Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $17.25 - $31.75
Work Schedule
Standard Hours
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee training
Professional Development
Workplace safety
Job Description
Beacon is a renowned healthcare organization committed to delivering outstanding patient care with compassion, integrity, and respect. With a clear mission to inspire health and personally connect with patients, Beacon prioritizes trust and service excellence in its daily operations. It is dedicated to maintaining high standards through a disciplined approach known as The Beacon Way, which emphasizes innovation, accountability, continuous communication, talent cultivation, and ongoing performance improvement. This organizational ethos extends to every department and role, ensuring that patients, staff, and the community receive the highest quality of care and service.
The Culinary Specialist role at Beacon is pivotal... Show More
The Culinary Specialist role at Beacon is pivotal... Show More
Job Requirements
- Must be a minimum of 17 years of age
- Completion of a high school diploma or equivalent preferred
- Successful completion of an accredited culinary/cooking program
- Minimum of one year of experience in ala carte preparation in a restaurant, hotel or similar setting
- Expertise in broil, sauté, saucier, or garde manger required
- Must attend Serve Safe Food Handling course every 5 years
- Maintains license/certifications and registrations in good standing
- Ability to work in varying temperatures
- Physical stamina to stand for entire working day and lift equipment
- Available to work overtime and additional shifts
- Compliance with organizational policies and regulatory agency requirements
Job Qualifications
- High school diploma or equivalent preferred
- Completion of an accredited culinary/cooking program
- Certification from the American Culinary Federation (ACF) preferred
- Minimum of one year of experience in ala carte preparation in a restaurant, hotel or similar setting
- Expertise in broil, sauté, saucier, or garde manger
- Communication skills to follow verbal and written instructions
- Ability to make simple calculations
- Interpersonal and hospitality skills necessary to work cooperatively with others and serve the public
- Ability to work over a hot cooking surface and handle food cooked in hot oil
Job Duties
- Prepares multiple hot and cold food orders simultaneously according to production schedules and menus for the assigned area
- Ensures exceptional food quality and consistency and attractive food presentation
- Prepares and seasons foods according to nutritional guidelines
- Uses standardized recipes, proper portioning, sanitation and food handling techniques within assigned area
- Completes advanced planning and proper preparation of food items purchased to ensure elimination of waste
- Delivers prepared food to proper area at proper time as needed throughout the serving time
- Completes advance food preparation as the menu dictates or as required
- Assembles plates for patient meals
- Maintains a clean, sanitary and safe work area through correct handling and storage of foods and operation of equipment
- Communicates problems and needs concerning equipment and food supplies of the kitchen area to the Food Production Manager and/or Executive Chef
- Reports supply shortages and/or low stock levels
- Completes accurate production records for each meal
- Participates in departmental quality control and quality improvement plans
- Participates in team-member development activities by instructing other staff on advanced cooking techniques and acting as a staff trainer as needed
- Works directly with Chef Manager and Registered Dietitians to make decisions related to menus, recipes and diet compliances
- Attends Serve Safe Food Handling course every 5 years
- Completes other job-related duties and projects as assigned
- Attends and participates in department meetings and is accountable for all information shared
- Completes mandatory education, annual competencies and department specific education within established timeframes
- Completes annual employee health requirements within established timeframes
- Maintains license/certification, registration in good standing throughout fiscal year
- Direct patient care providers are required to maintain current BCLS (CPR) and other certifications as required by position/department
- Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self
- Adheres to regulatory agency requirements, survey process and compliance
- Complies with established organization and department policies
- Available to work overtime in addition to working additional or other shifts and schedules when required
- Leverages innovation everywhere
- Cultivates human talent
- Embraces performance improvement
- Builds greatness through accountability
- Uses information to improve and advance
- Communicates clearly and continuously
- Requires physical ability and stamina to perform essential functions of the position
- Works cooperatively with others and serves the public in a pleasing manner
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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