Job Description:

• 1) Prepares dietary information for use by kitchen personnel in preparation of foods for hospital patients: Examines diet orders and menus received from hospital units and tallies portions and foods of general and soft diets.

• 2) Tallies quantities of specific foods, such as vegetables and meats, to be prepared in kitchen.

• 3) Marks tally on master menu to inform kitchen personnel of food requirements.

• 4) Processes new diets and changes as required.

• 5) May calculate diabetic diets, using calculator, and following standards established by DIETITIAN, CLINICAL.

• 6) May answer telephone and intercom calls and relay information to kitchen concerning meal changes, complaints, or patient discharge.

• 7) May prepare and deliver formula and special nourishments to unit pantries.