Coordinates all dietary activities in the facility, acting through the food service supervisors and dietary technicians.
Supervises the development of specialized diets using appropriate dietary modifications where necessary; supervises menu planning for special functions.
Surveys food preparation and distribution for safe practices ensuring variety, adequate seasoning, visual appeal, proper temperature, and appropriate portion sizes.
Counsels patients, families, and staff about requirements; handles complaints and resolves problems.
Cooperates with the purchasing department to provide high-quality food at the most economical price.
Works with the food committee to receive constructive ideas and suggestions and to provide education to patients and their families.
Develops patient care plans on behalf of the dietary department; attends care-planning conferences and interdisciplinary meetings.
