Under the direction of the Chief Clinical Dietitian this position is responsible for nutrition assessment, care planning, monitoring, education and counseling of hospitalized patients and outpatients in a variety of settings.  Assist Director in meeting compliance with JCAHO, federal, state and local regulations; development, implementation and administration of departmental policies and procedures and standards of work.  Maintain excellent working relationships with other hospital departments.  Conduct in-service training.  Plans, implements and evaluates means to improve customer satisfaction on a continuous basis. Investigates and resolves customers’ complaints about food quality or service.  Places orders for equipment, and supplies and arrange for the routine maintenance and upkeep of the equipment and facility. Other duties may be assigned by the Chief Clinical Dietitian.

Under the direction of the Director of Food Service this position is responsible for assisting in daily activities performing advanced secretarial duties of the Food and Nutrition department consistent with the Medical Center’s strategies and objectives.  Included: Assist Director in meeting compliance with JCAHO, federal, state and local regulations; development, implementation and administration of departmental policies and procedures and standards of work.  Acting as a liaison for Food and Nutrition Services, coordinating all activities for FNS in all facets of departmental activities.  This position serves as central information point in the department, overseeing all general office functions, and interacts and assists a wide range of individuals, including management, hospital staff, vendors, and the public.  Responsible for charging all stock requests/requisitions, all in-house catering and invoices for non-hospital catering.  Responsible for FNS department timekeeper and associated reports and documentation.  Responsible for department invoices, employee attendance records, all meeting records and in-service information and maintains all support documentation.  Responsible for ordering office supplies/department supplies.  Serves on hospital committees as assigned.  Maintains excellent working relationships with other hospital departments.  Assist Director in completing performance evaluations, budget, staffing, maintaining reports/records and collection of statistical data.  Plans, implements and evaluates means to improve customer satisfaction on a continuous basis. Arranges for the routine maintenance and upkeep of the equipment and facility. Other duties may be assigned by the Director.

Under the direction of the Production Manager and Immediate Supervisor this skilled individual assumes daily responsibility for performing routine and/or supervised tasks within the Food and Nutrition department that include duties for production, patient line, catering/special events, coffee cart and/or retail.  Duties may include stock receiving and delivery, food preparation, patient tray line and cafe service, patient tray delivery, cashier assignments, dish room duties, and cleaning assignments such as sweeping/mopping, trash and cardboard removal.  Ensures that customers are served properly and in a timely manner.  Ensures quality is maintained and safety and sanitation guidelines are observed.  Job duties may include cross training in other areas of the department.  Other duties may be assigned by the Production Manager/immediate supervisor.

Under the direction of the Lead Chef and Immediate Supervisor this skilled individual assumes daily responsibility for preparing all menu items for Café, Patient Tray line, Rehab Center, Children’s Center, and special events using recipes provided by the Lead Chef.  Plans, implements and evaluates means to improve customer satisfaction on a continuous basis.  Ensures that customers are served properly and in a timely manner.  Ensures quality is maintained and safety and sanitation guidelines are observed.  Job duties may include cross training in other areas of the department.  Other duties may be assigned by the Lead Chef.