Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Job Description
This opportunity is with a respected healthcare institution known for its commitment to providing quality nutritional services through a proficient culinary team. As a healthcare food service provider, it places a strong emphasis on both patient satisfaction and regulatory compliance to ensure food safety and quality. The organization fosters a collaborative work environment and supports career advancement within its culinary department. It values leadership that can not only manage but also inspire a team to consistently meet rigorous food preparation and safety standards while maintaining excellent customer service for patients, cafeteria patrons, and catering functions.
The role offered ... Show More
The role offered ... Show More
Job Requirements
- Associate's degree or equivalent combination of education and related experience
- 4-6 years of relevant experience
- 0-2 years of leadership or management experience
- ability to motivate and train a culinary team
- understanding of food safety and sanitation standards
- capability to manage menu planning and food production processes
- excellent communication and organizational skills
Job Qualifications
- Associate's degree or equivalent combination of education and related experience
- 4-6 years of relevant experience
- 0-2 years of leadership or management experience
- knowledge of cooking techniques, safety and sanitation regulations
- strong interpersonal and communication skills
Job Duties
- Promotes culinary department goals by selecting, motivating, and training capable team members
- leads the activities of assigned culinary team members by communicating and providing guidance toward achieving department objectives
- supervises, hires, trains, disciplines and evaluates the performance of staff
- provides training and in-services regarding cooking techniques, safety and sanitation regulations, operating policies and procedures
- ensures performance appraisals are completed in a timely manner
- prioritizes, schedules, assigns and monitors work to optimize preparation of foods to meet the menu requirements
- develops, selects and standardizes production recipes
- establishes presentation techniques and quality standards
- plans all menus in collaboration with professional dietary staff, department standards, costs and recipe information
- prepares all food items appropriate for each meal period
- adjusts staff work flow to ensure timely output of meals
- removes food items from refrigerators/freezers/storage areas according to amounts required for each meal service
- prepares food items according to established recipes and menus
- provides guidance in appropriate use of equipment, utensils, cooking techniques and sanitary practices
- places food items in appropriate cooking pans and cooks according to menu requests
- portions food products according to established portion control guidelines
- places panned food on meal tray assembly line and/or serves food according to menu requests
- removes unused food and wraps, dates, labels and stores accordingly
- discards food not meeting time and temperature guidelines
- complies with all applicable sanitation, safety and fire regulations
- cleans respective work area, equipment and utensils
- informs executive chef of inventory overages or shortages
- reports any malfunctioning equipment or utensils to executive chef
- addresses and resolves customer questions and/or complaints
- escalates issues to executive chef, as required
- performs related duties as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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