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Directs and coordinates food service activities of hospital, nursing home, or related facility: confers with dietitian, chief 077.117-010 to ensure that menus and department policies conform to nutritional standards and government and establishment regulations and procedures. Reviews patient diet information and discusses requests, changes, and inconsistencies with patient, professional staff, or resident food committee. Plans and coordinates through subordinate supervisors, such as kitchen supervisor, standards and procedures of food storage, preparation, and service; equipment and department sanitation; employee safety; and personnel policies and procedures. Inspects food and food preparation and storage areas, using thermometers and knowledge of health and sanitation regulations. Tastes, smells, and observes food to ensure conformance with recipes and appearance standards. Attends meetings with employees, union, establishment, administrative, or regulatory personnel to discuss regulations, procedures, grievances, and recommendations for improving food service. Computes operating costs for own information and for information of administrative personnel. May be required to have competency certificate.

Dietary Technician

Provides services in assigned areas of food services management, teaches principles of food and nutrition, and provides dietary consultation, under direction of Clinical Dietitian. Plans menus based on established guidelines. Standardizes recipes and tests new products for use in facility. Supervises food production and service. : Obtains and evaluates dietary histories of individuals to plan nutritional programs. Guides individuals and families in food selection, preparation, and menu planning, based upon nutritional needs. Assists in referrals for continuity of patient care. May select, schedule, and conduct orientation and in-service education programs. May develop job specifications, job descriptions, and work schedules. May assist in implementing established cost control procedures.

Head of Dietary & Food Services

Directs activities of institution department providing quality food service and nutritional care. Administers, plans, and directs activities of department providing quality food service. Establishes policies and procedures, and provides administrative direction for menu formulation, food preparation and service, purchasing, sanitation standards, safety practices, and personnel utilization. : Selects professional dietetic staff, and directs departmental educational programs. Coordinates interdepartmental professional activities, and serves as consultant to management on matters pertaining to dietetics.

Aide Dietary

Prepares dietary information for use by kitchen personnel in preparation of foods for hospital patients. Operates computer to enter and retrieve data. Examines diet orders and menus received from hospital units. Processes new diets and changes as required. Provides information to kitchen personnel of food requirements.: Provides information on quantities of specific foods, such as vegetables and meats, to be prepared in kitchen. May calculate diabetic diets and following standards established by dietitian. May answer telephone and intercom calls and relay information to kitchen concerning meal changes, complaints, or patient discharge. May prepare and deliver formula and special nourishments to unit pantries.

Technician Dietary

Dietary Aide

Medical Dietary Aide

Part Maker

Forms and lines parts for use in jewelry and instrument cases, performing any combination of following duties: glues specified fabric on cardboard blanks to make lining base. Inserts cotton pad in lining to form cushion. Places glue-coated fabric on precut metal strip in jig and pulls handle of heating device to fold and seal fabric around strip to form bracelet-type watch holder. Places covered bracelet band on metal cylinder and shapes by hand or in groove of forming device and turns handle to shape band around form. Inserts wire spring in lining pad and positions pad and bracelet on holders in fixture. Pulls feeder that picks up and fits spring into groove on bracelet. Pulls lever of fastening device to press spring in place and fasten bracelet to pad or inserts bracelet into groove by hand. Records number and type of parts made. May be designated according to specific part made as bracelet-form coverer; bracelet former; cushion maker, hand; lining maker, hand; pad assembler.

Counter Clerk Parts

Sells spare and replaceable automotive, appliance, electrical, and other parts, supplies, and accessories in repair facility or parts store. Ascertains make, year, and type of part needed, inspects worn, damaged, or defective part to determine replacement required, or advises customer of part needed according to description of malfunction.: Reads catalog or computer for replacement part stock number and price. Advises customer on substitution or modification of part when part is not available. Fills customer orders from stock. Prepares sales slip. Receives payment. Marks and stores parts in stockroom or area according to prearranged system. May take inventory of stock. May measure engine parts, using precision instruments, to determine whether similar parts may be machined down or built up to required size.

Spare Parts Clerk

Receives, stores, and issues spare and replacement parts, equipment, and expendable items used in repair or maintenance shop. Takes inventory of parts and equipment and maintains inventory records. May drive truck to pick up incoming stock or to pick up and deliver parts to units in other buildings or locations. May sell auto parts to customers. May be designated according to type of parts issued as parts clerk, automobile repair; parts clerk, plant maintenance.

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