Dietary

SUMMARY: Assuring patients and others that consume meals a quality, nutritional meal, attractively served with careful consideration of clinical diets, food allergies, and food intolerances. The Dietary department will be kept in a clean and sanitary manner to support food handling safety.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Prepare nutritious and attractive patient meals in accordance with standardized facility menus.
• Read and comprehend recipe instructions and adjust measurement of ingredients as needed.
• Ensure that food is served and stored at proper temperatures and follow appropriate handling and equipment safety measures, such as, HACCP regulations and food handling guidelines.
• Responsible to record and log temperature measurements and label refrigerated and frozen food items with necessary identifying information.
• Properly operate equipment for food preparation and cleaning within the department.
• Stock food and supplies in proper areas throughout the department.
• Assist in the development of order for food and supplies.
• Assist in food preparation for special meals and events.
• Apply basic knowledge of infection control as a food borne illness in food preparation and delivery.