Food & Nutrition Assistant I Dietary General

Performs a variety of food and nutrition services and support in one or more of the following areas:

Patient Nutrition: Ensures that patients on active diet orders receive prescribed meals and any other required nourishments.

Commercial: Sets up food and serves customers promptly, efficiently, correctly and personably in assigned commercial locations, such as the cafeteria, faculty dining room, 1329 and medical plaza delis. Assembles and produces some menu items. May perform as team leader in absence of supervisor.

Ingredient Control: Accurately measures and portions a variety of food items for patient and commercial areas, based on ordered amounts, using HACCP guidelines and standard recipes. Prepares specialized food orders for various units of the hospital.

Cold Production: Follows recipes in accordance with sanitary and safety regulations to prepare an assortment of food items for patient and commercial areas. Accurate and neat portioning and plating and preparation of sandwiches and platters for vending, patient tray line and commercial food service.

Bake Shop: Assists with baking activities and pre-preparation of high-quality bakery products using correct procedures. Uses and maintains equipment in a safe and sanitary manner and performs general cleaning.

Production Sanitation: Major cleaning and high-level sanitation in kitchen with use of approved chemicals. Provides coverage in other food service areas as needed.

Warewashing: Cleaning, sanitizing and distributing pots and pans, sweeping/mopping, general cleaning and garbage removal. Assists in food production, as needed, cutting desserts; dishing food; peeling, cutting and washing fruits and vegetables; and assembling sandwiches.

Minimum Education and Experience Requirements:

• Core requirements:
  • High school diploma or equivalent preferred.
  • Required to read, speak, write, do simple mathematical calculations, understand and follow written and oral instructions.
  • Prefer one year of experience in institutional kitchen food services.
  • Knowledge of various production equipment.
  • On-the-job training also is provided under moderate supervision.

• Patient Nutrition: One year of experience preferred. Hospital or health care facility in a patient services function preferred. On-the-job training also is provided under supervision. Must understand the uniqueness of patient meal service and have background in general kitchen equipment.

• Commercial: Health care food service experience preferred. Must know how to set up cafeteria food and serve food to patrons. Familiarity with equipment and food service terminology preferred.

• Ingredient Control: Required to do simple mathematical calculations, understand and follow written and oral instructions. Knowledge of various production equipment. Must be able to read and understand a standardized recipe in order to accurately and precisely weigh and measure the variety of food ingredient items required. Knowledge of large quantity production of food items. Must be able to operate kitchen equipment properly.

• Cold Production: Must be able to attractively prepare a variety of food items following standardized recipes. Knowledge of large quantity production of food items. Must be able to operate kitchen equipment properly.

• Bake Shop: Understanding of different pan sizes, portion yields, scoops, pre-preparation of items and production orders. Familiarity with importance of sanitation. Knowledge of various types of kitchen equipment.

• Production Sanitation: Familiar with importance of sanitation as it relates to food safety. Must know how to clean various types of surfaces and how to measure correct amount of detergents and sanitizing chemicals. Knowledge of various production equipment. Some knowledge of large quantity production of food items.

• Warewashing: Must be able to accurately and precisely measure correct amounts of detergents and sanitizing chemicals. Some knowledge of large quantity production of food items. Must be familiar with kitchen equipment and operation.