Flexible scheduled with every other weekend off

General Purpose

Performs various duties associated with the production and service of patient meals.

RESPONSIBLE TO:

Directory of Dietary / Dietary Manager / Assistant Dietary Manager / Cook

QUALIFICATIONS:

  • Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients.
  • Must have, or be willing to learn, food preparation, and simple cooking skills.
  • Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays.
  • Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis.
  • Must be willing to perform repetitive tasks daily.
  • Must possess and use excellent customer service and communication skills.
  • Must be able to follow oral and/or written instructions.
  • Must be able to speak and understand English. May be required to have reading skills.
  • Must be able to read and/or understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly.
  • Must be in good mental and physical condition.
  • Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center.
  • Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift.
  • May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations.
  • Must be able to work under supervision.

PHYSICAL DEMANDS:

  • Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily.
  • Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties.
  • Must be able to carry out fine motor skills and manual dexterity requirements.
  • Must possess mental acuity high enough to adequately perform job requirements.
  • Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.
  • Must be able to handle and use all food service equipment of standard height and design used in food preparation, service, and cleanliness.
  • Must be able to taste and smell foods to determine quality and palatability.
  • Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dishroom, must be able to work in a noisy room with a warm, moist, and odorous atmosphere.
  • Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.
  • Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact.

DUTIES AND RESPONSIBILITIES:

Are determined by the center and may include, but are not limited to the following:

  • Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary.
  • Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies to these regulations.
  • Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager.
  • Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager.
  • Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques.
  • Responsible for scraping, stacking, washing, and sanitizing dishes, flatware, utensils, pots/pans, etc. and for removing broken and chipped dishes and glassware from use. Wraps flatware if needed.
  • Properly transports and stores dishes, flatware, utensils, pots/pans, etc. Responsible for having sufficient quantities of clean and sanitized dishes, flatware, utensils, pots/pans, etc. to meet time schedule for meal preparation and service.
  • Cleans and sanitizes the dish machine and dish room. Empties and cleans/sanitizes the trash can. Keeps work area clean and uncluttered and completes assigned cleaning duties.
  • Assists cook, if needed, in preparing and serving foods for all diets, including therapeutic diets, according to planned menus, using proper portions and special diet items. Prepares beverages, breads, and other menu items as assigned.
  • Communicates and cooperates with the staff, patients, and their families.
  • Sets up trays for service, sorts diet cards and/or selective menus.
  • Serves trays on tray line and checks trays for accuracy of diets, preferences, and quality before they are delivered. Delivers carts to floors as needed.
  • Busses tables in dining room; cleans/sanitizes table tops.
  • Attends in-service and other necessary training.
  • In absence of the Director of Dietary, Dietary Manager, and Assistant Dietary Manager, is responsible to the cook for supervision in the Dietary Department
  • Adheres to the dress code for the department.
  • Performs other tasks as necessary and appropriate.

Dietary Aide

Full Time (40 Hour Per Week) or Part-Time (25-30 Hours Per Week)

Day Shift: 6 a.m. – 2:30 p.m.

Evening Shift: 3 p.m. – 8 p.m.

Position Summary: Performs various duties associated with the production and service of patient meals.

About Holston Health and Rehab: Holston Health and Rehabilitation Center, located on the banks of the Holston River in Knoxville, Tennessee, has been providing rehabilitation and skilled care services since 1995. Our healthcare center is a 90-bed center located in Historic Holston Hills, seconds away from the Holston Hills Country Club. We offer both private and semiprivate rooms, all on one level. Throughout a patient’s stay, short or extended, achieving and maintaining the highest possible level of independence is always encouraged by our caregivers. We provide a wide array of short-term rehabilitation, joint therapy, orthopedic rehabilitation and continuing care services.

General Purpose

Performs various duties associated with the production and service of patient meals.

RESPONSIBLE TO:

Directory of Dietary / Dietary Manager / Assistant Dietary Manager / Cook

QUALIFICATIONS:

  • Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients.
  • Must have, or be willing to learn, food preparation, and simple cooking skills.
  • Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays.
  • Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis.
  • Must be willing to perform repetitive tasks daily.
  • Must possess and use excellent customer service and communication skills.
  • Must be able to follow oral and/or written instructions.
  • Must be able to speak and understand English. May be required to have reading skills.
  • Must be able to read and/or understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly.
  • Must be in good mental and physical condition.
  • Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center.
  • Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift.
  • May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations.
  • Must be able to work under supervision.

PHYSICAL DEMANDS:

  • Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily.
  • Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties.
  • Must be able to carry out fine motor skills and manual dexterity requirements.
  • Must possess mental acuity high enough to adequately perform job requirements.
  • Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.
  • Must be able to handle and use all food service equipment of standard height and design used in food preparation, service, and cleanliness.
  • Must be able to taste and smell foods to determine quality and palatability.
  • Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dishroom, must be able to work in a noisy room with a warm, moist, and odorous atmosphere.
  • Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.
  • Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact.

DUTIES AND RESPONSIBILITIES:

Are determined by the center and may include, but are not limited to the following:

  • Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary.
  • Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies to these regulations.
  • Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager.
  • Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager.
  • Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques.
  • Responsible for scraping, stacking, washing, and sanitizing dishes, flatware, utensils, pots/pans, etc. and for removing broken and chipped dishes and glassware from use. Wraps flatware if needed.
  • Properly transports and stores dishes, flatware, utensils, pots/pans, etc. Responsible for having sufficient quantities of clean and sanitized dishes, flatware, utensils, pots/pans, etc. to meet time schedule for meal preparation and service.
  • Cleans and sanitizes the dish machine and dish room. Empties and cleans/sanitizes the trash can. Keeps work area clean and uncluttered and completes assigned cleaning duties.
  • Assists cook, if needed, in preparing and serving foods for all diets, including therapeutic diets, according to planned menus, using proper portions and special diet items. Prepares beverages, breads, and other menu items as assigned.
  • Communicates and cooperates with the staff, patients, and their families.
  • Sets up trays for service, sorts diet cards and/or selective menus.
  • Serves trays on tray line and checks trays for accuracy of diets, preferences, and quality before they are delivered. Delivers carts to floors as needed.
  • Busses tables in dining room; cleans/sanitizes table tops.
  • Attends in-service and other necessary training.
  • In absence of the Director of Dietary, Dietary Manager, and Assistant Dietary Manager, is responsible to the cook for supervision in the Dietary Department
  • Adheres to the dress code for the department.
  • Performs other tasks as necessary and appropriate.

We are currently hiring for Part Time night shift

General Purpose

Performs various duties associated with the production and service of patient meals.

RESPONSIBLE TO:

Directory of Dietary / Dietary Manager / Assistant Dietary Manager / Cook

QUALIFICATIONS:

  • Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients.
  • Must have, or be willing to learn, food preparation, and simple cooking skills.
  • Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays.
  • Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis.
  • Must be willing to perform repetitive tasks daily.
  • Must possess and use excellent customer service and communication skills.
  • Must be able to follow oral and/or written instructions.
  • Must be able to speak and understand English. May be required to have reading skills.
  • Must be able to read and/or understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly.
  • Must be in good mental and physical condition.
  • Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center.
  • Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift.
  • May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations.
  • Must be able to work under supervision.

PHYSICAL DEMANDS:

  • Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily.
  • Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties.
  • Must be able to carry out fine motor skills and manual dexterity requirements.
  • Must possess mental acuity high enough to adequately perform job requirements.
  • Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.
  • Must be able to handle and use all food service equipment of standard height and design used in food preparation, service, and cleanliness.
  • Must be able to taste and smell foods to determine quality and palatability.
  • Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dishroom, must be able to work in a noisy room with a warm, moist, and odorous atmosphere.
  • Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.
  • Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact.

DUTIES AND RESPONSIBILITIES:

Are determined by the center and may include, but are not limited to the following:

  • Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary.
  • Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies to these regulations.
  • Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager.
  • Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager.
  • Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques.
  • Responsible for scraping, stacking, washing, and sanitizing dishes, flatware, utensils, pots/pans, etc. and for removing broken and chipped dishes and glassware from use. Wraps flatware if needed.
  • Properly transports and stores dishes, flatware, utensils, pots/pans, etc. Responsible for having sufficient quantities of clean and sanitized dishes, flatware, utensils, pots/pans, etc. to meet time schedule for meal preparation and service.
  • Cleans and sanitizes the dish machine and dish room. Empties and cleans/sanitizes the trash can. Keeps work area clean and uncluttered and completes assigned cleaning duties.
  • Assists cook, if needed, in preparing and serving foods for all diets, including therapeutic diets, according to planned menus, using proper portions and special diet items. Prepares beverages, breads, and other menu items as assigned.
  • Communicates and cooperates with the staff, patients, and their families.
  • Sets up trays for service, sorts diet cards and/or selective menus.
  • Serves trays on tray line and checks trays for accuracy of diets, preferences, and quality before they are delivered. Delivers carts to floors as needed.
  • Busses tables in dining room; cleans/sanitizes table tops.
  • Attends in-service and other necessary training.
  • In absence of the Director of Dietary, Dietary Manager, and Assistant Dietary Manager, is responsible to the cook for supervision in the Dietary Department
  • Adheres to the dress code for the department.
  • Performs other tasks as necessary and appropriate.

Dishwasher

Full Time: 12:00 pm to 8:30 pm, Various Days, Every other weekend off

Part-Time: 4:00 pm to 8:30 pm, Various Days, Must be available on weekends

Position Summary: Performs various duties associated with the production and service of patient meals.

Experience: No Experience Necessary

General Purpose

Performs various duties associated with the production and service of patient meals.

RESPONSIBLE TO:

Directory of Dietary / Dietary Manager / Assistant Dietary Manager / Cook

QUALIFICATIONS:

  • Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients.
  • Must have, or be willing to learn, food preparation, and simple cooking skills.
  • Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays.
  • Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis.
  • Must be willing to perform repetitive tasks daily.
  • Must possess and use excellent customer service and communication skills.
  • Must be able to follow oral and/or written instructions.
  • Must be able to speak and understand English. May be required to have reading skills.
  • Must be able to read and/or understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly.
  • Must be in good mental and physical condition.
  • Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center.
  • Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift.
  • May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations.
  • Must be able to work under supervision.

PHYSICAL DEMANDS:

  • Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily.
  • Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties.
  • Must be able to carry out fine motor skills and manual dexterity requirements.
  • Must possess mental acuity high enough to adequately perform job requirements.
  • Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.
  • Must be able to handle and use all food service equipment of standard height and design used in food preparation, service, and cleanliness.
  • Must be able to taste and smell foods to determine quality and palatability.
  • Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dishroom, must be able to work in a noisy room with a warm, moist, and odorous atmosphere.
  • Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.
  • Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact.

DUTIES AND RESPONSIBILITIES:

Are determined by the center and may include, but are not limited to the following:

  • Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary.
  • Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies to these regulations.
  • Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager.
  • Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager.
  • Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques.
  • Responsible for scraping, stacking, washing, and sanitizing dishes, flatware, utensils, pots/pans, etc. and for removing broken and chipped dishes and glassware from use. Wraps flatware if needed.
  • Properly transports and stores dishes, flatware, utensils, pots/pans, etc. Responsible for having sufficient quantities of clean and sanitized dishes, flatware, utensils, pots/pans, etc. to meet time schedule for meal preparation and service.
  • Cleans and sanitizes the dish machine and dish room. Empties and cleans/sanitizes the trash can. Keeps work area clean and uncluttered and completes assigned cleaning duties.
  • Assists cook, if needed, in preparing and serving foods for all diets, including therapeutic diets, according to planned menus, using proper portions and special diet items. Prepares beverages, breads, and other menu items as assigned.
  • Communicates and cooperates with the staff, patients, and their families.
  • Sets up trays for service, sorts diet cards and/or selective menus.
  • Serves trays on tray line and checks trays for accuracy of diets, preferences, and quality before they are delivered. Delivers carts to floors as needed.
  • Busses tables in dining room; cleans/sanitizes table tops.
  • Attends in-service and other necessary training.
  • In absence of the Director of Dietary, Dietary Manager, and Assistant Dietary Manager, is responsible to the cook for supervision in the Dietary Department
  • Adheres to the dress code for the department.
  • Performs other tasks as necessary and appropriate.

Waiter/Waitress

Flexible Shifts, Some Weekend Shifts are Required

Available Shifts: 

Full Time:  11:15 p.m. – 7:30 p.m. with alternating days off and every other weekend off

Benefits for full time include health, dental, vision, 401K, paid vacation days, etc

Part Time: 4:15 p.m. – 8 p.m. (must be available on weekends)

Position Summary: Demonstrate a commitment to total resident/guest satisfaction through provision of professional table service. Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation.

Experience: No experience required.

PURPOSE:

Demonstrate a commitment to total resident/guest satisfaction through provision of professional table service. Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation. Adhere to operational standards and procedures as per NHC Farragut.

RESPONSIBLE TO:

Dietary Manager I Floor Supervisor

QUALIFICATIONS:

  1. Must have a sincere interest in food service and enjoy working with geriatric and healthcare patients.
  2. Must possess and use excellent customer service and communication skills.
  3. Must be able to read, write, speak, and understand English.
  4. Must be in good mental and physical condition.
  5. Must possess the knowledge and skill to perform each side (Assisted Living and Healthcare) in the dining rooms.
  6. Must work cooperatively and productively with all departments following established policies of NHC.
  7. Must have thorough knowledge of and be able to explain the dietary menu to NHC residents and guests. Must have thorough knowledge of safety/sanitation, types of diets, and nutrition principles.
  8. Must be willing to fulfill responsibilities of the position, must be at work on time and during scheduled shift.

PHYSICAL DEMANDS:

  1. Must be able to be on feet standing or walking during working day and must be able to bend, stoop, squat, and twist as needed.
  2. Must be able to lift 50-60 pounds on occasional basis, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, and other duties.
  3. Must be able to carry out fine motor skills and manual dexterity requirements.
  4. Must possess mental acuity high enough to adequately perform job requirements.
  5. Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with other staff. Must be able to communicate well verbally and in vvriting.
  6. Must be able to visually inspect and smell foods to determine quality and palatability.
  7. Must be able to read and understand table numbers.
  8. Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dish room, must be able to work in a noisy room with a warm, moist, and odorous atmosphere.
  9. Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.
  10. Must not have any medical conditions such as brittle diabetes, uncontrolled seizures, etc., which would endanger self or others if such should occur while in the Dietary Department or during patient contact.
  11. Must have adequate transportation to commute to center for work.

DUTIES AND RESPONSIBILITIES:

(May include, but are not limited to the following:)

  1. Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary.
  2. Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies with these regulations.
  3. Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to a Supervisor or Dietary Manager.
  4. Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to a Supervisor or Dietary Manager.
  5. Dates, labels, and stores items properly. Uses proper food handling techniques.
  6. Reviews menus, therapeutic menus, and serves all diets properly, and accurately.
  7. Responsible for serving proper foods with proper diets and making adjustments if needed.
  8. Responsible for timely service of meals and ensures that all meals are served correctly.
  9. Attends in-service and other necessary training.
  10. Keeps work area clean and uncluttered, and completes assigned cleaning duties. Responsible for the proper use, care, cleanliness, and sanitation of wait station and equipment.
  11. Communicates and cooperate with the staff, patients, and their families.
  12. Although these are standard daily tasks there will on occasion be times when your duties will differ from those on your job description .
  13. Performs other tasks as necessary and appropriate.

Dietary Aide

Part-Time, Flexible Schedule (Must be willing to work 1st & 2nd shift, weekends, and holidays as needed)

Day Shift: 6 a.m. – 2 p.m.

Evening Shift: 12 p.m. – 8 p.m.

Position Summary: Performs various duties associated with the production and service of patient meals.

About NHC Bristol: NHC HealthCare, Bristol has been a leader in providing a variety of health care services. We deliver a full range of extended health care services designed to maximize the well-being and independence of our patients. We are dedicated to meeting the needs of our patients through our flexible, interdisciplinary approach to healthcare, centered on caregiver compassion delivered in a comfortable, home-like environment. Our licensed, 24 hours a day skilled nursing center has 119 beds and we provide a wide array of therapeutic, rehabilitative and continuing care services.

NHC Bristol is located at 245 North St, Bristol, VA 24201

General Purpose

Performs various duties associated with the production and service of patient meals.

RESPONSIBLE TO:

Directory of Dietary / Dietary Manager / Assistant Dietary Manager / Cook

QUALIFICATIONS:

  • Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients.
  • Must have, or be willing to learn, food preparation, and simple cooking skills.
  • Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays.
  • Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis.
  • Must be willing to perform repetitive tasks daily.
  • Must possess and use excellent customer service and communication skills.
  • Must be able to follow oral and/or written instructions.
  • Must be able to speak and understand English. May be required to have reading skills.
  • Must be able to read and/or understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly.
  • Must be in good mental and physical condition.
  • Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center.
  • Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift.
  • May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations.
  • Must be able to work under supervision.

PHYSICAL DEMANDS:

  • Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily.
  • Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties.
  • Must be able to carry out fine motor skills and manual dexterity requirements.
  • Must possess mental acuity high enough to adequately perform job requirements.
  • Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.
  • Must be able to handle and use all food service equipment of standard height and design used in food preparation, service, and cleanliness.
  • Must be able to taste and smell foods to determine quality and palatability.
  • Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dishroom, must be able to work in a noisy room with a warm, moist, and odorous atmosphere.
  • Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.
  • Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact.

DUTIES AND RESPONSIBILITIES:

Are determined by the center and may include, but are not limited to the following:

  • Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary.
  • Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies to these regulations.
  • Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager.
  • Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager.
  • Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques.
  • Responsible for scraping, stacking, washing, and sanitizing dishes, flatware, utensils, pots/pans, etc. and for removing broken and chipped dishes and glassware from use. Wraps flatware if needed.
  • Properly transports and stores dishes, flatware, utensils, pots/pans, etc. Responsible for having sufficient quantities of clean and sanitized dishes, flatware, utensils, pots/pans, etc. to meet time schedule for meal preparation and service.
  • Cleans and sanitizes the dish machine and dish room. Empties and cleans/sanitizes the trash can. Keeps work area clean and uncluttered and completes assigned cleaning duties.
  • Assists cook, if needed, in preparing and serving foods for all diets, including therapeutic diets, according to planned menus, using proper portions and special diet items. Prepares beverages, breads, and other menu items as assigned.
  • Communicates and cooperates with the staff, patients, and their families.
  • Sets up trays for service, sorts diet cards and/or selective menus.
  • Serves trays on tray line and checks trays for accuracy of diets, preferences, and quality before they are delivered. Delivers carts to floors as needed.
  • Busses tables in dining room; cleans/sanitizes table tops.
  • Attends in-service and other necessary training.
  • In absence of the Director of Dietary, Dietary Manager, and Assistant Dietary Manager, is responsible to the cook for supervision in the Dietary Department
  • Adheres to the dress code for the department.
  • Performs other tasks as necessary and appropriate.

Dietary Cook

Full and Part Time Opportunities are Available

Full Time Hours: 5 a.m. – 1:30 p.m., (Five Shifts Per Week), Every Other Weekend Off

Part Time Hours: 10 a.m. – 6:30 p.m. (Two or Three Shifts Per Week)

Position Summary: Performs specified duties to maintain high standards of quality food preparation, production, service, and portion control, using standardized recipes, for all customers.

Qualifications: Kitchen experience is preferred, but not required.

Certification: None Required.

About Holston Health and Rehab: Holston Health and Rehabilitation Center, located on the banks of the Holston River in Knoxville, Tennessee, has been providing rehabilitation and skilled care services since 1995. Our healthcare center is a 90-bed center located in Historic Holston Hills, seconds away from the Holston Hills Country Club. We offer both private and semiprivate rooms, all on one level. Throughout a patient’s stay, short or extended, achieving, and maintaining the highest possible level of independence is always encouraged by our caregivers. We provide a wide array of short-term rehabilitation, joint therapy, orthopedic rehabilitation, and continuing care services.

Holston Health and Rehab is located at 3916 Boyds Bridge Pike, Knoxville, TN 37914

GENERAL PURPOSE

Performs specified duties in order to maintain high standards of quality food preparation, production, service, and portion control, using standardized recipes, for all customers.

RESPONSIBLE TO:

Director of Dietary / Dietary Manager / Assistant Dietary Manager

QUALIFICATIONS:

  • Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients.
  • Must have, or be willing to learn, food preparation and cooking skills.
  • Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays.
  • Must be able to read and interpret standardized recipes for quantity and quality food production.
  • Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis.
  • Must be willing to perform repetitive tasks daily.
  • Must possess and use excellent customer service and communication skills.
  • Must be able to follow oral and written instructions.
  • Must be able to read, write, speak, and understand English.
  • Must be able to read and understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly.
  • Must be in good mental and physical condition.
  • Must possess leadership qualities and be able to supervise and secure the cooperation of the dietary partners.
  • Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center.
  • Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift.
  • May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations.
  • Must be able to work under supervision.

PHYSICAL DEMANDS:

  • Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily.
  • Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties.
  • Must be able to carry out fine motor skills and manual dexterity requirements.
  • Must possess mental acuity high enough to adequately perform job requirements.
  • Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.
  • Must be able to handle and use all food service equipment of standard height and design in demonstrating proper use in food preparation, service, and cleanliness or in actual use of equipment.
  • Must be able to taste and smell foods to determine quality and palatability.
  • Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dish room, must be able to work in a noisy room with a warm, moist, and odorous atmosphere.
  • Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.
  • Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact.

DUTIES AND RESPONSIBILITIES:

Are determined by the center and may include, but are not limited to the following:

  • Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary.
  • Must be able to manage the dietary department in the absence of the dietary manager when necessary and act as the supervisor when the manager or assistant manager is not available.
  • Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies with these regulations.
  • Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager.
  • Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager.
  • Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques.
  • Reviews menus, therapeutic menus, recipes, and production sheets before preparing meals and prepares and serves all diets properly, accurately, and attractively as planned using proper portions and special diet items.
  • Follows standardized recipes and special diet orders, preparing sufficient quantities to meet all service requirements.
  • Responsible for testing and tasting foods for proper appearance, flavor, aroma, and temperature and making adjustments if needed.
  • Responsible for timing of preparation of meals/snacks to meet time schedule for service for all customers and ensures that all meals/snacks are served as scheduled.
  • Portions foods on plate during tray service according to standards. Checks trays for accuracy of diets, preferences, and quality before they are delivered. Serves on tray line and delivers carts to floors as needed.
  • Follows menus provided; if menu substitutions are necessary, records these substitutions in designated place.
  • Must show initiative in choosing garnishes, seasonings according to patient/resident preferences, the use of leftovers, and in food presentation and service.
  • Attends in-service and other necessary training.
  • Keeps work area clean and uncluttered, and completes assigned cleaning duties. Responsible for the proper use, care, cleanliness, and sanitation of kitchen and equipment.
  • Communicates and cooperates with the staff, patients, and their families.
  • Processes new diet orders and diet changes when received from nursing service, and keeps tray cards updated in absence of Dietary Manager.
  • Adheres to the dress code for the department.
  • Performs other tasks as necessary and appropriate.

Dietary Aide

Full TimeEvening Shift: 12:00 p.m. – 8:30 p.m.

Position Summary: Performs specified duties in order to maintain high standards of quality food preparation, production, service, and portion control, using standardized recipes, for all customers.

Experience: Previous kitchen experience is preferred, but not required

About NHC Fort Sanders: Since 1977, NHC HealthCare, Fort Sanders has been providing a variety of health care services to the Knoxville community. We deliver a full range of extended health care services designed to maximize the well-being and independence of our patients. We are dedicated to meeting the needs of our patients through our flexible, interdisciplinary approach to healthcare, centered on caregiver compassion delivered in a comfortable, home-like environment. Our licensed, 24-hours-a-day skilled-nursing center has 166 beds and we provide a wide array of therapeutic and rehabilitative services.

General Purpose

Performs various duties associated with the production and service of patient meals.

RESPONSIBLE TO:

Directory of Dietary / Dietary Manager / Assistant Dietary Manager / Cook

QUALIFICATIONS:

  • Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients.
  • Must have, or be willing to learn, food preparation, and simple cooking skills.
  • Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays.
  • Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis.
  • Must be willing to perform repetitive tasks daily.
  • Must possess and use excellent customer service and communication skills.
  • Must be able to follow oral and/or written instructions.
  • Must be able to speak and understand English. May be required to have reading skills.
  • Must be able to read and/or understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly.
  • Must be in good mental and physical condition.
  • Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center.
  • Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift.
  • May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations.
  • Must be able to work under supervision.

PHYSICAL DEMANDS:

  • Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily.
  • Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties.
  • Must be able to carry out fine motor skills and manual dexterity requirements.
  • Must possess mental acuity high enough to adequately perform job requirements.
  • Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.
  • Must be able to handle and use all food service equipment of standard height and design used in food preparation, service, and cleanliness.
  • Must be able to taste and smell foods to determine quality and palatability.
  • Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dishroom, must be able to work in a noisy room with a warm, moist, and odorous atmosphere.
  • Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.
  • Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact.

DUTIES AND RESPONSIBILITIES:

Are determined by the center and may include, but are not limited to the following:

  • Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary.
  • Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies to these regulations.
  • Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager.
  • Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager.
  • Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques.
  • Responsible for scraping, stacking, washing, and sanitizing dishes, flatware, utensils, pots/pans, etc. and for removing broken and chipped dishes and glassware from use. Wraps flatware if needed.
  • Properly transports and stores dishes, flatware, utensils, pots/pans, etc. Responsible for having sufficient quantities of clean and sanitized dishes, flatware, utensils, pots/pans, etc. to meet time schedule for meal preparation and service.
  • Cleans and sanitizes the dish machine and dish room. Empties and cleans/sanitizes the trash can. Keeps work area clean and uncluttered and completes assigned cleaning duties.
  • Assists cook, if needed, in preparing and serving foods for all diets, including therapeutic diets, according to planned menus, using proper portions and special diet items. Prepares beverages, breads, and other menu items as assigned.
  • Communicates and cooperates with the staff, patients, and their families.
  • Sets up trays for service, sorts diet cards and/or selective menus.
  • Serves trays on tray line and checks trays for accuracy of diets, preferences, and quality before they are delivered. Delivers carts to floors as needed.
  • Busses tables in dining room; cleans/sanitizes table tops.
  • Attends in-service and other necessary training.
  • In absence of the Director of Dietary, Dietary Manager, and Assistant Dietary Manager, is responsible to the cook for supervision in the Dietary Department
  • Adheres to the dress code for the department.
  • Performs other tasks as necessary and appropriate.