Summary:
Prepares, cooks, bakes, serves, stores food items, and executes assigned daily production. Coordinates production and timely completion of multiple complex recipes for Patient, Retail, Catering and Physician dining operations.
Education Requirement:
Ability to read, write and follow complex instructions, up to and including production sheets, multiple complex recipes, sub-recipies, and menu builds. High school diploma or equivalent work experience.
Associates and/or Bachelor's degree in Culinary Arts preferred.
Experience Requirement:.
A minimum of five (5) – seven (7) years of experience cooking in high volume food service required. Institutional food service experience (with therapeutic diets) in a healthcare environment preferred.
Licensure/Certification Requirement:
Associates Degree and/or Vocational certificate in food preparation preferred. Hourly ServSafe® certification required. ServSafe® Management certification preferred.
Key Job Responsibilities:
Prepares, cooks, bakes, serves, stores food and coordinates activities following standard practices and procedures.
Executes multiple complex recipes following written instructions (Production Sheets) and/or oral instructions from Executive Chef.
Coordinates timely completion of all menu items employing effective time management skills.
Cleans all food preparation equipment and maintains a clean area in all workstations.
Practices safe and proper food handling procedures, covers, labels and stores leftover food, as assigned or required and in accordance with sanitation standards and established policies and procedures.
Serves and/or portions of food are delivered as instructed utilizing appropriate garnishing and food presentation techniques to ensure optimal quality.
Stocks all required supplies and inventory, including food and cleaning supplies. Rotates food and stocks as required.
Prepares all recipes and/or sub recipes to properly execute branded retail concepts.
Works effectively as a team member within department and with customers to provide quality service through communication, cooperation and collaboration.
Interacts and works collaboratively with dietary customers/hospital staff in a customer responsive and courteous manner, in compliance with iRESPECT and Retail Care standards and promoting patient/customer satisfaction.
Assists personnel when needed by performing tasks to keep department operating at peak efficiency levels.
Responsibilities
- Prepares, cooks, bakes, serves, stores food and coordinates activities following standard practices and procedures.
Experience Requirements
- A minimum of five (5) – seven (7) years of experience cooking in high volume food service required. Institutional food service experience (with therapeutic diets) in a healthcare environment preferred.
Education Requirements
- Ability to read, write and follow complex instructions, up to and including production sheets, multiple complex recipes, sub-recipies, and menu builds. High school diploma or equivalent work experience. Associates and/or Bachelor’s degree in Culinary Arts preferred.
Benefits
- Paid time off – PTO
- Medical, Dental, and Vision Insurance
- 403B – Retirement
For more information, contact Mechelle at medickerson@regionalonehealth.org.