High School education or equivalent. Licenses/Certificates: Dietary Manager’s Certification.
Previous experience helpful. Must have knowledge of foods nutrition, food storage, sanitation and safety standards, menu planning, cost control, staffing methods, equipment operation, employee relations, state and federal licensure requirement.
This is a safety sensitive position. Please see the St. Bernards Substance Abuse Policy for further information.
Occasional sitting, standing, bending, squatting and twisting. Frequent walking, lifting and carrying 50 lbs or more. Pushing up to 300 lbs. Must be able to see with corrective eye wear. Must be able to hear clearly with assistance. Must be able to use all kitchen equipment. Operate dishwasher. Required to handle knives and hot, heavy pans.
Prepares hot, nourishing meals following the menu provided by a Registered Dietitian. Special functions as recommended by the Dietary Department Director. Must be able to carry out all work assignments.