Dietary Specialist Duties
SUMMARY
This is responsible administrative and professional work in the
area of food costs and dietary planning.
An employee allocated to this class of work is responsible for
insuring that nutritionally balanced meals can be offered
through the campus food service system in the most economical
manner. Work involves coordinating food quality standards for
all food service units, maintaining uniform and consistent menu
planning and food production methods, and assisting in the
development of procedures to deal with food production,
ordering, and inventory and cost control via a computerized food
cost system. Work is performed under general supervision from an
administrative superior and is reviewed through conferences and
by observation of results.
DUTIES AND RESPONSIBILITIES
Consults with department head, food buyer, and dining hall
managers concerning the analysis of computer data output and its
impact on recipes and menu development, food production, and
food costs.
Trains dining hall managers in food production, ordering, cost
control, and inventory control as related to computerized food
cost system.
Analyzes computer data output and recommends food operational
changes to the department head.
Trains food service personnel in concert with the dining hall
managers in methods of food production, sanitation, customer
relations, cost control, ordering and inventory controls.
Collects and distributes computerized data.
Determines food need and acceptability of foods served.
Conducts food tests for quality, taste, condition, and presence
of foreign matter.
Standardizes recipes and insures adherence to standards by
frequent inspections.
Develops and prepares menus according to sound dietary
principles.
Cycles menu planning and insures adherence to standards by
frequent inspection.
Insures adherence to food preservation requirements related to
freezer, refrigerator, and dry storage.
Performs related work as required.
EDUCATION AND EXPERIENCE
Graduation from an accredited college or university with major
course work in institutional or commercial food management or
dietetics and considerable experience in a high volume food
service unit; some experience with computerized food cost
systems preferred; or any equivalent combination of training and
experience.
KNOWLEDGE, SKILLS AND ABILITIES
Thorough knowledge of institutional and commercial food service
procedures and practices.
Considerable knowledge of food values, nutrition, and menu
planning.
Considerable knowledge of methods of food product testing and
safe food preservation requirements.
Some knowledge of sanitation standards and methods.
Some knowledge of the use of data processing equipment.
Ability to translate information and ideas into effective
written programs.
Ability to maintain a variety of records and reports.
Ability to analyze computer produced data to make
recommendations which will improve production and costs.
Ability to establish and maintain effective working
relationships with management, staff, and service personnel. |
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