Patient Meal Supervisor

Position Summary:
Prepares and cooks food for daily production demands and under the direction of the Executive Chef or Dietary or Dietary Manager, the Patient Meal Supervisor is primarily responsible for creating and overseeing patient meals following standardized menus and recipes. Will work with the YKHC dietician to create recipes and menus which follow established dietary guidelines and alternative meals for patients on restricted diets. Position to remain non-exempt as this is a working supervisor more than 50% of responsibilities.

Position Qualifications:

• High School diploma or equivalent. Culinary degree preferred.
• Two years experience in an institutional foodservice setting.
• Must have completed or be eligible to complete a sanitation certification course and successfully obtain the sanitation certificate.
• Knowledge in the use, handling and maintenance of food preparation utensils and equipment, kitchen small appliances and institutional size cooking appliances.
• Formal training in institutional food preparation desired but may be waived with appropriate experience.
• Supervises kitchen and cafeteria staff in the absence of the Executive Chef.

Benefits Include:

• Generous PTO – beginning at 4.5 weeks
• Eleven paid holidays
• Comprehensive healthcare coverage
• Life and Disability Insurance
• Flexible Spending Account
• Retirement plans
• Employee Wellness Center

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