Job Description:

• 1) Provides services in assigned areas of food service management, teaches principles of food and nutrition, and provides dietary consultation, under direction of DIETITIAN, CLINICAL : Plans menus based on established guidelines.

• 2) Standardizes recipes and tests new products for use in facility.

• 3) Supervises food production and service.

• 4) Obtains and evaluates dietary histories of individuals to plan nutritional programs.

• 5) Guides individuals and families in food selection, preparation, and menu planning, based upon nutritional needs.

• 6) Assists in referrals for continuity of patient care.

• 7) May select, schedule, and conduct orientation and in-service education programs.

• 8) May develop job specifications, job descriptions, and work schedules.

• 9) May assist in implementing established cost control procedures.