Inpatient Food Service Coordinator, McCarthy Care Center
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Before you apply
LocationUnknown
Work modeon-site
SeniorityMid
Experience3+ yrs
Company size1,001–5,000 people
First seenOct 18, 2026 · 2w ago
Verified live2d ago
At a glanceSummarised by Seekless from the posting.
High school diploma or equivalent
3 years' experience in commercial food preparation including the creation of recipes and following recipes with the ability to breakdown ingredients to increase/decrease the amounts needed
Prepare, cook, and plate food in an attractive manner keeping time and temperature parameters according to local State and Federal guidelines related to food safety
Working knowledge of food preparation techniques and terminology
Ability to prepare, cook, hold and store food at acceptable temperatures in approved containers or designated equipment
Check daily patient menus with current diet orders and collaborate with Registered Dietician as needed
Check in with clinical staff for changes to patient's menu type
Maintain working knowledge of specialty menus (ADA, DASH, etc.) and texture types
Review census lists and visit with patients/residents to plan and create menus over a seven-day period
Prepare meals and snacks tailored to patient/resident request served on demand
Produce standardized recipes and food presentation replicable by clinical staff off-hours and weekends
Plan for all meal preparation, delivery and cleanup during weekends, holidays, and vacation periods
Set up trays with condiments and dishes appropriate for food items served
Ensure maintenance and cleanliness of kitchen and serving area
Wash dishes after each meal and as needed
Survey and re-stock necessary food items; maintain inventories for small kitchenette and commercial kitchen areas
Purchase necessary items in advance and monitor inventory in real time to avoid waste and budget overages
Notify Clinical Manager of any kitchen/dietary anomalies affecting patient health and wellness
Report malfunctioning equipment, patient requests, complaints or incidents to Facilities Manager and Clinical manager
Maintain kitchen ensuring compliance with budget and food service/dietary regulations
Maintain sanitary conditions by thoroughly cleaning work area and equipment per daily, weekly, monthly schedule
Train and mentor per diem house assistants and volunteer staff; participate in orientation of clinical staff
Obtain and maintain ServSafe food service certification
Provide service excellence to all patients, family members, visitors, volunteers and co-workers
ServSafe Food Safety Certification
Responsibilities
1.
Prepare, cook, and plate food in an attractive and appealing manner keeping in guidelines of time and temperature parameters according to local State and Federal guidelines as they relate to food safety.
2.
Demonstrates a working knowledge of food preparation techniques and terminology. Recognizes usage for raw food products and understands how they affect the end food product
3.
Prepares, cooks, holds and stores food at acceptable temperatures and in approved containers or designated equipment
4.
Check daily patient menus with current diet orders. Collaborate with VNA Registered Dietician as needed.
5.
Check in with clinical staff for any changes to patient’s menu type.
6.
Maintains working knowledge of specialty menus (ADA, DASH, etc.) types as well as modifiers for texture types in a kitchen binder as a resource for all non-clinical and clinical staff.
7.
Reviews census lists and visits with patients/residents to plan and create menus to determine the type and amounts of food to be prepared over a seven¬ day period each week.
8.
Prepares meals and snacks tailored to patient/resident request and served “on demand.”
9.
Produces standardized recipes and food presentation in a manner easily replicated by clinical staff in off hours and the weekends.
10.
Plans for all meal preparation, delivery and cleanup is accomplished during weekends, holidays, and any vacation periods.
11.
Set up trays with condiments and dishes appropriate for the food items being served.
12.
Ensure the maintenance and cleanliness of the kitchen and serving area.
13.
Washes dishes after each meal and as needed.
14.
Survey and re-stock necessary food items as necessary. Maintain Inventories for small kitchenette and commercial kitchen areas.
15.
Purchases necessary items in advance and monitors inventory in real time to avoid waste and budget overages. Receives and logs inventory items. Rotates food supplies on a daily basis. Dates and identifies food appropriately with prepared and discard by dating.
16.
Notifies Clinical Manager of any kitchen/ dietary anomalies that may impact the health and wellness of patients and families
17.
Report any malfunctioning equipment, patient requests, complaints or incidences to Facilities Manager and Clinical manager via maintenance log or direct communication
18.
Maintains kitchen ensuring compliance with budget and food service/dietary regulations.
19.
Maintain sanitary conditions by thoroughly cleaning work area and equipment in the kitchen, per daily, weekly and monthly printed schedule.
20.
Train and mentors per diem house assistants and volunteer staff and is an active participant in the orientation of clinical staff
21.
Obtain and maintain ServSafe food service certification
22.
Other duties as assigned.
23.
Consistently provides service excellence to all patients, family members, visitors, volunteers and co-workers.
Requirements
•
Must have High school diploma or equivalent
•
·-3 years’ experience required in commercial food preparation including the creation of recipes and following recipes with the ability to breakdown ingredients to increase/decrease the amounts needed required
•
ServSafe Food Safety Certification preferred
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