Job Description

Modifies menus and coordinates the activities of Dietary Aides to ensure accuracy of tray assembly and the safety and cleanliness of food service equipment and areas. Implements and monitors policies and procedures and performance improvement programs.

Job Responsibility

• - Coordinates activities of kitchen workers in the preparation and distribution of foods for patients, staff and visitors
• - Processes admissions, discharges, transfers and changes of diet orders from computer. Contacts nutritionist for computation of complicated orders.
• - Ensures menu choices are consistent with diet order
• - Ensures menus are available for all patients in assigned area.
• - Tallies menus and prepares diet census reports.
• - Coordinates personnel and assures proper completion of assignments.
• - Checks tray assembly line for accuracy.Prepares late trays as required.
• - Implements and monitors performance improvement programs, including: monitoring food and equipment temperatures, responding to problems with computer printers and re-thermalization units and inspection of work stations at the end of shifts.Implements corrective action.
• Performs related duties, as required.

- ADA Essential Functions

Job Qualification

• High School Diploma or equivalent, required.Completion of a ninety (90) hour Food Service/Dietary Manager program AND a minimum of two (2) years supervisory experience in dietetics and food service operations, required.
• OR Graduate of a Diet Technician Program, required.
• OR Completion of two (2) years of undergraduate Nutrition/Dietetics program, required.

- Additional Salary Detail
The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future.When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).

Modifies menus and coordinates the activities of Dietary Aides to ensure accuracy of tray assembly and the safety and cleanliness of food service equipment and areas. Implements and monitors policies and procedures and performance improvement programs. Job Responsibility - Coordinates activities of kitchen workers in the preparation and distribution of foods for patients, staff and visitors - Processes admissions, discharges, transfers and changes of diet orders from computer. Contacts nutritionist for computation of complicated orders. - Ensures menu choices are consistent with diet order - Ensures menus are available for all patients in assigned area. - Tallies menus and prepares diet census reports. - Coordinates personnel and assures proper completion of assignments. - Checks tray assembly line for accuracy. Prepares late trays as required. - Implements and monitors performance improvement programs, including: monitoring food and equipment temperatures, responding to problems with computer printers and re-thermalization units and inspection of work stations at the end of shifts. Implements corrective action. Performs related duties, as required. - ADA Essential Functions Job Qualification High School Diploma or equivalent, required. Completion of a ninety (90) hour Food Service/ Dietary Manager program AND a minimum of two (2) years supervisory experience in dietetics and food service operations, required. OR Graduate of a Diet Technician Program, required. OR Completion of two (2) years of undergraduate Nutrition/ Dietetics program, required. - Additional Salary Detail The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future. When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).

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