food and nutrition services supervisor

South Central Human Resource Agency

<div><p><b>INTRODUCTION:</b></p><p>
The meal site manager works under the supervision of the Assistant Director and Director, with the general direction of the Senior Citizen Board of Directors or designated representative. The meal site manager is responsible for the daily operation of the Nutrition Program at their assigned meal site and for recording and filing reports as required by the SCHRA. The meal site manager must provide coordination, leadership and supervision to volunteers and other personnel in the meal program at the meal site. The meal site manager is responsible for following all Federal guidelines.</p><p>
</p><p><b>WORKING CONDITIONS:</b></p><p>
Flexible working hours (Normal work hours are 8:00 a.m. &ndash; 4:30 p.m., but this position may require some evening and weekend work hours). Normal sitting and movement in an office and commercial kitchen environment. May require occasional moving up to +/-30 pounds, bending, stooping, or climbing. There may be exposure to tobacco smoke, dirt, dust, and foul odors.</p><p>
Requires travel to counties within the thirteen county service area for meetings and other job-related activities. May require some travel for training outside the thirteen county area and occasional overnight travel.</p><p>
</p><p><b>ESSENTIAL FUNCTIONS OF THE JOB:</b></p><p>
To serve as manager of all Nutrition activities and to insure compliance with Federal and State regulations and Nutrition Operations Manual by the SCHRA</p><p>
Preparation of the meal site for meal service insuring proper sanitation, organizing serving procedures and clean up of meal site area after meal service</p><p>
Maintain prescribed reservation system and order meals and supplies according to reservation requirements</p><p>
Responsible for maintaining state approved average for congregate and home delivered meals combined. Note: if the site participation drops below the required average, the employee will be given ninety days to regain set requirements. Failure to achieve the established goal of a combined total to meet this average will be construed as unsatisfactory job performance for which you may be placed on probation or terminated</p><p>
Maintain all records and file reports accurately and on time as prescribed by SCHRA</p><p>
Serve meals in accordance with Nutrition Operation Manual</p><p>
Account for all meals received and eligible participants served</p><p>
Account for all voluntary contributions and charges to ineligible participants</p><p>
Send all monies to SCHRA in accordance to SCHRA Cash Handling policy noted in Nutrition Operation Manual.</p><p>
Recruit volunteer labor for meal site and maintain record of volunteer time as prescribed by the SCHRA</p><p>
Conduct Outreach and Nutrition Education and maintain required records of these activities</p><p>
Assure only eligible participants receive home delivered meals as prescribed by the Federal Regulations in Nutrition Operation Manual</p><p>
Coordinate delivery of homebound meals with volunteers and/ or deliver meals when no other source is available</p><p>
Post all required notices as prescribed by the SCHRA</p><p>
Attend all relevant meetings and workshops as required by the SCHRA</p><p>
Adheres to professional ethics and standards, demonstrating work habits which comply with Agency Personnel Policies and Procedures.</p><p><b>
QUALIFICATIONS:</b></p><p>
High School graduate or equivalent (Required)</p><p>
Three (3) years&rsquo; experience in the supervision and/ or operation of a quantity food production operation (preferred)</p><p>
Must possess a Driver's License and General Automobile Liability Insurance</p><p>
Satisfactory background check</p><p>
</p><p><b>REQUIRED KNOWLEDGE AND ABILITIES:</b></p><p>
</p><p>Ability to fill out forms and reports on the program progress</p><p>
Ability to supervise and work cooperatively with other employees</p><p>
Ability to establish and maintain an effective working relationship with the public</p><p>
Ability to speak and communicate well in a professional manner</p><p>
Ability to understand and follow oral and written instruction</p><p>
Knowledge of the special needs of the elderly and to effectively deal and communicate with them</p><p>
Knowledge of all aspects of food service management and diet patterns within the area assigned</p><p>
Knowledge of the special nutritional needs of the elderly and to effectively deal with them</p><p>
While performing the duties of this job, the employee is frequently required to sit; stand; stoop; bend; walk; talk; hear; use hands to grip; reach with hands and arms, occasionally required to stand or walk on uneven surfaces; climb stairs and lift up to +/- 30lbs daily.</p><p>
</p><p>The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required.</p></div>

Nutrition Site Manager (20 Hrs./Wk.)

Adventist Health

<div><p>Formerly known as Bakersfield Heart Hospital since 1999, Adventist Health Specialty Bakersfield is building upon a legacy of exceptional heart care and expanding our ability to better serve Kern County for decades to come. We are comprised of a 47-bed hospital with three operating rooms, four cardiac catheterization labs and offer a range of specialty services to the community. As one of America's fastest growing cities, Bakersfield offers affordable housing on the West Coast, beautiful weather, high-quality education and it is just a few hours away from Yosemite and Sequoia National Parks, the Central California Coast and Southern California's great sports, theaters, concerts and amusement parks.
</p><p>Job Summary:
</p><p>Manages the overall activities necessary for the production and service of food to hospital patients, healthcare providers and catering. Manages employees by advising and mentoring on correct production practices, procedures, and safety and efficiency techniques. Oversees quality of food served. Supervises and directs the activities of various levels of assigned personnel using both professional and supervisory discretion and independent judgment. Serves as working supervisor for team or work group using comprehensive knowledge of a seasoned professional. Provides technical leadership while performing escalated or complex duties.
</p><p>Job Requirements:
</p><div><p>Education and Work Experience:
</p><ul><li>Bachelor's Degree or equivalent combination of education/related experience: Required
</li><li>Master's Degree: Preferred
</li><li>Five years' relevant experience: Preferred
</li><li>One year's leadership experience: Preferred
</li></ul></div><div><p>Licenses/Certifications:
</p><ul><li>SERV Safe certification or equivalent: Preferred
</li><li>Registered Dietitian (RD): Preferred
</li></ul></div><div><p>Essential Functions:
</p><ul><li>Manages the daily operation of the kitchen and storeroom effectively and efficiently by assisting staff, patients, and visitors. Maintains organization of workflow throughout the departments. Creates an environment that upholds employee morale. Solicits customer feedback, evaluates it, and takes appropriate action.
</li><li>Takes effective action to maintain food and supply budget within financial guidelines.
</li><li>Prepares documentation to comply with department policies, regulatory agencies, etc. by working with other hospital personnel or corrective actions.
</li><li>Conducts performance appraisals and the documentation regarding personnel issues.
</li><li>Performs other job-related duties as assigned.
</li></ul></div><div><p>Organizational Requirements:
</p><p>Adventist Health is committed to the safety and wellbeing of our associates and patients. Therefore, we require that all associates receive all required vaccinations as a condition of employment and annually thereafter, where applicable. Medical and religious exemptions may apply.
<br>
<br>
Adventist Health participates in E-Verify. Visit https://adventisthealth.org/careers/everify/ for more information about E-Verify. By choosing to apply, you acknowledge that you have accessed and read the E-Verify Participation and Right to Work notices and understand the contents therein.</p></div></div>

Manager, Food Services, Nutritional Services, Full Time (AHSpecialty)

FIELD Institute

<div><p><b>SUMMARY</b></p>
<p>
Under the guidance of the Nutrition Services Supervisor, the Lead Cook &amp; Events Coordinator is responsible for overseeing daily food preparation and service, coordinating all special event and catering needs, and ensuring compliance with food safety regulations. This bilingual position supports FIELD&rsquo;s mission by providing high-quality food services across sites and special programs, ensuring a culturally responsive and inclusive approach.</p><p></p><p><b><br>
DEFINITION:</b></p>
<p>
This position serves a dual role&mdash;managing the preparation and delivery of meals for daily operations and coordinating all aspects of FIELD-sponsored events and catering functions. The Lead Cook is responsible for quality control, kitchen leadership, inventory, and collaboration with the Nutrition Services team to ensure efficient, nutritious, and compliant food services.</p><p></p><p><b><br>
ESSENTIAL DUTIES &amp; RESPONSIBILITIES</b><br>
Include, but are not limited to, the following. Other related duties and responsibilities may be assigned.</p><p></p><p><b><br>
Daily Nutrition Services</b></p>
<ul>
<li>Prepare and serve meals in compliance with health, safety, and sanitation standards.</li>
<li>Ensure meals meet state and federal nutritional guidelines.</li>
<li>Supervise kitchen aides, corps members, CTE students, and volunteers as assigned.</li>
<li>Maintain cleanliness of kitchen equipment and facilities.</li>
<li>Support nutrition services for all populations including students, staff, and children (e.g., ECE center participants).</li>
</ul>
<p><b>Special Events &amp; Catering</b></p>
<ul>
<li>Plan, prepare, and execute catering services for FIELD events, including board meetings, staff retreats, community programs, and student celebrations.</li>
<li>Coordinate services for emergency contracts (e.g., sack lunches for local fire departments or other emergency agencies).</li>
<li>Collaborate with the Nutrition Services Supervisor to ensure menu alignment, staffing, and logistics for event-based food service.</li>
<li>Coordinate delivery, setup, and breakdown of catering services on- and off-site.</li>
<li>Source culturally appropriate and event-specific menu options.</li>
</ul>
<p><b>Compliance, Safety &amp; Recycling</b></p>
<ul>
<li>Follow established procedures for food safety, hygiene, and handling in accordance with local, state, and federal regulations.</li>
<li>Maintain accurate records of food production and inventory in compliance with program requirements.</li>
<li>Ensure proper storage of food and monitor temperatures of freezers, refrigerators, and food items.</li>
<li>Support proper recycling practices in line with CalRecycle and internal compliance standards; encourage sustainable practices in food preparation and event services.</li>
</ul>
<p><b>Inventory &amp; Procurement</b></p>
<ul>
<li>Monitor food and supply inventory, report shortages, and request orders.</li>
<li>Assist in maintaining cost control through efficient use of food and supplies.</li>
<li>Receive and verify deliveries.</li>
</ul>
<p><b>Collaboration &amp; Communication</b></p>
<ul>
<li>Work closely with the Nutrition Services Supervisor to align on weekly menus, staffing, and reporting requirements.</li>
<li>Communicate with the Director of Student Services regarding special requests, budget needs, or programmatic adjustments.</li>
<li>Provide bilingual communication support in kitchens and at events as needed.</li>
</ul>
<p><b>SUPERVISORY RESPONSIBILITIES</b></p>
<ul>
<li>Provide direction to kitchen aides, temporary staff, corps members, CTE students, and volunteers assisting with food service and event functions.</li>
<li>Ensure all food service personnel follow established safety, cleanliness, and recycling standards.</li></ul><br>
<p></p>
<p><b>
WORK ENVIRONMENT/PHYSICAL DEMANDS:</b></p>
<ul>
<li>Kitchen and catering environments, including exposure to hot and cold temperatures.</li>
<li>Standing for extended periods; walking, lifting (up to 52 lbs), bending, and reaching.</li>
<li>Pushing/pulling carts and lifting large containers.</li>
<li>Use of kitchen equipment such as stoves, ovens, mixers, and slicers.<br>
</li>
<li>Lifting, carrying, pushing and pulling heavy objects up to 52 pounds</li>
<li>Standing and walking for extended periods of time</li>
<li>Dexterity of hands and fingers to operate kitchen equipment</li>
<li>Carrying, pushing or pulling food trays, carts, materials and supplies</li>
<li>Reaching overhead, above the shoulders and horizontally</li>
<li>Bending at the waist</li>
<li>Seeing to assure proper quantities of food</li></ul></div>

Lead Cook & Events Coordinator

School District of Manatee County

<div><div><div><h2 class="jobSectionHeader"><b>Job Description</b></h2><div><br>
<div><div>
</div><p><b>THE SCHOOL BOARD OF MANATEE COUNTY</b></p><p><b>
Local Title: SUPERVISOR, FOOD AND NUTRITION SERVICES PURCHASING</b></p><p><b>
State Title: Specialist/Manager, Food Services</b></p><p><b>
JOB DESCRIPTION</b></p><p></p><p><br>
JOB GOAL:</p><p>
To ensure regulation compliance and provide supervisory and administrative work in coordinating the procurement activities for Food and Nutrition Services Department in the acquisition of goods and services.</p><p></p><p><br>
QUALIFICATIONS:</p><div>
<ul><li>Bachelor&rsquo;s Degree from an accredited educational institution in Business Administration or related area.
</li></ul><ul><li>Minimum of five years purchasing experience of a progressively responsible nature.
</li></ul><ul><li>Minimum of three years administrative and supervisor experience.
</li></ul><ul><li>Qualification as a certified purchasing agent is desired.</li></ul></div><p></p><p><br>
KNOWLEDGE, SKILLS AND ABILITIES<b>:</b></p><p>
Ability to read, analyze, and interpret governmental regulations and practices. Ability to create processes and procedures that meet all regulations and requirements. Ability to effectively present information and train staff on all policies and procedures. Ability to answer questions from groups, employees, and the general public. Knowledge of U.S. Department of Agriculture, Florida Department of Agriculture, and School District of Manatee County purchasing rules and regulations. Knowledge of contract writing and management, procurement laws, purchasing principles, practices and procedures. Ability to negotiate effectively and communicate effectively orally and in writing. Ability to establish and maintain effective relationships with employees, departments and vendors.</p><p><br>
</p><p>REPORTS TO:</p><p>
Director, Food and Nutrition Services</p><p></p><p><br>
SUPERVISES<b>:</b></p><p>
Fiscal Specialist</p><p></p><p><br>
PERFORMANCE RESPONSIBILITIES<b>:</b></p><div>
<ul><li>Responsible for purchasing activities in accordance with the U.S. Department of Agriculture, Florida Department of Agriculture and Consumer Services, School District of Manatee County, and Florida statutes.</li></ul>
<ul><li>Work with Director and other stakeholders to develop scope of work requirements for all Food and Nutrition Services solicitations.</li></ul>
<ul><li>Responsible for communicating with the District Purchasing Department all necessary timing, specifications and information for all Bids, Requests for Proposals, and Contracts.</li></ul>
<ul><li>Monitor all awarded Bids, Request for Proposals, and Contracts for vendor compliance and address and resolve non-compliance.</li></ul>
<ul><li>Responsible for product specifications and competitive pricing process for all Food and Nutrition Services purchases.
</li></ul><ul><li>Responsible for preparation, compliance, and on-site visit for U.S. Department of Agriculture Procurement Reviews.</li></ul>
<ul><li>Oversee all Food and Nutrition Services Department purchases and ensure that all department personnel follow correct processes.</li></ul>
<ul><li>Monitor spending for all awarded Bids, Request for Proposals, and Contracts to ensure dollars spent are within School Board approved thresholds.</li></ul>
<ul><li>Develop and implement all necessary training for Food and Nutrition Services personnel.</li></ul>
<ul><li>Prepare information for School Board Executive Summaries.
</li></ul><ul><li>Remain informed as to conditions and trends in the various markets from which the School Board obtains its products.</li></ul>
<ul><li>Keep supervisor informed of potential problems or unusual events.</li></ul>
<ul><li>Maintain a network of peer contacts through professional organizations.</li></ul>
<ul><li>Represent the District in a positive and professional manner.</li></ul>
<ul><li>Keep informed and disseminate information about current research, trends and best practices in areas of</li></ul>
<ul><li>responsibility.</li></ul>
<ul><li>Provide leadership and guidance in the development of annual goals and objectives for assigned
</li></ul></div><p>responsibilities.</p><div>
<ul><li>Attend training sessions, conferences and workshops to keep abreast of current practices, programs and legal issues.
</li></ul><ul><li>Supervise assigned personnel, conduct annual performance appraisals and make recommendations for
</li></ul><ul><li>appropriate employment actions.</li></ul>
<ul><li>Prepare or oversee the preparation of all required reports and maintain all appropriate records.</li></ul>
<ul><li>Utilize appropriate strategies and problem-solving tools to make decisions regarding planning, utilization of
</li></ul><ul><li>funds, delivering services and evaluation of services provided.</li></ul>
<ul><li>Demonstrate initiative in identifying potential problems or opportunities for improvement and take appropriate action.</li></ul>
<ul><li>Use appropriate styles and methods to motivate, gain commitment and facilitate task accomplishment.
</li></ul><ul><li>Perform other tasks consistent with the goals and objectives of this position.</li></ul></div><p></p><p><br>
PHYSICAL REQUIREMENTS:</p><p>
Light Work: Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force as needed to move objects.</p><p></p><p><br>
TERMS OF EMPLOYMENT:</p><p>
Salary and benefits shall be paid consistent with the District&rsquo;s approved compensation plan. Length of the work year and hours of employment shall be those established by the District.</p><p></p><p><br>
EVALUATION:</p><p>
Performance of this job will be evaluated in accordance with provisions of the Board&rsquo;s policy on evaluation of personnel.</p><p></p><p><br>
Board approved:</p><p>
05/14/2019</p><p>
SALARY SCHEDULE: SAMP
</p><p>PROPOSED PAY GRADE: D09</p><p>
SHORT TITLE: TBD</p><p>
STATE JOB CODE: 76010</p><br>
<p></p>
</div></div></div></div><div><div><h2 class="jobSectionHeader"><b>
Pay Scale</b></h2><div><br>
<div><div>
</div><p><b>Approved Budget Annual Salary Range</b> : <b>: $58,261 - $69,654</b></p></div></div></div></div></div>

Supervisor, Purchasing

Marriott International

<div>
 <strong>
  Additional Information
  <br/>
  <br/>
 </strong>
 <strong>
  Job Number
 </strong>
 26208262
 <br/>
 <br/>
 <strong>
  Job Category
 </strong>
 Food and Beverage &amp; Culinary
 <br/>
 <br/>
 <strong>
  Location
 </strong>
 The St. Regis Doha, West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP
 <br/>
 <br/>
 <strong>
  Schedule
 </strong>
 Full Time
 <br/>
 <br/>
 <strong>
  Located Remotely?
 </strong>
 N
 <br/>
 <br/>
 <strong>
  Position Type
 </strong>
 Non-Management
 <br/>
 <br/>
 <strong>
  Position Summary
  <br/>
  <br/>
 </strong>
 Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.
 <br/>
 <br/>
 Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests&rsquo; service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.
 <br/>
 <br/>
 <strong>
  Preferred Qualifications
  <br/>
  <br/>
 </strong>
 Education: High school diploma or G.E.D. equivalent.
 <br/>
 <br/>
 Related Work Experience: At least 2 years of related work experience.
 <br/>
 <br/>
 Supervisory Experience: At least 1 year of supervisory experience.
 <br/>
 <br/>
 License or Certification: None
 <br/>
 <br/>
 -PB1
 <br/>
 <br/>
 <em>
  At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
  <br/>
  <br/>
 </em>
 Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International.
 <strong>
  Be
 </strong>
 where you can do your best work,
 <strong>
  begin
 </strong>
 your purpose,
 <strong>
  belong
 </strong>
 to an amazing global team, and
 <strong>
  become
 </strong>
 the best version of you.
 <br/>
 <br/>
</div>


Food Services Supervisor

UMC Health System

<div><div>We&rsquo;ve learned that what is best for patients is also best for employees. Learn more about why we are one of the Best Companies to Work for in Texas&reg;.</div>
Job Summary<br>
Food Service Worker works within the borders of Food &amp; Nutrition Services. Duties may include responsibilities related to cooking, cleaning, food preparation, food delivery, and interacting with patients and their family. Defined assignments vary depending on the area of assignment.<br>
<br>
Reports to Supervisor, Food &amp; Nutrition Services<br>
<br>
Job Specific Responsibilities<br>
Daily assignments may include but are not limited to:<br>
<ul><li>Assist in planning and preparing menu options, including hot and cold entrees, for patients, cafeteria, and catering</li><li>Set up and maintain serving line in a timely manner, ensuring proper stock of menu options, service ware, and temperatures are within acceptable ranges</li><li>Operate and maintain all kitchen equipment including but not limited to dishwasher, conventional stove, cooler, ice maker, etc.., in a clean, efficient and safe manner</li><li>Maintain cafeteria sitting rooms and beverage areas to ensure neatness and sanitization</li><li>Ensures proper logging, charting, production sheets, and other documentation is adhered to for food safety and sanitation requirements</li><li>Maintains and adheres to all sanitation standards</li><li>All other duties assigned within Food &amp; Nutrition Services</li></ul><br>
Education and Experience<br>
<ul><li>N/A</li></ul><br>
Required Licensures/Certifications/Registrations<br>
<ul><li>Food Handlers Permit required within 90 days of hire</li></ul><br>
Skills and Abilities<br>
<ul><li>Ability to work in a team environment, as well as independently.</li></ul><br>
Interaction with Other Departments and Other Relationships<br>
Internal: Requires close interaction with various departments within UMC<br>
External: Requires interaction with vendors, outside suppliers, and patients to facilitate the growth of digital health.<br>
<br>
Physical Capabilities<br>
Occasionally exerts a small amount of force to lift, carry, push, pull, and move objects. Should be able to lift up to 50 lbs. Work involves walking and/or standing for prolonged periods of time.<br>
<br>
Environmental/Working Conditions<br>
This position is subject to inside environmental changes that may include constant change in temperatures and minimal exposure to cleaning chemicals<br>
<br>
Direct Reports<br>
NA<div></div><div>
UMC Health System provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment on the basis of race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.</div><div>
*Request for accommodations in the hire process should be directed to UMC Human Resources.*</div></div>

Food Service Worker-Barista

University of Missouri Health Care

<div><p><b>Shift</b>: Multiple Shifts Available, Shifts require Every Other Weekend, Rotating Holidays<br>
<b>Department</b>: Dining and Nutrition Services<br>
<b>Compensation</b>:</p><ul><li> <b>Base Pay Range:</b> $15.03-$21.48 per hour, based on experience</li><li> <b>Special Pay:</b> Additional $2.50 per hour until 06/27/2026</li><li> <b>Shift Differentials:</b></li></ul><div>
o Additional $2.00 per hour for night shift</div><div>
o Additional $2.00 per hour for weekend shift</div><div></div><div><b><br>
ABOUT THE JOB</b></div><div></div><div><br>
MU Health Care is looking for a dedicated and enthusiastic individual to join our team in Dining and Nutrition Services. The ideal candidate will possess a high degree of professionalism, a passion for customer satisfaction, and a commitment to maintaining confidentiality and privacy. We seek someone who greets everyone with a smile, embraces positivity, and excels in a dynamic, fast-paced environment. If you are eager to learn, adaptable, and ready to master new skills, we want you! Join us in providing exceptional service and ensuring the highest standards of food safety and infection control. Be a part of a team that values excellence and makes a difference every day.</div><div></div><div><b><br>
ABOUT MU HEALTH CARE</b></div><div><br>
</div><div>MU Health Care is proud to be named one of Forbes&rsquo; Best-in-State Employers seven years in a row, and that&rsquo;s largely a result of the incredible culture and team we&rsquo;ve built. At MU Health Care, we have an inspired, hard-working and collaborative environment driven by our mission to save and improve lives. Here, we believe anything is possible and rally around solutions. We celebrate innovation and offer opportunities to be a part of something bigger &mdash; to have a voice and role in the work that is serving our community and changing the field of medicine.</div><div></div><div><br>
Our academic health system &mdash; the only in mid-Missouri &mdash; is home to seven hospitals, including the region&rsquo;s only Level 1 Trauma Center and region&rsquo;s only Children&rsquo;s Hospital, as well as over 90 specialty clinics. Here you can define your career among our many clinical and nonclinical positions &mdash; with growth, opportunity and support every step of the way.</div><div></div><div><br>
Learn more about MU Health Care.</div><div></div><div><br>
Learn more about living in mid-Missouri.</div><div></div><div><b><br>
EMPLOYEE BENEFITS</b></div><p></p><ul><li><br>
 Health, vision and dental insurance coverage starting day one</li><li> Generous paid leave and paid time off, including nine holidays</li><li> Multiple retirement options, including 100% matching up to 8% and full vesting in three years</li><li> Tuition assistance for employees (75%) and immediate family members (50%)</li><li> Discounts on cell phone plans, rental cars, gyms, hotels and more</li><li> See a comprehensive list of benefits here.</li></ul><div></div><div><b><br>
DETAILED JOB DESCRIPTION</b></div><div></div><div><br>
Work with medical staff, other ancillary professional staff, departmental service staff, patients, visitors, and the general public. Use a high degree of professionalism focused on customer (patient and retail) satisfaction at all times. Use proper scripting while in contact with patients, family, and guests. Maintain strict confidentiality and the utmost privacy of patient information, as required by HIPPA guidelines and PCI requirements. Greet people with a smile and refrain from negative talk and public venting at all times while in MUHC facilities.</div><div></div><div><br>
Follow directives of Dining and Nutrition Services management team related to work assignments, workloads, and areas in need of improvement. Training will be provided and it is expected that employees will master these skills within their initial evaluation period including work routines, food safety standards, nutrition education for work assignment, chemicals, equipment, scripting and customer focused skills. Perform cleaning activities within a health care environment, specifically the food service area to ensure that food safety and infection control guidelines are being met.</div><div></div><div><br>
Perform all food service related activities such as transport of patient trays; delivery of patient trays; cashier; physician&rsquo;s dining room attendant; catering; food preparation; barista; line server; and patient tray assembly with accuracy in product preparation, service, portion control, label and dating - all while using food safety techniques to avoid cross contamination or risk of food borne illness. Employee will perform other duties as assigned. Employees will perform cleaning and sanitation routines in an acute setting to include but not limited to patient kitchen, retail kitchens, and shared (patient/retail) resource kitchens, and public dining rooms according to proper food safety procedures and standards and hospital specific standard precautions.</div><div></div><div><br>
For personal safety and the safety of others, follow proper infection control and PPE guidelines for the removal of food debris and items contaminated from body substances (i.e. saliva, blood, etc.) from soiled patient trays.</div><div></div><div><br>
Maintain and operate equipment in a safe manner. Avoid safety issues with staff, patients, and the general public such as keeping carts and items out of traffic ways, avoid cross contamination, and ensuring patient information such as menu tickets are secured and destroyed properly. Report any food safety, environmental safety, or security/PCI/HIPPA issues discovered promptly to supervisor. Recognize patient nutrition requirements and report any variances to the supervisor. Ensure the safety of both food supply and nutrition care at all times.</div><div></div><div><br>
May be requested to assist in food preparation or assist Nutrition Associates or Culinary Associates as needed and for the development of staff for promotability opportunities.</div><div></div><div><br>
Maintain work area in a safe and clean manner according to regulatory agencies. Ensure work area is inspection ready from any regulating agency. Take immediate action to correct any deficient area when notified by supervisor or from inspections such as tracer findings, university sanitarian, TJC, and CMS. Keep equipment and area clean, sanitized, restocked, and in good working condition at end of shift.</div><div></div><div><br>
May complete unit/department specific duties and expectations as outlined in department documents.</div><div></div><p><br>
KNOWLEDGE, SKILLS, AND ABILITIES</p><ul><li> Ability to read and write in English.</li></ul><br>
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PREFERRED QUALIFICATIONS</b></div><div></div><div><br>
</div><div>High school diploma or an equivalent combination of education and experience from which comparable knowledge, skills and abilities can be acquired. University of Missouri Food Handler&rsquo;s certificate within one (1) month. Additional license/certification requirements as determined by the hiring department.</div><div></div><div><b><br>
</b></div><div></div><div><b>PHYSICAL DEMANDS</b></div><div></div><div><br>
</div><div>The physical demands described here are representative of those that must be met with or without reasonable accommodation. The performance of these physical demands is an essential function of the job. This position is very active and may require ambulating, remaining in a stationary position and positioning self to reach and/or move objects above the shoulders and below the knees. The employee may frequently lift and/or move objects up to 10 lbs. and occasionally move objects up to 25 lbs.</div><div>
</div><div>This role may also routinely come into contact with patients who may have contagious illnesses. This position is in a health care facility open 24 hours a day, 365 days a year. Rotating shifts as well as holiday and work during inclement weather will be required.</div><div>
#zrentry @INDENTRY</div></div><br>
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<b>Equal Employment Opportunity</b><br>
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The University of Missouri is an Equal Opportunity Employer.</p></div>

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