Food Services Opportunities with Norton Healthcare

Norton Healthcare, Inc.; Louisville (KY); On-site; USD 30,000 - 50,000; Full time

Job summary

Join a dedicated team at a leading healthcare provider, where you can make a difference in the lives of patients and the community. This role offers a variety of positions in food services, from entry-level cashier to experienced cook and sous chef, all focused on delivering quality meals and exceptional service. With comprehensive on-the-job training available, this is an excellent opportunity for those passionate about food and patient care. If you thrive in a fast-paced environment and enjoy working with a supportive team, we encourage you to apply and explore the rewarding opportunities available in food services.

Qualifications

• No experience required for entry-level positions; training provided.
• Experience preferred for Cook/Baker and Sous Chef roles.

Responsibilities

• Communicate with patients and staff in a courteous manner.
• Prepare meals according to dietary restrictions and standards.
• Maintain cleanliness and sanitation in kitchen areas.

Skills

Customer Service

Communication

Food Preparation

Sanitation Practices

Education

No formal education required

Experience in food services industry

Job description

Responsibilities

Available Food Services Opportunities:

1. Cashier - Food Services
   Essential Functions and Responsibilities: Reads and understands the cashier agreement (place in file). The incumbent is responsible for communication between the cafeteria patrons and Food & Nutrition Services. He/or she is to communicate with patients, visitors, and staff in a courteous and professional manner at all times. The Cashier is responsible for providing services to patrons ranging in age, including neonate, infant, pediatric, adolescent, adult, and geriatric consisting of fellow employees as well as patients and visitors. He/or she is responsible for performing setup, stocking, clerical, cleaning, cashier and money-management tasks in the retail areas.
2. Dietetic Hospitality Associate
   The incumbent is responsible for communication between the nursing units and Food & Nutrition Services regarding patient menu, diet changes, Clinical Dietitian services, and general patient services. He/or she is to communicate with patients, visitors, and staff in a courteous and professional manner. The Dietetic Hospitality Associate is responsible for providing services to patients ranging in age, including neonate, infant, pediatric, adolescent, adult, and geriatric through obtaining daily meal selections and preferences and is responsible for developing menu tallies for food production, NPO patients, supplements and nourishments, and floor stock. He/or she is to prepare the patients meals accurately and in a timely manner as well as deliver the patients meals according to an updated diet worksheet and must be familiar with dietary restrictions on special, modified diets to ensure optimal patient care and satisfaction. The Dietetic Hospitality Associate must react accurately and effectively with all changes to assure efficient timing of service and accuracy of transmission and translation of physician ordered modified diets and must follow infection control policies in the department and hospital. Where applicable, uses the skills appropriate to serve the needs of patients/families aged neonate through geriatric.
3. Utility Worker
   Apply the principles of good Food and Nutrition Sanitation. Responsible for cleanliness of all areas of the kitchen, dish room, transportation and disposal of trash, and transportation of carts to and from patient care areas. Sanitation of designated areas, equipment and other assigned duties by your manager and or supervisor.
4. Food Service Worker
   Responsible for performing a variety of cafeteria and catering service functions that may include line assembly, distribution and service, general sanitation, cleaning and use of kitchen equipment and pantries.
5. Cook/Baker
   Essential Functions and Responsibilities: The incumbent is responsible for preparing food in accordance with the current applicable federal, state and local standards, guidelines and regulations, with the established policies and procedures of the Food and Nutrition Department and as directed by the Executive Chef, Sous Chef and /or Director of FNS in order to assure that quality food service is provided at all times. Under the supervision of the Sous Chef and or Executive Chef, the employee is responsible for prepping, cooking/baking a variety of food items according to established recipes. The employee must be able to adjust recipes as appropriate to meet customers nutritional and age specific needs (neonate-geriatric). The cook also completes all assignments to meet established serving times and follows all safety and sanitation procedures to prevent food borne illness.
6. Sous Chef
   Oversees kitchen operation while maintaining a safe and sanitary work environment for the staff. Prepares or directs preparation of meals in accordance with corporate programs and guidelines.

Apply to this job posting and a recruiter will reach out to discuss the opportunities!

Qualifications

Required:

1. Cashier - Food Services, Dietetic Hospitality Associate, Utility Worker
   No experience required. We provide comprehensive on the job training. If you want to learn more about the role, are passionate about taking care of patients and our community, we encourage you to apply or reach out to [e-mail] to learn more.
2. Food Service Worker
   
   • One year customer service
3. Cook/Baker
   
   • One year in the food services industry
4. Sous Chef
   
   • Three years in food service industry