Description
Support nutrition services by preparing and portioning foods and beverages, assembling and delivering patient meal trays per diet orders, maintaining sanitation and temperature controls, stocking supplies, and assisting dietitians and cooks in a healthcare setting.
- • Store, label, and date food in designated containers and storage areas to prevent spoilage and ensure FIFO.
- • Assemble patient meal trays according to diet orders, allergies, and standard portion guidelines.
- • Deliver trays, snacks, and nourishments to nursing units and verify patient identity before service.
- • Retrieve soiled trays, document intake as directed, and return carts to the kitchen.
- • Portion foods and desserts and cover items for safe transport.
- • Place completed trays in hot holding or refrigeration to maintain safe temperatures.
- • Weigh or measure ingredients and portions per standardized recipes.
- • Assist cooks and diet technicians with food prep and trayline duties as needed.
- • Receive, rotate, and store food, supplies, and utensils in refrigerators, freezers, and storerooms.
- • Stock nourishment rooms and kitchen stations and maintain par levels.
- • Remove trash, break down boxes, and clean garbage containers.
- • Prepare and serve beverages, including coffee, tea, milk, and thickened liquids, per diet orders.
- • Prepare condiments, spreads, and simple dressings for sandwiches and salads.
- • Scrape and pre-rinse dishes and utensils and stage them for dishwashing.
- • Use slicers, peelers, and other appliances to clean, peel, slice, and trim foods safely.
- • Stir, reheat, and strain soups and sauces following rethermalization procedures.
- • Maintain records of food usage, tray counts, temperatures, and waste.
- • Load and unload dish machines and check sanitizer and temperature gauges.
- • Add cutlery, napkins, condiments, and extras to trays on the trayline.
- • Mix ingredients for green, fruit, vegetable, and pasta salads.
- • Provide menus to patients, assist with selections, collect diet sheets, and relay changes to the diet office.
- • Clean and sanitize work surfaces, equipment, carts, and smallwares between tasks.
- • Prepare simple foods such as vegetables, salads, and desserts per standardized procedures.
- • Take and record temperatures of foods, refrigerators, freezers, and dish machines.
- • Wash, peel, and cut fruits and vegetables for cooking or cold prep.
- • Report equipment problems, safety hazards, and low stock to supervisors and request needed items.
- • Sweep and mop kitchen floors and clean dining or pantry areas as assigned.
- • Follow infection control, allergen, and cross-contact procedures and wear required PPE.
- • Set up and break down trayline, steam tables, and serving areas.
- • Package snacks and nourishments for between-meal delivery.
- • Tend salad or cold bars in cafeteria service as assigned while maintaining food safety.
- • Carry food, equipment, and utensils between storage, prep, and service areas safely.
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Hospitality, Events & Tourism
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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
