Dietary Aide

Salary Range: $19.02 - $23.76 Pay rates are determined based on experience and internal equity.

Under the general supervision of the Director of Dietary Services and direct supervision of the Registered Dietitian and the Food Production Supervisor, the employee is responsible for patient meals. Must work well under stress or tight deadlines. Must work well with supervisors, co-workers, patients/residents, family members and visitors.

District Responsibility: Support of the District Mission and Values Demonstrate Respect, Professionalism and Courtesy to all patients, visitors, other providers and coworkers, as delineated in the LVMC “Commitment to Care”. Constantly use C-I-CARE principles when communicating with others. Performance Improvement Activities Professional Development Position Duties/Responsibility: Keeps patient Kardexes, checking diet cards with rand and recording diet changes as necessary Answers phones, takes diet changes and requests for late trays, relays information as needed.

Prepares select menus for distribution and tally. Prepares therapeutic menus according to physician's order, nutrition requirements, and patient's preferences/tolerances. Must be able to work with the Affinity computer system for patients including: input of likes and dislikes, nourishments and printing the final tray list.

Works in concert with the Registered Dietitian: a. Interviews patients and family to screen for nutritional problems and provides information to dietitian. b. Completes screening process on patients as directed by dietitian. c.

Records patient information on nutritional interview form, such as screening data and diet history as directed by dietitian. d. Provides diet instruction to patients as directed by dietitian. Performs quality assurance/quality control tasks such as conducting food service surveys and taking temperatures of test trays and refrigerators.

Serves food, patient tray line. Prepares late trays and hold trays. Prepares and delivers nourishments.

Prepares sandwiches and salads. Performs cleaning tasks as designated by supervisor. Attends in-service training programs and departmental meetings.

Complies with departmental standards for dress, personal hygiene, and safety policies. Adheres to hospital policies and procedures. Performs similar or related duties as assigned.

Must work well under stress or tight deadlines. Must work well with supervisors, co-workers, patients/residents, family members and visitors.

The ability to stand for prolong periods of time. The ability to bend, kneel and squat. The ability to grip and grasp.

The ability to be supervised. The ability to work as a Team. The ability to have positive personal interactions with staff, patients/residents and visitors.

Willingness to work weekends and holidays, as assigned. Willingness to work overtime, as assigned. Position

Any combination of training, education and work experience which demonstrates an ability to satisfactorily perform the duties of the position. The typical qualifying background is a high school diploma or equivalent and/or experience in food service. Willingness to further education in the field of dietetics will be given first consideration.

None required. Skills/Ability: 1. Read, understand and apply information. 2.

Understand and carry out oral and written instructions. 3. Communicate effectively, both orally and in writing. 4. Interact well with all patients and staff. 5.

Maintain patient confidentiality. 6. Understand and perform basic mathematics. 7. Measure and weigh portion sizes. 8.

Organize work and work area in an orderly manner. 9. Plan and prioritize duties. 10. Work under pressure. 11.

Adapt to change and learn new duties easily. 12. Perform heavy cleaning tasks LVMC reserves the right to modify the minimum requirements depending on the needs of the organization.

Day Shift · 40 Hours Per Week