在充滿活力，日益開放的今天，崗位職責對人們來說越來越重要，制定崗位職責可以有效規範操作行為。那麼你真正懂得怎麼制定崗位職責嗎？下面是小編為大家整理的營養主管崗位職責，僅供參考，希望能夠幫助到大家。
為病人提供高質量的營養治療，定期制定標準普食及治療飲食選單並做營養和成本分析。每日檢查系統所制定的各類治療膳食選單
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，瞭解重危、特殊病人進食情況，及時更改系統內的個人選單，進行個體化的菜品選擇
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，滿足病人的營養需求和飲食醫囑，並確保食品質量
Cooperate with chef to fulfill the nutrition requirement of patients’ needs and diet order while ensuring high quality of food。
控制標準化菜譜各環節落實情況，做好餐前檢查（食品溫度，味，形，量等）及記錄以便進行菜品加工和菜譜調整
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
負責監督配餐、分發、配送情況，並在不符合規範時確保採取修正行動
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、各種飲食和食品生產的基本營養知識、營養軟體和部門政策的在職培訓
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
針對食品關鍵質量控制點以及衛生狀況進行巡查
Conduct inspection on key control points of food quality and hygiene condition
監督、協調分餐員和配餐員操作流程，嚴格執行營運制度，確保服務質量
Supervise and coordinate food service staff’s operation process，strictly execute company’s operating regulations to guarantee service quality
保證配、送餐裝置的消毒和安全
Ensure sanitary and safety of meal delivery equipment
滿足各種營養服務的工作標準和績效指標
Meet productivity standards and performance indicators in the various nutrition services
執行與工作說明相關的其他職責
Perform other related duties incidental to the work described herein
KNOWLEDGE，SKILLS，and ABILITIES：
電腦操作—微軟辦公套件、廚房管理和營養供餐軟體
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）。
良好的協調和組織能力
Excellent coordination and organizational skills
擁有自我激勵的職業道德
Possess self—motivational work ethics
有基本烹飪技能優先考慮
Basic cooking skills preferred
EDUCATION，EXPERIENCE，and LICENSES/CERTIFICATIONS：
食品/營養相關學士學位，如營養學、食品科學或同等學歷
A baccalaureate degree in a food/nutrition—related discipline，such as dietetics，food science，or equivalent
註冊臨床營養師，至少有2年臨床經驗
Licensed clinical dietitian with at least 2 years of clinical experience
中國衛生人力資源和社會保障部、國家衛生和計劃生育委員會頒發的營養師資格證書
Qualifies for dietitian certification issued by China health bureau
與各種學科團隊溝通的`經驗
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
有醫院餐飲服務工作經驗者優先
Experience in hospital food service operation preferred ESSENTIAL TASKS：
為病人提供高質量的營養治療，定期制定標準普食及治療飲食選單並做營養和成本分析。每日檢查系統所制定的各類治療膳食選單
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，瞭解重危、特殊病人進食情況，及時更改系統內的個人選單，進行個體化的菜品選擇
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，滿足病人的營養需求和飲食醫囑，並確保食品質量
Cooperate with chef to fulfill the nutrition requirement of patients’ needs and diet order while ensuring high quality of food。
控制標準化菜譜各環節落實情況，做好餐前檢查（食品溫度，味，形，量等）及記錄以便進行菜品加工和菜譜調整
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
負責監督配餐、分發、配送情況，並在不符合規範時確保採取修正行動
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、各種飲食和食品生產的基本營養知識、營養軟體和部門政策的在職培訓
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
針對食品關鍵質量控制點以及衛生狀況進行巡查
Conduct inspection on key control points of food quality and hygiene condition
監督、協調分餐員和配餐員操作流程，嚴格執行營運制度，確保服務質量
Supervise and coordinate food service staff’s operation process，strictly execute company’s operating regulations to guarantee service quality
保證配、送餐裝置的消毒和安全
Ensure sanitary and safety of meal delivery equipment
滿足各種營養服務的工作標準和績效指標
Meet productivity standards and performance indicators in the various nutrition services
執行與工作說明相關的其他職責
Perform other related duties incidental to the work described herein
KNOWLEDGE，SKILLS，and ABILITIES：
電腦操作—微軟辦公套件、廚房管理和營養供餐軟體
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）。
良好的協調和組織能力
Excellent coordination and organizational skills
擁有自我激勵的職業道德
Possess self—motivational work ethics
有基本烹飪技能優先考慮
Basic cooking skills preferred
EDUCATION，EXPERIENCE，and LICENSES/CERTIFICATIONS：
食品/營養相關學士學位，如營養學、食品科學或同等學歷
A baccalaureate degree in a food/nutrition—related discipline，such as dietetics，food science，or equivalent
註冊臨床營養師，至少有2年臨床經驗
Licensed clinical dietitian with at least 2 years of clinical experience
中國衛生人力資源和社會保障部、國家衛生和計劃生育委員會頒發的營養師資格證書
Qualifies for dietitian certification issued by China health bureau
與各種學科團隊溝通的經驗
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
有醫院餐飲服務工作經驗者優先
Experience in hospital food service operation preferred