Nutrition and Dining Services Technician II
for sections like About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections if posting has real specific content. The posting includes General Summary (could be About the role). Principal Job Functions (Responsibilities). Required Knowledge, Skills And Abilities (Skills/Qualifications). Education And Experience (Qualifications). Physical Requirements (maybe not a standard heading; could be part of Requirements? Not listed; we could maybe put under Requirements? But we only have allowed headings: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. We need to map content.
We have no explicit Benefits, Pay, Schedule. So we should not include those sections.
We have General Summary -> About the role.
Principal Job Functions -> Responsibilities.
Required Knowledge, Skills And Abilities -> Skills (maybe also Qualifications). Education And Experience -> Qualifications (or Requirements). Physical Requirements could go under Requirements? But not in list; maybe we can include under Requirements as a subsection? The instruction: Use for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we can use those exact headings. We need to decide which sections to include.
We have content for About the role (General Summary). Responsibilities (Principal Job Functions). Skills (Required Knowledge, Skills And Abilities). Qualifications (Education And Experience). Physical Requirements maybe could be part of Requirements (but we don't have a separate Requirements heading). Could we create a Requirements section and put Physical Requirements there? The instruction says "Use for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule)." So we can include Requirements if we have content. Physical Requirements is a specific content; we could put under Requirements.
Thus sections: About the role, Responsibilities, Requirements, Qualifications, Skills.
We must not repeat job title as heading. No Job ID etc.
We need to use - for any list of duties/requirements/benefits, and
for prose.
We need to preserve all substantive information; do not invent or summarize away detail. Remove boilerplate etc. The posting includes some bullet points with asterisks. We need to convert those to list items.
We need to keep all details.
Let's extract content.
General Summary paragraph:
"The Nutrition and Dining Services Technician II performs a variety of food production, serving duties, meal delivery to patients and/or care areas, interacts with patients and helps diet/meal selections, performs retail/sales duties, and assembles food items for cafeteria and patient meal service."
That's prose ->
.
Principal Job Functions list items (each line starts with *). We need to preserve all. Let's list them:
*Commits to the mission, vision, beliefs and consistently demonstrates our core values.
*Uses NDS software to coordinate menu selections for patients and to complete menu system process.
*Introduces new patients to department services by providing information on meal service and menu selectins. Assists patients in making menu selections according to diet prescription, special cultural, religious or ethnic food preferences or requests. Offers alternative menu choices to ensure optimal food preferences are met within the guidelines of the diet prescription
*Works collaboratively and conveys relevant information to the Clinical Dietitian and Dietetic Technician regarding nutrition issues or concerns with patients; ensures confidentiality in matters relating to patient/family.
*Sets up/supplies service lines with food, utensils and related service supplies; sets up/supplies vending operations with required food/supplies as per diagrams/procedures; sets up/supplies Physicians Lounge with required food/supplies as per diagrams/procedures.
*Accurately and efficiently operates cash register on serving line; accurately makes customer change and performs cash/receipt reconciliation.
*Sets up, serves, facilitates and cleans up catered functions and events.
*Serves customers in an efficient, courteous manner in retail, physician and catering operations. Performs dish/pan/utensil washing and cleaning using manual or automated methods as directed. Empties garbage and cleans/sanitizes garbage receptacles. Cleans up assigned work areas/equipment as per directions/schedule; cleans assigned storage area floors.
*Serves retail customers in an efficient, courteous manner. Assists in and accurately prepares food for cafeteria and/or catering activities as assigned. Assures stocked levels of dining service related supplies in service areas.
*Supports trayline operations as directed. Checks and updates diet orders via computer database.
*Delivers designated trays, supplies and/or nourishments to patients or patient locations as scheduled. Safely operates equipment used within the assigned work area and reports malfunctions/breakdowns of equipment to supervisors immediately. Understands chemical use related to the area of work and is aware of SDS usage and precautions or how to access SDS information. Carries out cleaning assignments in a consistent and appropriate manner; cleans assigned area floors.
*Orients new staff members in specified areas of responsibility and/or by position/ provides training in the use of equipment and procedural details within the area of work assigned.
*Performs other related duties as assigned.
Note: Some lines have line breaks within bullet due to formatting; we need to keep as single list item preserving the text.
We'll output each as
- inside
.
Required Knowledge, Skills And Abilities list:
Knowledge of food service preparation methods and practices.
Knowledge of food nutrition, specialized diets and dietary recommendations.
Knowledge of computer hardware equipment and software applications relevant to work functions.
Ability to perform standard clerical and accounting tasks including data entry and cash reconciliation.
Ability to communicate effectively both verbally and in writing.
Ability to establish and maintain effective working relationships with all levels of personnel, medical staff, volunteer and ancillary departments including diverse patient populations.
Ability to interpret food production sheets and computer printout information.
Ability to safely operate applicable kitchen and hospital equipment (i.e. trayline assembly conveyor, mobile food equipment, silverware washer, soiled tray conveyor, dish lowerators).
Ability to perform work in a timely and efficient manner within strict timelines.
Ability to operate a cash register and reconcile cash with documented transactions.
These are bullet points (no asterisk but each line separate). We'll treat as list.
Education And Experience:
Food Handler’s permit required.
Must be 16 years of age or older.
These are two lines.
Physical Requirements:
(Physical Requirements are based on federal criteria and assigned by Human Resources upon review of the Principal Job Functions.) (DOT)—Characterized as medium work requiring exertion of 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Requires walking or standing to a significant degree. Requires manual dexterity to assemble, prepare, package, display and deliver food products/items.
We need to preserve that as prose? It's a paragraph. Could be . It's not a list.
Thus for Requirements section we could include Physical Requirements as prose.
But we also might include any other requirements like Food Handler's permit etc under Qualifications. We'll put Education And Experience under Qualifications.
Now construct HTML.
We'll start with maybe not required; just output headings and content.
We need to output only HTML fragment, no /.
We'll do:
About the role
The Nutrition and Dining Services Technician II performs a variety of food production, serving duties, meal delivery to patients and/or care areas, interacts with patients and helps diet/meal selections, performs retail/sales duties, and assembles food items for cafeteria and patient meal service.
Responsibilities
- Commits to the mission, vision, beliefs and consistently demonstrates our core values.
- Uses NDS software to coordinate menu selections for patients and to complete menu system process.
- Introduces new patients to department services by providing information on meal service and menu selectins. Assists patients in making menu selections according to diet prescription, special cultural, religious or ethnic food preferences or requests. Offers alternative menu choices to ensure optimal food preferences are met within the guidelines of the diet prescription
- Works collaboratively and conveys relevant information to the Clinical Dietitian and Dietetic Technician regarding nutrition issues or concerns with patients; ensures confidentiality in matters relating to patient/family.
- Sets up/supplies service lines with food, utensils and related service supplies; sets up/supplies vending operations with required food/supplies as per diagrams/procedures; sets up/supplies Physicians Lounge with required food/supplies as per diagrams/procedures.
- Accurately and efficiently operates cash register on serving line; accurately makes customer change and performs cash/receipt reconciliation.
- Sets up, serves, facilitates and cleans up catered functions and events.
- Serves customers in an efficient, courteous manner in retail, physician and catering operations. Performs dish/pan/utensil washing and cleaning using manual or automated methods as directed. Empties garbage and cleans/sanitizes garbage receptacles. Cleans up assigned work areas/equipment as per directions/schedule; cleans assigned storage area floors.
- Serves retail customers in an efficient, courteous manner. Assists in and accurately prepares food for cafeteria and/or catering activities as assigned. Assures stocked levels of dining service related supplies in service areas.
- Supports trayline operations as directed. Checks and updates diet orders via computer database.
- Delivers designated trays, supplies and/or nourishments to patients or patient locations as scheduled. Safely operates equipment used within the assigned work area and reports malfunctions/breakdowns of equipment to supervisors immediately. Understands chemical use related to the area of work and is aware of SDS usage and precautions or how to access SDS information. Carries out cleaning assignments in a consistent and appropriate manner; cleans assigned area floors.
- Orients new staff members in specified areas of responsibility and/or by position/ provides training in the use of equipment and procedural details within the area of work assigned.
- Performs other related duties as assigned.
Requirements
(Physical Requirements are based on federal criteria and assigned by Human Resources upon review of the Principal Job Functions.) (DOT)—Characterized as medium work requiring exertion of 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Requires walking or standing to a significant degree. Requires manual dexterity to assemble, prepare, package, display and deliver food products/items.
Qualifications
- Food Handler’s permit required.
- Must be 16 years of age or older.
Skills
- Knowledge of food service preparation methods and practices.
- Knowledge of food nutrition, specialized diets and dietary recommendations.
- Knowledge of computer hardware equipment and software applications relevant to work functions.
- Ability to perform standard clerical and accounting tasks including data entry and cash reconciliation.
- Ability to communicate effectively both verbally and in writing.
- Ability to establish and maintain effective working relationships with all levels of personnel, medical staff, volunteer and ancillary departments including diverse patient populations.
- Ability to interpret food production sheets and computer printout information.
- Ability to safely operate applicable kitchen and hospital equipment (i.e. trayline assembly conveyor, mobile food equipment, silverware washer, soiled tray conveyor, dish lowerators).
- Ability to perform work in a timely and efficient manner within strict timelines.
- Ability to operate a cash register and reconcile cash with documented transactions.
for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule)." So we can include Requirements if we have content. Physical Requirements is a specific content; we could put under Requirements.
Thus sections: About the role, Responsibilities, Requirements, Qualifications, Skills.
We must not repeat job title as heading. No Job ID etc.
We need to use - for any list of duties/requirements/benefits, and
for prose.
We need to preserve all substantive information; do not invent or summarize away detail. Remove boilerplate etc. The posting includes some bullet points with asterisks. We need to convert those to list items.
We need to keep all details.
Let's extract content.
General Summary paragraph:
"The Nutrition and Dining Services Technician II performs a variety of food production, serving duties, meal delivery to patients and/or care areas, interacts with patients and helps diet/meal selections, performs retail/sales duties, and assembles food items for cafeteria and patient meal service."
That's prose ->
.
Principal Job Functions list items (each line starts with *). We need to preserve all. Let's list them:
*Commits to the mission, vision, beliefs and consistently demonstrates our core values.
*Uses NDS software to coordinate menu selections for patients and to complete menu system process.
*Introduces new patients to department services by providing information on meal service and menu selectins. Assists patients in making menu selections according to diet prescription, special cultural, religious or ethnic food preferences or requests. Offers alternative menu choices to ensure optimal food preferences are met within the guidelines of the diet prescription
*Works collaboratively and conveys relevant information to the Clinical Dietitian and Dietetic Technician regarding nutrition issues or concerns with patients; ensures confidentiality in matters relating to patient/family.
*Sets up/supplies service lines with food, utensils and related service supplies; sets up/supplies vending operations with required food/supplies as per diagrams/procedures; sets up/supplies Physicians Lounge with required food/supplies as per diagrams/procedures.
*Accurately and efficiently operates cash register on serving line; accurately makes customer change and performs cash/receipt reconciliation.
*Sets up, serves, facilitates and cleans up catered functions and events.
*Serves customers in an efficient, courteous manner in retail, physician and catering operations. Performs dish/pan/utensil washing and cleaning using manual or automated methods as directed. Empties garbage and cleans/sanitizes garbage receptacles. Cleans up assigned work areas/equipment as per directions/schedule; cleans assigned storage area floors.
*Serves retail customers in an efficient, courteous manner. Assists in and accurately prepares food for cafeteria and/or catering activities as assigned. Assures stocked levels of dining service related supplies in service areas.
*Supports trayline operations as directed. Checks and updates diet orders via computer database.
*Delivers designated trays, supplies and/or nourishments to patients or patient locations as scheduled. Safely operates equipment used within the assigned work area and reports malfunctions/breakdowns of equipment to supervisors immediately. Understands chemical use related to the area of work and is aware of SDS usage and precautions or how to access SDS information. Carries out cleaning assignments in a consistent and appropriate manner; cleans assigned area floors.
*Orients new staff members in specified areas of responsibility and/or by position/ provides training in the use of equipment and procedural details within the area of work assigned.
*Performs other related duties as assigned.
Note: Some lines have line breaks within bullet due to formatting; we need to keep as single list item preserving the text.
We'll output each as
- inside
.
Required Knowledge, Skills And Abilities list:
Knowledge of food service preparation methods and practices.
Knowledge of food nutrition, specialized diets and dietary recommendations.
Knowledge of computer hardware equipment and software applications relevant to work functions.
Ability to perform standard clerical and accounting tasks including data entry and cash reconciliation.
Ability to communicate effectively both verbally and in writing.
Ability to establish and maintain effective working relationships with all levels of personnel, medical staff, volunteer and ancillary departments including diverse patient populations.
Ability to interpret food production sheets and computer printout information.
Ability to safely operate applicable kitchen and hospital equipment (i.e. trayline assembly conveyor, mobile food equipment, silverware washer, soiled tray conveyor, dish lowerators).
Ability to perform work in a timely and efficient manner within strict timelines.
Ability to operate a cash register and reconcile cash with documented transactions.
These are bullet points (no asterisk but each line separate). We'll treat as list.
Education And Experience:
Food Handler’s permit required.
Must be 16 years of age or older.
These are two lines.
Physical Requirements:
(Physical Requirements are based on federal criteria and assigned by Human Resources upon review of the Principal Job Functions.) (DOT)—Characterized as medium work requiring exertion of 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Requires walking or standing to a significant degree. Requires manual dexterity to assemble, prepare, package, display and deliver food products/items.
We need to preserve that as prose? It's a paragraph. Could be . It's not a list.
Thus for Requirements section we could include Physical Requirements as prose.
But we also might include any other requirements like Food Handler's permit etc under Qualifications. We'll put Education And Experience under Qualifications.
Now construct HTML.
We'll start with maybe not required; just output headings and content.
We need to output only HTML fragment, no /.
We'll do:
About the role
The Nutrition and Dining Services Technician II performs a variety of food production, serving duties, meal delivery to patients and/or care areas, interacts with patients and helps diet/meal selections, performs retail/sales duties, and assembles food items for cafeteria and patient meal service.
Responsibilities
- Commits to the mission, vision, beliefs and consistently demonstrates our core values.
- Uses NDS software to coordinate menu selections for patients and to complete menu system process.
- Introduces new patients to department services by providing information on meal service and menu selectins. Assists patients in making menu selections according to diet prescription, special cultural, religious or ethnic food preferences or requests. Offers alternative menu choices to ensure optimal food preferences are met within the guidelines of the diet prescription
- Works collaboratively and conveys relevant information to the Clinical Dietitian and Dietetic Technician regarding nutrition issues or concerns with patients; ensures confidentiality in matters relating to patient/family.
- Sets up/supplies service lines with food, utensils and related service supplies; sets up/supplies vending operations with required food/supplies as per diagrams/procedures; sets up/supplies Physicians Lounge with required food/supplies as per diagrams/procedures.
- Accurately and efficiently operates cash register on serving line; accurately makes customer change and performs cash/receipt reconciliation.
- Sets up, serves, facilitates and cleans up catered functions and events.
- Serves customers in an efficient, courteous manner in retail, physician and catering operations. Performs dish/pan/utensil washing and cleaning using manual or automated methods as directed. Empties garbage and cleans/sanitizes garbage receptacles. Cleans up assigned work areas/equipment as per directions/schedule; cleans assigned storage area floors.
- Serves retail customers in an efficient, courteous manner. Assists in and accurately prepares food for cafeteria and/or catering activities as assigned. Assures stocked levels of dining service related supplies in service areas.
- Supports trayline operations as directed. Checks and updates diet orders via computer database.
- Delivers designated trays, supplies and/or nourishments to patients or patient locations as scheduled. Safely operates equipment used within the assigned work area and reports malfunctions/breakdowns of equipment to supervisors immediately. Understands chemical use related to the area of work and is aware of SDS usage and precautions or how to access SDS information. Carries out cleaning assignments in a consistent and appropriate manner; cleans assigned area floors.
- Orients new staff members in specified areas of responsibility and/or by position/ provides training in the use of equipment and procedural details within the area of work assigned.
- Performs other related duties as assigned.
Requirements
(Physical Requirements are based on federal criteria and assigned by Human Resources upon review of the Principal Job Functions.) (DOT)—Characterized as medium work requiring exertion of 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Requires walking or standing to a significant degree. Requires manual dexterity to assemble, prepare, package, display and deliver food products/items.
Qualifications
- Food Handler’s permit required.
- Must be 16 years of age or older.
Skills
- Knowledge of food service preparation methods and practices.
- Knowledge of food nutrition, specialized diets and dietary recommendations.
- Knowledge of computer hardware equipment and software applications relevant to work functions.
- Ability to perform standard clerical and accounting tasks including data entry and cash reconciliation.
- Ability to communicate effectively both verbally and in writing.
- Ability to establish and maintain effective working relationships with all levels of personnel, medical staff, volunteer and ancillary departments including diverse patient populations.
- Ability to interpret food production sheets and computer printout information.
- Ability to safely operate applicable kitchen and hospital equipment (i.e. trayline assembly conveyor, mobile food equipment, silverware washer, soiled tray conveyor, dish lowerators).
- Ability to perform work in a timely and efficient manner within strict timelines.
- Ability to operate a cash register and reconcile cash with documented transactions.
for prose. We need to preserve all substantive information; do not invent or summarize away detail. Remove boilerplate etc. The posting includes some bullet points with asterisks. We need to convert those to list items. We need to keep all details. Let's extract content. General Summary paragraph: "The Nutrition and Dining Services Technician II performs a variety of food production, serving duties, meal delivery to patients and/or care areas, interacts with patients and helps diet/meal selections, performs retail/sales duties, and assembles food items for cafeteria and patient meal service." That's prose ->
. Principal Job Functions list items (each line starts with *). We need to preserve all. Let's list them: *Commits to the mission, vision, beliefs and consistently demonstrates our core values. *Uses NDS software to coordinate menu selections for patients and to complete menu system process. *Introduces new patients to department services by providing information on meal service and menu selectins. Assists patients in making menu selections according to diet prescription, special cultural, religious or ethnic food preferences or requests. Offers alternative menu choices to ensure optimal food preferences are met within the guidelines of the diet prescription *Works collaboratively and conveys relevant information to the Clinical Dietitian and Dietetic Technician regarding nutrition issues or concerns with patients; ensures confidentiality in matters relating to patient/family. *Sets up/supplies service lines with food, utensils and related service supplies; sets up/supplies vending operations with required food/supplies as per diagrams/procedures; sets up/supplies Physicians Lounge with required food/supplies as per diagrams/procedures. *Accurately and efficiently operates cash register on serving line; accurately makes customer change and performs cash/receipt reconciliation. *Sets up, serves, facilitates and cleans up catered functions and events. *Serves customers in an efficient, courteous manner in retail, physician and catering operations. Performs dish/pan/utensil washing and cleaning using manual or automated methods as directed. Empties garbage and cleans/sanitizes garbage receptacles. Cleans up assigned work areas/equipment as per directions/schedule; cleans assigned storage area floors. *Serves retail customers in an efficient, courteous manner. Assists in and accurately prepares food for cafeteria and/or catering activities as assigned. Assures stocked levels of dining service related supplies in service areas. *Supports trayline operations as directed. Checks and updates diet orders via computer database. *Delivers designated trays, supplies and/or nourishments to patients or patient locations as scheduled. Safely operates equipment used within the assigned work area and reports malfunctions/breakdowns of equipment to supervisors immediately. Understands chemical use related to the area of work and is aware of SDS usage and precautions or how to access SDS information. Carries out cleaning assignments in a consistent and appropriate manner; cleans assigned area floors. *Orients new staff members in specified areas of responsibility and/or by position/ provides training in the use of equipment and procedural details within the area of work assigned. *Performs other related duties as assigned. Note: Some lines have line breaks within bullet due to formatting; we need to keep as single list item preserving the text. We'll output each as
- .
Required Knowledge, Skills And Abilities list:
Knowledge of food service preparation methods and practices.
Knowledge of food nutrition, specialized diets and dietary recommendations.
Knowledge of computer hardware equipment and software applications relevant to work functions.
Ability to perform standard clerical and accounting tasks including data entry and cash reconciliation.
Ability to communicate effectively both verbally and in writing.
Ability to establish and maintain effective working relationships with all levels of personnel, medical staff, volunteer and ancillary departments including diverse patient populations.
Ability to interpret food production sheets and computer printout information.
Ability to safely operate applicable kitchen and hospital equipment (i.e. trayline assembly conveyor, mobile food equipment, silverware washer, soiled tray conveyor, dish lowerators).
Ability to perform work in a timely and efficient manner within strict timelines.
Ability to operate a cash register and reconcile cash with documented transactions.
These are bullet points (no asterisk but each line separate). We'll treat as list.
Education And Experience:
Food Handler’s permit required.
Must be 16 years of age or older.
These are two lines.
Physical Requirements:
(Physical Requirements are based on federal criteria and assigned by Human Resources upon review of the Principal Job Functions.) (DOT)—Characterized as medium work requiring exertion of 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Requires walking or standing to a significant degree. Requires manual dexterity to assemble, prepare, package, display and deliver food products/items.
We need to preserve that as prose? It's a paragraph. Could be
- Commits to the mission, vision, beliefs and consistently demonstrates our core values.
- Uses NDS software to coordinate menu selections for patients and to complete menu system process.
- Introduces new patients to department services by providing information on meal service and menu selectins. Assists patients in making menu selections according to diet prescription, special cultural, religious or ethnic food preferences or requests. Offers alternative menu choices to ensure optimal food preferences are met within the guidelines of the diet prescription
- Works collaboratively and conveys relevant information to the Clinical Dietitian and Dietetic Technician regarding nutrition issues or concerns with patients; ensures confidentiality in matters relating to patient/family.
- Sets up/supplies service lines with food, utensils and related service supplies; sets up/supplies vending operations with required food/supplies as per diagrams/procedures; sets up/supplies Physicians Lounge with required food/supplies as per diagrams/procedures.
- Accurately and efficiently operates cash register on serving line; accurately makes customer change and performs cash/receipt reconciliation.
- Sets up, serves, facilitates and cleans up catered functions and events.
- Serves customers in an efficient, courteous manner in retail, physician and catering operations. Performs dish/pan/utensil washing and cleaning using manual or automated methods as directed. Empties garbage and cleans/sanitizes garbage receptacles. Cleans up assigned work areas/equipment as per directions/schedule; cleans assigned storage area floors.
- Serves retail customers in an efficient, courteous manner. Assists in and accurately prepares food for cafeteria and/or catering activities as assigned. Assures stocked levels of dining service related supplies in service areas.
- Supports trayline operations as directed. Checks and updates diet orders via computer database.
- Delivers designated trays, supplies and/or nourishments to patients or patient locations as scheduled. Safely operates equipment used within the assigned work area and reports malfunctions/breakdowns of equipment to supervisors immediately. Understands chemical use related to the area of work and is aware of SDS usage and precautions or how to access SDS information. Carries out cleaning assignments in a consistent and appropriate manner; cleans assigned area floors.
- Orients new staff members in specified areas of responsibility and/or by position/ provides training in the use of equipment and procedural details within the area of work assigned.
- Performs other related duties as assigned.
- Food Handler’s permit required.
- Must be 16 years of age or older.
- Knowledge of food service preparation methods and practices.
- Knowledge of food nutrition, specialized diets and dietary recommendations.
- Knowledge of computer hardware equipment and software applications relevant to work functions.
- Ability to perform standard clerical and accounting tasks including data entry and cash reconciliation.
- Ability to communicate effectively both verbally and in writing.
- Ability to establish and maintain effective working relationships with all levels of personnel, medical staff, volunteer and ancillary departments including diverse patient populations.
- Ability to interpret food production sheets and computer printout information.
- Ability to safely operate applicable kitchen and hospital equipment (i.e. trayline assembly conveyor, mobile food equipment, silverware washer, soiled tray conveyor, dish lowerators).
- Ability to perform work in a timely and efficient manner within strict timelines.
- Ability to operate a cash register and reconcile cash with documented transactions.
. It's not a list. Thus for Requirements section we could include Physical Requirements as prose. But we also might include any other requirements like Food Handler's permit etc under Qualifications. We'll put Education And Experience under Qualifications. Now construct HTML. We'll start with maybe not required; just output headings and content. We need to output only HTML fragment, no /. We'll do:
About the role
The Nutrition and Dining Services Technician II performs a variety of food production, serving duties, meal delivery to patients and/or care areas, interacts with patients and helps diet/meal selections, performs retail/sales duties, and assembles food items for cafeteria and patient meal service.
Responsibilities
Requirements
(Physical Requirements are based on federal criteria and assigned by Human Resources upon review of the Principal Job Functions.) (DOT)—Characterized as medium work requiring exertion of 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Requires walking or standing to a significant degree. Requires manual dexterity to assemble, prepare, package, display and deliver food products/items.