequently

Climb Ladder: Occasionally

Physical Demands

Reasonable accommodations may be made to enable individuals with disabilities to perform the position accountabilities without compromising patient care or departmental efficiency. However, should it be determined that the employee cannot meet the position accountabilities with or without accommodation, it is the right of GRMC to release the individual under Kansas “Employment at Will” doctrine

Professional Requirements

Adheres to policies, procedures, and always maintains confidentiality. Attends annual in-services, completes annual education in a timely manner. Represents GRMC in a positive, professional manner on the job, electronically, and in the community. Complies with all hospital policies regarding ethical business practices; communicates the mission statement & core values of GRMC both on and off the job.