Education
Bachelor’s Degree in Food and Nutrition Science, Public Health Nutrition, Food Service Management or any other related degree.
Job Description
- Develop, evaluate, and revise menus in coordination with registered dietitians to ensure nutritional balance and compliance with dietary regulations.
- Tailor menus and meal plans for special diets (renal, cardiac, diabetic, allergy-specific, etc.).
- Monitor meal portions and nutrient distribution based on clients' or patients’ nutritional needs.
- Lead a team of food service workers, kitchen staff, and dietary aides.
- Assign daily duties, schedule shifts, and monitor performance.
- Conduct regular staff meetings and one-on-one check-ins to ensure alignment and motivation.
- Support hiring, onboarding, and performance reviews in collaboration with HR.
- Ensure strict adherence to food safety standards (e.g., HACCP, OSHA, local health department rules).
- Conduct routine kitchen inspections and sanitation audits.
- Oversee proper food storage, handling, and labeling to prevent contamination or spoilage.
- Track inventory levels of food, supplements, and kitchen supplies.
- Place orders and manage relationships with vendors and suppliers.
- Control food costs and wastage through careful planning and stock rotation (FIFO method).
- Maintain budget records and analyze cost-effectiveness of menu items.
- Maintain detailed records of food service operations, including meal logs, safety inspections, dietary intake, and compliance documentation.
- Prepare reports for regulatory audits, inspections, or internal review.
- Track patient or client feedback for service quality improvement
- Participate in interdisciplinary care teams to align nutritional support with medical or therapeutic plans.
- Respond to staff/patient food-related concerns, preferences, and special requests.
- Provide nutrition education or guidance to patients, families, or staff as needed.
- Develop and implement quality improvement initiatives to enhance food service delivery.
- Introduce innovative meal prep methods, sustainable practices, or culturally diverse menu options.
- Use staff satisfaction surveys or food waste data to drive improvements.
- Keep current with evolving nutrition guidelines, food technology, and dietary trends.
- Organize ongoing training sessions for staff in areas such as nutrition, food allergies, and cultural competency.
- Support staff in acquiring certifications like SERV Safe or dietary aide credentials.
- Act as liaison between kitchen staff, clinical dietitians, healthcare providers, and administration.
- Communicate clearly with various departments to ensure dietary services meet operational needs.
- Coordinate meal delivery services, catering for events, or special food accommodations.
Note: “Indus Hospital & Health Network is an employer that does not tolerate Sexual Exploitation and Abuse. All potential candidates will be subjected to rigorous background checks and controls.”