Food & Nutrition

Cumberland River Hospital

CRH Baker/Cook Apply

Under the direction of the Supervisor this skilled individual assumes daily responsibility for preparing all menu items for Cafeteria, Patient Tray line, , and special events using recipes provided by the Supervisor.  Plans, implements and evaluates means to improve customer satisfaction on a continuous basis.  Ensures that customers are served properly and in a timely manner.  Ensures quality is maintained and safety and sanitation guidelines are observed.  Job duties may include cross training in other areas of the department.  Other duties may be assigned by the Supervisor.


EXPERIENCE:  Requires minimum of 1-year previous related experience, training or equivalent combination of education and experience.

SKILLS:  Knowledge of HACCP guidelines a plus.  Strong professional skills in cooking.  Able to work within food cost challenges and work within margins set for labor costs.  Must possess strong oral and written communication skills. Able to tactfully and courteously communicate well with all contacts. Must exhibit strong customer service skills. Able to work well under pressure, flexible, and able to work through emergencies.  Able to function independently and dependently. Able to be flexible in applying knowledge in a variety of situations. Must demonstrate personal traits that include a high level of motivation, team orientation and trustworthiness.  Treats others with dignity and respect. Must exhibit a neat and clean appearance. Must understand the importance of confidentiality..

CRH Certified Dietary Manager Apply

The Dietary Manager will direct the activities of the Food & Nutrition Department providing quality food service and nutritional care for the patient population, visitors, guests and hospital staff.  He/she will administer. Establishes policies and procedures, and provides administrative direction of menu formulation, food preparation and service, purchasing, compliance with sanitation standards, safety practices and personnel utilization. Selects professional dietetic staff and directs departmental education programs. Coordinates interdepartmental professional activities, and acts as resource person to staff and management on matters pertaining to dietetics. Participates in CQI performance improvement activities and educates all staff members.

 High School Diploma or GED required with Certification as a Dietary Manager preferred.

One to two years of food service required with food service management experience preferred.

Certification must be obtained within twelve months of employment. Tuition available.