About the Role
<strong>Job Requirements </strong><br><p>University of Maryland Medical Center Midtown Campus</p><p>Baltimore, Maryland 21201 </p><p>_______________________________________________________________________________________________</p><p>Title: Dept: Job Code:</p><p>Dietary Aide Food and Nutrition Services 209008 </p><p>__________________________________________________________________________________________</p><p>Prepared by: FLSA Status: Date: </p><p>Fran Parker, Director Non-Exempt 4/3/09</p><p>__________________________________________________________________________________________</p><p>Reviewed in Human Resources by: Approved: Date:</p><p>__________________________________________________________________________________________</p><p>Reports to: Evaluated by: Date:</p><p>Patient Services Manager or Patient Services Manager or 4/3/09</p><p>Food Service Supervisor Food Service Supervisor </p><p>__________________________________________________________________________________________</p><p>Main Function:</p><p>Performs various duties related to providing patients with accurate meals, nourishments, floor supplies and </p><p>evening snacks based on diet restrictions. To service patients and visitors in accordance with patient service </p><p>guidelines in a courteous and professional manner. Responsible for cleaning and sanitation of the trayline work </p><p>area and dishroom operations.</p><p>Duties and Responsibilities:</p><p>1. Assembles accurately meal trays, nourishments, floor supplies, tube feedings and snacks for patients or </p><p>cafeteria customers. Delivers regular and late trays within the standard time frame. </p><p>2. Complies with departmental polices to include polices on break times, meal times, eating in kitchen, </p><p>labeling, dating foods items, uniforms, etc. Consistently wears I.D. badge. Demonstrates a professional </p><p>appearance.</p><p>3. Maintains safe and sanitary work conditions. Completes cleaning assignments in trayline area, dishroom </p><p>and delivery of carts.</p><p>4. Cleans and assembles sanitized silverware into bags and prepares bread in bags for next meal period.</p><p>5. Promotes and enhances positive customer relations with an emphasis on good customer service, </p><p>demonstrates courtesy when speaking to patients/visitors and demonstrates professional behavior at all </p><p>times.</p><p>6. Sets up trayline stations with an adequate amount of supplies (i.e. food, beverages, supplement, salads, </p><p>condiment, etc.) to begin trayline on time with no need to restock during meal service. Replenishes </p><p>trayline stations following meal adequately for next meal service.</p><p>7. Delivers patient trays to room by following standard procedures outlined:</p><p>a. Knock on door prior to entering room</p><p>b. Greet patient by name, introduce yourself, smile and establish eye contact</p><p>c. Verify room number, diet and patient before giving tray to the patient using established patient </p><p>Identifiers </p><p>Docusign Envelope ID: 31E7025D-3021-411E-A61D-DA45EF8A24AE</p><p>Page #2</p><p>Diet Aide</p><p>d. Place tray on bedside table, wheel table to appropriate place for patient to eat</p><p>e. Retrieve trays from all patient rooms and check pantry areas for stray trays on all units within 45 </p><p>minutes after tray delivery </p><p>f. Check all units delivered to a second time for missing trays. Communicate trays left on units to </p><p>Supervisor.</p><p>8. Complete these duties as assigned</p><p>a. Record Calories Count results at evening meal</p><p>b. Inventories and stocks floor supplies on unit</p><p>c. Prepare and portion cold foods according to recipes and production sheet.</p><p>9. Collects menus and returns to Diet Office following tray pick-up. Communicated to Diet Office and </p><p>Supervisor any patient related concerns; diet changes food preferences, etc.</p><p>10. Breaks down dirty trays, wash dishes, sanitize caddy carts and cleans and sanitizes dishroom area per </p><p>standards.</p><p>11. Demonstrates a working knowledge of all diets (menu restrictions, correct portions, condiment not </p><p>allowed, etc.)</p><p>12. Demonstrates the use of equipment in a safe and proper manner.</p><p>13. Performs other related duties as directed.</p><p>Education: High School diploma or GED preferred. Must be able to read and write English. </p><br/><p>Experience: Food Service experience preferred.</p><p>Contacts: All hospital personnel, patients and visitors.</p><p>Physical Demands: Bending, lifting, walking, pushing, pulling and stands on feet most of the day.</p><p>Working Conditions: Kitchen environment (hot and cold temperatures)</p><p>Hazards: Exposure to potentially hazardous equipment and work area may have slippery floors.</p><p>Docusign Envelope ID: 31E7025D-3021-411E-A61D-DA45EF8A24AE</p><br><br>