營養(yǎng)主管崗位職責(zé)
在充滿活力，日益開放的今天，崗位職責(zé)對(duì)人們來說越來越重要，制定崗位職責(zé)可以有效規(guī)范操作行為。那么你真正懂得怎么制定崗位職責(zé)嗎？下面是小編為大家整理的營養(yǎng)主管崗位職責(zé)，僅供參考，希望能夠幫助到大家。
為病人提供高質(zhì)量的營養(yǎng)治療，定期制定標(biāo)準(zhǔn)普食及治療飲食菜單并做營養(yǎng)和成本分析。每日檢查系統(tǒng)所制定的各類治療膳食菜單
Provide patients with high quality nutrition treatment，establish standard and therapeutic menus on a regular basis with nutrition and cost analysis，and monitor system generated therapeutic diet menu daily。
每日走訪病區(qū)，了解重危、特殊病人進(jìn)食情況，及時(shí)更改系統(tǒng)內(nèi)的個(gè)人菜單，進(jìn)行個(gè)體化的菜品選擇
Visit wards everyday to comprehend the feeding situation of critical and special patients，menu timely to individualized food choices。
與廚師長合作，滿足病人的營養(yǎng)需求和飲食醫(yī)囑，并確保食品質(zhì)量
Cooperate with chef to fulfill the nutrition requirement of patients’ needs and diet order while ensuring high quality of food。
控制標(biāo)準(zhǔn)化菜譜各環(huán)節(jié)落實(shí)情況，做好餐前檢查（食品溫度，味，形，量等）及記錄以便進(jìn)行菜品加工和菜譜調(diào)整
Control the implementation of standardized recipe and food production，and make pre—meal service check（Food temperature，taste，appearance，quantity，etc）with record for food production and recipe adjustment
負(fù)責(zé)監(jiān)督配餐、分發(fā)、配送情況，并在不符合規(guī)范時(shí)確保采取修正行動(dòng)
Responsible for supervision of food portioning，delivery，distribution and making corrective action when non—conformance
為員工定期提供病人膳食服務(wù)、各種飲食和食品生產(chǎn)的基本營養(yǎng)知識(shí)、營養(yǎng)軟件和部門政策的在職培訓(xùn)
Provide regular in—service training to food service staff in patient meal service，essential nutrition knowledge on various diets and food production，nutrition software and departmental SOPs
針對(duì)食品關(guān)鍵質(zhì)量控制點(diǎn)以及衛(wèi)生狀況進(jìn)行巡查
Conduct inspection on key control points of food quality and hygiene condition
監(jiān)督、協(xié)調(diào)分餐員和配餐員操作流程，嚴(yán)格執(zhí)行營運(yùn)制度，確保服務(wù)質(zhì)量
Supervise and coordinate food service staff’s operation process，strictly execute company’s operating regulations to guarantee service quality
保證配、送餐設(shè)備的消毒和安全
Ensure sanitary and safety of meal delivery equipment
滿足各種營養(yǎng)服務(wù)的工作標(biāo)準(zhǔn)和績效指標(biāo)
Meet productivity standards and performance indicators in the various nutrition services
執(zhí)行與工作說明相關(guān)的其他職責(zé)
Perform other related duties incidental to the work described herein
KNOWLEDGE，SKILLS，and ABILITIES：
電腦操作—微軟辦公套件、廚房管理和營養(yǎng)供餐軟件
Computer literacy – Microsoft Office suite，kitchen management and food processing software
文化敏感性—熟悉中西方食品
Cultural Sensitivity – be familiar with Chinese and western foods
良好的中英文書面和口頭溝通能力
Strong communication skills both written and oral in BOTH English and Chinese（Putonghua）。
良好的協(xié)調(diào)和組織能力
Excellent coordination and organizational skills
擁有自我激勵(lì)的職業(yè)道德
Possess self—motivational work ethics
有基本烹飪技能優(yōu)先考慮
Basic cooking skills preferred
EDUCATION，EXPERIENCE，and LICENSES/CERTIFICATIONS：
食品/營養(yǎng)相關(guān)學(xué)士學(xué)位，如營養(yǎng)學(xué)、食品科學(xué)或同等學(xué)歷
A baccalaureate degree in a food/nutrition—related discipline，such as dietetics，food science，or equivalent
注冊(cè)臨床營養(yǎng)師，至少有2年臨床經(jīng)驗(yàn)
Licensed clinical dietitian with at least 2 years of clinical experience
中國衛(wèi)生人力資源和社會(huì)保障部、國家衛(wèi)生和計(jì)劃生育委員會(huì)頒發(fā)的營養(yǎng)師資格證書
Qualifies for dietitian certification issued by China health bureau
與各種學(xué)科團(tuán)隊(duì)溝通的`經(jīng)驗(yàn)
Experience in communicating a diverse team of various health disciplines
熟悉上海本土飲食文化
Demonstrate understanding of local Shanghai food culture
有醫(yī)院餐飲服務(wù)工作經(jīng)驗(yàn)者優(yōu)先
Experience in hospital food service operation preferred ESSENTIAL TASKS：
為病人提供高質(zhì)量的營養(yǎng)治療，定期制定標(biāo)準(zhǔn)普食及治療飲食菜單并做營養(yǎng)和成本分析。每日檢查系統(tǒng)所制定的各類治療膳食菜單
Provide patients with high quality nutrition treatment，establish standard and therapeutic menus on a regular basis with nutrition and cost analysis，and monitor system generated therapeutic diet menu daily。
每日走訪病區(qū)，了解重危、特殊病人進(jìn)食情況，及時(shí)更改系統(tǒng)內(nèi)的個(gè)人菜單，進(jìn)行個(gè)體化的菜品選擇
Visit wards everyday to comprehend the feeding situation of critical and special patients，menu timely to individualized food choices。
與廚師長合作，滿足病人的營養(yǎng)需求和飲食醫(yī)囑，并確保食品質(zhì)量
Cooperate with chef to fulfill the nutrition requirement of patients’ needs and diet order while ensuring high quality of food。
控制標(biāo)準(zhǔn)化菜譜各環(huán)節(jié)落實(shí)情況，做好餐前檢查（食品溫度，味，形，量等）及記錄以便進(jìn)行菜品加工和菜譜調(diào)整
Control the implementation of standardized recipe and food production，and make pre—meal service check（Food temperature，taste，appearance，quantity，etc）with record for food production and recipe adjustment
負(fù)責(zé)監(jiān)督配餐、分發(fā)、配送情況，并在不符合規(guī)范時(shí)確保采取修正行動(dòng)
Responsible for supervision of food portioning，delivery，distribution and making corrective action when non—conformance
為員工定期提供病人膳食服務(wù)、各種飲食和食品生產(chǎn)的基本營養(yǎng)知識(shí)、營養(yǎng)軟件和部門政策的在職培訓(xùn)
Provide regular in—service training to food service staff in patient meal service，essential nutrition knowledge on various diets and food production，nutrition software and departmental SOPs
針對(duì)食品關(guān)鍵質(zhì)量控制點(diǎn)以及衛(wèi)生狀況進(jìn)行巡查
Conduct inspection on key control points of food quality and hygiene condition
監(jiān)督、協(xié)調(diào)分餐員和配餐員操作流程，嚴(yán)格執(zhí)行營運(yùn)制度，確保服務(wù)質(zhì)量
Supervise and coordinate food service staff’s operation process，strictly execute company’s operating regulations to guarantee service quality
保證配、送餐設(shè)備的消毒和安全
Ensure sanitary and safety of meal delivery equipment
滿足各種營養(yǎng)服務(wù)的工作標(biāo)準(zhǔn)和績效指標(biāo)
Meet productivity standards and performance indicators in the various nutrition services
執(zhí)行與工作說明相關(guān)的其他職責(zé)
Perform other related duties incidental to the work described herein
KNOWLEDGE，SKILLS，and ABILITIES：
電腦操作—微軟辦公套件、廚房管理和營養(yǎng)供餐軟件
Computer literacy – Microsoft Office suite，kitchen management and food processing software
文化敏感性—熟悉中西方食品
Cultural Sensitivity – be familiar with Chinese and western foods
良好的中英文書面和口頭溝通能力
Strong communication skills both written and oral in BOTH English and Chinese（Putonghua）。
良好的協(xié)調(diào)和組織能力
Excellent coordination and organizational skills
擁有自我激勵(lì)的職業(yè)道德
Possess self—motivational work ethics
有基本烹飪技能優(yōu)先考慮
Basic cooking skills preferred
EDUCATION，EXPERIENCE，and LICENSES/CERTIFICATIONS：
食品/營養(yǎng)相關(guān)學(xué)士學(xué)位，如營養(yǎng)學(xué)、食品科學(xué)或同等學(xué)歷
A baccalaureate degree in a food/nutrition—related discipline，such as dietetics，food science，or equivalent
注冊(cè)臨床營養(yǎng)師，至少有2年臨床經(jīng)驗(yàn)
Licensed clinical dietitian with at least 2 years of clinical experience
中國衛(wèi)生人力資源和社會(huì)保障部、國家衛(wèi)生和計(jì)劃生育委員會(huì)頒發(fā)的營養(yǎng)師資格證書
Qualifies for dietitian certification issued by China health bureau
與各種學(xué)科團(tuán)隊(duì)溝通的經(jīng)驗(yàn)
Experience in communicating a diverse team of various health disciplines
熟悉上海本土飲食文化
Demonstrate understanding of local Shanghai food culture
有醫(yī)院餐飲服務(wù)工作經(jīng)驗(yàn)者優(yōu)先
Experience in hospital food service operation preferred
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