Welcome! We're excited you're considering an opportunity with us! To apply to this position and be considered, click the Apply button located above this message and complete the application in full. Below, you'll find other important information about this position.

Dietary Assistants may be assigned a variety of fundamental food service duties. Typical assignments include patient line (meal assembly), dish room, utilities (floors and trash), dining room meal delivery and cold food production.

MINIMUM QUALIFICATIONS: EDUCATION, CERTIFICATION, AND/OR LICENSURE: 1. Must have a valid Food Service Worker Permit (FSWP) prior to starting or obtain a Temporary FSWP no later than the first day of employment and a permanent MCHD FSWP at the next available class. Must have a valid FSWP throughout employment.

PREFERRED QUALIFICATIONS: EDUCATION, CERTIFICATION, AND/OR LICENSURE: 1. High School Diploma or equivalent

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. Prepares all work areas for operation, per task assignment including filling bucket with sanitizing solution, and a clean wiping cloth. Maintain sanitizer strength throughout shift. Change as needed.
2. Set-up area including utensils, restock, clean and organize assigned area maintaining cleanliness throughout the shift.
3. Produces and maintains attractive, appetizing and quality food and beverage products.
4. Utilizes leftovers, using the first in, first out method.
5. Follows menu cycle, proper portions and standardized recipes preparing food items in batch production.
6. Provides quality services to result in customer/patient satisfaction.
7. Greets customers, politely asks for order and efficiently serves customer.
8. Remains focused on the customer and service throughout the encounter.
9. Is knowledgeable about food ingredients and allergens; asks cook or manager if unsure.
10. Addresses customer complaints in a polite professional manner. Seeks management assistance when needed.
11. Removes trash from service areas promptly.
12. Cleans spills promptly and post appropriate caution signage.
13. Merchandises area through: Clean, uncluttered, attractive and orderly arrangement of work area.
14. Ensures that all activities meet sanitation, safety and quality control guidelines set forth by departmental policies.
15. Proper use of cleaning chemicals.
16. Documents refrigerator, dish machine or other equipment temperatures as assigned
17. Alerts facilities and management of malfunctioning equipment.
18. Properly operates, cleans and stores equipment in assigned area.
19. Properly cleans and sanitizes work surfaces... For full info follow application link.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities. Please view Equal Employment Opportunity Posters provided by OFCCP here. The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)