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General Dietary 1 - Food & Nutritional Services - 8 Hr - Per Diem
Company | Washington Hospital |
Address | , Fremont, 94538, Ca |
Employment type | OTHER |
Salary | $29.28 - $33.41 an hour |
Expires | 2023-06-25 |
Posted at | 1 year ago |
Division: Food and Nutritional Services
Job Title: General Dietary I
Job Code: 609
Position Summary
The general dietary I employee performs a variety of patient and non-patient food services and dish room duties, as well as other related tasks, in order to meet the needs of our patients and other customers.
Statement of Accountability
Reports to: Food Service Supervisors
Qualifications
- Skills/computer/ specific technical
- Education
- Licensure
- Work Experience
- Other qualifications, miscellaneous
Specify if qualifications are Required or Preferred
Requires high school graduation with sufficient education to insure literacy in order to read and understand written instruction and write legibly. Knowledge of basic nutrition, constitution of modified diets, institutional food handling, sanitation standards and previous acute hospital food service experience is preferred.
Achieving Results
- Assist in delivering late patient trays and nourishments.
- Stock patient areas nourishment centers with designated levels of food items.
- Receive written and oral instructions concerning type and quantity of foods to be prepared and portion sizes.
- Take food, formula and/or equipment inventories, receive, store and rotate supplies.
- Prepares special diet foods accurately to follow necessary diet restrictions and age requirements.
- Assemble prepared food for general, modified and age specific patient diets, cafeteria, vending and special functions.
- Use kitchen equipment or hand utensils to peel, dice, shred or slice foods as indicated on recipes.
- Prepare and arrange salads and desserts in an attractive appetizing manner. Appropriately cover, label and store food until meal service.
- Prepares food as specified on tally sheets (type, quantity, and quality).
- Assist in preparing or dishing up salads, desserts, beverages, nourishments or formulas.
- Wash and clean fresh fruits and vegetables.
- Deliver patient meals to bedside. Check patient’s identification band or ask name.
- Assist on tray line as needed. Follow patient meal standards and directions on menus to provide foods to fulfill patients’ diet order and requests.
- Retrieve used trays from patient rooms. Return patient carts to dish room.
- Deliver food carts to patient areas as specified. Check trays with nursing for correct diet and room numbers for each patient.
Planning & Coordinating
- Use good judgment when handling problems such as with patient trays, diets and food preparation.
Professionalism
- Prepare order sheets for supplies.
- Prepare and keep cafeteria counters and food bars stocked and clean for each meal period and break times as assigned.
- Communicate effectively with patients, auxiliary staff, nursing, housekeeping, and co-workers.
- Communicate effectively with patients and families of various age groups by modifying the delivery and complexity of information needed.
- Address clientele in a pleasant respectful manner and give directions or information as needed.
- Process all money transactions accurately.
Improving the Organization
- Participates in quality and process improvement activities.
- May be assigned to serve on Process Improvement teams.
- Responsible for attending department meetings and in-services and reading bulletin boards and posted materials.
Self-Development
- Complete annual in-services for the hospital and department.
Regulatory Compliance
- Mop floors, clean walls, walk-in storage areas and refrigerators.
- Complete special cleaning as assigned.
- Dispose of trash and garbage as needed.
- Clean kitchen, dish room and storerooms.
- Keep area you are working in clean and orderly.
- Clean equipment. Disassemble, clean and reassemble slicers, grinders and blenders.
- Wash dishes for patients and guests. Scrape, load, stack and put clean dishes and utensils in proper storage area.
- Wash pots, pans and utensils by hand, air dry and return them to proper storage.
- Defrost and clean freezers and refrigerators as needed.
- Clean tables and chairs in cafeteria.
Prepared by:
Mike Abreu
Title:
Director
Date:
9/20/05
Approved by:
Kinzi Richholt
Title:
Chief, Systems Operations and Management Support Services
Date:
Personnel Office Review:
Date:
Revised Date:
Physical Requirements
Job # 609 Job Title General Dietary I
- Physical Activities – General description. Show average time (0 – 8 hours) per workday.
- Squat, kneel, None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) crawl:
- Walking: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
- Standing: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
- Bending: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
- Sitting: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
- Weight lifted / force exerted. Show average time (0 – 8 hours) per workday:
- Describe type of activity: Pushing/Pulling Reaching above shoulder level Lifting Carrying.
- 26 - 50 lbs. (med): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
- 51 + lbs. (heavy): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
- 0 -25 lbs. (light): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
- Details of heaviest item/activity:
- Repetitive use of hands. Show average (0 – 8 hours) / workday:
- Both hands: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
- Dominant only: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs))
- Dexterity: Simple grasping Power grasping Fine manipulation.
Describe any special activity:
- Repetitive use of feet (other than walking/standing), i.e. foot control. Show average time (0 – 8 hours) workday:
- Right Left Both None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
Describe any special activity:
- Vision requirements: Basic Vision Requirements; including Close Vision (clear vision at 20 inches or less) and Distance Vision (clear at 20 feet or more).
- Depth Perception (three-dimensional vision; ability to judge distances and spatial relationships)
- Color Vision (ability to identify and distinguish colors)
- Peripheral Vision (ability to observe up/down or left/right while eyes are fixed on a given point)
Describe any special vision requirement:
- Hearing requirements: Basic Hearing Requirements; including ability to hear alarms and pages, ability to hear communications, requests or instructions from patients, staff or public.
Describe any special hearing requirement:
- Work Environment - This job requires exposure to the following environmental conditions:
- Blood or body fluids e. Toxic or caustic chemicalsi. Electrical shock risk.
- Work near moving mechanical parts g. Extreme cold (non-weather)k. Vibration
- Fumes or airborne particles h. Extreme heat (non-weather)
- Wet, humid conditions (non-weather) f. Outdoor weather conditionsj. Risk of radiation
- Noise level for work environment is: Very Quiet Quiet Moderate Loud Very Loud
Other (if applicable):
Department: Food and Nutrition Services Job Code: 609
Hazards Which May Be Encountered
Injury
Methods To Prevent Injuries
Lifting Objects and or Moving Patients
Back Injuries, Hernias
Understand anatomy of back, causes of back pain, preventive approaches, use of aids when lifting. Proper lifting and moving of patients and objects. Exercises to strengthen back. Preventive measures when lifting and use of aids when lifting. Exercises to strengthen back.
Slip/Trip/Falls/Use of Ladders
Contusions, Sprains, Strains
Avoid undue speed. Use handrails. Clean up spills immediately. Pick up dropped items. Keep walkways clear of clutter. Correct tripping hazards. If using ladders, use ladder in good repair. Follow department safety guidelines for use of ladders.
Fires & Natural Disasters
Burns & All Types of Injuries
Recognize possible causes of fires: smoking materials, faulty equipment, etc. and educate patients. Workers need to be familiar with disaster plans and know exit routes.
Electrical Hazards
Shocks & Burns
Report and remove from use, unsafe equipment and appliances. Unplug equipment by pulling on plugs not cords. Complete electrical safety education and seek assistance if any unsafe conditions are noted.
Assaults
Minor Injury to Death
Employees need to be aware of potential dangers to ensure safety. Awareness of existing security measures and defensive behavior can protect employee from assaults.
Needle and Sharp Injuries
Cuts, Punctures, Lacerations
Sharps should be discarded in designated containers as soon after use as possible. Employees should exam & handle soiled linens & similar items as if they contained sharp items.
Obstacles & Broken Objects
Abrasions, Contusions, Lacerations, and Falls
Arrange furniture to allow free movement about rooms and hallways. Keep doors & drawers closed when not in use. Clean/discard broken objects properly (i.e. broken glass should be swept up - not picked up with fingers). Remove all broken items from service.
Exposure to Communicable and Other Diseases
Infection – minor to death
Use Infection Control procedures as defined in Infection Control manual for specific diseases. These include handwashing, personal protective equipment, knowing the risks. Label linens and wastes properly. Use Standard Precautions with all patients. Keep environment clean.
Exposure to Chemical Agents
Burns, inhalation injuries, etc. See individual MSDS.
Employees should be familiar with chemicals in their departments. Employees should follow procedures as outlined in their department Hazardous Material training and refer to MSDS's before using/handling any chemical. Do not use any chemical without proper labeling. Wear personal protective equipment as required by department and manufacturer’s directions.
Possible exposure to radiation
Sterility, Cancer, Shortened Life Expectancy
When appropriate, employees should wear film badges (they are monitored routinely) and use shielding, lead aprons, and/or gloves. Identify and appropriately manage radiation therapy patients and their secretions.
Latex
Dermatitis to death
Alert manager if you feel that you are allergic to latex materials. Use non-latex gloves for all procedures requiring gloves. Read labels to check for latex content.
Soaps, Detergents, Cleaning Solutions
Dermatitis
Follow departmental procedures. Personal protective equipment is available if department is unable to substitute agents that do not cause dermatitis. Read and follow manufacturer’s directions for use.
Ergonomic Problems
Wide Variety of Musculoskeletal or nerve disorders
Follow safe body mechanics and ergonomic practices as described in hospital education. Maintain a safe, neat, uncluttered environment. Practices include keeping file drawers closed, walkways clear, not reaching overhead and twisting, etc. Seek assistance from department manager if a task is causing physical problems. If work site evaluation is desired, discuss with department manager.
Possible Exposure to Chemotherapeutic Agents
Burns, reproductive harm, other injuries
Employees who administer chemotherapy must undergo training in: preparation, use, and spill cleanup of chemotherapeutic agents, disposal of equipment and supplies in proper containers, and care of patients receiving chemotherapy according to procedure.
Exposure to Video Display Terminals
Eye strain & stress in addition to ergonomic complaints
It is unknown if significant visual dysfunction results from long-term use of VDT's. Problems may be reduced with control of lighting, glare, and color contrast. Workers should have adequately corrected vision. If a VDT evaluation is desired discuss with department manager.
Possible exposure to patient medications during administration.
Allergy, adverse drug reaction, other unknown injury
Refer to specific drug information for proper handling to avoid unintended exposure.
Exposure Microwave Radiation
Radiation Effects
Ensure regular maintenance of machine. Clean all spills. Report and remove from use, unsafe appliances. Unplug equipment by pulling on plugs not cords.
Injury from Compressed Gas and/or Cylinders
All types of injuries
Compressed gasses are flammable & under pressure so must be handled with care. All compressed gas cylinders must be secured in storage or during use. Use proper connections for tanks. Know how to change connectors. Complete safety education on unit.
Possible exposure to Waste Anesthetic Gases
Health Effects per drug/gas information
Use scavenger systems in anesthetizing locations. Be cognizant of hazards of anesthetic gases and follow procedures as outlined in department training. Acute exposure is in the immediate post-op period. Avoid close proximity to exhaled breath of patient who received anesthetic gases.
Sterilization Equipment, Steam and Chemical
Burns, Chemical Exposure
Complete training and orientation for steam and chemical sterilization equipment. Use appropriate heat resistant materials to handle hot trays or instruments. Be aware of sources of steam. Use appropriate personal protective equipment as described by manufacturer.
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