Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,500.00 - $88,800.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee Discounts
Job Description
This position is offered by a professional culinary establishment dedicated to delivering high-quality meal services in a structured and dynamic environment. The organization prioritizes culinary excellence, providing nutritious, appealing, and timely food offerings for various meal periods. The team is comprised of skilled culinary professionals who work collaboratively to meet operational goals and deliver exceptional dining experiences for patients, cafeteria patrons, and catering events. The company fosters growth, encourages continual learning, and maintains strict adherence to food safety, sanitation, and quality standards. As a culinary leader within the organization, the role involves overseeing every aspect of food preparation and kitchen... 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
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
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
- develops recipes and plans menus for patients, cafeteria and catering functions
- assists management in menu planning for patients, cafeteria and catering functions
- generates and posts daily food production sheets based on estimated food consumption
- prepares all food items appropriate for each meal period including entrees, 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 a 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
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