Job Abstract

Under supervision, to perform specialized clerical duties in an institutional kitchen; to monitor tray line assembly in a hospital or correctional facility kitchen, to assist patients in selecting menu items; and to assist Registered Dietitians in collecting nutrition assessment data for patient education.

• Processes and implements diet orders and diet order changes by completing or modifying individual patient menu information on a form or by entering into the Food Service Unit's diet system;
  
• Informs the appropriate cook of diet changes ordered;
  
• Interviews patients to obtain pertinent dietetic information, such as allergies, food preference, food intolerances, texture modifications, and/or religious dietary restrictions;
  
• Tallies specialized menu items requested for assembling meals;
  
• Receives and transmits phone messages between Physicians, nursing staff, Dietitians, and the kitchen staff;
  
• Monitors and labels prepared food trays for compliance with diet orders, cleanliness, and attractiveness;
  
• May set up menus for the tray assembly line;
  
• On request, calculates calorie, protein, and carbohydrate content of specified feedings;
  
• Assists patients in making selections of menu items within their prescribed dietary pattern, ensuring nutritional balance and that special restrictions are observed;
  
• Explains dietary principles and special restrictions to patients and relatives, as appropriate;
  
• Reconciles patient menu selections to ensure conformance with diet orders and Registered Dietitian's requests and advises appropriate parties of discrepancies;
  
• Updates diet file to confirm the diet modifications;
  
• May oversee and participate in the distribution of meal trays and/or between meal nourishments;
  
• Acts as trayline checker and/or provides direction to food service staff who are performing trayline duties;
  
• Keeps track of supplies as necessary;
  
• May assist in special dietary related projects;
  
• May be assigned as a Disaster Service Worker, as required;
  
• Performs other related duties as required.

Sufficient education, training, and experience to demonstrate the possession and direct application of the following knowledge and abilities:

Training and Experience Note: The required knowledge and abilities are attained through graduation from high school

• Principles and practices of food preparation and service;
  
• Basic principles of nutrition;
  
• Special diets;
  
• Kitchen sanitation methods;
  
• Record keeping methods;
  
• Common computer applications, such as word processing, spreadsheets, and databases;
  
• Basic arithmetic.

• Communicate effectively with co-workers;
  
• Meet, guide, interview, instruct, and deal tactfully with patients regarding diet;
  
• Exercise independent judgment and decision making;
  
• Work accurately with figures and other detail;
  
• Maintain a record system and operate office equipment;
  
• Follow written and oral instructions in English.