Job Title: Director of Culinary Operations Employer/Location: North Florida Retirement Village/Gainesville, FL Responsibilities: • Establish formal dining standards of excellence for the entire community. Promote and maintain premier and consistent hospitality standards and quality customer service interactions with residents throughout the department. • Establish formal dining standards of excellence for the entire community. Promote
Job Title: Nutrition and Food Services Manager Location: Central Vermont Medical Center, Berlin, VT Position Summary: Under the supervision of the Director of Support Services, directs food production and service to patients, supervises all NFS production and retail services staff, catering coordinator and related production/ cafeteria supervisors and managers. Supervises food and supply inventory, storage, usage,
Job Title: Director of Culinary Operations and Corporate Chef Location: Johns Hopkins Bayview Campus, Baltimore, MD Position Summary: The JHHS Director of Culinary Operations and Corporate Chef (Corporate Chef) is responsible for providing culinary expertise and successful culinary leadership for Food and Culinary Services for the Johns Hopkins Health System. Responsible for planning, organization
Job Title: Dietitian (Full-Time) 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
Employer/Location: Kaiser Permanente, Riverside Medical Center (CA) Job Summary: Manages the 24 hour/7 days a week environmental services operations of a Medical Center and attached and/or detached Medical Office Building(s). Develops and implements efficient/productive cleaning methods, supervises environmental services personnel and manages the administration of training programs, customer relations as well as budget administration.Ensures compliance
Employer/Location: Kaiser Permanente West Los Angeles / Los Angeles, CAIn this role, you will be responsible for the development of programs, standards, and performance of West Los Angeles Medical Center food and nutritional services delivery systems that maximize customer satisfaction, optimize clinical nutritional care, complement the organizations' strategic goals, and meet or exceed regulatory and budgetary
EMPLOYER/LOCATION: Community Health Network / Kokomo, IN POSITION SUMMARY: The cook position reports to the manager or supervisor on duty and is responsible for the preparation and production of meal entrees and sides for patient room service line and, behavioral health and joint care. The cook position maintains a clean and sanitary work environment and maintains
EMPLOYER/LOCATION: Kaweah Delta Health Care District / Visalia, CA POSITION SUMMARY: Oversees both the food service program as well as the clinical nutrition program for the District. QUALIFICATIONS: License/Certification Required: Registered Dietitian (RD); or Certified Dietary Manager (CDM) within 18 months of hire/transfer Required: ServSafe Certification within 6 months of hire/transfer Education Required: Bachelor's degree in
Employer/Location: Loma Linda University Children's Hospital/Loma Linda, CA Job Summary: This position will support LLUCH’s strategic plan and the organization’s mission to continue the teaching and healing ministry of Jesus Christ, while embracing the core values of Compassion, Integrity, Excellence, Teamwork, and Wholeness. The Director of Nutritional Services is responsible for providing leadership in the
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;
