Job Overview
Compensation
Type:
Salary
Rate:
Range $49,500.00 - $66,800.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible scheduling
Job Description
The hiring establishment is a healthcare-focused food service department, likely within a hospital setting, that specializes in preparing and delivering high-quality meals to patients, staff, and visitors. The department plays a critical role in ensuring nutritional standards are upheld while maintaining food safety and quality in a fast-paced, demanding environment. This organization prides itself on adhering to budgeted goals and operational efficiency, carefully coordinating food preparation and cooking activities to meet the diverse needs of its clientele. The facility emphasizes sustainable practices by incorporating organically sourced fruits and vegetables, reflecting a commitment to health and environmental responsibility, which is essential... Show More
Job Requirements
- associate degree in culinary arts or equivalent experience
- three years of sous chef experience or five years culinary experience in healthcare food services
- proficiency in quantity food production techniques
- familiarity with healthcare food service policies and procedures
- ability to manage and coordinate kitchen staff
- capability to multitask effectively in a fast-paced environment
- knowledge of sustainable organic produce
Job Qualifications
- associate degree in culinary arts or participation in a recognized apprentice program or minimum of three years of recent experience as a culinary manager in lieu of associates degree
- three years of sous chef experience or five years of current healthcare food service culinary experience
- knowledge of quantity food production techniques and practices
- understanding of healthcare food service policies, procedures, and recipes
- knowledge of sustainably organic fruit and vegetables
Job Duties
- oversee and coordinate activities of cooks and food service assistants
- review daily preparation and production records and menus
- coordinate menu changes and adjustments
- ensure high quality food products in accordance with overall menu plan
- maintain operations within budgeted goals
- assume responsibilities of the executive chef in their absence
- perform multiple tasks simultaneously in a fast-paced environment
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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