Food and Nutrition

Cookeville Regional Medical Center

Food Service Aide Apply
FT, Varied
Varied
Description:

Under the direction of the Production Manager and Immediate Supervisor this skilled individual assumes daily responsibility for performing routine and/or supervised tasks within the Food and Nutrition department that include duties for production, patient line, catering/special events, coffee cart and/or retail.  Duties may include stock receiving and delivery, food preparation, patient tray line and cafe service, patient tray delivery, cashier assignments, dish room duties, and cleaning assignments such as sweeping/mopping, trash and cardboard removal.  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 Production Manager/immediate supervisor.

 

1.   EDUCATIONHigh school diploma or equivalent preferred.

2.  EXPERIENCEPrevious related experience, training or equivalent combination of education and experience preferred.

3.  SKILLSKnowledge of HACCP guidelines a plus.  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. Valid Tennessee driver’s license is desired and may be required according to job assignment.

Food Service Aide Apply
PRN
Varied
Description:

Under the direction of the Production Manager and Immediate Supervisor this skilled individual assumes daily responsibility for performing routine and/or supervised tasks within the Food and Nutrition department that include duties for production, patient line, catering/special events, coffee cart and/or retail.  Duties may include stock receiving and delivery, food preparation, patient tray line and cafe service, patient tray delivery, cashier assignments, dish room duties, and cleaning assignments such as sweeping/mopping, trash and cardboard removal.  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 Production Manager/immediate supervisor.

 

1.   EDUCATIONHigh school diploma or equivalent preferred.

2.  EXPERIENCEPrevious related experience, training or equivalent combination of education and experience preferred.

3.  SKILLSKnowledge of HACCP guidelines a plus.  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. Valid Tennessee driver’s license is desired and may be required according to job assignment.

Hospitality Clerk Apply
FT
Varied
Description:

Under the direction of the Production Manager and Patient Services Supervisor this skilled individual assumes daily responsibility for all diet orders, changes and communications concerning patient’s diet and assumes the responsibility for seeing that all patient diet orders are checked for correctness of diet and appropriateness for patient needs for age, tests, etc.  Responsible for having advance knowledge of therapeutic diets.  Responsible for Room Service guest trays including retail cashier assignments.  Maintains excellent working relationships with other hospital departments.  Plans, implements and evaluates means to improve customer satisfaction on a continuous basis.  Ensures that customers are served properly and in a timely manner.  Investigates and resolves customers’ complaints about food quality or service.  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 Patient Services Supervisor.

 

1.  EDUCATIONHigh school diploma or equivalent required.

 

2.  EXPERIENCERequires minimum of 1-year previous related experience, training or equivalent combination of education and experience.  Some retail computer register system experience preferred.

 

3.  SKILLSComputer literate and skilled a plus. Willing to learn other software as needed.  Knowledge of HACCP guidelines a plus.  Must be detailed oriented. 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. Able to assess a situation and make appropriate judgment calls as needed.  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. Valid Tennessee driver’s license is required. 

Cook/Baker Apply
PRN
Varied
Description:

Under the direction of the Lead Chef and Immediate Supervisor this skilled individual assumes daily responsibility for preparing all menu items for Café, Patient Tray line, Rehab Center, Children’s Center, and special events using recipes provided by the Lead Chef.  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 Lead Chef.

 

1.   EDUCATIONHigh school diploma or equivalent required.

 

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

 

  1. SKILLSKnowledge of HACCP guidelines a plus.  Strong professional skills in cooking and baking.  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. Valid Tennessee driver’s license is required.
Diet Clerk Apply
FT
Dayshift
Description:

Under the direction of the Production Manager and Patient Services Supervisor this skilled individual assumes daily responsibility for all diet orders, changes and communications concerning patient’s diet and assumes the responsibility for seeing that all patient diet orders are checked for correctness of diet and appropriateness for patient needs for age, tests, etc.  Responsible for having advance knowledge of therapeutic diets.  Responsible for Room Service guest trays including retail cashier assignments.  Maintains excellent working relationships with other hospital departments.  Plans, implements and evaluates means to improve customer satisfaction on a continuous basis.  Ensures that customers are served properly and in a timely manner.  Investigates and resolves customers’ complaints about food quality or service.  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 Patient Services Supervisor.

 

1.  EDUCATIONHigh school diploma or equivalent required.

2.  EXPERIENCERequires minimum of 1-year previous related experience, training or equivalent combination of education and experience.  Some retail computer register system experience preferred.

3.  SKILLSComputer literate and skilled a plus. Willing to learn other software as needed.  Knowledge of HACCP guidelines a plus.  Must be detailed oriented. 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. Able to assess a situation and make appropriate judgment calls as needed.  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. Valid Tennessee driver’s license is required. 

Executive Chef Apply
FT
Varied
Description:

Under the direction of the Production Manager this skilled individual assumes daily responsibility for all food preparation activities, including overseeing kitchen operations to ensure uniform quality and presentation of meals, planning menus, and maintaining quality standards for the Food and Nutrition department consistent with the Medical Center’s strategies and objectives.  Plans production according to menu or special requirements.  Supplies recipes for, and suggests methods and procedures to employees.  Works closely with the Retail Supervisor, Patient Line Supervisor and Catering Supervisor to promote smooth operations between cooks and all other service areas.  Takes on PR activities when required: cooking demonstrations, cooking off-site.  Demonstrates creative cooking and menu planning.  Ability to change menu items as needed.  Analyzes recipes to determine food, labor, and overhead costs, work out portion size and nutritional content of each plate, and assign prices to various menu items.  Assist Director and Production Manager in meeting compliance with JCAHO, federal, state and local regulations; development, implementation and administration of departmental policies and procedures and standards of work.  Assigns personnel for optimum coverage and oversees the work of department personnel assigned.  Provides leadership and guidance to department.  Maintains excellent working relationships with other hospital departments and/or general public.  Assist Director in completing performance evaluations on jobs 3, 4, 12, 25, 27, 29, 42, 43, 44, 45, 46 in completing performance evaluations, budget, staffing, maintaining reports/records and collection of statistical data.  Conducts departmental meetings/in-service training.  If employees are unable to work, may have to call in alternates to cover for them or fill in when needed. Trains employees on sanitation and workplace safety and continues with instruction on food handling, preparation, cooking procedures, proper use and care of equipment, proper food storage procedures, use of leftover food to minimize waste, and public health rules and regulations.  Plans, implements and evaluates means to improve customer satisfaction on a continuous basis.  Ensures that customers are served properly and in a timely manner.  Investigates and resolves customers’ complaints about food quality or service.  Ensures quality is maintained and safety and sanitation guidelines are observed.  Estimates food needs, oversee the inventory and place orders of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the equipment and facility.  Other duties may be assigned by the Production Manager.

EDUCATION: High school diploma or equivalent required.

 EXPERIENCE: Requires minimum of 3-5 years previous related experience, training or equivalent combination of education and experience.

SKILLS: Computer literate and skilled in Windows 95/98/NT, Microsoft Office including Word and Excel.  Willing to learn other software as needed.  Knowledge of HACCP guidelines a plus.  Strong professional skills in cooking and baking, menu planning, kitchen management.  Must display accounting skills relating to food and labor and supply costs. Able to work within food cost challenges and work within margins set for labor costs.  Motivated to adapt menus, labor and other costs to show profit in food operations. Able to see potential opportunities to increase sales or reduce cost. 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. Valid Tennessee driver’s license is required.  

Cashier Apply
PRN
Varied
Description:

Under the direction of the Production Manager and Immediate Supervisor this skilled individual assumes daily responsibility for performing routine and/or supervised tasks within the Food and Nutrition department that include duties for production, patient line, catering/special events, coffee cart and/or retail.  Duties may include stock receiving and delivery, food preparation, patient tray line and cafe service, patient tray delivery, cashier assignments, dish room duties, and cleaning assignments such as sweeping/mopping, trash and cardboard removal.  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 Production Manager/immediate supervisor.

 

1.  EDUCATIONHigh school diploma or equivalent required.

2.  EXPERIENCEPrevious related experience, training or equivalent combination of education and experience preferred.

3.  SKILLSKnowledge of HACCP guidelines a plus.  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. Valid Tennessee driver’s license is desired and may be required according to job assignment.

Cook/Baker Apply
FT
Varied
Description:

Under the direction of the Lead Chef and Immediate Supervisor this skilled individual assumes daily responsibility for preparing all menu items for Café, Patient Tray line, Rehab Center, Children’s Center, and special events using recipes provided by the Lead Chef.  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 Lead Chef.

 

1.   EDUCATIONHigh school diploma or equivalent required.

 

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

 

  1. SKILLSKnowledge of HACCP guidelines a plus.  Strong professional skills in cooking and baking.  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. Valid Tennessee driver’s license is required.