Job Details

Dietary Associate

Reporting to the Dietary and Food Services Manager, the Dietary Associate is responsible for preparing healthy and appealing food items, as required for residents, staff, and guests.

Job duties/responsibilities include:

• Preparing food items, as posted on weekly menu, for special functions, or as required to accommodate residents, staff, and guests.
• Observing all Health Department and facility policies and procedures regarding safe food cooking, handling, storing, identification of foods, and serving standards.
• Ensuring department sanitation and health standards set forth by regulations are exceeded; maintaining compliance with Hazard Analysis Critical Control Point; following principles of sanitation in handling food and equipment.
• Preparing and replenishing food on the serving line; stocking all utensils, disposables, and condiments after each meal; ensuring all meals are prepared and served according to recipe and ensuring each is healthy and appealing.
• Planning production to ensure a minimum of "overages and shortages", and making efficient use of leftovers; ordering and placing orders using specified par levels; inventorying items accurately; notifying designee of shortages or substitutions.
• Fostering effective communication in the milieu consistent with therapeutic goals; fostering effective communication with staff members, and championing dialogue in addressing concerns.
• Serving as a role model for patients/residents to observe and learn socially effective values, attitudes and behaviors and demonstrating Service Excellence.
• Interpreting facility and departmental policies and working cohesively with department in the attainment of organizational objectives.

Qualifications requirements include:

• Demonstrated knowledge of basic food service in a hospital or restaurant setting (ingredients, measurement, food preparation, and food serving standards).
• Demonstrated ability to read, write, and follow instructions.
• Demonstrated ability to disassemble, assemble, operate and clean food service equipment.
• Must possess valid Food Handlers Card or Safeserve Certification prior to starting date.
• Demonstrated ability to communicate effectively, both verbally and in writing.
• Skill in the use of computer systems and software applications, including Microsoft Office Suite (Word and Excel) preferred.
• Must be able to handle multiple competing tasks, with minimum supervision, and take initiative on matters of revolving urgency.
• Must be responsible in arriving at work on time daily.
• Must provide Service Excellence in both attitude and disposition to all staff and patients.

Education: High school graduate, GED or equivalent preferred; or combination of knowledge, skills, experience, and abilities.

Experience: Two or more years of institutional or restaurant cooking experience preferred.

Licensure/Certification: Valid Food Handlers Card or Safeserve Certification.

Physical requirements: Requires physical exertion to bend, lift, and carry items weighing up to 40lbs; exposed to temperature range -10F to 100F; be able to fit in working space as tight as 24" square; bends, lifts, stands in work areas continuously minimum of four hours at a time; must be able to work with hazardous chemicals. Must be able to hear and see with accuracy. Must be 21 years old or older.

EEO Statement: All UHS subsidiaries are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants and teammates.