SHIFT: Mixed (rotating weekends)
POSITION SUMMARY: Assists the Executive Chef in planning, organizing, developing, documenting, and implementing Food Services programs.
Ensures food production quality standards are met and amounts are sufficient to meet expected need; make substitutions and changes to menus as needed, work with dieticians and other health professionals to develop quality meals within the constraints of special dietary restrictions.
Supervises cooks and oversees the preparation, portioning, garnishing, and storage of food. Provides leadership support to the Executive Chef in the management of food production for patients, cafeteria and special functions.
Prepares hot and cold food as needed and sets up steam table, serving line, station and equipment for use in meal services to include catering, cafeteria and doctor’s lounge. Ensures meal services start and end on time.
Maintains and administers standards for food production and handling, cooking, sanitation, safety, cash control and employee hygiene in compliance with appropriate laws and regulations and policies and procedures.
Documents receiving log and production logs daily. Assists with maintaining HACCP standards in hot/cold food production areas.
Inspects patient trays, physicians lounge, and cafeteria for attractiveness, palatability, and temperature of foods. Ensures organized and sanitized areas according to HACCP guidelines.
Meets budget expectations; and manages food and supply controls through purchasing, proper storage, preparation and delivery of food.
Assists in the education, and maintains staff responsibility in HACCP guidelines in food handling, thawing, holding and re-heating of food, covers, labels and dates items and maintains techniques to avoid food contamination and spoilage.
Culinary degree preferred, must have high school diploma or equivalent (GED)
Minimum 3 years experience in healthcare setting and food service preparation preferred
Serve Safe Certification preferred