Washington Health

Description

Salary Range: $33.15 - $37.83 + applicable differentials

Job Description

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.

In addition to performing the essential functions listed below, may also be assigned other duties as required.

Statement of Accountability

Reports to: Food Service Supervisors

Qualifications

• Education
• Licensure
• Work Experience
• Skills/computer/ specific technical
• Other qualifications, miscellaneous

Specify if qualifications are Required or Preferred

Required: High school graduation with sufficient education to insure literacy in order to read and understand written instruction and write legibly.

Preferred: Knowledge of basic nutrition, constitution of modified diets, institutional food handling, sanitation standards and previous acute hospital food service experience.

Essential Job Responsibilities

Achieving Results

Key Components: assess, plan, evaluate, demonstrate initiative, quality of work, productivity

1. Assemble prepared food for general, modified and age specific patient diets, cafeteria, vending and special functions.
2. Receive written and oral instructions concerning type and quantity of foods to be prepared and portion sizes.
3. Wash and clean fresh fruits and vegetables.
4. Use kitchen equipment or hand utensils to peel, dice, shred or slice foods as indicated on recipes.
5. Prepare and arrange ready to eat food sin an attractive appetizing manner. Appropriately cover, label and store food until meal service.
6. Assist in preparing or dishing up ready to eat foods, beverages, nourishments or formulas.
7. Take food, formula and/or equipment inventories, receive, store and rotate supplies.
8. Prepares special diet foods accurately to follow necessary diet restrictions and age requirements.
9. Prepares food as specified on tally sheets (type, quantity, and quality).
10. Stock patient areas nourishment centers with designated levels of food items.

Demonstrates Skill

Key Components: competency, job knowledge, organizational skills, analytical skill, management of information, employee & patient safety

1. Assist on tray line as needed. Follow patient meal standards and directions on menus to provide foods to fulfill patients’ diet order and requests.
2. Deliver food carts to patient areas as specified. Check trays with nursing for correct diet and room numbers for each patient.
3. Deliver patient meals and nourishments to bedside. Check patient’s identification band or ask name.
4. Retrieve used trays from patient rooms and units. Return patient carts to dish room.

Planning & Coordinating

Key Components: delegates, decision making, problem solving, management of resources

1. Use good judgment when handling problems such as with patient trays, diets and food preparation.

Professionalism

Key Components: dependability, interpersonal skills, teamwork, patient first ethic, customer service, communication skills, punctuality/attendance, receptiveness to criticism, judgment, confidentiality

1. Communicate effectively with patients, auxiliary staff, nursing, housekeeping, and co-workers.
2. Communicate effectively with patients and families of various age groups by modifying the delivery and complexity of information needed.
3. Prepare and keep cafeteria counters and food bars stocked and clean for each meal period and break times as assigned.
4. Address clientele in a pleasant respectful manner and give directions or information as needed.
5. Prepare order sheets for supplies.
6. Process all money transactions accurately.

Improving the Organization

Key Components: performance improvement, quality initiatives

1. Participates in quality and process improvement activities.
2. May be assigned to serve on Process Improvement teams.
3. Responsible for attending department meetings and in-services and reading bulletin boards and posted materials.

Self-Development

Key Components: maintain license/certification, education and training

1. Complete annual in-services for the hospital and department.

Regulatory Compliance

Key Components: JCAHO, Title 22, OIG, HIPAA, State/Federal laws, hospital policies

1. Wash dishes for patients and guests. Scrape, load, stack and put clean dishes and utensils in proper storage area.
2. Wash pots, pans and utensils with machine or by hand as needed, air dry and return them to proper storage.
3. Dispose of trash and garbage as needed.
4. Mop floors, clean walls, walk-in storage areas and refrigerators.
5. Clean kitchen, dish room and storerooms.
6. Clean equipment. Disassemble, clean and reassemble slicers, grinders and blenders.
7. Clean tables and chairs in cafeteria.
8. Defrost and clean freezers and refrigerators as needed.
9. Complete special cleaning as assigned.
10. Keep area you are working in clean and orderly.

Prepared by:

Matthew Sciamanna, R.D.

Title:

Director, Food & Nutrition Services

Date:

Approved by:

Title:

Date:

Personnel Office Review:

Date:

Revised Date:

Physical Requirements

Job # 609 Job Title General Dietary I

1. Physical Activities – General description. Show average time (0 – 8 hours) per workday.
2. Sitting: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
3. Walking: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
4. Standing: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
5. Bending: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
6. Squat, kneel, None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs) crawl:
7. Weight lifted / force exerted. Show average time (0 – 8 hours) per workday:
8. 0 -25 lbs. (light): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
9. 26 - 50 lbs. (med): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
10. 51 + lbs. (heavy): None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
11. Describe type of activity: Pushing/Pulling Reaching above shoulder level Lifting Carrying.
12. Details of heaviest item/activity:
13. Repetitive use of hands. Show average (0 – 8 hours) / workday:
14. Both hands: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)
15. Dominant only: None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs))
16. Dexterity: Simple grasping Power grasping Fine manipulation.

Describe any special activity:

1. Repetitive use of feet (other than walking/standing), i.e. foot control. Show average time (0 – 8 hours) workday:
2. Right Left Both None/minimal (0-1) Occasional (1-2) Frequent (3-4) Continuous (5+ Hrs)

Describe any special activity:

1. Vision requirements: Basic Vision Requirements; including Close Vision (clear vision at 20 inches or less) and Distance Vision (clear at 20 feet or more).

Specific Vision Requirements:

1. Color Vision (ability to identify and distinguish colors)
2. Peripheral Vision (ability to observe up/down or left/right while eyes are fixed on a given point)
3. Depth Perception (three-dimensional vision; ability to judge distances and spatial relationships)

Describe any special vision requirement:

1. 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:

1. Work Environment - This job requires exposure to the following environmental conditions:
2. Blood or body fluids e. Toxic or caustic chemicalsi. Electrical shock risk.
3. Wet, humid conditions (non-weather) f. Outdoor weather conditionsj. Risk of radiation
4. Work near moving mechanical parts g. Extreme cold (non-weather)k. Vibration
5. Fumes or airborne particles h. Extreme heat (non-weather)
6. Noise level for work environment is: Very Quiet Quiet Moderate Loud Very Loud

Other (if applicable):

Job Hazard Analysis

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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