CHEF

Brattleboro Memorial Hospital•Brattleboro, VT

just now•Onsite

About The Position

Prepares and cooks foods for hospital patients, employees, and visitors following standardized recipes. Utilizes daily production sheet for preparing specified amounts, specific diets, and preparation for the following day. All foods are prepared in batches and scratch cookery is utilized in all meals. All foods shall be presented in an attractive manner, garnished and taste good. Provides assistance with in-service training to other associates, as assigned by the director. Nutrition Services provides nutritionally adequate and satisfying meals to patients, associates and visitors, with accurate diet modifications for patients as ordered by the medical staff. A safe and sanitary food service environment will be utilized according to standards of quality established by federal, state, and local agencies. Initial and ongoing training and education of Food and Nutrition Services are consulted to achieve the standards of quality as delineated in Nutrition and Food Services policy and procedure manual. There will be continuous evaluation of the food and Nutrition Services Department’s provision of quality dietary intervention and quality meal service to associated visitors and guests. The department is functional 365 days a year and operates on a daily basis from 6:00 AM to 7:00 PM. The nutrition services aspect of the department provides timely nutrition assessment, counseling, nutrition education, and diet instructions as ordered by the medical staff and/or as defined in department policies, to meet the needs of the patients’ various backgrounds which affect nutritional requirements, preferences and habits. Nutrition Services provides services for all patient populations of the hospital, including specialty units, outpatient areas and community events. This service is provided for patient populations of the hospital, including infants, children, adolescents, adults and geriatric patients. Care is defined according to the nutrition standards of care.

Requirements

High school diploma preferred.
Completion of a culinary arts degree desired.
Two to three years' experience is health care food service preferred or Two to three years in a restaurant or equivalent food service operation.
Serv Safe certification within 3 months of hire
Ability to read, write, and follow written and verbal instructions.
Ability to use step stools and ladders for items 12 inches above head.
Must be able to stand up to eight hours.
Must have ability to stoop to floor, reach 12 inches above head, and bend to the floor.
Must have the ability to produce 150 to 200 or more meals in an eight-hour shift.
Exposure to temperature changes in the working environment.
Exposure to steam, heat, and below-zero temperatures.
Exposure to grease and equipment noise.
Tasks that involve exposure to blood, body fluids, or tissues require use of techniques of Universal Precautions as evidenced with blood borne pathogens standards.
Close Vision (clear vision at 20 inches or less)
Color Vision (ability to identify and distinguish colors)
Ability to Adjust Focus (ability to adjust eye to bring an object into sharp focus)
Ability to hear calls
Ability to hear instructions from physician/department staff/other