Lead Dietary Aide

Overview:

John's Riverside has been and continues to be a unique and comprehensive network of medical professionals dedicated to a tradition of service that spans generations.

In 1894, the Cochran School of Nursing, the oldest hospital-based school of nursing in the metropolitan area, was founded, thus making the St. John's Nursing Staff more than just the backbone of the hospital, but the heart and soul. St. John’s dedicated nurses give superior attention to those who need it most with a strong emphasis on patient and family-focused nursing care.

St. John’s Riverside Hospital staff is committed to making life better for all patients. The hospital continues to elevate the services provided with the goal of increasing the quality of life for all who entrust St. John's Riverside Hospital to their care.

Personalized care together with advanced technology is what it means to be Community Strong

Responsibilities:

Performs a variety of food service tasks for patients, staff, and customers. Directs and oversees activities of the Food & Nutrition Services Department.

• Maintains established departmental and facility policies and procedures.
• Oversees food service-related functions, including, but not limited to: foods appropriately prepared, portioned, presented and served at the correct temperatures to patients; employees adhere to their time/task lists and break schedules; employees adhere to sanitation, safety, and security practices in accordance with established standards; that employees have completed their work assignments timely and accurately; and, employees adhere to task list.
• Resolves operational/mechanical problems within the Department. Contacts Engineering.
• Contacts Management for guidance when confronted with situations to which they are unfamiliar.
• Corrects employees as needed, by demonstrating and explaining proper techniques.
• Has the authority to request that an employee punch out if they exhibit the following behaviors towards the Lead Dietary Aide or co-workers: insubordination; job refusal; disruptive behavior.
• Assigns specific tasks to employees as needed.
• Visits patients if they have a food related complaint. Attempts to rectify the problem.
• Obtains menu choices from patients.
• Ensures patient menus are completed in accordance with diet orders.
• Has knowledge of all aspects of operating food service equipment, such as, but not limited to: meat slicer, mixers, blenders, dish machine, pot machine, dishwasher, cooking equipment, etc.
• May be required to work as a tray passer, on the tray line, dishwasher, pot washer, or any other food service-related position as needed.
• Documents temperatures of all foods being served, refrigeration, freezer, dish machine temperatures, pot machine temperatures and the pH of the sanitizing solution.
• Assembles catering cart for special functions, delivers and retrieves cart at conclusion of the event.
• Performs department opening and closing procedures assigned to a specific shift. Brings department keys to Security at the end of the shift.
• Assists with putting away deliveries and stock rotation.
• Fills steam table wells prior to service. On occasion, may need to re-heat food prior to insertion into the steam table.
• Ensures that the tray line starts on time, correct serving utensils are being used, and checks the tray line for accuracy. Documents number of meals served at each meal.
• Ensures that late trays are addressed in a timely fashion.
• Observes that cleaning assignments are being performed by employees.
• Responds to staff questions related to positions, schedule, assignments, etc.
• With the assistance of Management, covers the schedule for absent employees.
• Answers the phone and handles the caller’s request(s).
• Checks refrigerators for expired foods and beverages; documents and discards the products.
• Delivers hot production sheets and cold production sheets to the respective areas.

This position is required to work at Dobbs Ferry Pavilion but may have to float to Andrus Pavilion depending upon the needs of the Department.

Qualifications:

• High School diploma or GED is preferred.