Job Description

Job Summary

 Coordinates the preparation and serving of meals, in collaboration with the Food Services Manager, based on general or special diets. Specifies dietary requirements for patients with special restrictions or nutritional needs. Integrates the hospital’s mission and “Guiding Principles” into daily practice.


Essential functions are those tasks, duties, and responsibilities that comprise the means of accomplishing the job’s purpose and objectives. Essential functions are critical or fundamental to the performance of the job. They are the major functions for which the person in the job is held accountable. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

1.Participate in the nutritional aspects of patient care by: sharing specialized knowledge with others on the medical team, participating appropriately in patient rounds and conferences, recording in medical records, and assessing the nutritional status of patients, instructing patients, recording diet histories, interpreting and integrating therapeutic principles.

2.Evaluates patient menus and modified diets and makes appropriate recommendations. 

3.Makes appropriate notation of food and drug interaction in the patient medical record. 

4.Complies with quality control, safety, infection control and emergency procedures consistent with hospital policy. 

5.Maintain current diet manual for therapeutic diets that have been approved jointly by the dietitian and medical staff. 

6.Performs other duties as assigned to support overall effectiveness of the department.