St. Joseph's Hospital
Campus Location
Atlanta, GA, 30342
Campus Location
SJH Food & Nutrition
Job Type
Regular Full-Time
Job Number
Job Category
Food Services & Dietetics
Standard Hours
40 Hours
Hourly Minimum
USD $16.25/Hr.
Hourly Midpoint
USD $21.12/Hr.


Be inspired. Be valued. Belong. 


At Emory Healthcare we fuel your professional journey with better benefits, valuable resources, ongoing mentorship and leadership programs for all types of jobs, and a supportive environment that enables you to reach new heights in your career and be what you want to be.  We provide:

  • Comprehensive health benefits that start day 1
  • Student Loan Repayment Assistance & Reimbursement Programs
  • Family-focused benefits
  • Wellness incentives

Ongoing mentorship, development, leadership programs...and more!



  • Prepares upscale meals for patients and guests with an understanding of modified diets.
  • Prepares high-volume special meals for cafeterias and patients.
  • Develops, tests and standardizes recipes for upscale and general applications.
  • Reviews with Clinical Nutritionist to ensure suitability for modified diets.
  • Applies understanding of common diets.
  • Demonstrates proficiency in traditional, international, and trendy cuisines.
  • Creatively plans menus.
  • Prepares and cooks hot and cold menu items using solid, efficient cooking and culinary fundamentals.
  • Presents and displays food using artistic creativity and garnishes.
  • Performs display/exhibition cooking in a manner to impress audiences.
  • May provide personalized meal service to patients and guests.
  • May solicit meal requests and deliver meals to fulfill requests.
  • Cleans, sanitizes, and organizes the work area.
  • Understands and adheres to county, state, and federal regulatory agency requirements.
  • Observes all safety and infection control policies and procedures and uses required protection devices to prevent the transmission of food borne illness to patients, customers, and staff.
  • Reports any safety hazards.
  • Operates large and small institutional cooking equipment.
  • Cleans equipment and performs preventive maintenance as recommended by the manufacturer.
  • Utilizes a personal computer to access recipes, menus, and patient information.
  • Requisitions food and supplies from the storeroom according to policies and procedures.
  • Maintains stock securely and conducts inventory.
  • Maintains records of various aspects of food preparation and presentation.
  • Performs related responsibilities as required.

  • An associate's degree in culinary arts or the equivalent in training under the leadership of an executive chef.
  • Four years of experience in restaurant, hotel, catering service, or other similar foodservice establishments.
  • The ability to lift up to 50 pounds.
  • Exposure to the hazards associated with an institutional kitchen.

Additional Details

Supporting a diverse, equitable and inclusive culture.  Emory Healthcare (EHC) is dedicated to providing equal opportunities and access to all individuals regardless of race, color, religion, ethnic or national origin, gender, genetic information, age, disability, sexual orientation, gender identity, gender expression and/or veteran's status. EHC does not discriminate on the basis of any factor stated above or prohibited under applicable law. EHC respects, values, and celebrates the unique perspectives and backgrounds of all individuals. EHC aspires to create an environment of collaboration and true belonging for all our patients and team members.  Emory Healthcare (EHC) is committed to achieving a diverse workforce through equal opportunity and nondiscrimination policy in all aspects of employment including recruitment, hiring, promotions, transfers, discipline, terminations, wage and salary administration, benefits, and training.


ACCOMODATIONS: EHC will provide reasonable accommodations to qualified individuals with disabilities upon request. To request this document in an alternate format or to request a reasonable accommodation, please contact the Office of Diversity, Equity, and Inclusion.”


PHYSICAL REQUIREMENTS: (Medium-Heavy) 36-75 lbs., 0-33% of the work day (occasionally); 20-35 lbs., 34-66% of the workday; (frequently); 10-20 lbs., 67-100% of the workday (constantly); Lifting 75 lbs. max; Carrying of objects up to 35 lbs.; Occasional to frequent standing & walking; Occasional sitting; Close eye work (computers, typing, reading, writing); Physical demands may vary depending on assigned work area and work tasks.

ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure; Bio-hazardous waste Chemicals/gases/fumes/vapors; Communicable diseases; Electrical shock; Floor Surfaces; Hot/Cold Temperatures; Indoor/Outdoor conditions; Latex; Lighting; Patient care/handling injuries; Radiation; Shift work; Travel may be required; Use of personal protective equipment, including respirators; environmental conditions may vary depending on assigned work area and work tasks.


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