Employer / Location: Hays Medical Center / Hays, KS Position Summary: The dietitian is responsible for: assessing and documenting patient nutritional status; consulting with physician and other health care personnel to determine nutritional needs; instructing and educating patients and their families in nutritional principles, food plans, food selection, and preparation; creating and presenting nutritional education programs;
The generally unappetising food on offer in hospitals is about to change. #9News Hotel-style room service meals delivered to patients within 45 minutes, prepared to order from the many available options. Hospital room service significantly reduces waste and increases patient satisfaction. Click here for the news clip.
Employer/Job Location: Susan B. Allen Hospital / El Dorado, KS Facility: Susan B Allen Hospital Job Summary: Coordinates and directs the activities of cooks and other kitchen personnel engaged in preparing and cooking foods to ensure an efficient and profitable food service. Participates in menu development, food production, food presentation, and service standards for all the
Employer/Job Location: JPS Health Network – Fort Worth (TX) Facility: JPS Hospital Job Summary: We are currently looking for an Executive Chef to lead our culinary team which support our growing retail, catering, and patient food production areas. This is an exciting opportunity for an energetic, hands on leader that is focused on supporting the daily operations of
Employer/Job Location: Johns Hopkins Health System - Baltimore (MD) Facility: Johns Hopkins Bayview Medical Center Job Summary: The successful candidate will be responsible for the general daily operations of food production in the patient services and retail areas. This is an ideal position for creative culinary innovators with a passion for food and diverse cuisines!
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POSITION SUMMARY The Room Service Excellence Manager is an experienced professional who serves as a patient ambassador and works collaboratively with Nutrition leadership and staff at all levels to anticipate and address all daily room service needs of the patient. The manager is instrumental in the promotion and development of a room service culture throughout
CULINARY LEADERSHIP POSITION SUMMARY The Executive Chef leads and works side-by-side with Nutrition Services management team and staff, delivering outstanding food and customer service, and is recognized as the technical expert and trainer for cooks and kitchen personnel. The main areas of responsibility for the Executive Chef include, but are not limited to: Managing an
Essential Functions: 1 Utilizes knowledge, skill, and judgment in providing direct and indirect patient care. 2 Participates in patient/family/staff education. 3 Monitors employee productivity and provide coaching feedback to increase quality and productivity standards. 4 Responsible for scheduling staff to insure proper & adequate covereage. QUALIFICATIONS: Education/Skills: Bachelor's Degree in Dietetics or Food and Nutrition.
Essential Functions: 1. Responsible for overseeing all functions of Nutritional Service that includes Clinical, Patient Services, Retail and Catering Operations. 2. Maintains a safe work environment for all associates; food & equipment safety. 3. Collaborates with Administration to establish expectations, plans, priorities, budgets and regulatory compliance. 4. Ensures education of and compliance with policies and
