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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Job Description
Memorial Healthcare System, located in Pembroke Pines, Florida, is a leading healthcare provider dedicated to improving the health, well-being, and overall quality of life for the patients and communities it serves. With a strong commitment to excellence and patient-centered care, Memorial Healthcare System offers comprehensive medical services through its network of hospitals, outpatient centers, and specialty care providers. Known for its unwavering dedication to delivering compassionate, high-quality healthcare, Memorial Healthcare System is recognized as an employer of choice within the healthcare industry, providing a supportive and inclusive work environment that fosters professional growth and innovation.
The food production positio... Show More
The food production positio... Show More
Job Requirements
- High school diploma or equivalent
- successful completion of a culinary training program
- minimum of five years culinary management experience
- ability to work in a stressful environment
- skill in critical thinking and decisive judgment
- capability to work with minimal supervision
- physical ability to perform required duties including bending, stooping, climbing, lifting and carrying within specified limits
- adherence to safety protocols and food handling standards
Job Qualifications
- High School Diploma or Equivalent: Culinary (Required)
- Complexity of Work: Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision
- Must be able to work in a stressful environment and take appropriate action
- Required Work Experience: 5 years culinary management experience required
- Other Information: Additional Education Info: High School diploma or equivalent and successful completion of a culinary training program
- Lifting or Carrying 0 - 25 lbs Non-Patient = 60%
- Lifting or Carrying 2501 lbs - 75 lbs Non-Patient = 60%
- Lifting or Carrying > 75 lbs Non-Patient = 20%
- Pushing or Pulling 0 - 25 lbs Non-Patient = 60%
- Pushing or Pulling 26 - 75 lbs Non-Patient = 60%
- Pushing or Pulling > 75 lbs Non-Patient = 0%
- Walking = 60%
- Audible Speech = 60%
- Hearing Acuity = 60%
- Smelling Acuity = 60%
- Biological Hazards - Respiratory = 0%
- Communicable Diseases and/or Pathogens = 0%
- Asbestos = 0%
- Magnetic Fields = 0%
- Potential Electric Shock = 60%
- Potential for Physical Assault = 0%
- Radiation = 0%
- Unprotected Heights = 0%
- Wet or Slippery Surfaces = 60%
Job Duties
- Provides oversight for all food production and purchasing activities and for the production team members' performance
- Participates in the development of departmental budgets
- Assists with the development and implementation of policies related to production, purchasing, sanitation and inventory management
- Orients, trains, coaches, disciplines and evaluates kitchen staff
- Monitors and enforces staff compliance with Hazard Analysis and Critical Control Point (HACCP) and departmental guidelines related to the requisition, storage, handling and preparation of food as well as in the sanitation and maintenance of work area
- Reviews menus and special orders to determine types and quantities of food items to be prepared
- Develops standardized recipes for the preparation of all foods
- Prepares and/or directs the production of meals to ensure service level standards and objectives are met
- Works collaboratively to determine food preparation schedules and objectives
- Coordinates across departments and with external vendors/personnel to facilitate catered and special events
- ACCOUNTABILITY, CUSTOMER SERVICE, FOOD PREPARATION - EXEC CHEF, FOOD SAFETY MANAGEMENT, HAZARD ANALYSIS CRITICAL CONTROL POINTS MANAGEMENT (HACCP), KITCHEN SANITATION - CHEF, MENU DEVELOPMENT - CHEF, PATIENT AND FAMILY CENTERED CARE, RESPONDING TO CHANGE, STANDARDS OF BEHAVIOR
- Bending and Stooping = 60%
- Climbing = 40%
- Keyboard Entry = 40%
- Kneeling = 40%
- Lifting/Carrying Patients 35 Pounds or Greater = 0%
- Reaching = 60%
- Repetitive Movement Foot/Leg = 0%
- Repetitive Movement Hand/Arm = 60%
- Running = 0%
- Sitting = 40%
- Squatting = 0%
- Standing = 60%
- Taste Discrimination = 60%
- Depth Perception = 60%
- Distinguish Color = 60%
- Seeing - Far = 60%
- Seeing - Near = 60%
- Bio hazardous Waste = 0%
- Biological Hazards - Skin or Ingestion = 0%
- Blood and/or Bodily Fluids = 0%
- Cytotoxic Chemicals = 0%
- Dust = 0%
- Gas/Vapors/Fumes = 40%
- Hazardous Chemicals = 40%
- Hazardous Medication = 0%
- Latex = 0%
- Computer Monitor = 40%
- Domestic Animals = 20%
- Extreme Heat/Cold = 60%
- Fire Risk = 60%
- Hazardous Noise = 0%
- Heating Devices = 60%
- Hypoxia = 0%
- Laser/High Intensity Lights = 0%
- Moving Mechanical Parts = 60%
- Needles/Sharp Objects = 60%
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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