PURPOSE OF JOB CLASS (NATURE OF WORK)
This class is accountable for acting as a working supervisor responsible for ensuring compliance and clinical maintenance of special diet orders and food quality on a food service line.
Receives general direction from an employee of higher grade.
Supervises employees on a food service line as assigned.
EXAMPLES OF DUTIES
Plans and coordinates clinical workflow of food service line area and determines priorities; schedules, assigns, oversees and reviews staff; establishes and maintains service line area procedures; provides staff inservice training; counsels employees; conducts or assists in conducting performance evaluations; follows procedures to implement nutritional care of patients/clients on special diets; receives and interprets oral and written diet orders and indicates appropriate applications; calculates and specifies to food service workers amounts of food required for therapeutic diets and tray service; takes inventory and may assist with the ordering of food and supplies; supervises serving and distribution of trays to patient care units by making sure proper special diet coincides with tray ticket; monitors food quality, accuracy of therapeutic diets and food temperature; keeps accurate records of diet orders and trays delivered, patient food preferences and diet changes on a daily basis; communicates with management personnel of dietary department, nursing personnel and other departments as needed; maintains proper safety, sanitation and cleanliness of kitchen area and eating utensils; may operate and maintain computerized patient dietary card file; performs related duties as required.
KNOWLEDGE, SKILL AND ABILITY
Knowledge of food service operations and relevant State and Federal laws, statutes and regulations; knowledge of basic and clinical nutrition pertaining to therapeutic diets; considerable interpersonal skills; oral and written communication skills; ability to utilize computer software; some supervisory ability.
MINIMUM QUALIFICATIONS - GENERAL EXPERIENCE
Two (2) years of experience in the preparation and serving of food on a large scale.
MINIMUM QUALIFICATIONS - SPECIAL EXPERIENCE
One (1) year of the General Experience must have been in the clinical area of a hospital or institution food service.
MINIMUM QUALIFICATIONS - SUBSTITUTIONS ALLOWED
Completion of courses approved by the Academy of Nutrition and Dietetics which satisfy the requirements for an Associate's Degree in Dietary Technology may be substituted for the General Experience.
1. Incumbents in this class must have adequate physical strength, stamina, physical agility and visual and auditory acuity, and must maintain such physical fitness as to be able to perform the duties.
2. Incumbents must be free from communicable diseases.
3. A physical examination may be required.
Incumbents in this class may be required to lift moderate weights; may be exposed to some risk of injury from kitchen equipment and from patients and/or clients.
JOB CLASS DESIGNATION
This replaces the existing specification for the class of Dietary Technician in Salary Group TC 15 approved effective June 23, 1995. (2013 SCOPE Review)