Dietary Aide

Hospital District No 1 Marion County Kansas D B A St Luke Hospital and Living Center; Marion (KS); On-site; USD 17,000 - 21,000; Full time

Job summary

St. Luke Hospital & Living Center in Marion, Kansas seeks a dietary aide/dishwasher to support the dietary department by preparing beverages, assembling trays, and delivering meals to designated halls. The role includes cleaning, stocking pantries, and basic kitchen tasks, with some support for cooks.

The incumbent may be asked to operate basic kitchen equipment and assist with meal preparation, while following established safety and sanitation standards and lifting up to 50 pounds.

Qualifications

• Ability to learn and follow established procedures
• Ability to push/pull heavy carts and lift/carry trays of food and dishes
• Ability to stand for long periods and follow instructions

Responsibilities

• Prepare beverages, nourishments and supplements for meals and deliver trays to designated halls
• Operate equipment like microwave, mixer, toaster and blender as needed
• Assist cooks with entree and bakery preparation and desserts
• Scrape and rinse dishes, load and run the dishwashing machine
• Clean equipment, work areas, and stocking pantries with supplies

Skills

Food service

Sanitation

Heavy lifting

Dishwashing

Tools

Dishwashing machine

Job description

The dietary aide/dishwasher performs a variety of cleaning activities to maintain the cleanliness of the facility and performs food service activities to provide foods as requested.

ESSENTIAL FUNCTIONS

1. 1) The dietary aide/dishwasher prepares beverages, nourishments and special supplements for regular and late meals; assembles trays on carts and delivers them to the designated hall checking for accuracy and neatness; returns cart to kitchen and performs cart cleaning duties.
2. 2) The dietary aide/dishwasher prepares coffee, tea, juice, milk and nutritional supplement according to instructions and recipes.
3. 3) May operate such equipment as microwave, mixer, toaster and blender. Prepare and fill such containers as sugar, salt and pepper shakers, napkin holders, tea and ice containers and juice pitchers.
4. 4) Assists the cook in the preparation of entrees and bakery goods as requested. Makes jellos and puddings.
5. 5) The dietary aide/dishwasher scrapes and rinses remaining food from dishes, silverware, pots and pans and loads them in the dishwashing machine. Operates dishwashing machine according to aseptic standards and puts away cleaned dishes, silverware, pots and pans.
6. 6) The dietary aide/dishwasher is responsible for the cleanliness of the equipment used and work area; cleans trays and food carts; sanitizes tray carts; cleans counters; coffee makers. This position also dusts and mops the kitchen, dishroom, storeroom according to established procedure. In addition, this position requires unpacking and storage of groceries and is responsible for stocking the pantries with supplies.

PHYSICAL/MENTAL DEMANDS / ENVIRONMENT:

St. Luke Hospital & Living Center is an acute care and long-term care facility licensed for 10 acute beds and 32 long term care beds. Presently there are 150+ employees at St. Luke Hospital and Living Center and Marion County Home Care. The purpose of the dietary department is to provide meals and nutrition information for patients as well as meals for employees, visitors, home health clients and special events.

The incumbent may be required to lift up to 50 pounds.

SUPERVISORY RESPONSIBILITY:

Directly Reporting: None

Indirectly Reporting:None

MINIMUM QUALIFICATIONS:

The position of dietary aide/dishwasher requires that the incumbent be able to learn and follow established procedures and practices; be able to push and pull heavy carts and lift and carry containers and trays of food and dishes; be able to stand on your feet most of the working day; be able to follow verbal and written instructions.

PRINCIPAL ACCOUNTABILITIES:

1. 1. The dietary aide/dishwasher reports directly to the dietary manager. In the absence of the dietary manager, the on-duty cook serves as the supervisor for dietary aides.
2. 2. Any equipment malfunctions are reported to the dietary manager or the maintenance department as appropriate.
3. 3. Requested and required foods are provided according to established schedules.
4. 4. Equipment, utensils, kitchen and related areas are cleaned and maintained according to established safety and sanitation standards.
5. 5. A positive work environment is maintained, which contributes to the effective functioning of the department.