Dietary Aide

St. Joseph's/Candler; Savannah (GA); On-site; USD 28,000 - 38,000; Full time

Job summary

St. Joseph's/Candler in Savannah, GA is seeking a Dietary Aide to support patient meal service by assembling trays, delivering nourishments, stocking units, and maintaining clean workstations in accordance with infection control procedures.

Ideal candidates have a High School Diploma (preferred) and 1-2 years in foodservice; training on par system, safe food handling, and adherence to standardized recipes is provided.

Qualifications

• High School Diploma preferred.
• 1-2 years of foodservice or institutional food preparation/service preferred.

Responsibilities

• Deliver trays and nourishments to patients following patient identifiers and par system.
• Stock and prepare workstation prior to meal service and clean after.
• Set up assigned position and handle dishes and utensils per infection control policies.
• Prepare and portion food according to standardized recipes with safe handling.

Skills

Food service

Stock management

Infection control

Meal assembly

Education

High School Diploma

Tools

Par system

Job description

The Dietary Aide performs a wide variety of duties related to patient meal service function.

Education

• High School Diploma - Preferred

Experience

• 1-2 Years Foodservice or institutional food preparation/service - Preferred

License & Certification

• None Required

Core Job Functions

• Trays and nourishments are delivered to patients following established patient identifier procedures. Nourishments are stocked on patient units using par system as assigned, rotating stock and discarding outdated products.
• Stocks and prepares work station prior to meal service. Accurately assembles meal tray using standard procedures and portions. Cleans and restocks work station following meal service.
• Sets up assigned position according to procedure. Handles dishes and silver using approved chemicals and following appropriate infection control procedures. Properly stores clean dishware and utensils for next meal period.
• Food is accurately prepared, portioned, covered and labeled for each diet according to standardized recipes. Safe food handling procedures are followed.