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Job Overview
Employment Type
Temporary
Compensation
Hourly
Exact $24.43
Benefits
Employer Paid Medical Insurance
Dental Insurance
Vision Insurance
Paid Time Off
competitive hourly wage
Temporary full-time position
varied shifts
Job Description
The Nutrition Services Department operates within a prominent healthcare setting and focuses on delivering exceptional food service to patients, staff, and visitors. This department is essential to the overall hospital experience, responsible for providing nutritious, safe, and high-quality meals while complying with rigorous health regulations and dietary guidelines. Known for its commitment to quality and safety, the department plays a critical role in supporting the health and recovery of patients by ensuring that dietary needs are met with precision and care. Employees benefit from employer-paid benefit premiums for medical, dental, and vision coverage, emphasizing the organization’s investment in its team’s... Show More
Job Requirements
- High school diploma or equivalent
- Three years of experience in commercial or institutional food service management or supervision
- Possession of State of Oregon Department of Health Food Handler's License
- Registration in Oregon CBR required for daycare setting
- Ability to communicate effectively in English
- Basic math proficiency
- Ability to work weekends and varied shifts
- Physical ability to lift up to 50 pounds
- Ability to work in fast-paced healthcare food service environment
- Willingness to fill in multiple food service roles during staff shortages
Job Qualifications
- High School diploma or equivalent
- Post high school culinary training/education preferred
- Serve-Safe Certification desired
- State of Oregon Department of Health Food Handler's License is required
- Must be registered in Oregon CBR for working in daycare setting
- Three years of experience within a commercial or institutional dining food service department managing and/or supervising a unit of food preparation and service staff
- Completion of an institution management, food management, dietetic internship, or accredited culinary arts program may substitute for one year of the required experience
- Ability to speak and write English
- Basic math skills
- Ability to work with culturally diverse population
- Must be able to work weekends and evenings as needed
Job Duties
- Oversee the preparation, assembly, and delivery of patient trays, retail meals, and catered events
- Monitor food quality, temperature, portion control, and presentation to ensure consistency and compliance with standards
- Assign daily duties, develop work schedules, and adjust staffing levels based on operational needs
- Provide hands-on leadership, coaching, and performance feedback to food service staff
- Participate in hiring, training, evaluating, and disciplining staff as needed
- Monitor staff adherence to HACCP guidelines, infection control protocols, and safe food handling practices
- Conduct routine inspections of food prep and service areas for cleanliness and compliance with local, state, and federal health regulations
- Ensure timely meal service and effective coordination between kitchen, trayline, and delivery teams
- Identify workflow bottlenecks and implement improvements to optimize efficiency and reduce delays
- Respond to patient meal concerns and special requests in a professional and compassionate manner
- Maintain a visible presence in the department and foster a culture of service excellence for all customers, including patients, staff, and visitors
- Fill in all shifts in the department as needed, including cook, baker, caterer, ambassador, cashier, dishwasher during times of short staffing
- Monitor food and supply inventory levels and communicate with purchasing staff or vendors to replenish stock
- Minimize waste by ensuring proper rotation, labeling, and storage of food and supplies
- Work closely with dietitians and Nutrition Services staff to ensure patient meal accuracy including therapeutic diets, allergies, and texture modifications
- Communicate trayline or production issues that impact patient satisfaction or safety
- Enforce department policies and assist in developing and updating standard operating procedures
- Support ongoing quality assurance and performance improvement efforts
- Utilize dietary software and electronic systems to manage patient information, tray tickets, menus, and inventory records
- Maintain logs, temperature records, cleaning checklists, and staff documentation
- Act as the point of contact for food service issues during assigned shifts, including weekends and holidays
- Fill in as needed in absence of lead supervisor, placing orders if necessary
- Assist with emergency meal planning and delivery in case of service disruptions or hospital emergencies
- Support the hospital mission, vision, values, policies, and procedures
- Participate in required education for DNV programs as applicable to position
- Perform other related duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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