Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $66,200.00 - $91,200.00
Work Schedule
Standard Hours
Benefits
Comprehensive medical coverage
dental and vision benefits
life and disability coverage
flexible spending accounts
Employee stock purchase plan
401(k) Plan
Paid Time Off
Job Description
St. Marks Hospital is a reputable healthcare institution committed to delivering high-quality patient care and fostering community well-being. As part of HCA Healthcare, an organization recognized multiple times as one of the World's Most Ethical Companies, St. Marks Hospital places a strong emphasis on ethical practices, community involvement, and the professional growth of its colleagues. Last year, HCA Healthcare employees dedicated over 156,000 hours volunteering, which highlights the organization's dedication to giving back. The hospital offers a comprehensive total rewards package designed to support the health, career, and life balance of its employees. Benefits include extensive medical coverage, dental and... Show More
Job Requirements
- High school diploma or GED
- Three plus years of experience in food services management
- Culinary certification required within 90 days of employment
- Serve Safe certification required within 60 days of hire
Job Qualifications
- High school diploma or GED
- Culinary certification required within 90 days of employment
- Serve Safe certification required within 60 days of hire
- Three to five years experience in food service management preferred
- Three plus years of experience in food services management required
Job Duties
- Directly responsible for the food preparation for patients, the cafeteria, doctors' dining room and any special requests
- Develops and implements work standards, sanitation procedures, and personal hygiene requirements, consistent with Hospital rules, local, state, and federal regulations and food handling principles
- Inspects food preparation and serving areas, equipment and storage facilities, observes the appearance and personal habits of staff to detect deviations and violations of current health regulations and orders corrective measures as necessary
- Responsibility for physical assets including equipment and supplies issued during the shift
- Participates with the Director and Clinical Nutrition Manager in menu planning
- Determines type and accurate quantity of foods to be prepared
- Exhibits proficiency in culinary techniques
- Performs all duties as assigned by supervisor in a cooperative and timely manner
- Serves as a role model for the department and ensures the highest level of customer service at all times
- Supervises and prepares breakfast, lunch, and dinner meals as well as special functions
- Supervises Hot Production Staff including hiring, training, counseling, and evaluating
- Conducts regularly scheduled meetings with staff
- Coordinates staff scheduling and assignments to ensure economical and timely food preparation
- Performs other duties as assigned
- Practices and adheres to the Code of Conduct and Mission and Value Statement
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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