Supervisor Food & Nutrition in Roxboro, NC at Person Memorial Hospital

Date Posted: 9/28/2017

Job Snapshot

Job Description

Person Memorial Hospital


Works under the supervision of Director, Food and Nutritional Services.  Prepares food in accordance with standard recipes and food production rethermalization recipes. Prepares other specialty items as required for functions and parties.


1.       Retrieves needed supplies to begin preparing menu items according to production sheets and standardized recipes.

2.       Orders and maintains inventory.

3.       Serves menu items according to sanitary and portion control standards.

4.       Cleans equipment and work space according to authorized procedures.

5.       Operates a fire extinguisher (weight 12lbs) as well as other safety equipment.

6.       Calculates, measures and mixes proper cleaning solutions for sanitizing equipment.

Job Requirements

Education:  High School Diploma preferred, ability to read, write and convert recipe proportions(formal training as a cook preferred).

Experience:  Two (2) years experience as a cook preparing large quantities of food preferred.

Essential Technical/Motor Skills: Operating food preparation equipment such as slicers, mixers, etc. Requires the use of fine motor skills.

Interpersonal Skills:  Ability to interpret positively with co-workers.

Essential Physical Requirements: Cooking of large portions requires the transfer of large containers of food frequently to and from ovens and to service and food preparation areas. Containers may weigh 20-30 lbs. Cooking also requires  prolonged standing and frequent bending, stooping and reaching in order to obtain containers and to place and remove foods into and from ovens.


Essential Mental Abilities: Cooking different amounts will require re-computing recipe proportions.  Judgement of quality of cooked foods is necessary to insure quality of foods produced.

Essential Sensory Requirements: Cooking requires frequent visual inspection of food to insure proper preparation for quality and presentation (taste) (smell).


Exposure to Hazards: Exposure to cuts from frequent use of knives, slicers and other sharp instruments. Exposure to burns from oven and cooking surfaces and hot containers and foods.

Equal opportunity and affirmative action employers and are looking for diversity in candidates for employment: Minority/Female/Disabled/Protected Veteran