Please apply at www.valleyhealth.com – under the careers tab.
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22.5 hours per week, includes benefits based on part time hours.
Position covers 6am-2pm and 12pm-8pm shifts in both main kitchen/tray line and cafeteria.
Hours: every Wednesday 12-8pm kitchen, Thursday 6am-2pm kitchen, Friday 11:30a-7:30 p cafeteria, some Mondays 6-2 cafeteria, every other weekend 6-2 kitchen, more shifts available if they are flexible.
Responsibilities include: Checking patient trays for accuracy, managing staff of 30, maintaining food quality food temperatures, sanitation, local, state DOH and JCAHO standards. Must have; great customer and employee relationship skills, minimum 2 years supervisory experience in similar setting, knowledge of therapuetic diets, GED or high school diploma. CDM and Serve Safe certification preferred.
For more information contact
Greg Merkle, MBA
Manager Food and Nutrition Services
Morristown Medical Center, Atlantic Rehab Institute, 475 South Street Cafe’
Phone 973-971-5404
email greg.merkle@atlantichealth.org
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GNJSHFSA Thanks our Board Member Michael Buoncristiano for orchestrating this great learning event for us!
“I have new respect for the challenges associated with preparing and processing prime beef. Spending 8 hours a day in a refrigerated facility cutting meat is a real physical and mental challenge. The folks at Buckhead are real professionals.” says Joanne McMillian GNJSHFSA past president.
PS Joanne wished that she could have brought her two Clumber Spaniels, Monty & Blanche, on the tour. “They would have been in Heaven!!”
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“Balls with ATTITUDE” Competition
For more information contact Tony Almeida at 732-937-8696 or email tony.almeida@rwjuh.edu
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The Greater New Jersey Society for Healthcare Food Service Administration (GNJSHFSA) held its annual education seminar in mid November of 2011. More than 200 healthcare food service professionals from the around the tri-state area were in attendance. This single day event themed “Putting the Service Back into Food Service” boasted a food exhibition with over 50 vendors and a panel of prestigious guest speakers.
The agenda included insights from Paul King, Editor-in-Chief, FoodService Director Magazine; Jim McGrody, Director of Food and Nutrition, REX healthcare and author of “What We Feed Our Patients”; T.J. Shier of Incentivize Solutions & p.o.d. training; Donna Boss of Boss Enterprises and John Lawn, Editor-in-Chief, Food Management magazine.
This event provided much more than just engaging and educating food service professionals. All of the proceeds from the seminar were donated to the Community FoodBank of New Jersey to help those less fortunate. The Food Bank graciously accepted the donation of $6,525 bringing the GNJSHFSA’s total donation to $16,525 in the past three years.
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What our members are saying…