- High School/GED
- 1-2 years institutional food service preferred
- Primary Purpose: To prepare, assemble, and serve appropriate meals for patients on regular and modified diets, and for hospital personnel and guests in accordance with local and state regulations.
Routine Decision Making: Make decisions on orders received and on which diets to prioritize in the absence of the Dietary Supervisor; decides which foods to give to patients based on dietary requirements.
Required Knowledge: Knowledge of modified diets; knowledge of process of quantity food production.
Required Skills and Ability: Ability to use various kitchen equipment and machinery; ability to meet deadlines.
Unusual Working Conditions: Working with kitchen machinery and equipment.
Education and Certification/ Registration Required for the Position: High school education; Certified Dietary Manager certification preferred.