Dietary Aide: Full-Time

Hale County Hospital; Greensboro (AL); On-site; USD 20,000 - 26,000; Full time

Job summary

Hale County Hospital in Greensboro, AL is seeking a Breakfast/Morning Dietary Aide. The role involves preparing, seasoning, and cooking foods per recipes and diets, and delivering meals to patients, staff, and visitors. Maintaining sanitary conditions and accurate temperature logs is essential.

The position supports a 6:00 AM–2:30 PM schedule, full-time status, and includes responsibilities for inventory, adherence to dietary restrictions, and daily cleaning to ensure a safe, healthy environment.

Qualifications

• Basic reading, writing, and arithmetic skills required (high school level).
• Excellent communication skills - oral, written, and listening.
• Must be able to lift up to 50 pounds.
• Must be able to work alongside other staff members and alone.
• Operation of basic kitchen equipment.
• Previous kitchen experience preferred.

Responsibilities

• Cooks and prepares food for patients, employees, and guests following established menus and recipes.
• Assembles prepared food and delivers and returns trays to the kitchen area.
• Assists with keeping inventory and helps unload weekly food truck deliveries.
• Cleans and maintains sanitary conditions in the kitchen, cafeteria, and storage areas.
• Ensures patients receive meals consistent with their diets and any allergy or dietary restrictions.
• Attends departmental meetings per policy.

Skills

Excellent communication skills (oral,

Education

High school diploma or equivalent

Tools

Basic kitchen equipment operation

Job description

Applicants must apply with an active, current email and phone number.

HCHCA is a drug-free workplace. All potential new hires must undergo a drug screening and background check before employment.

Location:

Hale County Hospital; 508 Greene Street, Greensboro AL 36744

Classification:

Full-Time; approximately 64–72 hours bi-weekly

Available Positions:

1 Breakfast/Morning Dietary Aide 6AM-2:30PM

This job description covers the most significant duties performed but does not exclude other work assignments not mentioned.

SUMMARY

The Dietary Aide is responsible for preparing, seasoning, and cooking a variety of foods following prescribed recipes, diets, and procedures to be served to patients, employees, and guests. The Dietary Aide also maintains sanitary food service conditions, records accurate temperature logs, and assists with daily cleaning duties to support a safe and healthy environment.

PRIMARY RESPONSIBILITIES

1. Cooks and prepares food for patients, employees, and guests following established menus and recipes.
2. Assembles prepared food and delivers and returns trays to the kitchen area.
3. Assists with keeping inventory and helps unload weekly food truck deliveries.
4. Cleans and maintains sanitary conditions in the kitchen, cafeteria, and storage areas at all times.
5. Ensures patients receive meals consistent with their diets and any allergy or dietary restrictions.

ADDITIONAL RESPONSIBILITIES

1. Adheres to and promotes the established policies and procedures of HCHCA.
2. Keeps freezers, refrigerators, and pantry clean and sanitary.
3. Stores food and supplies in appropriate areas.
4. Attends 75% of all departmental meetings.

KNOWLEDGE AND SKILL REQUIREMENTS

1. Basic reading, writing, and arithmetic skills required. This is normally acquired through a high school diploma or equivalent.
2. Excellent communication skills - oral, written, and listening.
3. Must be able to lift up to 50 pounds.
4. Must be able to work alongside other staff members and alone.
5. Operation of basic kitchen equipment.
6. Previous kitchen experience preferred

WORKING CONDITIONS

1. Standing for sustained periods of time.
2. Frequent walking, stooping, bending, kneeling, crouching, reaching, grasping, climbing.
3. Exposure to hot and humid environments and machine noise, chemicals, and powders.
4. In and out of cold and freezing temperatures.
5. Subject to cuts, burns, and wet floors.
6. Classification Category II: Tasks may involve exposure to blood, bodily fluids, or tissues from cleaning used dishes and utensils from patients.