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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee assistance program
meal discounts
Professional development opportunities
Job Description
The hiring establishment is a professional culinary department within a healthcare or institutional food service setting, dedicated to providing high-quality meal preparation and menu planning that meets dietary standards and promotes patient and customer satisfaction. This department operates with a commitment to hygiene, safety, and culinary excellence, ensuring a consistent delivery of well-prepared, nutritious meals tailored to the needs of diverse clients, including patients, cafeteria patrons, and catered events. As a structured and dynamic culinary team, the department places emphasis on employee development through training and performance evaluation to uphold culinary and safety standards in accordance with applicable regulations.
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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 develop and standardize recipes
- strong knowledge of cooking techniques and kitchen safety regulations
- effective communication and leadership skills
- familiarity with sanitation and fire regulations
- competency in scheduling and workflow optimization
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
- strong knowledge of cooking techniques and kitchen safety regulations
- ability to develop and standardize recipes
- effective communication and team leadership skills
- experience in menu planning and food production
- familiarity with sanitation and fire regulations
- skill in scheduling and workflow management
- competency in performance evaluation and staff training
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, and 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 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 entrées, side dishes, convenience items, desserts
- may adjust 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
- 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
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