20 dietary nutrition jobs found in Gastonia, NC

Provide medical nutrition therapy in acute and long term care for CaroMont Regional Medical Center patients. Act as a nutrition resource for patients and staff. Assist with meeting departmental standards for clinical nutrition by providing evidenced based practice care. Coordinate services with multidisciplinary teams as necessary. Participate in nutrition-related community outreach activities. Qualifications:  Bachelor's degree from an accredited college or university majoring in Food & Nutrition, Dietetics, or related field. Registration with the Commission on Dietetic Registration or Registration Eligible and a Licensed Dietitian/Nutritionist in the state of NC. Non-registered dietitians must become registered within 90 days from employment date. Registered Dietitians must obtain state licensure within 30 days of employment. New RDs must obtain licensure within 30 days of becoming registered. EOE AA M/F/Vet/Disability

To perform a variety of routine specified duties in a safe and organized manner including but not limited to; preparing food using proper techniques, methods, and seasonings as specified through recipes for, hospital patients, personnel, and visitors. Work with FNS team and under the direction of management in setting up and distributing patient food trays as necessary.  Perform other duties or tasks as assignment by FNS management team.  Qualifications:  High School Diploma or GED with at least six months cooking experience outside of the home. The ability to prepare food in large quantities, applies basic math and reading skills, follows direction and standardized recipes, and  maintain a clean, organized, and sanitary working environment that meets and exceeds regulatory standards. Demonstrate the ability to deal well with; patients, hospital staff, and the public in a courteous and professional manner. EOE AA M/F/Vet/Disability

To perform a variety of routine specified duties in a safe and organized manner including but not limited to; preparing food using proper techniques, methods, and seasonings as specified through recipes for, hospital patients, personnel, and visitors. Work with FNS team and under the direction of management in setting up and distributing patient food trays as necessary.  Perform other duties or tasks as assignment by FNS management team. Qualifications:  High School Diploma or GED with at least six months cooking experience outside of the home. The ability to prepare food in large quantities, applies basic math and reading skills, follows direction and standardized recipes, and  maintain a clean, organized, and sanitary working environment that meets and exceeds regulatory standards. Demonstrate the ability to deal well with; patients, hospital staff, and the public in a courteous and professional manner. EOE AA M/F/Vet/Disability

Provide medical nutrition therapy in acute and long term care for CaroMont Regional Medical Center patients. Act as a nutrition resource for patients and staff. Assist with meeting departmental standards for clinical nutrition by providing evidenced based practice care. Coordinate services with multidisciplinary teams as necessary. Participate in nutrition-related community outreach activities. Qualifications:  Bachelor's degree from an accredited college or university majoring in Food & Nutrition, Dietetics, or related field. Registration with the Commission on Dietetic Registration or Registration Eligible and a Licensed Dietitian/Nutritionist in the state of NC. Non-registered dietitians must become registered within 90 days from employment date. Registered Dietitians must obtain state licensure within 30 days of employment. New RDs must obtain licensure within 30 days of becoming registered. EOE AA M/F/Vet/Disability

To perform a variety of routine specified duties in a safe and organized manner including but not limited to; preparing food using proper techniques, methods, and seasonings as specified through recipes for hospital patients, personnel, and visitors. Also, serves as a lead worker for the culinary department and with any personnel involved in setting up and distributing patient food trays as necessary. Plan, pre-prep, cook and serve a variety of food items for hospital luncheons, special occasion lunch and dinners and other special events. Advises, assigns other catering staff responsibilities for each catered event. Performs staff cook duties as assigned. Demonstrate the ability to deal well with; patients, hospital staff, and the public in a courteous and professional manner.   Qualifications:    High school diploma or equivalent required.   ServSafe Certified or required within 60 days.    Minimum of 1 year cooking, catering and banquet experience or ability to plan menus,...

To perform a variety of routine specified duties in a safe and organized manner including but not limited to; preparing food using proper techniques, methods, and seasonings as specified through recipes for, hospital patients, personnel, and visitors. Work with FNS team and under the direction of management in setting up and distributing patient food trays as necessary.  Perform other duties or tasks as assignment by FNS management team. Qualifications:  High School Diploma or GED with at least six months cooking experience outside of the home. The ability to prepare food in large quantities, applies basic math and reading skills, follows direction and standardized recipes, and  maintain a clean, organized, and sanitary working environment that meets and exceeds regulatory standards. Demonstrate the ability to deal well with; patients, hospital staff, and the public in a courteous and professional manner. EOE AA M/F/Vet/Disability

Assist with the planning, direction, and supervision of a group of employees involved in all areas of food production work involving cooks, patient tray line, and catering associates. Maintain a clean, sanitary and safe working environment. Responsible for patient food service on assigned units, e.g, menu selections, tray assembly, tray delivery and pick up, unit pantry stock, special requests and needs, in-between meal food delivery. Provide assistance per departmental need, for example work stations, dish room, diet office or general department sanitation. Assist in the selection and orientation of new employees and oversee training of staff in areas of responsibility.  Evaluate, mentor, and discipline patient services employees according to departmental policy and maintain required records. Qualifications:   Completion of high school (12th grade) or equivalent. Proficient computer skills. Safe Serve Certification required before or within 3 months of hire.  Requires at least 6...

To perform a variety of routine specified duties in a safe and organized manner including but not limited to; preparing food using proper techniques, methods, and seasonings as specified through recipes for hospital patients, personnel, and visitors. Also, serves as a lead worker for the culinary department and with any personnel involved in setting up and distributing patient food trays as necessary. Plan, pre-prep, cook and serve a variety of food items for hospital luncheons, special occasion lunch and dinners and other special events. Advises, assigns other catering staff responsibilities for each catered event. Performs staff cook duties as assigned. Demonstrate the ability to deal well with; patients, hospital staff, and the public in a courteous and professional manner.   Qualifications:    High school diploma or equivalent required.   ServSafe Certified or required within 60 days.    Minimum of 1 year cooking, catering and banquet experience or ability to plan menus,...

To perform a variety of routine specified duties in a safe and organized manner including but not limited to; preparing food using proper techniques, methods, and seasonings as specified through recipes for, hospital patients, personnel, and visitors. Work with FNS team and under the direction of management in setting up and distributing patient food trays as necessary.  Perform other duties or tasks as assignment by FNS management team. Qualifications:  High School Diploma or GED with at least six months cooking experience outside of the home. The ability to prepare food in large quantities, applies basic math and reading skills, follows direction and standardized recipes, and  maintain a clean, organized, and sanitary working environment that meets and exceeds regulatory standards. Demonstrate the ability to deal well with; patients, hospital staff, and the public in a courteous and professional manner. EOE AA M/F/Vet/Disability

The Room Service Cook is responsible for the preparation for the patient meals under the “cook to order” room service delivery system. The Room Service Cook has the responsibility to ensure that all entrees are heated to proper temperatures in a 20 minute time frame and that the sanitation of the equipment and work areas are maintained according to Health Department codes. Has no access to patient health information SCHEDULE: 5AM-1PM/ 10:15AM-6:45PM Requirements Minimum of 2 years cooking experience, preferably in a short order restaurant setting. Must be able to organize workload and work quickly. Must possess full range of body motion to pass basic FIT test for position to include walking, kneeling, standing, pushing, pulling, bending, stooping, reaching and sitting for extended periods of time.  Must be able to lift and carry up to 50 pounds Ability to multi-task    Stands and walks short distances most of the working day

The Tea Room Cook sole responsibility is the preparation of food.  The responsibility also includes opening the Tea room up in the mornings and cooking food for breakfast and lunch.  Has no access to patient health information. SCHEDULE: 1am-9am- rotate weekends Requirements High School Diploma/GED required. Familiarity with methods of food preparation, serving, sanitation, storage, kitchen equipment and charging for services. Ability to interact effectively with people. Ability to do computations. Previous food service experience mandatory. Ability to stand and walk for most of the working day. Must possess full range of body motion to pass basic FIT test for position to include walking, kneeling, standing, pushing, pulling, bending, stooping, reaching and sitting for extended periods of time. Must be able to lift and carry up to 25 pounds.

Under the direction of the Food Service Director, the Executive Chef plans, directs, and controls all food service related activities including: menu development, quality, purchasing, production, and service while managing the operation's budget through effective cost control procedures and systems. Accountable for training, coaching and motivating team and ensuring that all team members comprehend and comply with guidelines, regulations, procedures and policies. Maintains and promotes a clean & safe kitchen work environment in accordance with applicable health, safety, and food handling regulations. Acts as department director as needed. Schedule: Basically Monday - Friday, 7am-3:30pm. Schedule may vary. Some weekends may be required. Must be flexible with schedule to meet the demands of the department. Requirements B.S. Degree in Culinary Arts or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience. Minimum of three to five years...

The Tea Room Cook sole responsibility is the preparation of food. The responsibility also includes opening the Tea room up in the mornings and cooking food for breakfast and lunch. Has no access to patient health information.  Requirements   ?High School Diploma or equivalent preferred. ?Familiarity with methods of food preparation, serving, sanitation, storage, kitchen equipment and charging for services. ?Ability to interact effectively with people. ?Ability to do computations. ?Previous food service experience mandatory. ?Ability to stand and walk for most of the working day. Essential Physical Requirements ?Must possess full range of body motion to pass basic FIT test for position to include walking, kneeling, standing, pushing, pulling, bending, stooping, reaching and sitting for extended periods of time. ?Must be able to lift and carry up to 25 pounds.   Reports To Tea Room Manager SCHEDULE: 5AM-11AM (30 HOURS-FT)

The Salad Prep performs a variety of tasks throughout the kitchen. This position includes utility, food preparation and assembly tasks, patient tray delivery and retrieval, nourishments and floor supply. Salad Preps are involved in the preparation and serving of the Birth Place special deliveries. Patients range form newborn through children, adolescents, adults and geriatrics. Schedule: As needed. Requirements Ability to read and write and follow written and oral directions. Previous experience in food service and hospital diets is desirable. On the job training is available. Must possess full range of body motion to pass basic FIT test for position to include walking, kneeling, standing, pushing, pulling, bending, stooping, reaching and sitting for extended periods of time. Must be able to lift and carry up to 30 pounds Stands and walks most of the day Pushes food carts and carries equipment and food items.. Must be able to work early and late shifts.

The Room Service Cook is responsible for the preparation for the patient meals under the “cook to order” room service delivery system. The Room Service Cook has the responsibility to ensure that all entrees are heated to proper temperatures in a 20 minute time frame and that the sanitation of the equipment and work areas are maintained according to Health Department codes. Schedule: As needed (must be available to work 7am-3:30pm, Tuesday, Wednesday and Thursday) Requirements Minimum of 2 years cooking experience, preferably in a short order restaurant setting. Must be able to organize workload and work quickly. Must possess full range of body motion to pass basic FIT test for position to include walking, kneeling, standing, pushing, pulling, bending, stooping, reaching and sitting for extended periods of time. Must be able to lift and carry up to 50 pounds Ability to multi-task Stands and walks short distances most of the working day

The Tea Room Attendant maintains efficient and friendly service to customers. She/he works at the counter and in the Kitchen assisting in the preparation of food as necessary. She/he is responsible for the cleanliness of the area and for the safe sanitary conditions. Schedule: As needed Requirements Must have the ability to read, write, speak and follow written and oral instructions. Ability to handle money and make correct change. Numerical ability to determine charges. Must be able to withstand standing and walking most of the working day. Must possess full range of body motion to pass basic FIT test for position to include walking, kneeling, standing, pushing, pulling, bending, stooping, reaching and sitting for extended periods of time. Must be able to lift and carry up to 25 pounds.

The Room Service Ambassador will serve as the main representative of the Food and Nutrition Services Department by introducing patients to the meal ordering system/ambassador program. The Room Service Ambassador performs a variety of tasks involving the room service delivery system to include, ordering and delivering patient meals using service excellence standards. The RSA will work closely with the nursing staff to ensure patient safety and satisfaction in regards to patients diets and restrictions, recognizing any special needs of each patient. Schedule: As needed Requirements High School Diploma or equivalent preferred. Strong customer service, interpersonal and communication skills. Ability to communicate orally and in writing. Multilingual a plus. Ability to understand and deal effectively with people. Ability to use good judgment in an emergency situation. Excellent computer skills. Knowledge of computer and food service systems and software. Experience in the healthcare...

The Food Service Worker performs a variety of tasks throughout the kitchen. This position includes utility, food preparation and assembly tasks, cafeteria workers and cashier, patient tray delivery and retrieval, nourishments and floor supply. Patients range from newborn through children, adolescents, adults and geriatrics. Schedule: As needed Requirements Previous experience in food service is desired. Must possess full range of body motion to pass basic FIT test for position to include walking, kneeling, standing, pushing, pulling, bending, stooping, reaching and sitting for extended periods of time. Must be able to lift and carry up to 30 pounds Ability to multi-task Stands and walks most of the working day. Stoops, reaches, lifts and carries equipment and food items. Pushes food carts.

The Tea Room Cook sole responsibility is the preparation of food. The responsibility also includes opening the Tea room up in the mornings and cooking food for breakfast and lunch. Schedule: 11:00am-8:00pm Monday-Friday and must be available weekends.  Requirements High School Diploma or equivalent preferred. Familiarity with methods of food preparation, serving, sanitation, storage, kitchen equipment and charging for services. Ability to interact effectively with people. Ability to do computations. Previous food service experience mandatory. Ability to stand and walk for most of the working day. Must possess full range of body motion to pass basic FIT test for position to include walking, kneeling, standing, pushing, pulling, bending, stooping, reaching and sitting for extended periods of time. Must be able to lift and carry up to 25 pounds.

The Room Service Attendant performs a variety of tasks involving the room service delivery system. This position assists in the assembly of and delivery of patient meals in a “cook to order” setting. High patient contact is involved with this position. Schedule: As needed (day/night shifts, during the week and weekends) Requirements Some previous experience in food service required. Ability to multi-task. Must possess full range of body motion to pass basic FIT test for position to include walking, kneeling, standing, pushing, pulling, bending, stooping, reaching and sitting for extended periods of time. Must be able to lift and carry up to 30 pounds Ability to multi-task Stands and walks most of the working day. Stoops, reaches, lifts and carries equipment and food items. Pushes food carts.