JOB FUNCTION: 
Every effort has been made to make your job description as complete as possible. However, it in no way states or implies that these are the only duties you will be required to perform. The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or is a logical assignment to the position. 

EXPERIENCE 
1. Food service experience preferred, but will 
train. 
2. At a minimum High School diploma or equivalent. 

KNOWLEDGE AND CRITICAL SKILLS/EXPERTISE 
1. Must be able to read, write, and speak the 
English language in an understandable manner. 
2. Must possess the ability to make independent 
decisions when circumstances warrant such action. 
3. Must possess the ability to deal tactfully with 
patients, residents, personnel, family members, 
visitors, government agencies/personnel and the 
general public. 
4. Must be a minimum of 16 years of age. 
5. Must be able to follow oral and written 
instructions. 
6. Must maintain the care and use of supplies, 
equipment, appearance, of work areas, regular 
inspection of food service areas for sanitation, 
order, safety, and proper performance or assigned 
duties. 
7. Must have patience, tact, cheerful disposition 
and enthusiasm, as well as be willing to 
incorporate them into existing dietary practices. 
8. Must possess the ability to seek out new methods 
and principles and be willing to incorporate them 
into existing dietary practices, 

PHYSICAL REQUIREMENTS 
1. Must be able to move intermittently throughout 
the workday. 
2. Must be able to speak English in an 
understandable manner. 
3. Must be able to cope with the mental and 
emotional stress of the position. 
4. Must possess sight/hearing senses, or use 
prosthetics that will enable these senses to 
function adequately so that the requirements of 
this position can be fully met, to include the 
use of dietary equipment and supplies. 
5. Must function independently, have flexibility, 
personal integrity, and the ability to work 
effectively with the residents, patients, 
personnel, and support agencies. 
6. Must be in good general health and demonstrate 
emotional stability. 
7. Must be able to relate to, and work with ill, 
elderly, disabled, emotionally upset, and at 
times, hostile people within the facility. 
8. Must be able to exert 20 to 50 pounds of force 
occasionally, and/or 10 to 25 pounds of force 
frequently, and/or greater than negligible up to 
10 pounds of force constantly. 

WORKING CONDITONS 
1. Works In well-lighted/ventilated areas. 
Atmosphere is warm for cooking. 
2. Stands, bends, lifts, and moves intermittently 
during work hours. 
3. Is subject to frequent interruptions. 
4. Is involved with patients, residents, personnel, 
visitors, government agencies/personnel, etc., 
under all conditions and circumstances. 
5. Is willing to work beyond normal working hours, 
on weekends, on holidays, and in other positions 
when necessary. 
6. Is subject to falls, burns, from equipment, 
odors, etc., throughout the workday. 
7. Is subject to sudden temperature changes when 
entering refrigerator and freezer. 
8. May be exposed to heat/cold temperatures in 
kitchen, storage area. 
9. May be exposed to infectious waste, diseases, 
conditions, etc., including exposure to the AIDS 
and Hepatitis B viruses. 
10. Attends and participates in continuing 
educational programs designed to keep you abreast 
of changes in your profession. 

PRINCIPLE DUTIES AND RESPONSIBILITES 
1. Work with the facility’s Certified Dietary 
Manager and Dietitian as necessary and implement 
recommended changes as required. 
2. Assure that all dietary procedures are followed 
in accordance with established policies. 
3. Develop and maintain a good working rapport with 
inter-department personnel, as well as other 
departments within the facility to assure that 
food service can be properly maintained to meet 
the needs of patients, residents, employees, and 
visitors. 
4. Participate and assist in departmental studies 
and projects as assigned or that may become 
necessary. 
5. Attend and participate in workshops, seminars, 
etc., as directed. 
6. Prepare cereal and beverages, as well as other 
designated items, in accordance with the menu and 
serve to patients and residents. 
7. Work on a tray line and prepare tray set up by 
placing beverages and condiments on trays. 
8. Serve food items in proper proportions. 
9. Push carts to halls or kitchen. 
10. Clean tables and name tags in residents’ dining 
room. 
11. Clean work area, tables, cabinets, and floors. 
12. Wash all dishes and return them to their 
appropriate place. 
13. Set the tables with utensils and napkins for 
mealtimes. 
14. Prepare food, etc., in accordance with sanitary 
regulations, as well as out established polices 
and procedures. 
15. Assure that safety regulations are followed at 
all times by all personnel. 
16. Follow established Infection Control and 
Universal Precautions polices and procedures when 
performing daily tasks. 
17. Assure that the department is maintained in a 
clean and safe manner by assuring that the 
necessary equipment and supplies are maintained 
to perform such duties/services. 
18. Report all hazardous conditions/equipment to the 
Certified Dietary Manager immediately. 
19. Report all accidents/incidents as established by 
department polices. 
20. Assist in maintaining food storage and 
preparation areas in a clean an properly arranged 
manner at all times. 
21. Dispose of food and waste in accordance with 
established policies. 
22. Wear protective clothing and equipment when 
handling infectious waste. 
23. Assure that food and supplies for the next meal 
are readily available. 
24. Assist in inventorying and storing in-coming 
food, supplies, etc., 
25. Maintain confidentiality of all pertinent patient 
and resident care information. 
26. Review complaints and grievances and make 
necessary oral/written reports to the Certified 
Dietary Manager within three days. 
27. Make only authorized substitutions. 
28. Assist in food preparation for special meals and 
events such as parties and meeting, as well as 
for outpatients and physicians, etc. 
29. Answer telephone as necessary throughout the 
duration of the shift. 
30. This list is not exhaustive and may be 
supplemented as necessary. 

HOSPITAL POLICIES AND PROCEDURES: 

1. Attend facility and department meetings. 
2. Participate in fire and disaster drills. 
3. Follow the department dress code. 
4. Wear name badge so visible at all times while 
working. 
5. Be to work on time and when scheduled. 
6. Dependability. 
7. Follow the time clock procedures (clock in and 
out properly). 
8. Follow facility safety policies. 
9. Follow infection control policies. 
10. Follow facility confidentiality policy. 
11. Follow facility HIPAA and Corporate Compliance 
policy. 
12. Through approved workshops and in-services, 
improve skills and job knowledge. 
13. Follow personnel policies as stated in the 
Employee Handbook. 




INTERPERSONAL RELATIONSHIPS: 

1. Be aware of and cooperate with the mission of 
Gove County Medical Center. 
2. Maintain good interpersonal relationships with 
personnel of other departments, public, 
physicians, patients/residents, and promote 
positive guest relations. 
3. Demonstrate the ability and willingness to 
provide support to Department Managers, 
Supervisors, and coworkers in a team oriented 
manner. 
4. Demonstrate a respectful and caring attitude 
through verbal and non-verbal behavior. 
5. Demonstrate flexibility and willingness to 
contribute an effort to cross department 
boundaries to ensure quality and efficient 
service. 
Additional Information
Position Type : Part Time
Shift : Days
Contact Information
Gove County Medical Center
520 West Fifth Street 
Quinter, KS 67752
Phone: 785-754-3341

To apply click here:  http://www.govecountymedicalcenter.org/jobs/show_job.php?id=110793&category=Dietary&sub=