Description
Support institutional food service and nutrition programs under the direction of a dietitian or food service manager. Prepare and portion meals to specification, ensure diet/menu compliance and food safety, assist with inventory and cost control, and provide basic menu and nutrition information to customers or patients.
- • Prepare and portion major meals by following standardized recipes and production sheets.
- • Calculate required food quantities and adjust recipes for batch size.
- • Assist with menu implementation, including therapeutic diet modifications and allergen labeling.
- • Monitor tray line and cafeteria service and coordinate timely meal delivery.
- • Record food temperatures and maintain HACCP, sanitation, and safety logs.
- • Analyze menus and test new products for quality, yield, and customer acceptance.
- • Track inventory, estimate food and beverage costs, and support waste and cost control.
- • Create station assignments and assist with work schedules and shift coverage.
- • Train staff and conduct in-service sessions on food safety, portion control, and equipment use.
- • Collect diet orders, allergies, and preferences, and enter data into food service systems.
- • Assist dietitians by gathering intake data and supporting quality improvement or food service research projects.
- • Monitor and document patient meal intake and weight changes and report issues to the dietitian.
- • Participate in interdisciplinary meetings or huddles to coordinate patient meal care and service.
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Healthcare & Human Services
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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Last reviewed: Jan 2026
