Dietary - Administrative Assistant

Description

 Supports the Director of Dietary in by handling various administrative tasks and ensuring efficient operations. This role is for someone with prior food safety regulations and sanitation standards. Provide organizational skills, professionalism, and to have the ability to manage multiple priorities in a fast-paced environment. Establishes policies, procedures and departmental objectives.  

Requirements

JOB QUALIFICATIONS:

A. Education: High School graduate or equivalent

B. Personal Job-Related Skills: Abilities and effective oral and written communication skills. Knowledge of food service operations.

C. Licensure, Registry or Certification: Food Handler’s Card should be obtained and current. 

D. Experience:

1. Work Experience: Two years or more of food service experience.

2. Technical Training: Understand how to operate computers, learn how to use Excel/Word/Publisher, learn how to submit orders to various vendors, assist dietary staff with online/training programs.

E. Physical and Mental Requirements:  

Duties of the position require moderate periods of walking and   standing; some bending, stooping, and reaching for food items 

and equipment. Also, lifting up to 50 pounds.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

A. Manages the preparation and service of nutritional food.

1.  Helps prepare food for patients on therapeutic diets.  

2. Recommends menu items and food items to be purchased. 

3. Reviews menus to determine types and quantities of food to be prepared.

B. Manages the procuring of food items and other supplies and 

maintains cost and revenue records.

1. Purchases or recommends the purchase of all supplies for the   department. 

2. Ability to contact suppliers and food vendors.  

3. Ensure sufficient quantities are available to meet facility needs.

C. Supports department functions and department personnel.

1. Maintain a clean and safe work environment.

2. Check all food items to ensure adequacy and quality at all times.

3.  Fulfills hospital requirements for food and beverage service at meetings   and special functions.

4.  Using proper techniques and methods for preparing, storage, cooking,   and cooling food.