Dietary Technician

Summary:
To prepare wholesome, nutritious and appetizing high quality foods according to local, state and federal regulations. Provide dedicated service to Crawford County Memorial Hospital’s patients, public and co-workers.

Essential Duties and Responsibilities:
• Prepares entrees, soups, vegetables, fruits, desserts, etc. according to menus and recipes maintaining high quality standards.
• Prepare and serve foods to patients, public and co-workers according to federal, state and local codes.
• Provides patients their requested choices from selective menus and helps with menu selections, if needed.
• Keep work area and equipment clean and sanitized.
• Run cash register and interact with customers in a pleasant manner.
• Performs a variety of duties, often changing from one task to another without loss of efficiency or composure.
• Follows the hospital exposure control plans/bloodborne and airborne pathogens.
• Demonstrates respect and regard for the dignity of all patients, families, visitors, and fellow employees to ensure a professional, responsible, and courteous environment.
• Promotes effective working relations and works effectively as part of a department inter- and intra- departmentally to facilitate the department’s ability to meet its goals and objectives.

Non-Essential Duties and Responsibilities:
• Perform other duties as assigned

Professional Requirements:
• Complete annual education requirements.
• Maintain patient confidentiality at all times.
• Report to work on time and as scheduled.
• Wear identification while on duty.
• Maintain regulatory requirements, including all state, federal and local regulations.
• Represent the organization in a positive and professional manner at all times.
• Comply with all organizational policies.
• Conduct oneself as a professional in accordance with PRIDE values.
• Participate in performance improvement and continuous quality improvement
activities.
• Attend regular staff meetings and in-services.

Job Requirements:
• High school graduate or equivalent.
• Must take a sanitation course and a modified diet course.
• Must be Servsafe Certified within 1 year of hire.
• One year of experience in hospital, nursing home, school, or restaurant preferred.

Organizational/Core Competencies:
• Quality Service
• Team Work
• Communication
• Respect for Others
• Time and Priority Management