Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,470.00 - $116,870.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Professional Development
Employee Discounts
flexible scheduling
meal benefits
Job Description
The hiring establishment is a professional culinary department within a healthcare or institutional setting that focuses on providing high-quality food services. This department is responsible for preparing meals for patients, cafeteria patrons, and catering functions, ensuring that food meets dietary requirements, quality standards, and safety regulations. The culinary team plays a vital role in supporting overall health and wellness by preparing nutritious, appealing meals that align with dietary standards and customer expectations in a timely, efficient manner. The company emphasizes motivational leadership, team collaboration, and maintaining excellence through rigorous training and performance evaluations.
This position is for a culinary s... Show More
This position is for a culinary s... Show More
Job Requirements
- Associate's degree or equivalent combination of education and related experience
- 4-6 years of relevant culinary experience
- 0-2 years of leadership or management experience
- strong communication skills
- ability to manage kitchen operations and staff
- knowledge of safety and sanitation regulations
- ability to develop menus and standardize recipes
Job Qualifications
- Associate's degree or equivalent combination of education and related experience
- 4-6 years of relevant culinary experience
- 0-2 years of leadership or management experience
- knowledge of cooking techniques and food safety regulations
- ability to plan menus and standardize recipes
- strong communication and team leadership skills
- experience in supervising and training culinary staff
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 such as food taste, temperature, appearance, volume
- plans all menus in collaboration with professional dietary staff, department standards, costs and recipe information
- develops recipes and plans menus for patients, cafeteria and catering functions
- assists management in menu planning
- generates and posts daily food production sheets based on estimated food consumption
- prepares all food items appropriate for each meal period including entrées, side dishes, convenience items, desserts
- may adjust staff workflow 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
- utilizes various kitchen utensils and equipment in safe and efficient manner
- 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 as needed
- 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
We didn't receive the exact location for this job posting,
please contact the employer.
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