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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.

Technician Dietary

Dietary Aide

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.

Medical Dietary Aide

Aide Dietary

Line Cook Kitchen

Prepares, seasons, and cooks food on menu from station aboard passenger vessel: prepares sauces, dressings, puddings, or relishes to be served with dish. Gives directions for setting up station so that food, garnishes, and service equipment are arranged in serving order. Portions and places food on plate, and arranges garnishes on plate. Must be certified as food handler and as cook by us coast guard. May be required to hold life boatman certificate. May be designated according to station as cook, station, grill; according to meal prepared as cook, station, breakfast; or according to food prepared as cook, station, roast; cook, station, soup and fish.

Assistant Kitchen

Assists workers engaged in preparing foods for cafeterias, hotels, restaurants, or ready-to-serve packages.: Performs a variety of kitchen duties. Washes, peels, cuts, and seeds vegetables and fruits. Cleans, cuts, and grinds meats, poultry, and seafood. Dips food items in crumbs, flour, and batter to bread them. Stirs and strains soups and sauces. Weighs and measures designated ingredients. Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator. Stores foods in designated areas, utilizing knowledge of temperature requirements and food spoilage. Cleans work areas, equipment and utensils, segregates and removes garbage, and steam-cleans or hoses garbage containers. Distributes supplies, utensils, and portable equipment, using hand truck.

Flight Kitchen Manager

Supervises and coordinates activities of kitchen employees engaged in purchasing and preparing food and supplies for food service department of airline: reviews reservations and flight information to ascertain and compute types and quantities of food needed. Orders and schedules delivery of food and supplies from local vendors. Prepares work schedules for kitchen personnel to ensure presence of requisite labor force on each shift. Oversees and coordinates work of cooks and other kitchen employees engaged in preparing meals to ensure adherence to recipes and quality standards. Controls alcoholic beverage supply by perpetual inventory and prepares government forms as prescribed by law to account for consumption of taxable and nontaxable beverages. Inspects kitchen for conformance to government and company safety and sanitation requirements. Participates in collective bargaining and settling of union grievances involving department employees.

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