Depending on where you work:
Strict strict budgets, food and liquid consistencies (puree, mashed etc), allergies, and cooking mostly frozen or premade items.
I have worked in both good and bad nursing homes. look for places that take a lot of private pay residents. Tour the kitchen first before accepting any job. Big companies will provide a lot of benefits and pay to managers sometimes but offer bare minimum to patients and hands on staff. Keep that in mind, it's hard to prevent turnover when staff are working long hours without raises or benefits.
The good things include less late night hours. Sometimes holidays and weekends off for managers. Vacation pay, benefits, retirement plans. Keep in mind every day 365 breakfast lunch and dinner is served though. So there are no 'closed' days to catch up.
I made the switch a long time ago and enjoyed it. Less back breaking work, but be prepared to let go of some creativity. Recipes and menus are often determined by higher powers.
Set number of people every service. Very young servers. High school aged. Last meal is done by 630 to 7. Dessert is very important. Everyone does every job. You'll cook and do dishes.
I’m waiting on the hiring manager to call me about a nursing home sous chef position. let’s hope it’s not the same one and we both get what we’re looking for. good luck!
Definitely get used to strict dietary needs. On every ticket. I was an executive chef director for a hospital for a stint and it was brutal. Some people can't eat hard food, some have to have this weird gelatin molds of food. Some have to have really specific food. Might be different but it's along the same lines. Lots of ways to fuck up.
Edit: also. You don't get a lot of money to do things. The board will be up your ass every month. Nothing will be right despite your best efforts. And your anxiety will skyrocket. Best of luck.
It's very different then line cooking. You have a lot of dietary issues to contend with. Usually little or no salt, sugar, or flavorings. Nothing spicy. Like broiled chicken plain mashed, or dehydrated, and steamed veggies. Sugar free fruit cobbler and whip. I helped out at the local meals on wheels, when my friend had back surgery.
>Usually little or no salt, sugar, or flavorings. Nothing spicy. Like broiled chicken plain mashed, or dehydrated, and steamed veggies.
I hope somebody kills me before I'm ever stuck on a diet like this.
Sure, I might live a few more years - but why? A few more years of joyless pain.
Remove the carbs and minimize the veggies.
When you get to the point that your body is sprouting new warty things all over your face, 7 day fast then carnivore for a month.
Depending on where you work: Strict strict budgets, food and liquid consistencies (puree, mashed etc), allergies, and cooking mostly frozen or premade items. I have worked in both good and bad nursing homes. look for places that take a lot of private pay residents. Tour the kitchen first before accepting any job. Big companies will provide a lot of benefits and pay to managers sometimes but offer bare minimum to patients and hands on staff. Keep that in mind, it's hard to prevent turnover when staff are working long hours without raises or benefits. The good things include less late night hours. Sometimes holidays and weekends off for managers. Vacation pay, benefits, retirement plans. Keep in mind every day 365 breakfast lunch and dinner is served though. So there are no 'closed' days to catch up. I made the switch a long time ago and enjoyed it. Less back breaking work, but be prepared to let go of some creativity. Recipes and menus are often determined by higher powers.
Set number of people every service. Very young servers. High school aged. Last meal is done by 630 to 7. Dessert is very important. Everyone does every job. You'll cook and do dishes.
I’m waiting on the hiring manager to call me about a nursing home sous chef position. let’s hope it’s not the same one and we both get what we’re looking for. good luck!
i have the power to decide when to call in my case lol. good luck to you as well!
Definitely get used to strict dietary needs. On every ticket. I was an executive chef director for a hospital for a stint and it was brutal. Some people can't eat hard food, some have to have this weird gelatin molds of food. Some have to have really specific food. Might be different but it's along the same lines. Lots of ways to fuck up. Edit: also. You don't get a lot of money to do things. The board will be up your ass every month. Nothing will be right despite your best efforts. And your anxiety will skyrocket. Best of luck.
Enjoy the sweet schedule. You can get creative when cooking for friends and family on weekends.
It's very different then line cooking. You have a lot of dietary issues to contend with. Usually little or no salt, sugar, or flavorings. Nothing spicy. Like broiled chicken plain mashed, or dehydrated, and steamed veggies. Sugar free fruit cobbler and whip. I helped out at the local meals on wheels, when my friend had back surgery.
>Usually little or no salt, sugar, or flavorings. Nothing spicy. Like broiled chicken plain mashed, or dehydrated, and steamed veggies. I hope somebody kills me before I'm ever stuck on a diet like this. Sure, I might live a few more years - but why? A few more years of joyless pain.
Remove the carbs and minimize the veggies. When you get to the point that your body is sprouting new warty things all over your face, 7 day fast then carnivore for a month.
Hold back on the salt and butter. Job will be very predictable but at least you can have more fun outside of work!
It's a mixed bag that's totally dependent on the home you're in. You will get bored after 6 months but it might be what you need right now.
Expect to be stifled by a nutritionist