SUMMARY: Under supervision, provides support for Dietitians, Food Service Manager, and Nutrition and Foodservice Supervisor. Performs routine aspects of menu selection such as checking the correctness of prepared meals, comparing prepared meals with meal tickets and processing diet orders and changes. May select meals for residents who cannot select meals for themselves. Performs related duties as required.DUTIES & ESSENTIAL JOB FUNCTIONS: NOTE : The following are the duties performed by employees in this classification. However, employees may perform other related duties at an equivalent level. Not all duties listed are necessarily performed by each individual in the classification.
Follows up on meals served to residents to establish whether meals are being satisfactorily prepared, served, etc; Acts to correct complaints regarding quantity or quality of food served.
May work as the checker on kitchen traylines checkingtemperature, appearance of meals and contents of food trays to insure that diet restrictions as specified by tray tickets are being followed.
Keeps records of resident’s diets, actual meals and foods served to resident areas and food productions sheets; maintains inventory of dietary office’s supplies, forms and menus. 4. Prepares residents’ tray tickets according to the current diet order on Diet Census before each meal.
Reviews the menus and food preferences with residents as appropriate; refers questions or complex problems to Dietitians for guidance and/or resolution.
May make ward rounds each day to check diet restrictions for new residents or may interview residents to determine their food preferences. Updates resident profiles as needed.
Selects food items for residents who are unable to select their own meals; using non-select menus and meal; selects food items for residents on restricted diets so as to comply with the specified restrictions; modifies food items for residents per Dietitians and Director of Food & Nutrition Services direction.
Monitors accuracy of census from electronic diet office software (EDOS) against electronic medical record (EMR).
Creates and prints nourishment and supplement labels.
Prepares meal tallies for all units so that adequate amounts of food items are prepared to meet demand.
MINIMUM QUALIFICATIONS:
Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying .
Education: High School diploma or equivalent.Minimum Experience: One year working in a Healthcare Food Service Department as a Food Service Worker in addition to the successful completion of one college course in Nutrition; OR two years experience in a Healthcare Food Service Department as a Food Service Worker working on a tray line with enrollment in nutrition course within 6 months; OR six months working as a Diet Clerk (or similar position) in a Healthcare Food Service Department preferably with successful completion of one college course in Nutrition; OR possession of a Nutrition Assistant Certificate or an AA Degree in a related field.
