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Position Summary: A Dietary assists in successful completion of daily meal service operations. Position Responsibilities of a Dietary Aid: Assist in serving meals Verify tray tickets Wash & sanitize dishware Clean & sanitize equipment Operate all food service equipment in a safe manner Knowledge, Skills and Abilities: Ability to read, write, make simple calculations and follow oral or written instructions. A high school diploma is preferred. Serve-safe certification is preferred. Benefits for a Nutrition Assistant: Promotion opportunities Flexibility Education/Learning Competitive benefit package What we look for in a Nutrition Services Assistant (Dietary Aide) Experience- If you've had a job or experience in a position with similar goals and responsibilities, we'd love to connect with you. If you are in high school or have no experience, no problem, we will train you. Skills- We're looking for individuals that are compassionate, team players, trustworthy and service-minded. Characteristics- We're looking for individuals that are self-motivated, dependable, ethical, and ready to jump in and provide outstanding care and customer service to our residents. The Company Our Core Values, better known as We Care is that each and every employee in the organization is held to standards of Wholeheartedness, Excellence, Collaboration, Accountability, Respect, and being Ethical. Whether you work for HCF or become a resident of HCF, we can promise you one thing; we will treat you like family!

The Nutrition Services Aide assists in preparing therapeutic and modified diets for patients as well as preparing meals for employees, visitors and special functions. The Nutrition Services Aide assists in maintaining inventory, serviceware and sanitary conditions within the department. Job Code: 100081 Qualifications License or Certification:- Food handlers permit (if required by state or county regulations)Total Education, Vocational Training and Experience:- Training in food preparation for therapeutic diets, recent institutional cooking experience and special function cooking experience desirable. Knowledge of food safety guidelines preferredMachines, Equipment Used:- General office equipment, mixer, ovens, steamer, microwave, toaster, blender, steam tables, fryer, food processor, scales, dish washerPhysical Requirements: - Good visual acuity and ability to communicate.- Ability to lift, push, pull and retrieve approximately 100% of the time.- Ability to safely lift and carry objects weighing up to 50 pounds on a regular basis.- Ability to safely push/pull objects weighing up to 150 pounds on wheels, with assistance, if necessary. The push/pull weight will be based on a loaded maximum weight of 300 pounds per cart.- Ability to demonstrate safe retrieval skills from above the head to floor level with objects up to 50 pounds.- Ability to withstand prolonged standing and walking.- Ability to reach, stoop, bend, kneel, and crouch are required for patient care functions and in setting up and monitoring equipment.Compliance:- Adheres to the company's Standards of Business Conduct.- Maintains current licensure and/or certifications, if applicable.Skills and Abilities:- Ability to speak, read, write, and communicate effectively.- Ability to coordinate, analyze, observe, make decisions, and meet deadlines in a detail-oriented manner.- Ability to work independently without supervision.Environmental Conditions:- Indoor, temperature controlled, smoke-free environment. Occasional outdoor exposure.- Exposure or potential exposure to blood and body fluids may be required.- Handicapped accessible.- Wet surfaces and sharp objects and high noise levels possible- Hot and cold temperatures extremes- May work under stressful circumstances at times.Proficiency or Productivity Standards:- Meets established attendance standards.- Adheres to hospital/department dress code including wearing ID badge.- May be required to work weekdays and/or weekends, evenings and or night shifts if needed to meet deadlines.- May be required to work on religious and/or legal holidays on scheduled days/shifts.- Will be required to work as necessary during disaster situations, i.e., before, during or after a disaster.- May be required to stay after workday to assist after a disaster situation until relief arrives.- May be required to perform other duties as assigned by supervisor.

Job Description Aramark Student Nutrition provides food and nutrition services to over 350 school districts in the U.S. It offers public and private education institutions a variety of dining options including breakfast and lunch programs, after-school snacks, catering, nutrition education and retail operations. We partner with schools to create culinary experiences that propel students to success. Our goal is to provide healthy, nutritional meals with a stellar dining experience for our communities. For more information on Aramark's Student Nutrition food service programs, please visit Aramark Student Nutrition. The Finance Manager partners with the Operations Teams in developing financial analysis and reporting that aids in effective planning and performance evaluation. In this wide-ranging role, the Finance Manager provides guidance to the front-line management team while training, coaching, developing and mentoring operations managers. Job Responsibilities Coordinates the month-end close process and variance analysis versus projection and plan Weekly and monthly analysis of food, labor and direct cost productivity, including the identification of underperforming locations Root case analysis of revenue, operating costs and Earnings Before Interest and Taxes variances to plan and projections Leads base unit bookkeepers with ensuring the completeness and integrity of all financial reports and internal control requirements are met Partners with operations teams to drive the profitable growth of profit and loss through productivity and revenue growth Oversees compliance with contract results, aid in monitoring critical metric maximization and participate in contract performance reviews Trains operations managers and unit bookkeepers on use of financial reporting systems, understanding and interpreting financial reports and their finance and accounting responsibilities Supports the Operations teams with client meetings, quarterly business reviews and budget presentations Participates in new business and client retention efforts through analytical support and proforma development Coordinate the monthly projection process by supporting operations managers, unit bookkeepers and analyzing financial trends Assists in coordinating the monthly planning process, which includes setting targets, analysis of monthly spreads and helping with organizing the budget presentation Lead analysis and responses to client inquiries Develop and submit monthly invoices for business unit contracts to ensure accurate and prompt payment with support from unit bookkeepers Actively involved with accounts receivable collections, inventory management and capital expenditure controls which all drive free cash flow Assists when needed with internal audit support and government audits Tracks and reports on all modifications Develops ad hoc reports for senior management Provides information for historical, current and future financial and statistical data Performs assigned special projects and analysis as needed by senior management At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of hands-on accounting/finance experience with progressive analytical responsibility Requires a bachelor's degree or equivalent experience in finance/accounting MBA or course work toward an MBA preferred Excellent written and verbal communication skills, sound judgment and ability to learn quickly The ability to adapt to new situations and work with senior management as well as prioritize multiple projects simultaneously is key Ability to be detailed oriented and possess exceptional organizational skills and will be able to meet established deadlines in a fast-paced environment Strong working knowledge of spreadsheet and database software Strong excel skills May require travel Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Philadelphia

Work Location Orange, California Work Shift Day- 08hrs (United States of America) Why CHOC? At CHOC, we strive to be the leading destination of children's health by providing exceptional and innovative care. We are responsible for the overall health of our community's pediatric population in our hospitals, clinics, and practices. And because of our breadth of care, your career at CHOC can be as diverse and fulfilling as you determine. CHOC's compensation structure, benefits offerings, and career development programs are geared to helping you achieve your professional and personal goals. Apply now to see where your career at CHOC can take you. Job Summary The Clinical Dietitian III provides age appropriate nutrition care with an emphasis on family centered care through expert practice, education, consultation, research, and leadership. Participates as a member of the interdisciplinary health care team; serves as a resource for the medical and nursing staff, ancillary team members and community providers. Will utilize clinical practice and knowledge of advanced pediatric specialty nutrition, the nutrition care process and medical nutrition therapy to provide evidence based nutrition care. Participates in professional activities including professional lectures, publications, research, text review, or active participation in professional organizations. Pay Range Minimum $78,229 Midpoint $103,667 Maximum $129,085 Rate of pay is determined by various factors, including but not limited to knowledge, skills, competencies, experience, education, as well as position requirements. Experience Required: Minimum six (6) years of pediatric nutrition experience. Education Required: Bachelor's or Master's degree in Dietetics or Nutrition related field from an accredited university. Maintains a minimum of two (2) advanced practice specialty certifications or a Graduate degree plus one (1) advanced practice certification. Training Required: California Children's Services (CCS) panel-eligible (per CCS paneling requirements) within one (1) year of employment. Specialized Skills Required: Knowledge of and ability to provide appropriate family-centered patient care based upon age appropriateness and cultural needs. Excellent customer satisfaction skills; care with sensitivity and respect. Excellent written and verbal communication skills. Demonstrated ability to successfully provide/promote safe care within the parameters of licensure and regulatory requirements, practice requirements and hospital systems. Ability to prioritize and complete duties in a timely and organized manner. Ability to set goals and evaluate results in accordance with the highest standards. Promote teamwork to achieve CHOC's mission. Licensure Required: Registered Dietitian with the Commission on Dietetic Registration; RQI Responder - required within six (6) months of hire. Preferred: CCS Paneled. Work Environments- Functional Demand: Light- Moderate energy level Lift and carry 25-35 lbs. Push/pull 50-100 lbs. (ie. empty bed, stretcher). Physical Activity Requirements: Bending, Carry Objects, Climbing, Keyboard use/repetitive motion, Pinching/fine motor activities, Push/Pull, Reaching forward, Reaching overhead, Sitting, Squat/kneel/crawl (Squad & Knee), Standing, Talk or hear, Taste or smell, Twisting, Walking, Wrist position deviation Physical Activity Lifting Lifting (Floor to waist level) - Constant 67 or more%, Lifting (Floor to waist level)- Frequent 36-66%, Lifting (Floor to waist level) - Occasional 0-35%, Lifting (Waist level and above) - Constant 67 or more%, Lifting (Waist level and above)- Frequent 36-66%, Lifting (Waist level and above) - Occasional 0-35% Sensory Requirements: Color Discrimination, Depth Perception, Far Vision, Hearing, Near Vision Environment Requirements: Airborn Communicable Disease, Bloodborne Pathogens, Chemical, Dust Particular Matter, Extreme Noise Levels, Extreme Temperatures, Radiation, Uneven Surfaces or Elevations Non-Discrimination Statement: CHOC does not discriminate on the basis of age, race, color, religion, national origin, ancestry, marital status, genetic information, disability, sex, gender (including pregnancy, breastfeeding, childbirth, lactation or related medical conditions), gender identity or expression, medical condition, sexual orientation, veteran status, military or uniformed service member status, or other protected characteristics in accordance with state and federal laws. We encourage individuals from all backgrounds to apply for positions at CHOC, even if your experience doesn't align perfectly with the listed qualifications for a particular role, as your unique experience may be a great addition to our culture for another one of our opportunities. If you desire support or accommodations throughout the Talent Acquisition process, please inform your Talent Acquisition Partner.

Purpose of the Position Delivers a planned maintenance system that drives stability through to the prediction of equipment life. Leads, motivates and develops a technical team of Mechanics, Technicians and Maintenance Planners to drive losses out of our systems, create consistent standard approaches and achieve production results while improving individual skills and enhancing teamwork. ESSENTIAL POSITION RESPONSIBILITIES - This is a Salary Exempt position. Establishes maintenance schedules and determines proper setup and layout of work in order to simplify plant operations and reduce downtime. Directs the mechanical repair to effectively correct and properly repair equipment. Required to quickly evaluate mechanical and electrical malfunctions and make recommendations for appropriate course of action. Performs problem analysis and develops conceptual ideas into working units for resolution - Root Cause Analysis (RCA). Works closely with the management team to develop new processes and methods as required. Drives consistency and standards in Planner/Scheduler team. Establishes and sustains effective relationships with all department managers in order to foster an environment where innovation and cooperation are used to solve problems. May interact, consult, and manage engineers and vendors. Develops and manages the maintenance budget for maintenance and repair operations as well as capital expense projects. Directs the scheduling, planning and coordination of major equipment installations. Oversees maintenance projects, including the scheduling and coordination of outside contractors at the facility. Prepares AFE's, including justification information, cost estimates and drawings. Tracks and monitors AFE's including commitments and charges to keep projects on budget. Responsible for utilizing and implementing a work order system for the planning and scheduling of the mechanics daily work task, weekly Preventative Maintenance schedule and to track all work that is performed back to the equipment asset history. Develops and delivers standard methods and procedures in Maintenance and Reliability to deliver consistent replicable results. Provides support/technical leadership for the evolution from reactive to proactive maintenance (reactive to preventive to predictive to proactive). Coordinate tracking and reporting of reliability/maintenance Key Performance Indicators (KPI) data. Develop new process and methods driven by KPI's to improve Maintenance programs. Demonstrates knowledge of mechanical systems, electrical safety and preventative maintenance programs. Manages employees. Directs and supervises employees' work activities and monitors work performance. Collaborates with Human Resources to screen, interview and hire candidates. Administers disciplinary actions and recommends performance improvement actions in collaboration with the HR Manager. Monitors work performance and recommends compensation decisions based on guidelines. Follows Simmons values to develop and maintain a favorable working relationship with all employees. Promotes a cooperative and harmonious environment in order to facilitate positive employee morale, productivity, and continued improvement. Participates as a member of the team. Participates in the ongoing development, communication and implementation of team concepts, programs and policies; coordinates work to ensure best practices with all team members. Attends appropriate team meetings. As a member of the Team, fosters strong cohesiveness regarding all major issues; e.g., direction, annual plan, budget, policy changes, etc. Accepts responsibility to quickly identify any areas that lack cohesiveness, bringing them to the attention of the team leader and working with the team in a supportive manner to resolve issues and actively look for ways, and reinforce actions needed, to achieve synergy possible within the larger organization. Simmons Operating systems principles and objectives: Is familiar with Simmons' established operating systems (e.g. quality, security, office environment, company policies, LEAN); understands the responsibility to maintain familiarity with the systems and this position's role in support of these systems - including a consideration of the impact of individual actions on the systems and the responsibility to communicate concerns and improvement ideas. Performs other duties as necessary in support of business objectives: This position description is intended to guide the activities of the person in this position and is not intended to limit the thinking and creativity of the person as to the work of this function nor is it intended that this describe all the work that may be required of the person in this position. Physical Activities: Enters and locates information on a computer. Visually verifies information, often in small print. Communicates with Customers, Vendors, or Employees via telephone, in person, and/or electronic mail. May present information to small or large groups. Must be able to work in various temperatures. Move about in a manufacturing environment and surrounding property including climbing stairs. May travel via car or plane to various work locations. May lift up to 50 lbs. Personal Protective Equipment (PPE): As required by facility. Travel: Travels domestically to and from multiple facilities or work-sites. Technical Experience: Minimum 5 years in maintenance plus 2 years manager level experience. Demonstrate and share knowledge of mechanical systems, electrical, safety and preventative maintenance programs. Computer skills including a working knowledge of Microsoft Excel, Word, and PowerPoint. Industry Experience: Preference for leadership experience in a food manufacturing environment or other applicable experience. Minimum Education: Bachelor's degree in Mechanical Engineering or Industrial Engineering and/or-4 years-related maintenance experience. Preferred Education: N/A Competencies: Organizing: Can marshal resources (people, funding, material, and support) to get things done; can orchestrate multiple activities at once to accomplish a goal; uses resources effectively and efficiently; arranges information and files in a useful manner. Creativity: Comes up with a lot of new and unique ideas; easily makes connections among previously unrelated notions; tends to be seen as original and value-added in brainstorming settings. Process Management: Good at figuring out the processes necessary to get things done; knows how to organize people and activities; understands how to separate and combine tasks into efficient workflow; knows what to measure and how to measure it; can see opportunities for synergy and integration where others can't; can simplify complex processes; gets more out of fewer resources. Listening: Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees. Innovation Management: Is good at bringing the creative ideas of others to market; has good judgment about which creative ideas and suggestions will work; has a sense about managing the creative process of others; can facilitate effective brainstorming; can project how potential ideas may play out in the marketplace. We value military experience and welcome veterans to join our team. #ZR1

TouchPoint Salary: Other Forms of Compensation: Sign on bonus of $2,500! TouchPoint, Support Services, provides customer focused support services. As specialists, we perform services including healthcare housekeeping, management in laundry processing, patient transportation, and food service. TouchPoint is a compilation of the most committed and talented individuals working in the industry today. Our dedication to quality, exceptional customer service, and unequivocal results allow us to provide the best outcomes to our clients. The Patient Services & Experience Manager plays a key leadership role in managing the day-to-day operations of the Food & Nutrition Services department at a hospital, with a strong focus on enhancing the patient's experience. This position is responsible for ensuring high-quality, patient-centered service delivery, overseeing patient meal operations, and leading training initiatives that promote service excellence and proper etiquette during patient interactions. This is an exciting opportunity for a dynamic, service-driven professional who thrives in a fast-paced healthcare environment and is passionate about improving the patient's journey through hospitality and operational excellence. Key Responsibilities: Oversee daily operations of patient food services, ensuring timely and accurate meal delivery aligned with dietary requirements. Lead initiatives to enhance the patient experience through improved communication, service standards, and staff training. Collect and analyze patients' feedback and satisfaction data to identify trends and areas for improvement. Develop and implement action plans to address service gaps and elevate patient satisfaction scores. Conduct training sessions for frontline staff on patients' interaction, communication etiquette, and service recovery. Collaborate with clinical and administrative teams to ensure seamless coordination and consistent service delivery. Handle patients' concerns and complaints with professionalism, working toward timely and effective resolution. Promote a culture of compassion, accountability, and service excellence across the department. Ensure compliance with safety, sanitation, infection control, and regulatory standards. Support quality improvement initiatives and maintain strong interdepartmental relationships. Supervise and develop a team of supervisors and frontline associates, fostering professional growth and engagement. Preferred Qualifications: 2-5 years of food service management experience, preferably in a healthcare or hospitality setting Experience managing patient-facing teams and training staff in service excellence Strong understanding of patients' dietary needs, food safety, and sanitation protocols Certified Dietary Manager (CDM) or Registered Dietitian (RD) a plus Associate or bachelor's degree in food service, Nutrition, Hospitality, or related field a plus Proven leadership and coaching skills with the ability to inspire and empower teams Excellent communication, interpersonal, and conflict resolution skills Proficient in scheduling, inventory, purchasing, and budget management ServSafe Certification required Familiarity with regulatory standards and patient care protocols in acute care settings Ability to lead by example and cultivate a culture of accountability and compassion Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet Apply to TouchPoint today! TouchPoint is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Touchpoint are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Applications are accepted on an ongoing basis. Touchpoint maintains a drugfree workplace. Req ID: 1443766 TouchPoint PASCHA A BELNAVIS [[req_classification]]

Location: Spirit Lake, IA Worker Type: Regular Work Shift: Day Shift (United States of America) Be a part of Lakes Regional Healthcare! A multi-disciplinary team built on Compassion, Hospitality, and Stewardship, and the mission of improving the health and well-being of people in the Iowa Great Lakes region. Position Highlights Join the team at Lakes Regional Healthcare! Award Winning Health Care: We take our work seriously and are proud to be in the Top 100 Rural and Community Hospital by iVantage Health Analytics and Chartis Center for Rural Health since 2019, in the Top 20 Rural and Community Hospital by the National Rural Health Association, to earn the Outstanding Patient Experience Award 2022 by Healthgrades, and the list goes on. Positive Work Environment: Be part of an organization where we practice our mission & values in our daily operations and demonstrate our pride by delivering excellent care. Lake Regional Healthcare is currently seeking Food Service Workers to deliver the best possible service in LRH's patient-focused setting. SUMMARY: Food Service Worker/Cook to be part of a creative working environment in providing dietary services to patients, guests, and staff. Performs a variety of duties related to food production including preparation and serving of high-quality food, desserts and beverages using sanitary and safe food preparation techniques. Setting-up and completing food service, record keeping, sanitation, ware washing and tray line and room service duties. EDUCATION &/or EXPERIENCE: High school graduate or equivalent. Additional courses in food preparation, sanitation and therapeutic diets desired but not required. One to two years of dietary experience, food preparation experience in a hospital, nursing home or school environment preferred.

Summary Supports the departmental mission of providing pleasant mealtime experiences to residents by providing physician-ordered nutritional services. These services assure individual resident preferences in diet selection and prompt, accurate handling of nutritionally balanced menus. Essential Responsibilities Serves meals to residents in a professional and efficient manner. Instructs residents on meal ordering system following an established script. Assists residents and/or family members in placing meal orders, if necessary. Assesses resident's ability to utilize the meal order system and follow up with appropriate staff member if unable to participate. Delivers between meal nourishments directly to residents. Mediates resident concerns regarding meal service. Orders pantry supplies on nursing units. Communicates with members of other departments effectively and concisely. Acts as a liaison between Nutrition and Dietetics Department, the resident and nursing unit. Alerts nursing of residents in need of help with eating and feeding. Alerts diabetic residents to turn on call light when their tray or meal is delivered if at bedside. Is capable of reviewing computer diet related information. Uses common sense to care for the sick or handicapped with regard to resident's age and diagnosis. Portions food items in proper containers utilizing proper portion sizes. Creates a culture of service. Anticipates resident/team member needs and services them. Takes ownership of a problem and ensures a positive outcome. Serves as a quality assurance control point for every aspect of the operation. Assumes the role of a resident advocate. Demonstrates strong written and verbal skills. Performs other duties as requested. Communicates effectively with Dietitians. Records Calorie Counts. Note: While these are considered essential responsibilities of the position, alternatives or accommodations may be considered if the situation requires. Supplemental Responsibilities The functions of this position are not limited to what has been listed; tasks may be performed as assigned. Maintains a neat, clean working environment; performs regular and daily cleaning responsibilities including refrigerators, drains, microwaves, tray assembly station, and wipes up occasional spills. Maintains proper sanitation as specified in departmental policies. Proper use and rotation of stock provided in work areas. Assists on tray assembly line as needed and checks trayline when assigned. Informs supervisor of problems that arise in the work area and makes suggestions for improvement Train additional staff as needed. Participate in menu writing sessions. Attend and participate in facility and departmental inservice and meetings. Guest Relations Exhibits excellent guest relations to residents, visitors, physicians, and associates; shows courtesy, compassion and respect. Must be customer oriented and exemplify the best of customer relations skills. The ability to consistently and constantly exceed customer's expectations. "A customer defines good customer service as to how well he/she perceives that an organization has delighted her, by exceeding to meet his/her needs." Must be able to anticipate customer needs before voiced by customers including residents, nursing staff and N&D staff. Must have a "smile" in her/his voice. Environmental Conditions The environmental conditions that will affect this position, as they relate to the essential functions, are that the associate will work inside and be protected from weather conditions but not necessarily temperature changes, work in a well-lighted area. Exposure to extreme heat, humidity, steam and cold temperatures. Subject to occasional water, hot water, hot liquids, and spills. Subject to cuts, burns, and wet floors. All positions within the facility are classified in compliance with the Occupational Safety and Health Administration (OSHA) with regard to risk of exposure to Bloodborne Pathogens. Classifications I, II, or III have been assigned to the position as it applies to each work location or unit. Classifications will be reviewed at least annually. The job classification exposure criteria as it applies to this position is Category III Exposure. Classification II: For associates/volunteers in these jobs/positions, the required tasks/procedures performed normally do not involve exposure to blood, body fluids, tissues, or to other potentially infectious materials but may require performing unplanned Category I tasks. In these jobs/positions, the normal work routine involves no exposure to blood, body fluids, tissues, or other infectious materials. However, exposure or potential exposure may be required as a condition of employment/volunteer service. Must observe infection control procedures including hand washing and isolation procedures. Requirements Skills and Abilities Think logically to make decisions. Continually makes decisions based upon experience. Must be able to work quickly and efficiently. Must be able to read at twelfth grade reading level. Read, comprehend and follow both verbal and written instructions and computer-generated data. Handle a wide variety of complicated tasks simultaneously in an organized fashion. Mathematical computation required: addition, subtraction, multiplication, division, percentages and fractions. Has an excellent knowledgeable of all diets and can calculate calories, protein, carbohydrates and fluids. Physical Requirements The physical demands of this position, as they relate to the essential responsibilities, are: Retrieve food items from storerooms, freezers and coolers, from shelves at or above shoulder height and at floor level. Retrieve cooking/mixing utensils from storage areas above shoulder height, at shoulder height, and at floor level. Lift up to 50# unassisted and over 50# assisted. Must be able to reach, grasp, twist upper body, circular motions of wrists and shoulders, finger/manual dexterity, fine motor skills, grip, type on a keyboard, push a fully loaded cart weighing 200# unassisted. Must be able to stand on tile/concrete floor for long periods of time Must be able to maneuver adequately in close quarters. Must be able to bend at waist and at knee level. Must be able to climb up and down stairs. Must be able to push/pull a cart weighing 400l# unassisted. Vocational and Educational Preparation To do this job, you must have the following amount of total education and/or experience: High School Diploma is required. On-the-job training is provided. Advance degree in hospitality, nutrition or equivalent is preferred. Three years of experience in hospitality or healthcare is preferred.

Welcome! We're excited you're considering an opportunity with us! To apply to this position and be considered, click the Apply button located above this message and complete the application in full. Below, you'll find other important information about this position. This position provides direct patient meal service, either obtaining meal selections in person or via the hospitality center ordering system, delivering meals and retrieving meal trays. Must be knowledgeable in special diets and allergies. Also maintain cleanliness of nutrition centers in patient care areas. Excellent customer service skills and concern for all aspects of patient safety crucial. MINIMUM QUALIFICATIONS: EDUCATION, CERTIFICATION, AND/OR LICENSURE: Must have a valid Food Service Worker Permit (FSWP) from Monongalia County Health Department (MCHD) prior to starting OR obtain a MCHD Temporary FSWP no later than the first Wednesday of employment and a permanent MCHD FSWP within 1 month of start date (next available class). Must have a valid MCHD FSWP throughout employment. Until a Temporary FSWP is obtained: May not handle exposed food or any food contact surface, equipment or utensil; May be trained on tray delivery and complete general department orientation. PREFERRED QUALIFICATIONS: EDUCATION, CERTIFICATION, AND/OR LICENSURE: High School Diploma or Equivalent preferred. CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned. Answers phone calls from patients following customer service standards Appropriately follows diet restrictions, including allergies and fluid restrictions Utilizes EPIC and VST for necessary patient information and to correctly process menu requests Processes between meal nourishment orders and prints for kitchen staff Follows department procedure for the missed meal reports including alerting nursing. May be asked to deliver or retrieve meal trays as needed. Visits patients designated "needs assistance" for menu selections and properly enters according to diet restrictions. Delivers meal trays to patients within service guidelines for timeliness. Follows delivery standards including hand sanitization, infection control requirements, two patient identifiers, AIDET and key phrases. Alerts nursing if patient is not properly positioned to begin eating or otherwise appears to need assistance. Checks trays for missing items and intervenes to correct immediately. Maintains supply of condiments on cart. Documents information required for ordered calorie counts Monitors new patients for knowledge of room service, gives menu and explains as needed. Rapport is established and maintained with nursing staff as evidenced by positive feedback and comments regarding communication with NCA. Functions as a team with Clinical Dietitians. Respects Dietitian's prime responsibility for patient nutritional care and responds appropriately. Communicates clearly with tray line and production personnel regarding patient special requests (follow-ups on any unusual requests) to meet patient needs. Meets sanitation, safety and quality control guidelines set forth by departmental policies, health department regulations and HAACP (Hazard Analysis Critical Control Points) in maintaining cleanliness of nutrition centers on the units. Patient trays are collected and returned to the kitchen within a reasonable timeframe. While waiting for trays, assists the room service assembly line as needed, wrap silverware or help in dishroom. Follows procedures for phone and iPad use. Other duties may be assigned. May include duties normally done by a dietetic assistant. Daily deadlines - must have menus completed by certain times and deliver meals on time. PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Can push fully loaded tray cart (approx. 250 lbs) Ability to stand for most of the working day WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This positions requires patient interaction, some conditions/appearance may be distressing. Enter isolation precaution patient rooms with proper protective equipment. Kitchen environment often noisy. SKILLS AND ABILITIES: Ability to understand written and oral communication. Additional Job Description: Shift may vary but predominantly 1pm-930pm rotating weekends rotating holidays Scheduled Weekly Hours: 8 Shift: Evening (United States of America) Exempt/Non-Exempt: United States of America (Non-Exempt) Company: WVUH West Virginia University Hospitals Cost Center: 600 WVUH Dietary Address: 1 Medical Center Drive Morgantown West Virginia Equal Opportunity Employer West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.

CURRENT BRONSON EMPLOYEES - Please apply using the career worklet in Workday. This career site is for external applicants only. Love Where You Work! Team Bronson is compassionate, resilient and strong. We are driven by Positivity which inspires us to be our best and to go above and beyond for our patients, for one another, and for our community. If you're ready for a rewarding new career, join Team Bronson and be part of the experience. Location BBC Bronson Battle Creek Title Clinical Dietitian-Outpatient Diabetes Education and Outpatient Nutrition Services- Battle Creek and Portage- Split Position The clinical dietitian serves as a member of the multidisciplinary healthcare team and provides patient-centered care. The dietitian assesses nutrition needs; develops and implements nutrition care plans; evaluates and reports the results appropriately; interprets, evaluates, and utilizes pertinent and current research related to nutrition care; and coordinates activities according to department policies and procedures and the goals for the healthcare team. The dietitian is accountable for setting priorities, meeting deadlines, and promoting the achievement of positive patient outcomes. In addition to working with the healthcare team, the dietitian will also interact with patients, caregivers, and families. Utilizing a team-based approach, the dietitian provides highly proficient care, utilizing evidence-based guidelines, which is patient-centered and supportive of diversity and cultural factors. The dietitian is responsible for patient, community, and staff education programs (individual or group) as needed and is an active participant in improving the health and well-being of the community. Employees providing direct patient care must demonstrate skills and competencies specific to the population served. Qualifications: Possess a bachelor's degree in Dietetics or Nutrition. Possess a master's degree if becoming a Registered Dietitian in 2024 and thereafter (RDs who graduated prior to 2024 are not required to possess a graduate degree). Completion of a supervised practice program (Dietetic Internship Program, Individual Supervised Practice Pathway, Coordinated Program, Future Graduates Program, and International Dietitian Education Program) accredited by Accreditation Council for Education in Nutrition and Dietetics (ACEND). Must be credentialed as a Registered Dietitian or Registered Dietitian Nutritionist by the Commission on Dietetic Registration (CDR) within 6 months of hire. Additional certification or progress toward certification completion, education, and experience may be required depending on the specific department and position (i.e., Diabetes Education requires applicants to obtain CDCES credentials and complete insulin pump training and certifications). Clinical Skills: Utilizes nutrition screening criteria and reviews medical records of individual patients to identify patients with increased nutritional risk including in-patients on assigned units, patients with scheduled visits in assigned clinics, and patients scheduled for outpatient nutrition counseling. Identifies ongoing risk for nutritional problems through regular review of anthropometric, biochemical and laboratory data; documentation of feeding skills; records of parenteral, enteral, and oral intake, diagnosis, or presence of chronic diseases or conditions associated with nutritional risk throughout patient's hospitalization and outpatient's course of treatment. Documents nutritional assessment by evaluation and interpretation of nutritional intake data; physical, anthropometric, biochemical and laboratory data; normal, immature, and dysfunctional and behavioral aspects of feedings skills; and clinical signs and symptoms of nutritional deficiency, inadequacy, excess or toxicity. Establishes and documents the nutritional plan of care for individual patients by identifying nutritional problems and prescribing nutrition interventions that are age- and disease-specific and incorporates these into the patients' overall plans of care. Reviews medical record and observes patient for response to nutritional plan of care and for changes that indicate unresolved or presence of new nutrition problem(s) and adjusts nutritional aspects of the patient's plan of care accordingly. Maintains knowledge of dietary guidelines and nutritional standards of care in health and disease and applies these guidelines to patient care and patient education. Assesses patient/family teaching needs and develops and documents a teaching plan with patient focused outcomes identified. Participates in developing and documenting a plan for discharge or discontinuation of care. Maintains knowledge of progression toward discharge and updates nutrition plan as necessary. Documents plan for follow up with qualifying and/or quantifying statements (identifies what, when and where follow-up, if any, will occur). Provides phone follow-up when indicated and assists in the continuity of care with primary care providers and dietitians providing follow-up care. Reviews medical records of individual patients to collect and analyze nutrition related data for Process Improvement and/or Compliance. Additional skills and competencies may be required depending on the specific department and area of practice (i.e., nutrition-focused physical exam, motivational interviewing, and MNT/DSME billing in outpatient care areas). Professional Skills: Demonstrate a high degree of competency with computers, including the ability to use an Electronic Medical Record (training will be provided) and is proficient in Microsoft Office. Must be able to work independently with minimal supervision. Must possess excellent organizational and communication skills and the ability to manage several projects simultaneously. Work which produces high levels of mental/visual fatigue (i.e., interactive, and repetitive or small detailed work requiring alertness and concentration for sustained periods of time, the operation of and full attention to a personal computer or CRT between 40 and 70 percent of the time). The job produces some physical demands such as regular walking, standing, stooping, bending, sitting, and some lifting of light weight objects. Shift First Shift Time Type Full time Scheduled Weekly Hours 40 Cost Center 4500 Diabetes Center (BBC) Agency Use Policy and Agency Submittal Disclaimer Bronson Healthcare Group and its affiliates ("Bronson") strictly prohibit the acceptance of unsolicited resumes from individual recruiters or third-party recruiting agencies ("Recruiters") in response to job postings or word of mouth. Unsolicited resumes sent to any employee of Bronson by Recruiters, without both a valid written agreement with Bronson and a direct written request from the Bronson Talent Acquisition Department for a specific job position, will be considered the property of Bronson. Furthermore, no fees will be owed or paid to Recruiters who submit resumes for unsolicited candidates, even if those candidates are hired. This policy applies regardless of whether the Recruiter has a pre-existing agreement with Bronson. Only candidates submitted through a specific written agreement with the Bronson Talent Acquisition Department for a named position are eligible for fee consideration. Please take a moment to watch a brief video highlighting employment with Bronson!

Position Title: Manager, Health and Nutrition Employee Type: Full-Time Regular Supervisor Title: Program Director Division: Head Start, U.S. Programs Save the Children For over 100 years, Save the Children has been fighting for the rights of children. The right to a healthy start in life. To have access to education. To be in a safe environment, protected from harm. We work in some of the world's hardest-to-reach places - over 100 countries, including the U.S. No matter what your role is, when you join Save the Children, you're creating positive, irreversible change for children, and the future we all share. The Role The Manager of Health and Nutrition supports the health and nutrition systems and services within a program, guiding the health and wellness curricula, program planning, policy development and training. You will provide technical and management support to the Head Start /Early Head Start programs to ensure effective coordination, implementation and monitoring of the health and nutrition services. Under the supervision of the Program Director, you will contribute to program improvement through evaluation, self-assessment, and other development efforts, and will also establish and maintain a Health Services Advisory Committee (HSAC) to support children's healthy development. As a Save the Children employee and front-line representative who will interact with children on a routine basis, you are required to ensure the safety and security of children and families that he/she come in contact with and represent the agency values of Accountability, Ambition, Collaboration, Creativity and Integrity. What You'll Be Doing (Essential Duties) not inclusive of all role responsibilities. May be subject to change Develop, implement and evaluate systems for the delivery of health, nutrition and safety services. Includes center and, where applicable, home-based services; Meet federal, state, and program documentation requirements by maintaining accurate, objective, complete, timely, and well-organized child records as it relates to health and nutrition, both on paper and in designated online systems; In collaboration with education staff, research, evaluate and prepare recommendations on health, nutrition and safety curricula to ensure compliance with Performance Standards and monitor for fidelity in implementation; Monitor health and nutrition services throughout the program. Collect and use quality data to support the use of effective practices that have a positive impact on family and child outcomes, including school readiness; Participate in the development of integrated school readiness plans; Assist in development of program training plans. Facilitate and provide training, coaching and technical assistance to staff, parents and volunteers; Assist in developing and monitoring of health and nutrition budgets. In coordination with supervisor who has responsibility for procurement of materials, identify and prioritize materials and equipment needed; Work cooperatively with staff to integrate health and nutrition services with education, disability, parent engagement, and family services; Secure contracts and interagency agreements with community service providers to enhance local delivery of comprehensive services to children and families; Analyze information and then create and submit required reports; Responsible for the implementation of health services advisory committee in collaboration with a range of community specialists (e.g., medical, dental, speech, nutrition, mental health); Oversee Child Care Food Program and staff, planning menus in coordination with Food Service Manager and Nutritionist. Supervise and ensure that USDA records and reports are maintained and submitted, including funding applications; Protect the safety of children by ensuring the implementation of active supervision techniques to ensure no child is left alone or unsupervised at any time; Work with other members of Management Team to ensure comprehensive and integrated child and family services in the areas of health; Attend home visits, parent conferences or health when requested or as necessary; Visit each site and classrooms on a regular basis (4-6 hours per month per site) to conduct observations, provide training and technical assistance, coaching and mentoring; Oversee tracking of all related health and nutrition screenings and assessments and participate in local evaluation activities, when applicable; Ensure the mobilization and documentation of matching/in-kind funds; Maintain confidentiality regarding children and families. Perform other related tasks as needed. Required Qualifications Licensed Practical Nurse (LPN) Certification/Diploma or bachelor's degree from an accredited college or university in health or nutrition related field; plus at least three (3) years of relevant work experience in a position that directly relates to the provision and management of Health and Nutrition services for young children and their families. Demonstrated knowledge of Heat Start Program Performance Standards as well as health and nutrition services for infant, toddler and preschool programs; Professional proficiency in MS Office suite; Professional proficiency in written and spoken English; Demonstrated knowledge of administration, budgeting, purchasing systems management, and public relations skills; Knowledge of facilities, technology, and food service management; Demonstrated experience developing consistent, stable and supportive relationships with young children; Proven ability to exercise professional judgment and evaluation before making decisions; Proven ability to establish and maintain effective working relationships with staff, children, parents and outside agencies; Demonstrated successful ability to communicate and collaborate with individuals and teams at all levels-both internal and external; Proven successful problem solving and time management skills; Preferred Qualifications Bilingual preferred (English/Spanish or English and other languages used by children and families); If in North Carolina, holding a Birth-Kindergarten (B-K) Licensure preferred. Additional Qualifications Physical Requirements related to essential functions: Ability to perform medium to heavy physical work exerting up to 50 pounds of force occasionally, up to 20 pounds frequently and up to 5-10 pounds constantly, performing such activities as sitting, crawling, stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting and grasping. This also includes some duties that require repetitive action and motion skills, keyboarding, and computer use. Clear pre-employment background check requirements, including local, state, and national criminal records check, sex offender registries, employment, and education verifications (including child abuse registry check if required by state regulations) and pass all state and local health requirements required post job offer and prior to employment. This position may require the incumbent to operate a motor vehicle to fulfill certain essential functions of the job. The incumbent should maintain a valid driver's license and remain in compliance with any Save the Children policies pertaining to the safe operation of motor vehicles. Current and former Head Start/Early Head Start parents are encouraged to apply to employment vacancies for which they are qualified. Compensation The base pay for this position starts at $53,770. Actual base salary may vary based upon, but not limited to, experience, credentials, base salary of internal peers and other relevant qualifications specific to the role. About Us We are looking to build an inclusive team at Save the Children. We offer a range of outstanding benefits to support this goal: Paid time off: 10 days winter break and 5 days spring break, 5 personal days, 11 holidays plus 2 floating holidays per year. Health: Competitive health care, dental and vision coverage for you and your family. Employer paid short term disability and long-term disability benefits. Health Savings Accounts (HSA): Option to select HSA if enrolled into a High-Deductible Health Plan in which the company matches a portion of the contribution. Flexible Spending Accounts (FSA): Option to enroll in health care and dependent care options. Life: Agency paid life and accidental death and dismemberment benefits (AD&D). Family: Parental/adoption, fertility benefits Employee Rewards Program: Annual merit increases and/or additional incentives for eligible employees Retirement: Retirement savings plan with employer contributions (after one year) Wellness: Health benefits and support through Calm and company-hosted events Employee Assistance Program: Free and confidential assessments, short-term counseling, referrals, and follow-up services Learning & Growth: Access to internal and external learning & development opportunities and mentorships. Certification and tuition assistance. Click here to learn more about how Save the Children US will invest in you. Save the Children is committed to conducting its programs and operations in a manner that is safe for the children it serves and helping protect the children with whom we are in contact. All Save the Children representatives are explicitly prohibited from engaging in any activity that may result in any kind of child abuse. Save the Children is committed to minimizing safety and security risks for our valued employees, ensuring all are given training, support and information to reduce their risk exposure while maximizing the impact of our programs for children and families. Our shared duty, both agency and individual, is to seek and maintain safe working conditions for all. If you require disability assistance with the application or recruitment process, please submit a request to applicantsupport@savechildren.org.

Note to applicants: This role is located in Austin, TX. Who You Are: You will be responsible for managing sales and profitability of the distribution channels for our active nutrition business. In addition to building mutually beneficial relationships with our customer partners, you will drive business development and brand expansion through new and existing customer base. This role is eligible to participate in our Sales Bonus Plan. What You're Good At: Manage U.S. Distributors for Active Nutrition businesses. Manage business to business portal for direct ordering customers: Professional Sports Teams, Independents (Mom & Pop), regional retail chains Manage Major Distribution Customers: i.e. Sporting Goods retailers Delivering profitable sales volume and market share growth, in addition to meeting/exceeding sales KPIs Sales forecasting and demand planning in unison with operations team Managing financial and trade budgets for promotional schedules across all pertinent channels of business Building custom sales pitch decks for channel & customer to present on account calls at customer HQs across the US to gain new business and build goodwill. Setting and attending meetings as new business opportunities present themselves. Managing & reporting promotional and line review schedules for each customer. Tracking of Monthly Chargebacks and Promotions What You Contribute: 5 - 7 years of experience managing major distributors/specialty accounts in the Specialty space Strong interpersonal and CM and buyer relationship building skills Has strong knowledge of CPG sales process (sales cycle, reporting, trade, go to market) Strong and engaging presentation skills Ability to move fast and drive results Strong data and analytical skills Entrepreneurial mindset Strong financial literacy Why Nutrabolt? Wellness Benefits Nutrabolt cares about our teammates' physical, mental, and financial wellness by providing benefits like: competitive health insurance, life insurance, mental wellness programs, 401K matching, and a Lifestyle Spending Account. Lifestyle Perks We offer unlimited vacation paid time off and volunteer time off. You'll get discounts on C4 Energy, Cellucor, and XTEND products, too! Family Support We want you to reach your full potential at work by taking care of all loved ones at home. We provide paid parental leave, in addition to reimbursement for expenses related to childcare, fertility treatments, legal fees, and more through our Lifestyle Spending Account. Employment Type: Full-time Work Environment: Typical Office/Hybrid environment. 50% travel required.

Location: Sioux Center, IA Worker Type: Regular Work Shift: Primarily days with possible weekends/evenings/holidays (United States of America) Sioux Center Health is seeking a qualified individual to join our team! Sioux Center Health has been designated a Top 100 Critical Access Hospital by The Chartis Center for Rural Health, awarded a Top Workplace honor by The Des Moines Register, and won Best of the Northwest in 12 healthcare categories. Sioux County also ranked #6 in the nation for being one of the Healthiest Communities according to U.S. News & World Report and CVS. There's a reason we are a recognized healthcare leader. Position Highlights Discover a Career of Faith and Healing: For over 70 years, Sioux Center Health has served patients with Jesus' healing ministry. With eight locations located in Sioux Center, Iowa and surrounding communities, we take great pride in providing superior care in our state-of-the-art facilities. A Career that You Will Love: There's no other way to say it: You will love working here. Between our strong mission and our great people, we have nurtured a pretty exceptional culture at Sioux Center Health. A Chance to Make a Difference: Working with us means making a real difference in the lives of our community members. Your talents and your passions are truly appreciated here. In addition to the service we provide, Sioux Center Health also supports our community with sponsored programs and events, and other volunteer work. If this is your passion, you need to consider joining our team driven to provide quality care and services within a caring Christian culture. $3,000 Sign-On/Retention Bonus Job Summary The Head Cook provides quality and appetizing, prepared and presented menu items for patient/resident, employee/visitor, and catered meals. Provides exceptional care and service to patients, residents, guests and fellow employees at all times. Provides training and leadership to other cooks and staff in the neighborhoods. This position also performs numerous food service activities to meet cleanliness standards and regulations. General Hours of Work Days, some evening, weekend, holiday rotation (11:00 am to 7:30 pm) Education and/or Experience High school diploma or general education degree (GED); or one to three months of related experience and/or training; or equivalent combination of education and experience. Certificate, Licenses, Registrations This position requires a valid driver's license and must carry their own automobile liability insurance. Essential Functions Is responsible for being the head cook for the specific meal/meals of their shift. Provides training and leadership to other cooks and staff in the neighborhoods. Prepares various menu items keeping the ingredients and finished items within proper temperature ranges for food safety. Prepares foods according to IDDSI standards and resident diet plan. Prepares meats and casseroles bringing them to proper temperatures for food safety. Cools down leftovers properly to reach appropriate temperatures within specified timeframe. Labels and dates all ingredients and food items. Maintains overall kitchen cleaning list duties assigned to self and staff. Uses leftovers cost effectively, wisely and safely. Discards any outdates or questionable items. Monitors temperatures of freezers and refrigerators when going in and out of them daily and report any problems to the Supervisor. Assist the manager and assistant managers in training new cooks/staff in food sanitation and kitchen safety. Serves as resource and support to the neighborhoods. Assists assistant supervisors in checking in and putting away freight. Uses food service chemicals for safety and effectiveness. Knowledge of location and use of Material Safety Data sheets. Performs other duties and responsibilities as assigned.

Job Description: Performs a variety of food and guest service duties under general supervision. This position includes the following roles, which will vary by facility need: patient meal tray assembly and delivery, cashier, food assembly, food serving, and cleaning. Posting Details Shift: 12-20 hours a week. Every other weekend working and rotating holidays PRN Essential Functions Delivers and presents trays to patients using the standard process. Performs food preparation functions according to system standards (following standard recipe, assembling ingredients) for example, prepares salads, sandwiches, vegetables, and fruit. Follows standardized practices relating to Nutrition Services (e.g. dining experience, meal delivery, maintaining required stock levels) Performs housekeeping functions including cleaning and sanitizing surfaces, floor care, and equipment (oven, fryer, hoods). Performs accurate cash/credit transactions according to system standards and independently resolves basic customer service issues. Skills Active Listening Coordinating tasks with others Guest focused Communicates clearly Attention to detail Physical Requirements: Qualifications Food Handler Permit or ServSafe certification is required by first day of work (required only in the states of Utah and Idaho). Demonstrated ability to work with modified diets (preferred) Demonstrated ability to provide exceptional customer service (preferred) Physical Requirements: Ongoing need for employee to see and read information, labels, monitors, identify equipment and supplies, and be able to assess customer needs. Frequent interactions with customers that require employee to communicate as well as understand spoken information, alarms, needs, and issues quickly and accurately. Manual dexterity of hands and fingers to manipulate complex and delicate equipment with precision and accuracy. This includes frequent computer, phone, and cable set-up and use. Expected to lift and utilize full range of movement to transport, pull, and push equipment. Will also work on hands and knees and bend to set-up, troubleshoot, lift, and carry supplies and equipment. Typically includes items of varying weights, up to and including heavy items. Remain standing for long periods of time to perform work. Tolerate extremes in temperature such as performing work at a grill or in a refrigerator and tolerate exposure to cleaning chemicals. Location: Intermountain Health Lutheran Hospital Work City: Wheat Ridge Work State: Colorado Scheduled Weekly Hours: 0 The hourly range for this position is listed below. Actual hourly rate dependent upon experience. $18.81 - $23.79 We care about your well-being - mind, body, and spirit - which is why we provide our caregivers a generous benefits package that covers a wide range of programs to foster a sustainable culture of wellness that encompasses living healthy, happy, secure, connected, and engaged. Learn more about our comprehensive benefits package here. Intermountain Health is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. At Intermountain Health, we use the artificial intelligence ("AI") platform, HiredScore to improve your job application experience. HiredScore helps match your skills and experiences to the best jobs for you. While HiredScore assists in reviewing applications, all final decisions are made by Intermountain personnel to ensure fairness. We protect your privacy and follow strict data protection rules. Your information is safe and used only for recruitment. Thank you for considering a career with us and experiencing our AI-enhanced recruitment process. All positions subject to close without notice.

Apply Job Type Full-time Description St. Croix Health is looking for a Full Time (0.8 FTE) Nutrition Services Associate to join our team! The scheduled hours vary, as early as 5:30 AM and as late as 7: 30 PM and will work every other weekend. The Nutrition Services Associate is responsible for assisting service of pediatric, adolescent, adult and geriatric patient meals, cafeteria clientele and catered functions. This position has a vast number of responsibilities focusing on prep work in the kitchen- cutting and dicing various foods, putting sandwiches together, and having register duties. Essential Duties and Responsibilities: Determines meal production, increasing or decreasing as necessary. Working on both hot and cold line productions. Preparing meals by following recipes and recording production onto production sheets for quality record keeping as well as keeping temperatures of all food being served to patients and guests. Production logs being filled out daily Temp logs in all areas to be filled out daily Meal looking and being prepared as recipes spell out Communication with lead kitchen coordinator Operates the Point of Sales system. Charges all guests accurately and in a timely manner. Counts cash drawers at the beginning and end of each shift. Recording all cash drawer counts in book to maintain accuracy of drawer at the end of shift Sets up, deliver, and retrieve patient trays for meals adhering to the guidelines. Clean or prepare various foods for cooking or serving Feedback from the nursing staff that trays are on time and correct Dirty trays not being found on floors Flexibility with taking late trays up or down with direction from lead kitchen staff Fills and delivers stock orders (supplies needed for all departments in their areas and kitchens) for each department requesting items. Stock order sheets that are completed Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators, or salad bars. Minor Responsibilities Performs general cleaning throughout entire Nutrition Services Department Operates dish machine and manually does dishes in three sink area Taking temperatures for the dish room and in refrigerators on patient floors Answering phone calls Taking room service requests Assisting with putting groceries away as they come in and following the FIFO rule Performing pre-prep and prep work for the Kitchen Coordinator Requirements Education & Licensure: High school diploma or GED (or) Currently enrolled in High School with an expected graduation date within the next 2 years ServSafe Certification within six (6) months of hire preferred Experience: Prior food service experience required Knowledge, Skills & Abilities: Excellent communication and listening skills Demonstrated ability to work independently with little direction and manage multiple demands and priorities Demonstrates good customer service Able to work cooperatively with others Able to walk, bend and stand for extended periods of time Able to make correct change and operate Point of Sale system Works well under pressure Physical Requirements: Prolonged periods of sitting at a desk and working on a computer. Prolonged periods of standing, bending, and reaching Must be able to lift up to 50 pounds at times. St. Croix Health is an Equal Opportunity Employer.We will ensure that persons with disabilities are provided reasonable accommodations for the hiring process. If reasonable accommodation is needed, please contact us at HR@scrmc.org or 800-828-3627. St. Croix Health has been a healing force in the St. Croix Valley for over 103 years. We are a purpose-driven organization with a dedicated team committed to serving our patients and communities throughout the St. Croix Valley. This commitment is rooted in our mission, vision and values. Mission: We help people live healthier, happier, and longer lives. Vision: To transform from quality sick care to quality well care that is sustainable and affordable. Values: People Centered, Trust, Innovation, and Growth. Here at St. Croix Health we offer our employees with a robust benefits package that includes: Health, vision and dental insurance 403b retirement program with employer match Paid time off Short-term disability, long-term disability and life insurance options Education reimbursement Employee assistance program (EAP) Wellbeing incentive program Free parking Employee prescription discount program St. Croix Health is a not-for-profit healthcare system located in St. Croix Falls, WI dedicated to helping people live healthier, happier, and longer lives. St. Croix Health offers the services of 80+ providers and 20 specialties with five community clinics in Minnesota and Wisconsin all supported by a critical access hospital on the main campus in St. Croix Falls, just an hour northeast of Minneapolis/St. Paul. Nestled in the bluffs of the St. Croix River Valley, St. Croix Falls is the ideal place to work, live and play.

Location: Avera Sacred Heart Hospital Worker Type: Regular Work Shift: Afternoon Shift (United States of America) Pay Range: The pay range for this position is listed below. Actual pay rate dependent upon experience. $17.25 - $21.25 Position Highlights You Belong at Avera Be part of a multidisciplinary team built with compassion and the goal of Moving Health Forward for you and our patients. Work where you matter. A Brief Overview Responsible for light food preparation, plating food, putting away storeroom stock, catering functions, and assigned cleaning of the kitchen. What you will do Prepare food items for assigned area. Meet standards established by Leader for food preparation, quality, sanitation, and efficiency. Make recommendations to Leader for all menus. Complete daily assigned cleaning in accordance with approved standards. Stocks refrigerator, storerooms, work areas with appropriate labeling and dating procedures, food temperature record keeping, breaking down boxes. May operate dish machine, garbage disposal, steam tables, coffee makers, toasters, food processor, espresso machine, and coffee grinder. Induction ranges. Serves meals/beverages with attention to temperature maintenance. Essential Qualifications The individual must be able to work the hours specified. To perform this job successfully, an individual must be able to perform each essential job function satisfactorily including having visual acuity adequate to perform position duties and the ability to communicate effectively with others, hear, understand and distinguish speech and other sounds. These requirements and those listed above are representative of the knowledge, skills, and abilities required to perform the essential job functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions, as long as the accommodations do not cause undue hardship to the employer. Preferred Education, License/Certification, or Work Experience: High School or GED Equivalent Resident Dining Feeding Assistant Program- Avera Six months related experience and/or training Expectations and Standards Commitment to the daily application of Avera's mission, vision, core values, and social principles to serve patients, their families, and our community. Promote Avera's values of compassion, hospitality, and stewardship. Uphold Avera's standards of Communication, Attitude, Responsiveness, and Engagement (CARE) with enthusiasm and sincerity. Maintain confidentiality. Work effectively in a team environment, coordinating work flow with other team members and ensuring a productive and efficient environment. Comply with safety principles, laws, regulations, and standards associated with, but not limited to, CMS, The Joint Commission, DHHS, and OSHA if applicable. Avera is an Equal Opportunity Employer- Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, Veteran Status, or other categories protected by law. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1-605-504-4444 or send an email to talent@avera.org.

Assist Nutrition Department with organization and management, particularly of the Foods Lab (Hughes 303). Job Duties: Set up for weekly foods lab including but not limited to: Getting out equipment Monitor inventory of current supplies during preparation of supply lists Preparing shopping list for groceries and supplies for weekly labs Putting away groceries and supplies Preparing handouts as needed Assisting students in lab if schedule allows Monitoring freezer, refrigerator, and pantry areas for expired food items and dispose of or replace as needed Monitor lab for cleanliness and proper functioning of lab including but not limited to: Monitoring that proper items are in each workstation Dishwashers are emptied after lab and items are properly put away Ensure proper working of lab equipment Notifying proper person (work ticket or notifying Linda Price or Dr. Marshall) if any lab equipment is broken or needs repair Monitoring lab for cleanliness and turning in work order if areas are not properly cleaned (floor scrubbing, trash, etc) Restocking first aid supplies as needed Other duties as assigned to aid the department. Job Qualifications: Current undergraduate or graduate LU student with Federal Work Study. Must be punctual, have an eager attitude, organizational skills, effective written and oral communication skills, and be motivated to begin professional development. Job Requirements: Must have effective organizational skills to manage inventory of items for labs on a timely basis. Experience with Microsoft Office 365 and Google software preferred. Working Conditions: Must be able to lift, carry, and put away groceries and other items purchased. Time Requirement: Average of 10 hours per week for a total of approximately 140 hours per semester. May be Federal Work Study eligible.

Department NUTRITION SERVICES - 208052 Worker Sub Type Regular Work Shift Pay Grade 102 Job Description Nutrition Services Aide provides support to patients and staff by cleaning, serving patients, employees, and hospital staff. Provides support for the department; may be required to prepare food to fill in for cook as required. Direct patient interaction is required. This position requires ability to work with others of all ages in a friendly and courteous manner as well as with all levels of staff; expected to remain on-task and work efficiently throughout the shift. Education High School Diploma or equivalent preferred Qualifications Must be 16 years of age. Must complete and pass Serve Safe exam Must work with all ages of hospital patients. Benefits At Valley Health, we believe everyone is a caregiver, and our goal is to create an environment where our caregivers thrive physically, financially, and emotionally. In addition to a competitive salary, our most popular benefits for full-time employees include: A Zero-Deductible Health Plan Dental and vision insurance Generous Paid Time Off Tuition Assistance Retirement Savings Match A Robust Employee Assistance Program to help with many aspects of emotional wellbeing Membership to Healthy U: An Incentive-Based Wellness Program Valley Health also offers a health savings account & flexible spending account for childcare, life insurance, short-term and long-term disability, and professional development. In addition, several perks come with working for the largest employer in the region, such as discounts to on-campus dining, and more. To see the full scale of what we offer, visit valleyhealthbenefits.com.

Welcome! We're excited you're considering an opportunity with us! To apply to this position and be considered, click the Apply button located above this message and complete the application in full. Below, you'll find other important information about this position. This position provides direct patient meal service, either obtaining meal selections in person or via the hospitality center ordering system, delivering meals and retrieving meal trays. Must be knowledgeable in special diets and allergies. Also maintain cleanliness of nutrition centers in patient care areas. Excellent customer service skills and concern for all aspects of patient safety crucial. MINIMUM QUALIFICATIONS: EDUCATION, CERTIFICATION, AND/OR LICENSURE: Must have a valid Food Service Worker Permit (FSWP) from Monongalia County Health Department (MCHD) prior to starting OR obtain a MCHD Temporary FSWP no later than the first Wednesday of employment and a permanent MCHD FSWP within 1 month of start date (next available class). Must have a valid MCHD FSWP throughout employment. Until a Temporary FSWP is obtained: May not handle exposed food or any food contact surface, equipment or utensil; May be trained on tray delivery and complete general department orientation. PREFERRED QUALIFICATIONS: EDUCATION, CERTIFICATION, AND/OR LICENSURE: High School Diploma or Equivalent preferred. CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned. Answers phone calls from patients following customer service standards Appropriately follows diet restrictions, including allergies and fluid restrictions Utilizes EPIC and VST for necessary patient information and to correctly process menu requests Processes between meal nourishment orders and prints for kitchen staff Follows department procedure for the missed meal reports including alerting nursing. May be asked to deliver or retrieve meal trays as needed. Visits patients designated "needs assistance" for menu selections and properly enters according to diet restrictions. Delivers meal trays to patients within service guidelines for timeliness. Follows delivery standards including hand sanitization, infection control requirements, two patient identifiers, AIDET and key phrases. Alerts nursing if patient is not properly positioned to begin eating or otherwise appears to need assistance. Checks trays for missing items and intervenes to correct immediately. Maintains supply of condiments on cart. Documents information required for ordered calorie counts Monitors new patients for knowledge of room service, gives menu and explains as needed. Rapport is established and maintained with nursing staff as evidenced by positive feedback and comments regarding communication with NCA. Functions as a team with Clinical Dietitians. Respects Dietitian's prime responsibility for patient nutritional care and responds appropriately. Communicates clearly with tray line and production personnel regarding patient special requests (follow-ups on any unusual requests) to meet patient needs. Meets sanitation, safety and quality control guidelines set forth by departmental policies, health department regulations and HAACP (Hazard Analysis Critical Control Points) in maintaining cleanliness of nutrition centers on the units. Patient trays are collected and returned to the kitchen within a reasonable timeframe. While waiting for trays, assists the room service assembly line as needed, wrap silverware or help in dishroom. Follows procedures for phone and iPad use. Other duties may be assigned. May include duties normally done by a dietetic assistant. Daily deadlines - must have menus completed by certain times and deliver meals on time. PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Can push fully loaded tray cart (approx. 250 lbs) Ability to stand for most of the working day WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This positions requires patient interaction, some conditions/appearance may be distressing. Enter isolation precaution patient rooms with proper protective equipment. Kitchen environment often noisy. SKILLS AND ABILITIES: Ability to understand written and oral communication. Additional Job Description: shift is 530am to 2pm rotating weekends rotating holidays Scheduled Weekly Hours: 40 Shift: Day (United States of America) Exempt/Non-Exempt: United States of America (Non-Exempt) Company: WVUH West Virginia University Hospitals Cost Center: 600 WVUH Dietary Address: 1 Medical Center Drive Morgantown West Virginia Equal Opportunity Employer West Virginia University Health System and its subsidiaries (collectively "WVUHS") is an equal opportunity employer and complies with all applicable federal, state, and local fair employment practices laws. WVUHS strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex (including gender, pregnancy, sexual orientation, and gender identity), age, physical or mental disability, citizenship, past, current, or prospective service in the uniformed services, genetic information, or any other characteristic protected under applicable federal, state, or local law. All WVUHS employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.