- Oversight of projections regarding amounts of food to prepare, orders food and supplies for the department. Keeps statistics for department including meals served, food costs, etc.
- Collaborates with the Dietitian for input/recommendations regarding menu planning choices/changes and patient requests. Provides Director of Ancillary Services input/recommendations regarding equipment needs and procedure/process enhancements.
- Oversight to ensure that all foods/supplies are received accurately and of acceptable quality. Quality assurance oversight of all foods to ensure proper storage, handling, and preparation according to safe food handling policies and procedures.
- Contact person, for all in-house catering, coordinating, planning, and assuring that catered events meet service requests and expectations.
- May perform other similar/related duties as assigned.
- Follows hospital and dietary policy regarding food preparation, service, and sanitation guidelines. Reads menu and prepares food items for patients according to individual diet orders and recipes for staff and visitors. Follows diet orders including portion control & patient preferences, fills out tray cards including appropriate service items and condiments, constantly checking accuracy. Loads trays in patient cart and delivers cart to the nursing unit. Disassembles trays after return to department. Washes dishes and equipment. Cleans all work surfaces, including work areas, equipment, cabinets, can opener, etc.
- Tastes, smells, and observes food as prepared to ensure conformance to recipes. Assures appearance and temperatures are appropriate and meet consumer expectations.
- Answers phone and responds to nursing requests for patient service.
- Maintains supplies and organization in the dining room, makes coffee as needed, disinfects tables/chairs, etc.
- Labels and dates all opened foods. Keeps records of meals served to patients and staff. Takes temperatures of all foods initially and during holding times. Records temps for dish machine and all refrigerators, freezers. Other recordkeeping may be assigned.
- Must have High School Diploma or GED.
- Certified Dietary Manager (CDM) course completion, preferred. Must be willing to obtain within 1 year of hire.
- Health
- Dental
- Vision
- Life
- Retirement Savings with Employer Match
- Health Savings Accounts, with Employer Match
- Flexible Spending Accounts, Medical & Dependent Care
- Supplemental Coverages including Short-Term & Long-Term Disability, Accident, Hospital Confinement, Cancer
- Paid Time Off
- Employee Assistance Program
- And most importantly, we offer a flexible work environment that supports a healthy work-home life balance.
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Nutritional Services Manager - Holton, United States - Holton Community Hospital
Description
Job Description
Job DescriptionFull-time
Monday – Friday
8:00 a.m. to 4:30 p.m.
This position is responsible for the direction and coordination of food production activities for HCH patients and staff, while also functioning as a full time cook for the department. Maintains a "customer friendly" environment by treating all individuals with dignity, respect, and concern for their well-being. Functions as a team member with peers, other employees, and all departments to meet the individual needs of each customer/family.
Job specific duties for Director
Job specific duties for Cook
Requirements
Benefits
