Description
Support nutrition services and foodservice operations under the supervision of a registered dietitian. Prepare and portion meals to standards, assist with therapeutic menu planning and nutrition education, monitor diet orders and intake, and help maintain quality, safety, and documentation.
- • Prepare and portion meals following standardized recipes; determine batch quantities for service.
- • Review, standardize, and test recipes and menu items with the dietitian or chef.
- • Assist in supervising food production and service; ensure diet orders and portion standards are met.
- • Assist with menu planning and therapeutic diet modifications per established guidelines.
- • Track food and beverage usage and help implement cost-control procedures.
- • Help create work schedules, station assignments, and task checklists.
- • Schedule and deliver orientation or in-service training on food safety and diet procedures.
- • Collect data and assist dietitians with research, audits, and performance-improvement projects.
- • Provide basic nutrition education to patients, residents, or groups under dietitian guidance.
- • Route referrals to appropriate services and coordinate follow-up for continuity of care.
- • Perform nutrition screenings and obtain dietary histories to support assessments.
- • Monitor and document intake, weight, and tolerance; report changes and concerns to the dietitian.
- • Participate in interdisciplinary care meetings and communicate nutrition updates.
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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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This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
