Science and Culinary ArtsScience and Culinary Arts-Food and Nutrition--Food and Nutrition-

Carol MackessyCarol Mackessy

Summer SandersSummer Sanders

Tom SchattiTom Schatti

Saddleback Memorial Saddleback Memorial HospitalHospital

FactsFacts 1 of 5 Memorial Care 1 of 5 Memorial Care

Centers in California Centers in California 2600 Employees2600 Employees Maximum capacity 250 Maximum capacity 250

patients (meals 3x a day)patients (meals 3x a day) Within Food and Nutrition Within Food and Nutrition

Department: $300,000 in Department: $300,000 in revenue in 2000 vs. revenue in 2000 vs. $1,000,000 in revenue in $1,000,000 in revenue in 2008. (The average ticket 2008. (The average ticket price is $5.00)price is $5.00)

Food and Nutrition Food and Nutrition DepartmentDepartment Randi Williams-Director of Food and Clinical NutritionRandi Williams-Director of Food and Clinical Nutrition

Name of Name of PositionPosition

Experience Experience NeededNeeded

IncomeIncome

CooksCooks Entry level skillsEntry level skills $11.75-$17 an hr$11.75-$17 an hr

Diet Tech & Diet Tech & NutritionistsNutritionists

2 year degree2 year degree

4 year degree4 year degree$9.75-$15 an hr$9.75-$15 an hr

$21-$32 an hr$21-$32 an hr

SupervisorsSupervisors Experience reqExperience req

No education reqNo education req$23-$34 an hr$23-$34 an hr

Food Service Food Service MgrMgr

4 yr degree req4 yr degree req

Experience Experience necessarynecessary

$35-$40 an hr$35-$40 an hr

DirectorDirector 4 yr degree req4 yr degree req

Extensive Extensive experience experience necessarynecessary

$80,000-$80,000-$120,000 a yr$120,000 a yr

Skills Needed to AdvanceSkills Needed to Advance

*Ability to multi-task and oversee *Ability to multi-task and oversee allall areas of areas of kitchenkitchen

*Computer skills *Computer skills (Microsoft Office)(Microsoft Office) *Communication skills *Communication skills (verbal and written)(verbal and written) Knowledge of Knowledge of Therapeutic NutritionTherapeutic Nutrition and ability to and ability to

apply knowledge to patients’ dietapply knowledge to patients’ diet Management skillsManagement skills Food Creativity and passion to continue learning Food Creativity and passion to continue learning

about trends in industryabout trends in industry

* Areas employees are commonly lacking; therefore are unable to * Areas employees are commonly lacking; therefore are unable to progress to higher paying positions.progress to higher paying positions.

Human ResourcesHuman ResourcesCharlotte Patterson- Manager of Human ResourcesCharlotte Patterson- Manager of Human Resources

““Flow Pool”- entry Flow Pool”- entry level positions for level positions for available part-time available part-time employees.employees.

Clerk 3Clerk 3 Executive AssistantsExecutive Assistants Purchasing Purchasing

DepartmentDepartment Food and Nutrition Food and Nutrition

Department Department (administration office)(administration office)

RecordsRecords Billing and CollectionBilling and Collection RadiologyRadiology Patient transportationPatient transportation

Training is done by Training is done by departmentdepartment

No benefits, per diem, No benefits, per diem, more likely to be hired more likely to be hired full-time.full-time.

$9.75-$16.00 an hour.$9.75-$16.00 an hour. Hiring process- online Hiring process- online

application only.application only. Employees are Employees are

evaluated after 90 evaluated after 90 days and then days and then annually.annually.

Advice for Students looking for Advice for Students looking for EmploymentEmployment

Contact HR Department and introduce yourselfContact HR Department and introduce yourself Consistently review website for openingsConsistently review website for openings Do research about the department and agencyDo research about the department and agency Ability to communicate and apply transferable Ability to communicate and apply transferable

skillsskills Apply at Volunteer ServicesApply at Volunteer Services

Screened, questioned and observed- process shows Screened, questioned and observed- process shows commitmentcommitment

Process is similar to an internship within Hospital Process is similar to an internship within Hospital Creating social network within Hospital and with HR Creating social network within Hospital and with HR

for future employment opportunitiesfor future employment opportunities

118 Degrees118 Degrees FactsFacts

Food is considered Food is considered “gourmet living cuisine” “gourmet living cuisine” (raw) because nothing is (raw) because nothing is cooked over 118°Fcooked over 118°F

–– Food is vegan (no animal Food is vegan (no animal products) as well as gluten products) as well as gluten and soy freeand soy free

10 Employees10 Employees Maximum capacity 40Maximum capacity 40 Average 50 meals/day on Average 50 meals/day on

site, 10+ to go orders/daysite, 10+ to go orders/day The average meal is $15The average meal is $15–– The chef sells her book, The chef sells her book,

teaches cooking and teaches cooking and lifestyle classes, and lifestyle classes, and prepares prepackaged prepares prepackaged foods for sale at this foods for sale at this location and Whole Foods location and Whole Foods MarketMarket

Skills Needed to AdvanceSkills Needed to Advance Ability and/or willingness to learn a whole new way to prepare foodAbility and/or willingness to learn a whole new way to prepare food

– – main kitchen tools are the dehydrator, mandolin and food processor main kitchen tools are the dehydrator, mandolin and food processor (NO stove, oven, deep fryer, grill, or microwave!)(NO stove, oven, deep fryer, grill, or microwave!)

Communication skillsCommunication skills–– menu items are unique, and may be new to the patronsmenu items are unique, and may be new to the patrons– – living food philosophy may raise questions for the guestsliving food philosophy may raise questions for the guests

Management skillsManagement skills Willingness to participate in expansion activities outside the restaurant Willingness to participate in expansion activities outside the restaurant

such as fundraisers, catering, and classessuch as fundraisers, catering, and classes

Therapeutic NutritionTherapeutic Nutrition Both the hospital and the Both the hospital and the

restaurant were concerned about restaurant were concerned about healthy eating but used different healthy eating but used different guidelines for achieving it.guidelines for achieving it.

The hospital, although not The hospital, although not gourmet, may appeal to a wider gourmet, may appeal to a wider range of palates simply because range of palates simply because they serve a wider variety of they serve a wider variety of cuisine.cuisine.

The restaurant, perhaps healthier The restaurant, perhaps healthier for its farm fresh produce and for its farm fresh produce and hand prepared whole foods, hand prepared whole foods, would not be practical in a mass would not be practical in a mass production situation.production situation.

Students (mainly receiving Students (mainly receiving information on the food pyramid) information on the food pyramid) can learn much from the dietary can learn much from the dietary planning and nutritional guidance planning and nutritional guidance provided by the professionals in provided by the professionals in both locations.both locations.