Assures that all patient menus are correct and adjusted according to specific diet orders and that all menus are present and recorded. Provides food counts to Production.
Previous food service experience in a healthcare institution preferred.
Licenses and Certifications:
Required Knowledge and Skills:
Strong professional, organizational, and interpersonal skills to effectively relate with all members of the healthcare team.
Normal office environment.
No expected exposure to blood and/or body fluids.
Sitting - Continuously
Standing/Walking - Rarely
Kneeling/Stooping - Never
Bending/Climbing - Never
Reaching above shoulder, at waist or below waist - Never
Lifting/Pushing or Pulling up to 40 pounds - Never
Lifting/Pushing or Pulling over 40 pounds – Never
Typing/Filing – Continuously
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.