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Science and Culinary Arts -Food and Nutrition- Carol Mackessy Summer Sanders Tom Schatti.

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Presentation on theme: "Science and Culinary Arts -Food and Nutrition- Carol Mackessy Summer Sanders Tom Schatti."— Presentation transcript:

1 Science and Culinary Arts -Food and Nutrition- Carol Mackessy Summer Sanders Tom Schatti

2 Saddleback Memorial Hospital Facts Facts 1 of 5 Memorial Care Centers in California 1 of 5 Memorial Care Centers in California 2600 Employees 2600 Employees Maximum capacity 250 patients (meals 3x a day) Maximum capacity 250 patients (meals 3x a day) Within Food and Nutrition Department: $300,000 in revenue in 2000 vs. $1,000,000 in revenue in (The average ticket price is $5.00) Within Food and Nutrition Department: $300,000 in revenue in 2000 vs. $1,000,000 in revenue in (The average ticket price is $5.00)

3 Food and Nutrition Department Randi Williams-Director of Food and Clinical Nutrition Randi Williams-Director of Food and Clinical Nutrition Name of Position Experience Needed IncomeCooks Entry level skills $11.75-$17 an hr Diet Tech & Nutritionists 2 year degree 4 year degree $9.75-$15 an hr $21-$32 an hr Supervisors Experience req No education req $23-$34 an hr Food Service Mgr 4 yr degree req Experience necessary $35-$40 an hr Director 4 yr degree req Extensive experience necessary $80,000-$120,000 a yr

4 Skills Needed to Advance *Ability to multi-task and oversee all areas of kitchen *Ability to multi-task and oversee all areas of kitchen *Computer skills (Microsoft Office) *Computer skills (Microsoft Office) *Communication skills (verbal and written) *Communication skills (verbal and written) Knowledge of Therapeutic Nutrition and ability to apply knowledge to patients’ diet Knowledge of Therapeutic Nutrition and ability to apply knowledge to patients’ diet Management skills Management skills Food Creativity and passion to continue learning about trends in industry Food Creativity and passion to continue learning about trends in industry * Areas employees are commonly lacking; therefore are unable to progress to higher paying positions.

5 Human Resources Charlotte Patterson- Manager of Human Resources “Flow Pool”- entry level positions for available part-time employees. “Flow Pool”- entry level positions for available part-time employees. Clerk 3 Clerk 3 Executive Assistants Executive Assistants Purchasing Department Purchasing Department Food and Nutrition Department (administration office) Food and Nutrition Department (administration office) Records Records Billing and Collection Billing and Collection Radiology Radiology Patient transportation Patient transportation Training is done by department Training is done by department No benefits, per diem, more likely to be hired full-time. No benefits, per diem, more likely to be hired full-time. $9.75-$16.00 an hour. $9.75-$16.00 an hour. Hiring process- online application only. Hiring process- online application only. Employees are evaluated after 90 days and then annually. Employees are evaluated after 90 days and then annually.

6 Advice for Students looking for Employment Contact HR Department and introduce yourself Contact HR Department and introduce yourself Consistently review website for openings Consistently review website for openings Do research about the department and agency Do research about the department and agency Ability to communicate and apply transferable skills Ability to communicate and apply transferable skills Apply at Volunteer Services Apply at Volunteer Services Screened, questioned and observed- process shows commitment Screened, questioned and observed- process shows commitment Process is similar to an internship within Hospital Process is similar to an internship within Hospital Creating social network within Hospital and with HR for future employment opportunities Creating social network within Hospital and with HR for future employment opportunities

7 118 Degrees Facts Facts Food is considered “gourmet living cuisine” (raw) because nothing is cooked over 118°F Food is considered “gourmet living cuisine” (raw) because nothing is cooked over 118°F –Food is vegan (no animal products) as well as gluten and soy free 10 Employees 10 Employees Maximum capacity 40 Maximum capacity 40 Average 50 meals/day on site, 10+ to go orders/day Average 50 meals/day on site, 10+ to go orders/day The average meal is $15 The average meal is $15 –The chef sells her book, teaches cooking and lifestyle classes, and prepares prepackaged foods for sale at this location and Whole Foods Market

8 Skills Needed to Advance Ability and/or willingness to learn a whole new way to prepare food Ability and/or willingness to learn a whole new way to prepare food – main kitchen tools are the dehydrator, mandolin and food processor (NO stove, oven, deep fryer, grill, or microwave!) Communication skills Communication skills –menu items are unique, and may be new to the patrons – living food philosophy may raise questions for the guests Management skills Management skills Willingness to participate in expansion activities outside the restaurant such as fundraisers, catering, and classes Willingness to participate in expansion activities outside the restaurant such as fundraisers, catering, and classes

9 Therapeutic Nutrition Both the hospital and the restaurant were concerned about healthy eating but used different guidelines for achieving it. Both the hospital and the restaurant were concerned about healthy eating but used different guidelines for achieving it. The hospital, although not gourmet, may appeal to a wider range of palates simply because they serve a wider variety of cuisine. The hospital, although not gourmet, may appeal to a wider range of palates simply because they serve a wider variety of cuisine. The restaurant, perhaps healthier for its farm fresh produce and hand prepared whole foods, would not be practical in a mass production situation. The restaurant, perhaps healthier for its farm fresh produce and hand prepared whole foods, would not be practical in a mass production situation. Students (mainly receiving information on the food pyramid) can learn much from the dietary planning and nutritional guidance provided by the professionals in both locations. Students (mainly receiving information on the food pyramid) can learn much from the dietary planning and nutritional guidance provided by the professionals in both locations.


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