Sous Chef / Diet Technician

Copley Health Systems•Morrisville, VT

12d

About The Position

Copley Hospital, located in Morrisville/Stowe VT, is in search of a Sous Chef / Diet Technician to join our team! Perform diversified duties in the diet office and kitchen. Available to open kitchen. Write menu/diet requisitions. Consult with and instruct inpatients concerning diets. Prepare food items for day-of and following day. Follow standard practices and comply with regulatory requirements. Compliance with all applicable State and Federal laws, regulations, and policies governing the provision of health care. This is a Full-Time position (PT available). Copley Hospital has a variety of shifts available across Full-Time, Part-Time, and Per Diem needs. Please consider applying to discuss how your availability may align. Compensation range: Negotiable. The posted salary reflects base compensation for candidates with limited experience. An offer may vary based on factors such as experience, education, skills, internal equity, and market data. An offer of employment may be outside of the posted range based on those factors.

Requirements

High school education or GED.
Vocational education in food trades desired.
One year of food service experience desired.
Excellent interpersonal skills.
Numerical and oral skills.
Ability to work on schedule.
Ability to speak and write effectively.

Responsibilities

Performs diversified duties in the diet office.
Write menu requisitions for special diets.
Refer unusual diets to the Dietitian.
Circulate on assigned patient floors during meal distribution, observing patient food intake and reactions.
Consult with patient and nursing personnel concerning patient diets and food preferences, and instruct as needed.
Enter required/ pertinent information in the patient kardex and keep kardex current.
Perform nutritional assessments on assigned floors involving review of patient charts and diagnosis, following established guidelines, as directed by Dietitian.
May assist in development and implementing educational programs for staff and patients.
Attend meetings/ conferences with medical, nursing, social service, other allied health professional personnel concerning patient care.
Attend in-service and other required meetings.
Participate on committees as directed.
Enhance professional growth and development through educational programs, seminars, conferences, etc.
Maintain established department policies and procedures, objectives, quality assurance, safety, environmental and infection control.
Maintain required records, reports, and statistics.
Prepare worksheets for cooks for processing diet orders.
Supervise the tray line, observing food quality, temperature, portion size, and adhere to menu.