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.
