JOB DESCRIPTION

Provide dietary advice in educational and hospital centers that have Aramark service, analyzing the procedures and techniques necessary for the preparation of balanced diets adapted to pathological conditions, as part of the prevention and promotion of healthy habits and complying with food safety and hygiene standards.
Act at all times with ethics and in accordance with Aramark’s professional behavior policy.

QUALIFICATIONS

• Minimum 1 year in health centers (hospitals, residences, …).
• Degree in Dietetics and Human Nutrition.
• Complementary Training: Postgraduate or Master’s Degree in Dietetics.
• Familiarity managing a high volume of diners.
• Spanish and English and according to contract and client’s needs.
• Office Suite

• Elaborate diets adapted to each patient with special needs, conducting interviews on the ward to ascertain food preferences and intolerances, evaluating the idiosyncrasies of each patient/pathology to determine the nutritional status, dietary characteristics and possible nutritional deficiencies.
• Preparing personalized diets according to the different pathologies, making modifications in the energetic contribution, proportion of nutrients and in the presentation and elaboration of the menus of the diets.
• Organization and supervision of the different meals and their distribution.
• Assess the degree of acceptance of a menu by the group of patients of the center, conducting follow-up interviews in order to introduce possible changes in the components of the menu, evaluation of results and designation of improvement plans.
• Keeping control of the extra products served to the hospital.
• Perform daily accounting of services rendered to customers (# of breakfasts, lunches, snacks and dinners)
• Analyze the procedures necessary to comply with food safety and hygiene standards in the dietary service, taking into account: the quality of food at the time of reception, storage and conservation, the degree of cleanliness and disinfection of the facilities, the optimal environmental conditions and the waste disposal system.
• Control food handling processes, determining the most appropriate transformation process for each type of food.
• Collaborate with the kitchen in taking samples and temperatures, knowing how to interpret the results of the analysis made from them.
• Carry out prevention and health promotion activities for the center’s patients, drafting recommendations to be followed and communicating to patients and their families which eating habits are more advisable depending on each pathology.
• Permanent attention and communication with patients to guarantee the quality of the service.