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Job ID


Req. No


Job Title

Dietary Staff I FT/40HRS


CHRISTUS St. Vincent






St. Vincent


490A West Zia Rd
Santa Fe, NM  87505


Full Time

Apply Now Dietary Staff I FT/40HRS Job in Santa Fe

Prepares and serves meals according to cycle menus, monitors methods of food handling, preparation, meal service and equipment cleaning. Provides professional preparation of meals for guests, employees and inpatients across the age continuum as needed to facilitate the delivery of services. Utilizes the food service process of assessment, planning, implementation and evaluation to provide dietary services

EDUCATION: Preference is given to persons with education in quantity cooking and therapeutic diets.



  • Demonstrated skills in verbal and written English communications for safe and effective patient care and to meet documentation standards
  • Willingness to participate in goal-setting and educational activities for own professional advancement.
  • Is aware of professional dietary standards of practice and performs in accordance with them

EXPERIENCE A minimum of one year cooking experience and have general knowledge of quantity food preparation and portioned serving Preferred.


-Responsible to: Director, Food Services


-Bloodborne pathogen: B

Job does not routinely involve exposure to blood, body fluids or tissues, but exposure or potential exposure may be required as a condition of employment.

PHYSICAL REQUIREMENTS: May be expected to lift or move objects up to 40 pounds without assistance, or up to 100 pounds with the assistance of lifting devices or other workers. Work is of medium to high demand; walking or standing most of the time while on duty, reaches, stoops, bends, lifts, carries, and manipulates various foodstuffs, dietary supplies and equipment. Visual and auditory acuity and manual dexterity essential to performing designated duties required including examining cooked and stored foods. Manual dexterity involving the handling of equipment essential to performing assigned duties is required. Taste and smell discrimination in determining nutritional quality and palatability of foods is required. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens and ranges, dishwashing machines, and at steam tables. May be subjected to unpleasant sights and odors, stressful situations and hazardous or infectious agents, chemicals and cleaning agents where judgment as to precautions needed to be taken is essential. Exposure to infectious disease processes is a possibility. Hours of duty may be irregular or unexpectedly extended due to the requirements of the daily dietary schedule.

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