Food & Nutrition

Registered Dietitian

Type: FT
Education: Bachelor of Science Degree in Nutrition or Dietetics, as well as the completion of an Academy of Nutrition and Dietetics approved internship or clinical experience. Successfully passed CDR exam. Licensed in the State of Tennessee by the Board of Dietitian/Nutritionist Examiners. Certified Diabetes Educator (C.D.E.) required for the Diabetes Education Program.
Hours: 1st Shift
Experience: Prefer 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. Specialized knowledge of nutrition and diet therapy.
Description:

 

Under the direction of the Chief Clinical Dietitian this position is responsible for nutrition assessment, care planning, monitoring, education and counseling of hospitalized patients and outpatients in a variety of settings.  Assist Director in meeting compliance with JCAHO, federal, state and local regulations; development, implementation and administration of departmental policies and procedures and standards of work.  Maintain excellent working relationships with other hospital departments.  Conduct in-service training.  Plans, implements and evaluates means to improve customer satisfaction on a continuous basis. Investigates and resolves customers’ complaints about food quality or service.  Places orders for equipment, and supplies and arrange for the routine maintenance and upkeep of the equipment and facility. Other duties may be assigned by the Chief Clinical Dietitian.

Administrative Assistant

Type: FT
Education: High school diploma or equivalent required.
Hours: Varied
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. Must be detailed oriented. Must display accounting skills relating to food and labor and supply costs. 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. Demonstrates ability to adhere to all security issues relating to handling of cash. 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.
Description:

 

Under the direction of the Director of Food Service this position is responsible for assisting in daily activities performing advanced secretarial duties of the Food and Nutrition department consistent with the Medical Center’s strategies and objectives.  Included: Assist Director in meeting compliance with JCAHO, federal, state and local regulations; development, implementation and administration of departmental policies and procedures and standards of work.  Acting as a liaison for Food and Nutrition Services, coordinating all activities for FNS in all facets of departmental activities.  This position serves as central information point in the department, overseeing all general office functions, and interacts and assists a wide range of individuals, including management, hospital staff, vendors, and the public.  Responsible for charging all stock requests/requisitions, all in-house catering and invoices for non-hospital catering.  Responsible for FNS department timekeeper and associated reports and documentation.  Responsible for department invoices, employee attendance records, all meeting records and in-service information and maintains all support documentation.  Responsible for ordering office supplies/department supplies.  Serves on hospital committees as assigned.  Maintains excellent working relationships with other hospital departments.  Assist Director in completing performance evaluations, budget, staffing, maintaining reports/records and collection of statistical data.  Plans, implements and evaluates means to improve customer satisfaction on a continuous basis. Arranges for the routine maintenance and upkeep of the equipment and facility. Other duties may be assigned by the Director.

Cashier

Type: FT
Education: High school diploma or equivalent required.
Hours: Varied
Experience: Previous related experience, training or equivalent combination of education and experience preferred.
Skills: Knowledge 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.
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.

Cook/Baker

Type: PRN
Education: High school diploma or equivalent required.
Hours: Varied
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 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.
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.

Food Service Aide

Type: PRN
Education: High school diploma or equivalent preferred.
Hours: Varied
Experience: Previous related experience, training or equivalent combination of education and experience preferred.
Skills: Knowledge 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.
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.

Type: FT
Education: High school diploma or equivalent preferred.
Hours: Varied
Experience: Previous related experience, training or equivalent combination of education and experience preferred.
Skills: Knowledge 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.
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.