General Dietary 1 (Per Diem)- Variable Shifts

Salary Range: $35.41 - $40.41 + applicable differentials
Division: Food and Nutritional Services
Job Title: General Dietary I
Job Code: 609
Position Summary
The general dietary I employee performs a variety of patient and non-patient food services and dish room duties, as well as other related tasks, in order to meet the needs of our patients and other customers.
In addition to performing the essential functions listed below, may also be assigned other duties as required.
Statement of Accountability
Reports to: Food Service Supervisors
Qualifications
· Education
· Licensure
· Work Experience
· Skills/computer/ specific technical
§ Other qualifications, miscellaneous
Specify if qualifications are Required or Preferred
Required: High school graduation with sufficient education to insure literacy in order to read and understand written instruction and write legibly.
Preferred: Knowledge of basic nutrition, constitution of modified diets, institutional food handling, sanitation standards and previous acute hospital food service experience.
Essential Job Responsibilities
Achieving Results
Key Components: assess, plan, evaluate, demonstrate initiative, quality of work, productivity
Assemble prepared food for general, modified and age specific patient diets, cafeteria, vending and special functions.
Receive written and oral instructions concerning type and quantity of foods to be prepared and portion sizes.
Wash and clean fresh fruits and vegetables.
Use kitchen equipment or hand utensils to peel, dice, shred or slice foods as indicated on recipes.
Prepare and arrange ready to eat food sin an attractive appetizing manner. Appropriately cover, label and store food until meal service.
Assist in preparing or dishing up ready to eat foods, beverages, nourishments or formulas.
Take food, formula and/or equipment inventories, receive, store and rotate supplies.
Prepares special diet foods accurately to follow necessary diet restrictions and age requirements.
Prepares food as specified on tally sheets (type, quantity, and quality).
Stock patient areas nourishment centers with designated levels of food items.
Demonstrates Skill

Skills
Tally