Forefront Healthcare & Culinary Services
Billings, Montana
Job Description Come elevate your career with our company that has won the "Best places to work by Modern Healthcare!" You will be joining a company that will elevate your career to new heights! Forefront is seeking Full-Time, Part-Time, and PRN (as needed) Healthcare Cooks to elevate the dining experience for those that we serve! You will be part of an amazing culinary team that supports multiple kitchens at a rehab and senior living facility in Billings, MT! If you have a passion for cooking and you are wanting to make an impact every day then this is a great position for you! We Offer: -Medical, Dental and Vision Benefits! (FT only) -1 week PTO, 1 week Paid Sick Leave and 6 Paid Holidays! (FT only) -Onsite & Discounted Childcare! -Pharmacy Benefit! -Employee Assistance Program! -Flexible Schedule! -Referral Program! Pay Range: $16.00-$20.00 Summary/Objective: Responsible for preparing nutritious and appetizing food for residents following established recipes adhering to federal/state/local standards and guidelines in proper food storage, handling, and preparation. Must possess the ability to work in a high-pressure environment, working both independently and as part of a team. Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prepare meals in accordance with planned menus. Serve food in accordance with established portion control procedures. Prepare food in accordance with standardized recipes and special requests. Ensure food is prepared at proper temperatures and associated checklists and logs are completed. Assist with inventory management and the receiving of goods from vendors. Work with the Executive Chef/Cottage Manager/Chef Manager to coordinate menus or special requests. Adapts schedule when necessary to accommodate emergency situations. Follow safe food handling training and policies and procedures including appropriate glove use. Assist in daily or scheduled cleaning duties, in accordance with established policies and procedures. Adheres to therapeutic and mechanically altered diet extensions. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Apr 14, 2024
Full time
Job Description Come elevate your career with our company that has won the "Best places to work by Modern Healthcare!" You will be joining a company that will elevate your career to new heights! Forefront is seeking Full-Time, Part-Time, and PRN (as needed) Healthcare Cooks to elevate the dining experience for those that we serve! You will be part of an amazing culinary team that supports multiple kitchens at a rehab and senior living facility in Billings, MT! If you have a passion for cooking and you are wanting to make an impact every day then this is a great position for you! We Offer: -Medical, Dental and Vision Benefits! (FT only) -1 week PTO, 1 week Paid Sick Leave and 6 Paid Holidays! (FT only) -Onsite & Discounted Childcare! -Pharmacy Benefit! -Employee Assistance Program! -Flexible Schedule! -Referral Program! Pay Range: $16.00-$20.00 Summary/Objective: Responsible for preparing nutritious and appetizing food for residents following established recipes adhering to federal/state/local standards and guidelines in proper food storage, handling, and preparation. Must possess the ability to work in a high-pressure environment, working both independently and as part of a team. Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prepare meals in accordance with planned menus. Serve food in accordance with established portion control procedures. Prepare food in accordance with standardized recipes and special requests. Ensure food is prepared at proper temperatures and associated checklists and logs are completed. Assist with inventory management and the receiving of goods from vendors. Work with the Executive Chef/Cottage Manager/Chef Manager to coordinate menus or special requests. Adapts schedule when necessary to accommodate emergency situations. Follow safe food handling training and policies and procedures including appropriate glove use. Assist in daily or scheduled cleaning duties, in accordance with established policies and procedures. Adheres to therapeutic and mechanically altered diet extensions. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Responsibilities The primary purpose of the Cook position is to prepare quality food for Patient and Retail Services, in a timely, cost- effective manner. Qualifications High School Diploma or GED Certificate required. Ability to read, write, speak and understand English. Ability to read and understand recipes including culinary math. Knowledge and understanding of various cooking methods (grill, steam, fry, roast, etc.), ingredients, equipment, and procedures. Minimum of one (1) year of high volume food production experience as a cook in the healthcare/hospitality industry required. National Restaurant Association Educational Foundation for ServSafe Protection Certification is required, or must obtain ServSafe Protection Certificate within first 6 to 12 months of employment, and maintain throughout employment. Culinary certificate or degree preferred. University Hospital offers a competitive salary & comprehensive benefits package. Affirmative Action/Equal Opportunity Employer, M/F/D/V. For more information, visit .
Apr 24, 2024
Full time
Responsibilities The primary purpose of the Cook position is to prepare quality food for Patient and Retail Services, in a timely, cost- effective manner. Qualifications High School Diploma or GED Certificate required. Ability to read, write, speak and understand English. Ability to read and understand recipes including culinary math. Knowledge and understanding of various cooking methods (grill, steam, fry, roast, etc.), ingredients, equipment, and procedures. Minimum of one (1) year of high volume food production experience as a cook in the healthcare/hospitality industry required. National Restaurant Association Educational Foundation for ServSafe Protection Certification is required, or must obtain ServSafe Protection Certificate within first 6 to 12 months of employment, and maintain throughout employment. Culinary certificate or degree preferred. University Hospital offers a competitive salary & comprehensive benefits package. Affirmative Action/Equal Opportunity Employer, M/F/D/V. For more information, visit .
HHS Culinary and Nutrition Solutions, LLC
Richmond, Virginia
Executive Chef, Healthcare Food Service Salary $70,000.00-80,000.00 Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 24, 2024
Full time
Executive Chef, Healthcare Food Service Salary $70,000.00-80,000.00 Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
HHS Culinary and Nutrition Solutions, LLC
North Little Rock, Arkansas
This Executive Chef position is located at Arkansas Surgical Hospital in North Little Rock, AR We are seeking a passionate and innovative Executive Chef to lead our culinary team at a physician-owned hospital with a high focus on quality and environment . As our Executive Chef, you will be responsible for developing and executing a culinary vision that aligns with our mission to provide our patients and staff with the highest quality, nutritious, and environmentally sustainable food possible. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible. Salary: $70,000 yr - offering a $5,000 sign-on bonus ! Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 23, 2024
Full time
This Executive Chef position is located at Arkansas Surgical Hospital in North Little Rock, AR We are seeking a passionate and innovative Executive Chef to lead our culinary team at a physician-owned hospital with a high focus on quality and environment . As our Executive Chef, you will be responsible for developing and executing a culinary vision that aligns with our mission to provide our patients and staff with the highest quality, nutritious, and environmentally sustainable food possible. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible. Salary: $70,000 yr - offering a $5,000 sign-on bonus ! Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 23, 2024
Full time
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
HHS Culinary and Nutrition Solutions, LLC
Beaumont, Texas
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 23, 2024
Full time
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
HHS Culinary and Nutrition Solutions, LLC
Lake Charles, Louisiana
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 23, 2024
Full time
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
HHS Culinary and Nutrition Solutions, LLC
Greenville, South Carolina
Executive Chef, Healthcare Food Service This Position Will Require Relocation Salary $60,000.00 Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 23, 2024
Full time
Executive Chef, Healthcare Food Service This Position Will Require Relocation Salary $60,000.00 Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
HHS Culinary and Nutrition Solutions, LLC
Muscle Shoals, Alabama
This Chef Director position is located at North Alabama Shoals Hospital in Muscle Shoals, AL. Salary: $70,000 - $72,000 + Annual Bonus Program eligible Harness the power of food to nurture healing, inspire well-being, and cultivate a thriving culinary program within the healthcare environment. We are seeking a Chef Director to effectively, and professionally lead a culinary team by inspiring their confidence, educating, and motivating them to consistently provide dynamic and excellent service with a focus on local, sustainable, seasonal, and organic ingredients . You will possess a strong culinary background, exceptional leadership skills, and a passion for enhancing the dining experience for patients, staff, and visitors. Join our team and make a meaningful impact on the well-being of our community through innovative culinary solutions . Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 23, 2024
Full time
This Chef Director position is located at North Alabama Shoals Hospital in Muscle Shoals, AL. Salary: $70,000 - $72,000 + Annual Bonus Program eligible Harness the power of food to nurture healing, inspire well-being, and cultivate a thriving culinary program within the healthcare environment. We are seeking a Chef Director to effectively, and professionally lead a culinary team by inspiring their confidence, educating, and motivating them to consistently provide dynamic and excellent service with a focus on local, sustainable, seasonal, and organic ingredients . You will possess a strong culinary background, exceptional leadership skills, and a passion for enhancing the dining experience for patients, staff, and visitors. Join our team and make a meaningful impact on the well-being of our community through innovative culinary solutions . Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
HHS Culinary and Nutrition Solutions, LLC
Wilson, North Carolina
Executive Chef, Healthcare Food Service DLP Wilson Medical Center Salary $63,000.00 Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 23, 2024
Full time
Executive Chef, Healthcare Food Service DLP Wilson Medical Center Salary $63,000.00 Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
HHS Culinary and Nutrition Solutions, LLC
Baton Rouge, Louisiana
Executive Chef role located at Baton Rouge General Medical Center in Baton Rouge, LA . We are seeking a passionate and innovative Executive Chef to lead with a high focus on quality and the environment. As our Executive Chef, you will develop and execute a culinary vision to provide our patients and staff with the highest quality, nutritious, and environmentally sustainable food possible. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible. You will also be responsible for managing our kitchen operations and overseeing a team of talented chefs. Salary range begins at $72,000-$75,000\yearly Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 23, 2024
Full time
Executive Chef role located at Baton Rouge General Medical Center in Baton Rouge, LA . We are seeking a passionate and innovative Executive Chef to lead with a high focus on quality and the environment. As our Executive Chef, you will develop and execute a culinary vision to provide our patients and staff with the highest quality, nutritious, and environmentally sustainable food possible. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible. You will also be responsible for managing our kitchen operations and overseeing a team of talented chefs. Salary range begins at $72,000-$75,000\yearly Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
HHS Culinary and Nutrition Solutions, LLC
Fort Wayne, Indiana
Executive Chef, Healthcare Food Service Lutheran Hospital of Indiana Salary: $70,000.00 - $80,000.00 $5,000.00 Sign On Bonus Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 23, 2024
Full time
Executive Chef, Healthcare Food Service Lutheran Hospital of Indiana Salary: $70,000.00 - $80,000.00 $5,000.00 Sign On Bonus Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Hours Shift Start Time: 8:30 AM Shift End Time: 5 PM Additional Shift Information: 8-hour shift Weekend Requirements: Every Other On-Call Required: No Hourly Pay Range (Minimum - Midpoint - Maximum): $20.000 - $22.314 - $26.777 The stated pay scale reflects the range that Sharp reasonably expects to pay for this position. The actual pay rate and pay grade for this position will be dependent on a variety of factors, including an applicant's years of experience, unique skills and abilities, education, alignment with similar internal candidates, marketplace factors, other requirements for the position, and employer business practices. What You Will Do This position is expected to perform a variety of functions and duties in a six-bed congregate living health facility for terminally ill. Functions include cooking and serving breakfast, preparing and serving lunch, general housekeeping duties, laundry, general light equipment maintenance, ordering of medical and non-medical supplies, and performing some clerical functions and duties. Required Qualifications H.S. Diploma or Equivalent 1 Year health care or food preparation. Driver's License - CA Department of Motor Vehicles -REQUIRED ServSafe Food Handler Certified - National Restaurant Association -REQUIRED Preferred Qualifications Previous work experience in cooking, housekeeping, clerical roles. Other Qualification Requirements Current Food Handler's Card or acquisition within 90 days of hire. Utilizes reliable transportation and possesses adequate personal insurance coverage. Demonstrates clean driving record in accordance with requirements of the employer DMV pull notice program and Sharp HealthCare Driver Guidelines. Essential Functions Cleaning Maintains clean and safe kitchen area, cleaning dishes after each meal using NSF approved dishwasher. Puts dishes and utensils away in appropriate place when dishes are clean and sanitized. Demonstrates dependability and teamwork Accept interpersonal differences and promoting cooperation with fellow employees. Participate in staff meetings and asking for additional work when own tasks are completed. Assist the department to meet its objectives. Maintain the confidentiality of information to which he/she is privileged. Exhibits courtesy, cooperation and respect toward patients, visitors, physicians and fellow workers to create a positive public image and a harmonic work environment. Equipment maintenance Performs simple maintenance functions around the facility ensuring that equipment remains operational. Notifies the manager/administrator of equipment problems that require additional assistance. Laundry duties Washes linens and resident's laundry as often as needed and according to policy and procedure. Folds laundry and places in appropriate place when clean and folded. Prepares and serves meals Prepares, cooks and serves breakfast for residents according to established procedures. Serves lunch meal according to established procedures. Assists residents in getting ready to eat. Housekeeping Performs housekeeping functions for the facility according to established policies and procedures. Keeps the interior and exterior of facility clean. Keeps garage and storage areas clean and organized. Supply maintenance Orders and stocks food PAR orders and other items as required. Informs HHA who orders cleaning supplies when stock reaching PAR level. Knowledge, Skills, and Abilities Must be able to perform basic math computations. Must be able to read, write and speak English clearly. Must be able to communicate with fellow employees, supervisor and the public. Sharp HealthCare is an equal opportunity/affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, gender identity, sexual orientation, age, status as a protected veteran, among other things, or status as a qualified individual with disability or any other protected class
Apr 22, 2024
Full time
Hours Shift Start Time: 8:30 AM Shift End Time: 5 PM Additional Shift Information: 8-hour shift Weekend Requirements: Every Other On-Call Required: No Hourly Pay Range (Minimum - Midpoint - Maximum): $20.000 - $22.314 - $26.777 The stated pay scale reflects the range that Sharp reasonably expects to pay for this position. The actual pay rate and pay grade for this position will be dependent on a variety of factors, including an applicant's years of experience, unique skills and abilities, education, alignment with similar internal candidates, marketplace factors, other requirements for the position, and employer business practices. What You Will Do This position is expected to perform a variety of functions and duties in a six-bed congregate living health facility for terminally ill. Functions include cooking and serving breakfast, preparing and serving lunch, general housekeeping duties, laundry, general light equipment maintenance, ordering of medical and non-medical supplies, and performing some clerical functions and duties. Required Qualifications H.S. Diploma or Equivalent 1 Year health care or food preparation. Driver's License - CA Department of Motor Vehicles -REQUIRED ServSafe Food Handler Certified - National Restaurant Association -REQUIRED Preferred Qualifications Previous work experience in cooking, housekeeping, clerical roles. Other Qualification Requirements Current Food Handler's Card or acquisition within 90 days of hire. Utilizes reliable transportation and possesses adequate personal insurance coverage. Demonstrates clean driving record in accordance with requirements of the employer DMV pull notice program and Sharp HealthCare Driver Guidelines. Essential Functions Cleaning Maintains clean and safe kitchen area, cleaning dishes after each meal using NSF approved dishwasher. Puts dishes and utensils away in appropriate place when dishes are clean and sanitized. Demonstrates dependability and teamwork Accept interpersonal differences and promoting cooperation with fellow employees. Participate in staff meetings and asking for additional work when own tasks are completed. Assist the department to meet its objectives. Maintain the confidentiality of information to which he/she is privileged. Exhibits courtesy, cooperation and respect toward patients, visitors, physicians and fellow workers to create a positive public image and a harmonic work environment. Equipment maintenance Performs simple maintenance functions around the facility ensuring that equipment remains operational. Notifies the manager/administrator of equipment problems that require additional assistance. Laundry duties Washes linens and resident's laundry as often as needed and according to policy and procedure. Folds laundry and places in appropriate place when clean and folded. Prepares and serves meals Prepares, cooks and serves breakfast for residents according to established procedures. Serves lunch meal according to established procedures. Assists residents in getting ready to eat. Housekeeping Performs housekeeping functions for the facility according to established policies and procedures. Keeps the interior and exterior of facility clean. Keeps garage and storage areas clean and organized. Supply maintenance Orders and stocks food PAR orders and other items as required. Informs HHA who orders cleaning supplies when stock reaching PAR level. Knowledge, Skills, and Abilities Must be able to perform basic math computations. Must be able to read, write and speak English clearly. Must be able to communicate with fellow employees, supervisor and the public. Sharp HealthCare is an equal opportunity/affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, gender identity, sexual orientation, age, status as a protected veteran, among other things, or status as a qualified individual with disability or any other protected class
Hours Shift Start Time: 8:30 AM Shift End Time: 5 PM Additional Shift Information: 8-hour shift Weekend Requirements: Every Other On-Call Required: No Hourly Pay Range (Minimum - Midpoint - Maximum): $20.000 - $22.314 - $26.777 The stated pay scale reflects the range that Sharp reasonably expects to pay for this position. The actual pay rate and pay grade for this position will be dependent on a variety of factors, including an applicant's years of experience, unique skills and abilities, education, alignment with similar internal candidates, marketplace factors, other requirements for the position, and employer business practices. What You Will Do This position is expected to perform a variety of functions and duties in a six-bed congregate living health facility for terminally ill. Functions include cooking and serving breakfast, preparing and serving lunch, general housekeeping duties, laundry, general light equipment maintenance, ordering of medical and non-medical supplies, and performing some clerical functions and duties. Required Qualifications H.S. Diploma or Equivalent 1 Year health care or food preparation. Driver's License - CA Department of Motor Vehicles -REQUIRED ServSafe Food Handler Certified - National Restaurant Association -REQUIRED Preferred Qualifications Previous work experience in cooking, housekeeping, clerical roles. Other Qualification Requirements Current Food Handler's Card or acquisition within 90 days of hire. Utilizes reliable transportation and possesses adequate personal insurance coverage. Demonstrates clean driving record in accordance with requirements of the employer DMV pull notice program and Sharp HealthCare Driver Guidelines. Essential Functions Cleaning Maintains clean and safe kitchen area, cleaning dishes after each meal using NSF approved dishwasher. Puts dishes and utensils away in appropriate place when dishes are clean and sanitized. Demonstrates dependability and teamwork Accept interpersonal differences and promoting cooperation with fellow employees. Participate in staff meetings and asking for additional work when own tasks are completed. Assist the department to meet its objectives. Maintain the confidentiality of information to which he/she is privileged. Exhibits courtesy, cooperation and respect toward patients, visitors, physicians and fellow workers to create a positive public image and a harmonic work environment. Equipment maintenance Performs simple maintenance functions around the facility ensuring that equipment remains operational. Notifies the manager/administrator of equipment problems that require additional assistance. Laundry duties Washes linens and resident's laundry as often as needed and according to policy and procedure. Folds laundry and places in appropriate place when clean and folded. Prepares and serves meals Prepares, cooks and serves breakfast for residents according to established procedures. Serves lunch meal according to established procedures. Assists residents in getting ready to eat. Housekeeping Performs housekeeping functions for the facility according to established policies and procedures. Keeps the interior and exterior of facility clean. Keeps garage and storage areas clean and organized. Supply maintenance Orders and stocks food PAR orders and other items as required. Informs HHA who orders cleaning supplies when stock reaching PAR level. Knowledge, Skills, and Abilities Must be able to perform basic math computations. Must be able to read, write and speak English clearly. Must be able to communicate with fellow employees, supervisor and the public. Sharp HealthCare is an equal opportunity/affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, gender identity, sexual orientation, age, status as a protected veteran, among other things, or status as a qualified individual with disability or any other protected class
Apr 22, 2024
Full time
Hours Shift Start Time: 8:30 AM Shift End Time: 5 PM Additional Shift Information: 8-hour shift Weekend Requirements: Every Other On-Call Required: No Hourly Pay Range (Minimum - Midpoint - Maximum): $20.000 - $22.314 - $26.777 The stated pay scale reflects the range that Sharp reasonably expects to pay for this position. The actual pay rate and pay grade for this position will be dependent on a variety of factors, including an applicant's years of experience, unique skills and abilities, education, alignment with similar internal candidates, marketplace factors, other requirements for the position, and employer business practices. What You Will Do This position is expected to perform a variety of functions and duties in a six-bed congregate living health facility for terminally ill. Functions include cooking and serving breakfast, preparing and serving lunch, general housekeeping duties, laundry, general light equipment maintenance, ordering of medical and non-medical supplies, and performing some clerical functions and duties. Required Qualifications H.S. Diploma or Equivalent 1 Year health care or food preparation. Driver's License - CA Department of Motor Vehicles -REQUIRED ServSafe Food Handler Certified - National Restaurant Association -REQUIRED Preferred Qualifications Previous work experience in cooking, housekeeping, clerical roles. Other Qualification Requirements Current Food Handler's Card or acquisition within 90 days of hire. Utilizes reliable transportation and possesses adequate personal insurance coverage. Demonstrates clean driving record in accordance with requirements of the employer DMV pull notice program and Sharp HealthCare Driver Guidelines. Essential Functions Cleaning Maintains clean and safe kitchen area, cleaning dishes after each meal using NSF approved dishwasher. Puts dishes and utensils away in appropriate place when dishes are clean and sanitized. Demonstrates dependability and teamwork Accept interpersonal differences and promoting cooperation with fellow employees. Participate in staff meetings and asking for additional work when own tasks are completed. Assist the department to meet its objectives. Maintain the confidentiality of information to which he/she is privileged. Exhibits courtesy, cooperation and respect toward patients, visitors, physicians and fellow workers to create a positive public image and a harmonic work environment. Equipment maintenance Performs simple maintenance functions around the facility ensuring that equipment remains operational. Notifies the manager/administrator of equipment problems that require additional assistance. Laundry duties Washes linens and resident's laundry as often as needed and according to policy and procedure. Folds laundry and places in appropriate place when clean and folded. Prepares and serves meals Prepares, cooks and serves breakfast for residents according to established procedures. Serves lunch meal according to established procedures. Assists residents in getting ready to eat. Housekeeping Performs housekeeping functions for the facility according to established policies and procedures. Keeps the interior and exterior of facility clean. Keeps garage and storage areas clean and organized. Supply maintenance Orders and stocks food PAR orders and other items as required. Informs HHA who orders cleaning supplies when stock reaching PAR level. Knowledge, Skills, and Abilities Must be able to perform basic math computations. Must be able to read, write and speak English clearly. Must be able to communicate with fellow employees, supervisor and the public. Sharp HealthCare is an equal opportunity/affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, gender identity, sexual orientation, age, status as a protected veteran, among other things, or status as a qualified individual with disability or any other protected class
At Memorial, we are dedicated to improving the health, well-being and, most of all, quality of life for the people entrusted to our care. An unwavering commitment to our service vision is what makes the difference. It is the foundation of The Memorial Experience. Summary: Prepares and produces food for distribution to patients, retail, physicians and catering services. Responsibilities: Follows menus provided and communicates any concerns to departmental leadership. Prepares food according to standardized recipes ensuring food production schedules are met. Uses all necessary food service equipment as needed, using proper safety precautions, operational, cleaning procedures, as well as sanitation and maintenance of work area. Adheres to all applicable HACCP (Hazard analysis and critical control points) guidelines regarding the requisition, storage, handling and preparation of food. Ensures that food is prepared and documented according to quality, quantity, nutritional, temperature and safety standards. Competencies: ACCOUNTABILITY, CUSTOMER SERVICE, FOOD PREPARATION, FOOD SAFETY, HAND HYGIENE, KITCHEN SANITATION - STAFF, PATIENT AND FAMILY CENTERED CARE, RESPONDING TO CHANGE, STANDARDS OF BEHAVIOR Education and Certification Requirements: No Degree or any other education earned (Required) Additional Job Information: Complexity of Work: Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action.Required Work Experience: One (1) year of food service experience which can include training from a culinary program.Other Information: High School Diploma or Equivalent Preferred.Additional Education Info: High School Diploma or Equivalent Preferred Working Conditions and Physical Requirements: Bending and Stooping = 60% Climbing = 40% Keyboard Entry = 20% Kneeling = 40% Lifting/Carrying Patients 35 Pounds or Greater = 0% Lifting or Carrying 0 - 25 lbs Non-Patient = 60% Lifting or Carrying 2501 lbs - 75 lbs Non-Patient = 60% Lifting or Carrying > 75 lbs Non-Patient = 20% Pushing or Pulling 0 - 25 lbs Non-Patient = 60% Pushing or Pulling 26 - 75 lbs Non-Patient = 60% Pushing or Pulling > 75 lbs Non-Patient = 20% Reaching = 60% Repetitive Movement Foot/Leg = 0% Repetitive Movement Hand/Arm = 60% Running = 0% Sitting = 0% Squatting = 0% Standing = 60% Walking = 60% Audible Speech = 60% Hearing Acuity = 60% Smelling Acuity = 60% Taste Discrimination = 60% Depth Perception = 60% Distinguish Color = 60% Seeing - Far = 60% Seeing - Near = 60% Bio hazardous Waste = 0% Biological Hazards - Respiratory = 0% Biological Hazards - Skin or Ingestion = 0% Blood and/or Bodily Fluids = 0% Communicable Diseases and/or Pathogens = 0% Asbestos = 0% Cytotoxic Chemicals = 0% Dust = 0% Gas/Vapors/Fumes = 40% Hazardous Chemicals = 40% Hazardous Medication = 0% Latex = 0% Computer Monitor = 20% Domestic Animals = 0% Extreme Heat/Cold = 60% Fire Risk = 60% Hazardous Noise = 0% Heating Devices = 60% Hypoxia = 0% Laser/High Intensity Lights = 0% Magnetic Fields = 0% Moving Mechanical Parts = 60% Needles/Sharp Objects = 60% Potential Electric Shock = 60% Potential for Physical Assault = 0% Radiation = 0% Sudden Decompression During Flights = 0% Unprotected Heights = 0% Wet or Slippery Surfaces = 60% Shift: Days Disclaimer: This job description is not intended, nor should it be construed to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended to indicate the general nature and level of work performed by employees within this classification. Wages shown on independent job boards reflect market averages, not specific to any employer. We encourage candidates to talk to their Memorial Healthcare System recruiter to discuss actual pay rates, during the hiring process. Memorial Healthcare System is proud to be an equal opportunity employer committed to workplace diversity. Memorial Healthcare System recruits, hires and promotes qualified candidates for employment opportunities without regard to race, color, age, religion, gender, gender identity or expression, sexual orientation, national origin, veteran status, disability, genetic information, or any factor prohibited by law. We are proud to offer Veteran's Preference to former military, reservists and military spouses (including widows and widowers). You must indicate your status on your application to take advantage of this program. Employment is subject to post offer, pre-placement assessment, including drug testing. If you need reasonable accommodation during the application process, please call (M-F, 8am-5pm) or email
Apr 22, 2024
Full time
At Memorial, we are dedicated to improving the health, well-being and, most of all, quality of life for the people entrusted to our care. An unwavering commitment to our service vision is what makes the difference. It is the foundation of The Memorial Experience. Summary: Prepares and produces food for distribution to patients, retail, physicians and catering services. Responsibilities: Follows menus provided and communicates any concerns to departmental leadership. Prepares food according to standardized recipes ensuring food production schedules are met. Uses all necessary food service equipment as needed, using proper safety precautions, operational, cleaning procedures, as well as sanitation and maintenance of work area. Adheres to all applicable HACCP (Hazard analysis and critical control points) guidelines regarding the requisition, storage, handling and preparation of food. Ensures that food is prepared and documented according to quality, quantity, nutritional, temperature and safety standards. Competencies: ACCOUNTABILITY, CUSTOMER SERVICE, FOOD PREPARATION, FOOD SAFETY, HAND HYGIENE, KITCHEN SANITATION - STAFF, PATIENT AND FAMILY CENTERED CARE, RESPONDING TO CHANGE, STANDARDS OF BEHAVIOR Education and Certification Requirements: No Degree or any other education earned (Required) Additional Job Information: Complexity of Work: Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action.Required Work Experience: One (1) year of food service experience which can include training from a culinary program.Other Information: High School Diploma or Equivalent Preferred.Additional Education Info: High School Diploma or Equivalent Preferred Working Conditions and Physical Requirements: Bending and Stooping = 60% Climbing = 40% Keyboard Entry = 20% Kneeling = 40% Lifting/Carrying Patients 35 Pounds or Greater = 0% Lifting or Carrying 0 - 25 lbs Non-Patient = 60% Lifting or Carrying 2501 lbs - 75 lbs Non-Patient = 60% Lifting or Carrying > 75 lbs Non-Patient = 20% Pushing or Pulling 0 - 25 lbs Non-Patient = 60% Pushing or Pulling 26 - 75 lbs Non-Patient = 60% Pushing or Pulling > 75 lbs Non-Patient = 20% Reaching = 60% Repetitive Movement Foot/Leg = 0% Repetitive Movement Hand/Arm = 60% Running = 0% Sitting = 0% Squatting = 0% Standing = 60% Walking = 60% Audible Speech = 60% Hearing Acuity = 60% Smelling Acuity = 60% Taste Discrimination = 60% Depth Perception = 60% Distinguish Color = 60% Seeing - Far = 60% Seeing - Near = 60% Bio hazardous Waste = 0% Biological Hazards - Respiratory = 0% Biological Hazards - Skin or Ingestion = 0% Blood and/or Bodily Fluids = 0% Communicable Diseases and/or Pathogens = 0% Asbestos = 0% Cytotoxic Chemicals = 0% Dust = 0% Gas/Vapors/Fumes = 40% Hazardous Chemicals = 40% Hazardous Medication = 0% Latex = 0% Computer Monitor = 20% Domestic Animals = 0% Extreme Heat/Cold = 60% Fire Risk = 60% Hazardous Noise = 0% Heating Devices = 60% Hypoxia = 0% Laser/High Intensity Lights = 0% Magnetic Fields = 0% Moving Mechanical Parts = 60% Needles/Sharp Objects = 60% Potential Electric Shock = 60% Potential for Physical Assault = 0% Radiation = 0% Sudden Decompression During Flights = 0% Unprotected Heights = 0% Wet or Slippery Surfaces = 60% Shift: Days Disclaimer: This job description is not intended, nor should it be construed to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended to indicate the general nature and level of work performed by employees within this classification. Wages shown on independent job boards reflect market averages, not specific to any employer. We encourage candidates to talk to their Memorial Healthcare System recruiter to discuss actual pay rates, during the hiring process. Memorial Healthcare System is proud to be an equal opportunity employer committed to workplace diversity. Memorial Healthcare System recruits, hires and promotes qualified candidates for employment opportunities without regard to race, color, age, religion, gender, gender identity or expression, sexual orientation, national origin, veteran status, disability, genetic information, or any factor prohibited by law. We are proud to offer Veteran's Preference to former military, reservists and military spouses (including widows and widowers). You must indicate your status on your application to take advantage of this program. Employment is subject to post offer, pre-placement assessment, including drug testing. If you need reasonable accommodation during the application process, please call (M-F, 8am-5pm) or email
At Memorial, we are dedicated to improving the health, well-being and, most of all, quality of life for the people entrusted to our care. An unwavering commitment to our service vision is what makes the difference. It is the foundation of The Memorial Experience. Summary: Direct oversight or delegation of responsibilities within the culinary operation, including responsibility for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures Responsibilities: Assists with the development of menus for patients, physicians, the cafeteria and catering services. Adheres to all applicable HACCP (Hazard analysis and critical control points) guidelines regarding the requisition, storage, handling and preparation of food. Oversees scheduled meal preparation, presentation and timely execution to ensure quality, safety and service of the planned menu. Follows, monitors and insures accountability of standardized recipes in preparation of all food as well as completes required production records. Reviews menu and special orders to determine types and quantities of food items to be prepared. Communicates to departmental leadership any shortages or concerns. Assists departmental leadership with staff scheduling, problem solving, interviewing and evaluations. Competencies: ACCOUNTABILITY, CUSTOMER SERVICE, FOOD PREPARATION - SR COOK, FOOD SAFETY MANAGEMENT, KITCHEN SANITATION, MENU DEVELOPMENT - COOK, PATIENT AND FAMILY CENTERED CARE, RESPONDING TO CHANGE, STANDARDS OF BEHAVIOR Education and Certification Requirements: High School Diploma or Equivalent (Required) Additional Job Information: Complexity of Work: Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action.Required Work Experience: Three (3) years of experience as a cook required. Working Conditions and Physical Requirements: Bending and Stooping = 60% Climbing = 40% Keyboard Entry = 20% Kneeling = 40% Lifting/Carrying Patients 35 Pounds or Greater = 0% Lifting or Carrying 0 - 25 lbs Non-Patient = 60% Lifting or Carrying 2501 lbs - 75 lbs Non-Patient = 60% Lifting or Carrying > 75 lbs Non-Patient = 20% Pushing or Pulling 0 - 25 lbs Non-Patient = 60% Pushing or Pulling 26 - 75 lbs Non-Patient = 60% Pushing or Pulling > 75 lbs Non-Patient = 20% Reaching = 60% Repetitive Movement Foot/Leg = 0% Repetitive Movement Hand/Arm = 60% Running = 0% Sitting = 0% Squatting = 0% Standing = 60% Walking = 60% Audible Speech = 60% Hearing Acuity = 60% Smelling Acuity = 60% Taste Discrimination = 60% Depth Perception = 60% Distinguish Color = 60% Seeing - Far = 60% Seeing - Near = 60% Bio hazardous Waste = 0% Biological Hazards - Respiratory = 0% Biological Hazards - Skin or Ingestion = 0% Blood and/or Bodily Fluids = 0% Communicable Diseases and/or Pathogens = 0% Asbestos = 0% Cytotoxic Chemicals = 0% Dust = 0% Gas/Vapors/Fumes = 40% Hazardous Chemicals = 40% Hazardous Medication = 0% Latex = 0% Computer Monitor = 20% Domestic Animals = 0% Extreme Heat/Cold = 60% Fire Risk = 60% Hazardous Noise = 0% Heating Devices = 60% Hypoxia = 0% Laser/High Intensity Lights = 0% Magnetic Fields = 0% Moving Mechanical Parts = 60% Needles/Sharp Objects = 60% Potential Electric Shock = 60% Potential for Physical Assault = 0% Radiation = 0% Sudden Decompression During Flights = 0% Unprotected Heights = 0% Wet or Slippery Surfaces = 60% Shift: Days Disclaimer: This job description is not intended, nor should it be construed to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended to indicate the general nature and level of work performed by employees within this classification. Wages shown on independent job boards reflect market averages, not specific to any employer. We encourage candidates to talk to their Memorial Healthcare System recruiter to discuss actual pay rates, during the hiring process. Memorial Healthcare System is proud to be an equal opportunity employer committed to workplace diversity. Memorial Healthcare System recruits, hires and promotes qualified candidates for employment opportunities without regard to race, color, age, religion, gender, gender identity or expression, sexual orientation, national origin, veteran status, disability, genetic information, or any factor prohibited by law. We are proud to offer Veteran's Preference to former military, reservists and military spouses (including widows and widowers). You must indicate your status on your application to take advantage of this program. Employment is subject to post offer, pre-placement assessment, including drug testing. If you need reasonable accommodation during the application process, please call (M-F, 8am-5pm) or email
Apr 22, 2024
Full time
At Memorial, we are dedicated to improving the health, well-being and, most of all, quality of life for the people entrusted to our care. An unwavering commitment to our service vision is what makes the difference. It is the foundation of The Memorial Experience. Summary: Direct oversight or delegation of responsibilities within the culinary operation, including responsibility for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures Responsibilities: Assists with the development of menus for patients, physicians, the cafeteria and catering services. Adheres to all applicable HACCP (Hazard analysis and critical control points) guidelines regarding the requisition, storage, handling and preparation of food. Oversees scheduled meal preparation, presentation and timely execution to ensure quality, safety and service of the planned menu. Follows, monitors and insures accountability of standardized recipes in preparation of all food as well as completes required production records. Reviews menu and special orders to determine types and quantities of food items to be prepared. Communicates to departmental leadership any shortages or concerns. Assists departmental leadership with staff scheduling, problem solving, interviewing and evaluations. Competencies: ACCOUNTABILITY, CUSTOMER SERVICE, FOOD PREPARATION - SR COOK, FOOD SAFETY MANAGEMENT, KITCHEN SANITATION, MENU DEVELOPMENT - COOK, PATIENT AND FAMILY CENTERED CARE, RESPONDING TO CHANGE, STANDARDS OF BEHAVIOR Education and Certification Requirements: High School Diploma or Equivalent (Required) Additional Job Information: Complexity of Work: Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action.Required Work Experience: Three (3) years of experience as a cook required. Working Conditions and Physical Requirements: Bending and Stooping = 60% Climbing = 40% Keyboard Entry = 20% Kneeling = 40% Lifting/Carrying Patients 35 Pounds or Greater = 0% Lifting or Carrying 0 - 25 lbs Non-Patient = 60% Lifting or Carrying 2501 lbs - 75 lbs Non-Patient = 60% Lifting or Carrying > 75 lbs Non-Patient = 20% Pushing or Pulling 0 - 25 lbs Non-Patient = 60% Pushing or Pulling 26 - 75 lbs Non-Patient = 60% Pushing or Pulling > 75 lbs Non-Patient = 20% Reaching = 60% Repetitive Movement Foot/Leg = 0% Repetitive Movement Hand/Arm = 60% Running = 0% Sitting = 0% Squatting = 0% Standing = 60% Walking = 60% Audible Speech = 60% Hearing Acuity = 60% Smelling Acuity = 60% Taste Discrimination = 60% Depth Perception = 60% Distinguish Color = 60% Seeing - Far = 60% Seeing - Near = 60% Bio hazardous Waste = 0% Biological Hazards - Respiratory = 0% Biological Hazards - Skin or Ingestion = 0% Blood and/or Bodily Fluids = 0% Communicable Diseases and/or Pathogens = 0% Asbestos = 0% Cytotoxic Chemicals = 0% Dust = 0% Gas/Vapors/Fumes = 40% Hazardous Chemicals = 40% Hazardous Medication = 0% Latex = 0% Computer Monitor = 20% Domestic Animals = 0% Extreme Heat/Cold = 60% Fire Risk = 60% Hazardous Noise = 0% Heating Devices = 60% Hypoxia = 0% Laser/High Intensity Lights = 0% Magnetic Fields = 0% Moving Mechanical Parts = 60% Needles/Sharp Objects = 60% Potential Electric Shock = 60% Potential for Physical Assault = 0% Radiation = 0% Sudden Decompression During Flights = 0% Unprotected Heights = 0% Wet or Slippery Surfaces = 60% Shift: Days Disclaimer: This job description is not intended, nor should it be construed to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended to indicate the general nature and level of work performed by employees within this classification. Wages shown on independent job boards reflect market averages, not specific to any employer. We encourage candidates to talk to their Memorial Healthcare System recruiter to discuss actual pay rates, during the hiring process. Memorial Healthcare System is proud to be an equal opportunity employer committed to workplace diversity. Memorial Healthcare System recruits, hires and promotes qualified candidates for employment opportunities without regard to race, color, age, religion, gender, gender identity or expression, sexual orientation, national origin, veteran status, disability, genetic information, or any factor prohibited by law. We are proud to offer Veteran's Preference to former military, reservists and military spouses (including widows and widowers). You must indicate your status on your application to take advantage of this program. Employment is subject to post offer, pre-placement assessment, including drug testing. If you need reasonable accommodation during the application process, please call (M-F, 8am-5pm) or email
At Memorial, we are dedicated to improving the health, well-being and, most of all, quality of life for the people entrusted to our care. An unwavering commitment to our service vision is what makes the difference. It is the foundation of The Memorial Experience. Summary: Prepares and produces food for distribution to patients, retail, physicians and catering services. Responsibilities: Uses all necessary food service equipment as needed, using proper safety precautions, operational, cleaning procedures, as well as sanitation and maintenance of work area. Prepares food according to standardized recipes ensuring food production schedules are met. Follows menus provided and communicates any concerns to departmental leadership. Ensures that food is prepared and documented according to quality, quantity, nutritional, temperature and safety standards. Adheres to all applicable HACCP (Hazard analysis and critical control points) guidelines regarding the requisition, storage, handling and preparation of food. Competencies: ACCOUNTABILITY, CUSTOMER SERVICE, FOOD PREPARATION, FOOD SAFETY, HAND HYGIENE, KITCHEN SANITATION - STAFF, PATIENT AND FAMILY CENTERED CARE, RESPONDING TO CHANGE, STANDARDS OF BEHAVIOR Education and Certification Requirements: No Degree or any other education earned (Required) Additional Job Information: Complexity of Work: Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action.Required Work Experience: One (1) year of food service experience which can include training from a culinary program.Other Information: High School Diploma or Equivalent Preferred.Additional Education Info: High School Diploma or Equivalent Preferred Working Conditions and Physical Requirements: Bending and Stooping = 60% Climbing = 40% Keyboard Entry = 20% Kneeling = 40% Lifting/Carrying Patients 35 Pounds or Greater = 0% Lifting or Carrying 0 - 25 lbs Non-Patient = 60% Lifting or Carrying 2501 lbs - 75 lbs Non-Patient = 60% Lifting or Carrying > 75 lbs Non-Patient = 20% Pushing or Pulling 0 - 25 lbs Non-Patient = 60% Pushing or Pulling 26 - 75 lbs Non-Patient = 60% Pushing or Pulling > 75 lbs Non-Patient = 20% Reaching = 60% Repetitive Movement Foot/Leg = 0% Repetitive Movement Hand/Arm = 60% Running = 0% Sitting = 0% Squatting = 0% Standing = 60% Walking = 60% Audible Speech = 60% Hearing Acuity = 60% Smelling Acuity = 60% Taste Discrimination = 60% Depth Perception = 60% Distinguish Color = 60% Seeing - Far = 60% Seeing - Near = 60% Bio hazardous Waste = 0% Biological Hazards - Respiratory = 0% Biological Hazards - Skin or Ingestion = 0% Blood and/or Bodily Fluids = 0% Communicable Diseases and/or Pathogens = 0% Asbestos = 0% Cytotoxic Chemicals = 0% Dust = 0% Gas/Vapors/Fumes = 40% Hazardous Chemicals = 40% Hazardous Medication = 0% Latex = 0% Computer Monitor = 20% Domestic Animals = 0% Extreme Heat/Cold = 60% Fire Risk = 60% Hazardous Noise = 0% Heating Devices = 60% Hypoxia = 0% Laser/High Intensity Lights = 0% Magnetic Fields = 0% Moving Mechanical Parts = 60% Needles/Sharp Objects = 60% Potential Electric Shock = 60% Potential for Physical Assault = 0% Radiation = 0% Sudden Decompression During Flights = 0% Unprotected Heights = 0% Wet or Slippery Surfaces = 60% Shift: Days Disclaimer: This job description is not intended, nor should it be construed to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended to indicate the general nature and level of work performed by employees within this classification. Wages shown on independent job boards reflect market averages, not specific to any employer. We encourage candidates to talk to their Memorial Healthcare System recruiter to discuss actual pay rates, during the hiring process. Memorial Healthcare System is proud to be an equal opportunity employer committed to workplace diversity. Memorial Healthcare System recruits, hires and promotes qualified candidates for employment opportunities without regard to race, color, age, religion, gender, gender identity or expression, sexual orientation, national origin, veteran status, disability, genetic information, or any factor prohibited by law. We are proud to offer Veteran's Preference to former military, reservists and military spouses (including widows and widowers). You must indicate your status on your application to take advantage of this program. Employment is subject to post offer, pre-placement assessment, including drug testing. If you need reasonable accommodation during the application process, please call (M-F, 8am-5pm) or email
Apr 22, 2024
Full time
At Memorial, we are dedicated to improving the health, well-being and, most of all, quality of life for the people entrusted to our care. An unwavering commitment to our service vision is what makes the difference. It is the foundation of The Memorial Experience. Summary: Prepares and produces food for distribution to patients, retail, physicians and catering services. Responsibilities: Uses all necessary food service equipment as needed, using proper safety precautions, operational, cleaning procedures, as well as sanitation and maintenance of work area. Prepares food according to standardized recipes ensuring food production schedules are met. Follows menus provided and communicates any concerns to departmental leadership. Ensures that food is prepared and documented according to quality, quantity, nutritional, temperature and safety standards. Adheres to all applicable HACCP (Hazard analysis and critical control points) guidelines regarding the requisition, storage, handling and preparation of food. Competencies: ACCOUNTABILITY, CUSTOMER SERVICE, FOOD PREPARATION, FOOD SAFETY, HAND HYGIENE, KITCHEN SANITATION - STAFF, PATIENT AND FAMILY CENTERED CARE, RESPONDING TO CHANGE, STANDARDS OF BEHAVIOR Education and Certification Requirements: No Degree or any other education earned (Required) Additional Job Information: Complexity of Work: Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action.Required Work Experience: One (1) year of food service experience which can include training from a culinary program.Other Information: High School Diploma or Equivalent Preferred.Additional Education Info: High School Diploma or Equivalent Preferred Working Conditions and Physical Requirements: Bending and Stooping = 60% Climbing = 40% Keyboard Entry = 20% Kneeling = 40% Lifting/Carrying Patients 35 Pounds or Greater = 0% Lifting or Carrying 0 - 25 lbs Non-Patient = 60% Lifting or Carrying 2501 lbs - 75 lbs Non-Patient = 60% Lifting or Carrying > 75 lbs Non-Patient = 20% Pushing or Pulling 0 - 25 lbs Non-Patient = 60% Pushing or Pulling 26 - 75 lbs Non-Patient = 60% Pushing or Pulling > 75 lbs Non-Patient = 20% Reaching = 60% Repetitive Movement Foot/Leg = 0% Repetitive Movement Hand/Arm = 60% Running = 0% Sitting = 0% Squatting = 0% Standing = 60% Walking = 60% Audible Speech = 60% Hearing Acuity = 60% Smelling Acuity = 60% Taste Discrimination = 60% Depth Perception = 60% Distinguish Color = 60% Seeing - Far = 60% Seeing - Near = 60% Bio hazardous Waste = 0% Biological Hazards - Respiratory = 0% Biological Hazards - Skin or Ingestion = 0% Blood and/or Bodily Fluids = 0% Communicable Diseases and/or Pathogens = 0% Asbestos = 0% Cytotoxic Chemicals = 0% Dust = 0% Gas/Vapors/Fumes = 40% Hazardous Chemicals = 40% Hazardous Medication = 0% Latex = 0% Computer Monitor = 20% Domestic Animals = 0% Extreme Heat/Cold = 60% Fire Risk = 60% Hazardous Noise = 0% Heating Devices = 60% Hypoxia = 0% Laser/High Intensity Lights = 0% Magnetic Fields = 0% Moving Mechanical Parts = 60% Needles/Sharp Objects = 60% Potential Electric Shock = 60% Potential for Physical Assault = 0% Radiation = 0% Sudden Decompression During Flights = 0% Unprotected Heights = 0% Wet or Slippery Surfaces = 60% Shift: Days Disclaimer: This job description is not intended, nor should it be construed to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended to indicate the general nature and level of work performed by employees within this classification. Wages shown on independent job boards reflect market averages, not specific to any employer. We encourage candidates to talk to their Memorial Healthcare System recruiter to discuss actual pay rates, during the hiring process. Memorial Healthcare System is proud to be an equal opportunity employer committed to workplace diversity. Memorial Healthcare System recruits, hires and promotes qualified candidates for employment opportunities without regard to race, color, age, religion, gender, gender identity or expression, sexual orientation, national origin, veteran status, disability, genetic information, or any factor prohibited by law. We are proud to offer Veteran's Preference to former military, reservists and military spouses (including widows and widowers). You must indicate your status on your application to take advantage of this program. Employment is subject to post offer, pre-placement assessment, including drug testing. If you need reasonable accommodation during the application process, please call (M-F, 8am-5pm) or email
Do you enjoy preparing delicious meals? Are you compassionate and have a longing to serve individuals who may struggle with health and physical limitations? Would you like to foster your passion for the culinary arts? If you are interested in joining a team that recognizes your dedication and passion for excellence in food and hospitality, consider joining our team of food professionals. At Brittany Manor, a beautifully crafted meal can put a smile on someone's face and make their day. This position is 4 days per week; 2 days 430am - 1 pm, 2 days 11am - 730pm. You must be able to follow standardized recipes, altered diets, multi-task, be dependable and be a team player. At Ciena Healthcare, we take care of you too, with an attractive benefit package including: Competitive pay Life Insurance 401K with matching funds Health insurance AFLAC Employee discounts Tuition Reimbursement Responsibilities A cook and dietary aide prepares delicious, nourishing and well-balanced meals to meet the daily nutritional and special dietary needs of each guest. In addition, the cook: Follows standardized recipes. Prepares foods that correspond to the menu cycles developed by registered dietitians. Cooks or prepares appetizing, well-presented and nutritionally-adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames. Uses food supplies and equipment in an efficient and economic manner to prevent waste. Prepares and maintains food alternatives to accommodate guest choices and refusals of meals served. Supervises culinary staff with regard to food storage, food preparation, tray assembly and cleaning. In the absence of the chef and/or dietary manager, the cook supervises the culinary center's employees. Education and/or Experience High school diploma or equivalent preferred. One year of experience as a cook or dietary aide in an institutional food service setting preferred. About Ciena Healthcare Ciena Healthcare is Michigan's largest provider of skilled nursing and rehabilitation care services. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. If you have a passion for improving the lives of those around you and working with others who feel the same way, Ciena is the place for you! IND123
Apr 22, 2024
Full time
Do you enjoy preparing delicious meals? Are you compassionate and have a longing to serve individuals who may struggle with health and physical limitations? Would you like to foster your passion for the culinary arts? If you are interested in joining a team that recognizes your dedication and passion for excellence in food and hospitality, consider joining our team of food professionals. At Brittany Manor, a beautifully crafted meal can put a smile on someone's face and make their day. This position is 4 days per week; 2 days 430am - 1 pm, 2 days 11am - 730pm. You must be able to follow standardized recipes, altered diets, multi-task, be dependable and be a team player. At Ciena Healthcare, we take care of you too, with an attractive benefit package including: Competitive pay Life Insurance 401K with matching funds Health insurance AFLAC Employee discounts Tuition Reimbursement Responsibilities A cook and dietary aide prepares delicious, nourishing and well-balanced meals to meet the daily nutritional and special dietary needs of each guest. In addition, the cook: Follows standardized recipes. Prepares foods that correspond to the menu cycles developed by registered dietitians. Cooks or prepares appetizing, well-presented and nutritionally-adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames. Uses food supplies and equipment in an efficient and economic manner to prevent waste. Prepares and maintains food alternatives to accommodate guest choices and refusals of meals served. Supervises culinary staff with regard to food storage, food preparation, tray assembly and cleaning. In the absence of the chef and/or dietary manager, the cook supervises the culinary center's employees. Education and/or Experience High school diploma or equivalent preferred. One year of experience as a cook or dietary aide in an institutional food service setting preferred. About Ciena Healthcare Ciena Healthcare is Michigan's largest provider of skilled nursing and rehabilitation care services. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. If you have a passion for improving the lives of those around you and working with others who feel the same way, Ciena is the place for you! IND123
Do you enjoy preparing delicious meals? Are you compassionate and have a longing to serve individuals who may struggle with health and physical limitations? Would you like to foster your passion for the culinary arts? If you are interested in joining a team that recognizes your dedication and passion for excellence in food and hospitality, consider joining our team of food professionals. At Brittany Manor, a beautifully crafted meal can put a smile on someone's face and make their day. This position is 4 days per week; 2 days 430am - 1 pm, 2 days 11am - 730pm. You must be able to follow standardized recipes, altered diets, multi-task, be dependable and be a team player. At Ciena Healthcare, we take care of you too, with an attractive benefit package including: Competitive pay Life Insurance 401K with matching funds Health insurance AFLAC Employee discounts Tuition Reimbursement Responsibilities A cook and dietary aide prepares delicious, nourishing and well-balanced meals to meet the daily nutritional and special dietary needs of each guest. In addition, the cook: Follows standardized recipes. Prepares foods that correspond to the menu cycles developed by registered dietitians. Cooks or prepares appetizing, well-presented and nutritionally-adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames. Uses food supplies and equipment in an efficient and economic manner to prevent waste. Prepares and maintains food alternatives to accommodate guest choices and refusals of meals served. Supervises culinary staff with regard to food storage, food preparation, tray assembly and cleaning. In the absence of the chef and/or dietary manager, the cook supervises the culinary center's employees. Education and/or Experience High school diploma or equivalent preferred. One year of experience as a cook or dietary aide in an institutional food service setting preferred. About Ciena Healthcare Ciena Healthcare is Michigan's largest provider of skilled nursing and rehabilitation care services. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. If you have a passion for improving the lives of those around you and working with others who feel the same way, Ciena is the place for you! IND123
Apr 22, 2024
Full time
Do you enjoy preparing delicious meals? Are you compassionate and have a longing to serve individuals who may struggle with health and physical limitations? Would you like to foster your passion for the culinary arts? If you are interested in joining a team that recognizes your dedication and passion for excellence in food and hospitality, consider joining our team of food professionals. At Brittany Manor, a beautifully crafted meal can put a smile on someone's face and make their day. This position is 4 days per week; 2 days 430am - 1 pm, 2 days 11am - 730pm. You must be able to follow standardized recipes, altered diets, multi-task, be dependable and be a team player. At Ciena Healthcare, we take care of you too, with an attractive benefit package including: Competitive pay Life Insurance 401K with matching funds Health insurance AFLAC Employee discounts Tuition Reimbursement Responsibilities A cook and dietary aide prepares delicious, nourishing and well-balanced meals to meet the daily nutritional and special dietary needs of each guest. In addition, the cook: Follows standardized recipes. Prepares foods that correspond to the menu cycles developed by registered dietitians. Cooks or prepares appetizing, well-presented and nutritionally-adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames. Uses food supplies and equipment in an efficient and economic manner to prevent waste. Prepares and maintains food alternatives to accommodate guest choices and refusals of meals served. Supervises culinary staff with regard to food storage, food preparation, tray assembly and cleaning. In the absence of the chef and/or dietary manager, the cook supervises the culinary center's employees. Education and/or Experience High school diploma or equivalent preferred. One year of experience as a cook or dietary aide in an institutional food service setting preferred. About Ciena Healthcare Ciena Healthcare is Michigan's largest provider of skilled nursing and rehabilitation care services. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. If you have a passion for improving the lives of those around you and working with others who feel the same way, Ciena is the place for you! IND123
Conemaugh Meyersdale Medical Center
Meyersdale, Pennsylvania
Who We Are: People are our passion and purpose. Come work where you are appreciated for who you are not just what you can do. Conemaugh Memorial Medical Center is the largest healthcare provider in west central Pennsylvania, serving over a half-million patients each year. Conemaugh Memorial Medical Center has 537 inpatient, behavioral health, rehabilitation, and transitional care beds and is home to the highest level of care designations for Neonatal Care (Level 3) and Trauma Care (Level 1). Where We Are: The city of Johnstown is home to high-performing schools and safe, affordable neighborhoods that make working, living and raising a family special. There are many opportunities for educational advancement including the University of Pittsburgh at Johnstown, Saint Francis University, and Mount Aloysius College. Why Choose Us: Onsite Fitness Centers available for employees and spouses, payroll deductible Employee Recognition programs Affiliations with nearby childcare facilities with extended hours Health (Medical, Dental, Vision) and 401K Benefits for full-time employees Competitive Paid Time Off Employee Assistance Program - mental, physical, and financial wellness assistance Tuition Reimbursement/Assistance for qualified applicants Professional Development and Growth Opportunities And much more Position Summary: The primary purpose of the job position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations, our established policies and procedures and as may be directed by the Dietitian and/or Food Service Supervisor to ensure that quality food service is provided at all times. All duties are completed by utilizing the Five Pillars (People, Service Excellence, Clinical Excellence, Financial Excellence and Growth). EEOC Statement: Conemaugh Health System is committed to providing Equal Employment Opportunities for all applicants and employees and complies with all applicable laws prohibiting discrimination against any employee or applicant for employment because of color, race, sex, age, religion, national origin, disability, genetic information, gender identity, sexual orientation, veterans' status or any other basis protected by applicable federal, state or local law. Minimum Qualifications: High School Diploma or equivalent. ServSafe Food Protection Manager Certification within 60 days of start date. Equal opportunity and affirmative action employers and are looking for diversity in candidates for employment: Minority/Female/Disabled/Protected Veteran
Apr 22, 2024
Full time
Who We Are: People are our passion and purpose. Come work where you are appreciated for who you are not just what you can do. Conemaugh Memorial Medical Center is the largest healthcare provider in west central Pennsylvania, serving over a half-million patients each year. Conemaugh Memorial Medical Center has 537 inpatient, behavioral health, rehabilitation, and transitional care beds and is home to the highest level of care designations for Neonatal Care (Level 3) and Trauma Care (Level 1). Where We Are: The city of Johnstown is home to high-performing schools and safe, affordable neighborhoods that make working, living and raising a family special. There are many opportunities for educational advancement including the University of Pittsburgh at Johnstown, Saint Francis University, and Mount Aloysius College. Why Choose Us: Onsite Fitness Centers available for employees and spouses, payroll deductible Employee Recognition programs Affiliations with nearby childcare facilities with extended hours Health (Medical, Dental, Vision) and 401K Benefits for full-time employees Competitive Paid Time Off Employee Assistance Program - mental, physical, and financial wellness assistance Tuition Reimbursement/Assistance for qualified applicants Professional Development and Growth Opportunities And much more Position Summary: The primary purpose of the job position is to prepare food in accordance with current applicable federal, state, and local standards, guidelines and regulations, our established policies and procedures and as may be directed by the Dietitian and/or Food Service Supervisor to ensure that quality food service is provided at all times. All duties are completed by utilizing the Five Pillars (People, Service Excellence, Clinical Excellence, Financial Excellence and Growth). EEOC Statement: Conemaugh Health System is committed to providing Equal Employment Opportunities for all applicants and employees and complies with all applicable laws prohibiting discrimination against any employee or applicant for employment because of color, race, sex, age, religion, national origin, disability, genetic information, gender identity, sexual orientation, veterans' status or any other basis protected by applicable federal, state or local law. Minimum Qualifications: High School Diploma or equivalent. ServSafe Food Protection Manager Certification within 60 days of start date. Equal opportunity and affirmative action employers and are looking for diversity in candidates for employment: Minority/Female/Disabled/Protected Veteran