28 food positions at University of New Mexico Hospitals

Aide Food Svc

Department: Food and Nutrition - SRMC FTE: 1.00 Full Time Shift: Days Position Summary: Perform routine food service tasks within assigned kitchen area and patient delivery routes to provide quality

AIDE FOOD SVC

Receive 17% weekday nights, 26% weekend nights, or 15% weekend day shift differentials! Department: Food and Nutrition - UH FTE: 1.00 Full Time Shift: Rotating Position Summary: Perform routine food

IAM - Cook I

Department: Food and Nutrition - SRMC FTE: 1.00 Full Time Shift: Days Position Summary: Prepare and serve a variety of food items for the cafeteria, patient tray line and special events. Function as

IAM - Cook I

Department: Food and Nutrition - SRMC FTE: 0.05 Casual Pool (as needed) Shift: Days Position Summary: Prepare and serve a variety of food items for the cafeteria, patient tray line and special

COOK II

Receive 17% weekday nights, 26% weekend nights, or 15% weekend day shift differentials! Department: Food and Nutrition - UH FTE: 1.00 Full Time Shift: Rotating Position Summary: Prepare and serve a

COOK I

Receive 17% weekday nights, 26% weekend nights, or 15% weekend day shift differentials! Department: Food and Nutrition - UH FTE: 1.00 Full Time Shift: Rotating Position Summary: Prepare and serve a

CLIN DIETITIAN SPECIALIST

understand or may "not seem right" * RESEARCH - Locate, review, and utilize evidence-based best practices to improve patient outcomes Qualifications Education: Bachelor's Degree in Food and Nutrition

COOK I

Department: Food Services - Domenici II FTE: 1.00 Full Time Shift: Days Position Summary: Prepare and serve a variety of food items for the cafeteria, patient tray line and special events. Function

CASHIER

Receive 17% weekday nights, 26% weekend nights, or 15% weekend day shift differentials! Department: Food and Nutrition - UH FTE: 1.00 Full Time Shift: Rotating Position Summary: Responsible

COOK II

Department: Food Services - Domenici II FTE: 1.00 Full Time Shift: Days Position Summary: Prepare and serve a variety of specialty foods, pastries and main entrees for the cafeteria, patient