University of Vermont Health - Porter Medical Center

Job Description Job Summary: The Cook is responsible for the preparation and implementation of the established seasonal cycle menus at Helen Porter Nursing and Rehabilitation. He/she is under the direct supervision of the Lead Cook and is ultimately supervised by the Nutrition Services Manager. He/she is responsible for ensuring sfety and sanitation of the kitchen, maintaining quality control standards and compliance with regulatory agencies and therapeutic diets. He/she is expected to work collaboratively with the Nutrition Services Manager, staff dietitian, support staff, and other department team members as required. Education: High school diploma or equivalent preferred. Experience: Minimum of three years work experience in this position. Minimum 18 years of age. ServSafe certification preferred. Knowledge/Special Skills: Able to read, write and speak the English language. Demonstrates ability to provide leadership and adapt to change. Mental and physical health sufficient to meet the demands of the position. Professional appearance. Satisfactory references. Able to follow standardized recipes. Prepare foods in compliance with diet orders. Able to correctly modify food textures and portion foods. Comply with requirements and standards established by regulatory agencies. Function as a team member.

Job Description Job Description The Nutrition Assistant is responsible for assisting in preparing foods, distributing and collecting food/beverage meal services on a daily basis. Assists patients with food/beverage menu requests and to represent the department in a professional and courteous manner to patients, employees and visitors. Prepares kitchen production sheets according to patient preferences. Assist department staff with completing staff meals and catering needs as necessary. Responsible for ensuring safety and sanitation of the department in compliance with Regulatory Agencies. Utilizes patient EMR in accordance with prescribed therapeutic diets. Education High School diploma or equivalent Experience Minimum 18 years of age. Able to read, write, and speak the English language. Demonstrates willingness to adapt to change. Mental and physical sufficient to meet the demands of the position. Professional appearance. Satisfactory references. Works well with all levels of staff, patients and families.Ability to follow standardized recipes and prepare foods in compliance with diet orders. Ability to modify food textures and portion foods correctly. Ability to follow therapeutic diets as ordered. Minimum one year experience in the Food Service field desired. Experience in Food Safety desired.