Evaluates patients'' nutritional status, develop and implement care plans, assess nutrient requirements, recommends nutrition prescriptions, evaluates patient tolerance and effectiveness, as well as communicates information to physicians and other health care professionals.
p/> Under the supervision of the Nutritional Services Director, the Executive Chef is expected to perform a variety of duties for the preparation, cooking, and serving of all foods for patients, cafeteria, and doctor’s dining room as well as catering, using creative, health conscience techniques, recipes, menus, and presentation.Benefits.
Additional physical requirements include the following: Physically capable of frequently lifting or moving up to 50 pounds; Specific vision requirements include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus; Ability to sit and stand for extended periods of time; Manual dexterity for the purpose of using a telephone and data entry; Read a computer screen and printed material with or without vision aids; Hear and understand speech at normal levels and on the telephone; and. This may include but not limited to the following: cashiering, baking, maintaining dish room, daily record keeping, properly receiving and storing of food and supplies, fruit/vegetable preparation, salad/sandwich preparation, mainline cooking, inventory control and kitchen janitorial duties.
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