CHEF at Brattleboro Memorial Hospital – Brattleboro, Vermont

Brattleboro Memorial Hospital / Southern Vermont Health Services Corporation

Job Title: CHEF

FTE: .6 (24 hours per week)

Hours: 24 hours per week

Job Code: 365

Weekend Schedule: Rotating

Holiday Schedule: Rotating

FLSA Status: Non-Exempt

Department Name: Nutrition Services

Location: Brattleboro, Vermont

JOB SUMMARY:

Prepares and cooks foods for hospital patients, employees, and visitors following standardized recipes. Utilizes daily production sheet for preparing specified amounts, specific diets, and preparation for the following day. All foods are prepared in batches and scratch cookery is utilized in all meals. All foods shall be presented in an attractive manner, garnished and taste good. Provides assistance with in-service training to other associates, as assigned by the director.

DEPT. SCOPE OF SERVICE:

Nutrition Services provides nutritionally adequate and satisfying meals to patients, associates and visitors, with accurate diet modifications for patients as ordered by the medical staff.

A safe and sanitary food service environment will be utilized according to standards of quality established by federal, state, and local agencies. Initial and ongoing training and education of Food and Nutrition Services are consulted to achieve the standards of quality as delineated in Nutrition and Food Services policy and procedure manual.

There will be continuous evaluation of the food and Nutrition Services Department’s provision of quality dietary intervention and quality meal service to associated visitors and guests.

The department is functional 365 days a year and operates on a daily basis from 6:00 AM to 7:00 PM.

The nutrition services aspect of the department provides timely nutrition assessment, counseling, nutrition education, and diet instructions as ordered by the medical staff and/or as defined in department policies, to meet the needs of the patients’ various backgrounds which affect nutritional requirements, preferences and habits.

Nutrition Services provides services for all patient populations of the hospital, including specialty units, outpatient areas and community events. This service is provided for patient populations of the hospital, including infants, children, adolescents, adults and geriatric patients. Care is defined according to the nutrition standards of care.

QUALIFICATIONS:

• Education: High school diploma preferred. Completion of a culinary arts degree desired.
• Experience: Two to three years' experience is health care food service preferred or
• Two to three years in a restaurant or equivalent food service operation.
• Licensure/Certification: Serv Safe certification within 3 months of hire
• Mental Efforts: Ability to read, write, and follow written and verbal instructions.
• Ability to use step stools and ladders for items 12 inches above head.
• Must be able to stand up to eight hours.
• Must have ability to stoop to floor, reach 12 inches above head, and bend to the floor.
• Must have the ability to produce 150 to 200 or more meals in an eight-hour shift.
• Environment & Working Conditions: Exposure to temperature changes in the working environment.
• Exposure to steam, heat, and below-zero temperatures.
• Exposure to grease and equipment noise.

OSHA CATEGORY

• OSHA Category I - Tasks that involve exposure to blood, body fluids, or tissues require use of techniques of Universal Precautions as evidenced with blood borne pathogens standards.

PHYSICAL DEMANDS

• On-the-job time is spent in the following physical activities.
• Standing - Up to 1/3
• Walking - Up to 1/3
• Sitting - 2/3 or more
• Talking or Hearing - 2/3 or more
• Use of hands to finger, handle or feel - Up to 1/3
• Pushing/Pulling - None
• Stooping, kneeling, crouching or crawling - None
• Reaching with hands and arms - Up to 1/3
• Tasting or smelling - None

This position requires that weight be lifted or force be exerted.

• Up to 10 pounds - 2/3 or more
• Up to 25 pounds - 1/3 to 1/2
• Up to 50 pounds - Up to 1/3
• Up to 100 pounds - None
• More than 100 pounds - None

This position has special vision requirements.

• Close Vision (clear vision at 20 inches or less)
• Color Vision (ability to identify and distinguish colors)
• Ability to Adjust Focus (ability to adjust eye to bring an object into sharp focus)

WORK ENVIRONMENT

• This position requires exposure to the following environmental conditions.
• Wet, humid conditions (non-weather) - None
• Work near moving mechanical parts - Up to 1/3
• Fumes or airborne particles - Up to 1/3
• Toxic or caustic chemicals - Up to 1/3
• Outdoor weather conditions - None
• Extreme cold (non-weather) - None
• Extreme heat (non-weather) - None
• Risk of electrical shock - None
• Work with explosives - None
• Risk of radiation - None
• Vibration - None
• The typical noise level for the environment is:
• Very Quiet
• Quiet
• Moderate Noise
• Loud Noise
• Hearing
• Ability to hear calls
• Ability to hear instructions from physician/department staff/other

EEO/ADA Statement

Brattleboro Memorial Hospital provides equal employment opportunities to all applicants and employees and strictly prohibits any type of harassment or discrimination in regard to race, religion, age, color, sex, disability status, national origin, genetics, sexual orientation, protected veteran status, gender expression, gender identity, or any other characteristic protected under federal, state, and/or local laws.

Consistent with the Americans with Disabilities Act (ADA), it is the policy of Brattleboro Memorial Hospital to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact Human Resources.

Compensation Disclosure in Accordance with Vermont Act 155

In compliance with Vermont Act 155, Brattleboro Memorial Hospital provides the compensation range for this position in good faith. The listed range represents the pay scale reasonably expected for a successful candidate based on factors such as relevant experience, education, internal equity, and market competitiveness. Final compensation will be determined during the hiring process.