RESPONSIBILITIES

JOB SUMMARY/RESPONSIBILITIES:

• Organizes patient’s menus to ensure accuracy of diet order, timeliness of meal service and smooth food service operations.

• Responsible for the production of meal tickets, nourishment labels and production tallies for patient menus.

TYPICAL PHYSICAL DEMANDS:

• Seeing, hearing, standing, walking , finger dexterity, speaking.

• Frequent: pushing and pulling 10 to 20 pounds of force, lifting: floor to knuckle up to 45 pounds, knuckle to shoulder up to 30 pounds, shoulder to overhead up to 25 pounds, carrying up to 45 pounds, bending, squatting, stooping, overhead and forward reaching, twisting.

• Occasional: lifting: floor to knuckle and knuckle to shoulder maximum weight of 50 pounds, shoulder to overhead maximum weight of 50 pounds, carrying maximum weight of 50 pounds, stair climbing, side bending.

TYPICAL WORKING CONDITIONS:

• Exposure to both inside and outside environmental conditions.

MINIMUM QUALIFICATIONS:

A. EDUCATION/CERTIFICATION AND LICENSURE:

• High school diploma or equivalent education desirable.

B. EXPERIENCE:

• One (1) year clerical/administrative experience; or prior food service experience demonstrating basic food-handling skills.

• One (1) year experience in hospital or extended care facility preferred.

• Experience to demonstrate:

o Ability to speak, read, write and understand English both orally and in writing.

o Ability to convert easily among fractions, decimals and percentages.

Equal Opportunity Employer/Disability/Vet