Description
JOB PURPOSE OR MISSION: Plans menus and oversees a wide variety of tasks and operations to prepare and cook food for patients, employees, visitors and special functions. Job performed appropriately for the age population served, as defined in the department's scope of service.
PERFORMANCE CRITERIA
CRITERIA A: Everyday Excellence Values - Employee demonstrates Everyday Excellence values in the day-to-day performance of their job.
PERFORMANCE STANDARDS:
•Demonstrates courtesy and caring to each other, patients and their families, physicians, and the community.
•Takes initiative in living our Everyday Excellence values and vital signs.
•Takes initiative in identifying customer needs before the customer asks.
•Participates in teamwork willingly and with enthusiasm.
•Demonstrates respect for the dignity and privacy needs of customers through personal action and attention to the environment of care.
•Keeps customers informed, answers customer questions and anticipates information needs of customers.
CRITERIA B: Corporate Compliance - Employee demonstrates commitment to the Code of Conduct, Conflict of Interest Guidelines, and the GHS Corporate Compliance Guidelines.
PERFORMANCE STANDARDS
•Practices diligence in fulfilling the regulatory and legal requirements of the position and department.
•Maintains accurate and reliable patient/organizational records.
•Maintains professional relationships with appropriate officials; communicates honesty and completely; behaves in a fair and nondiscriminatory manner in all professional contacts.
CRITERIA C: Personal Achievement - Employee demonstrates initiative in achieving work goals and meeting personal objectives.
PERFORMANCE STANDARDS
•Uses accepted procedures and practices to complete assignments. Uses creative and proactive solutions to achieve objectives even when workload and demands are high.
•Adheres to high moral principles of honesty, loyalty, sincerity, and fairness.
•Upholds the ethical standards of the organization.
CRITERIA D: Performance Improvement - Employee actively participates in Performance Improvement activities and incorporates quality improvement standards in his/her job performance.
PERFORMANCE STANDARDS
•Optimizes talents, skills, and abilities in achieving excellence in meeting and exceeding customer expectations.
•Initiates or redesigns to continuously improve work processes.
•Contributes ideas and suggestions to improve approaches to work processes.
•Willingly participates in organization and/or department quality initiatives.
CRITERIA E: Cost Management - Employee demonstrates effective cost management practices.
PERFORMANCE STANDARDS
•Effectively manages time and resources
•Makes conscious effort to effectively utilize the resources of the organization - material, human, and financial.
•Consistently looks for and uses resource saving processes.
CRITERIA F: Patient & Employee Safety - Employee actively participates in and demonstrates effective patient and employee safety practices.
PERFORMANCE STANDARDS
•Employee effectively communicates, demonstrates, coordinates and emphasizes patient and employee safety.
•Employee proactively reports errors, potential errors, injuries or potential injuries.
•Employee demonstrates departmental specific patient and employee safety standards at all times.
•Employee demonstrates the use of proper safety techniques, equipment and devices and follows safety policies, procedures and plans.
JOB FUNCTIONS
ESSENTIAL JOB FUNCTIONS include, but are not limited to:
1. Participates in the development of departmental goals and objectives.
PERFORMANCE STANDARDS:
•Ensures that departmental priorities are carried out on a daily basis.
•Ensures that goals and objectives of the department are administered daily and are consistent with management expectations.
•Ensures that departmental measures for processes and expectations are carried out on a daily basis.
•Assists Manager with recommending alternative methods of providing services to reduce departmental operating costs.
•Supervises the staff of the department in regards to fluctuations in the workload.
2. Demonstrates effectiveness in supervising assigned staff.
PERFORMANCE STANDARDS:
•Supervises departmental staff and processes and recommends changes as needed on a daily basis.
•Supervises operation of the department daily.
•Provides leadership to maximize the effectiveness of the work performed daily.
•Works with management and staff on data concerning the department and their activities.
3. Coordinates the daily activities of the assigned work area.
PERFORMANCE STANDARDS:
•Ensures that policies and procedures are followed.
•Coordinates the daily productivity of the department.
•Maintains an effective working relationship with administration and other departments.
•Monitors the performance improvement program for the department.
•Coordinates programs that are developed to improve departmental communications.
4. Demonstrates effectiveness in monitoring the daily activities of the department.
PERFORMANCE STANDARDS:
•Ensures that standards of performance are administered daily.
•Communicates policy interpretation to staff.
•Communicates effectively and expresses information clearly to staff.
•Maintains required records, reports and statistics as required.
•Analyzes operational data and adjusts as necessary to provide adequate, economical service.
5. Develops recipes and menus for patients, employees, visitors and special functions.
PERFORMANCE STANDARDS:
•Plans regular and modified menus according to established guidelines to meet dietary needs of patients.
•Develops and maintains retail menus to increase customer satisfaction of employees and visitors.
•Develops catering menus for special events.
•Forecasts and plans menus based on anticipated customer volume fluctuations, seasons, ingredient availability, etc.
•Monitors volume and type of leftovers to adjust future planning; utilizes leftovers in an efficient and effective manner.
6. Oversees preparation of food for patients, employees, visitors and special functions.
PERFORMANCE STANDARDS:
•Plans production of items and develops schedules to ensure adequate staffing.
•Oversees work of chefs in preparation of entrees, casseroles, special dishes and complex food items requiring multiple steps and sequences during preparation, resulting in good quality product.
•Ensures adequate monitoring of cooks by chefs to ensure quality food preparation.
•Utilizes creativity and expertise in ensuring production of food items that are appealing in presentation and taste.
•Ensures proper portioning in food presentation.
7. Maintains sanitation, health and safety standards in the work area.
PERFORMANCE STANDARDS:
•Consistently ensures that proper techniques are used in the storage, handling and holding of all food items, including leftovers.
•Utilizes kitchen equipment appropriately and safely.
•Maintains a sanitary and safe work area at all times.
•Interacts with representatives of appropriate regulatory agencies as needed.
8. Performs other duties as assigned.
PERFORMANCE STANDARDS:
•Interacts with customers to determine satisfaction levels and develop new items, etc. to meet customer needs/desires.
•Prepares accurate reports as required.
EXPERIENCE REQUIREMENTS
Sous chef or executive chef experience preferred.
EDUCATIONAL REQUIREMENTS
Associates degree in Culinary Arts or Hospitality Management, or 5 years commercial or institutional cooking experience preferred.
SPECIAL SKILL, LICENSE AND KNOWLEDGE REQUIREMENTS
CWC (Certified Working Chef) certification preferred.
ServSafe certification required within one year of hire.
HIPAA REQUIREMENTS:
Maintains knowledge of and adherence to all applicable HIPAA regulations appropriate to Job Position.
SAFETY REQUIREMENTS:
Maintains knowledge of and adherence to all applicable safety practices appropriate to Job Position including but not limited to: Incident reporting, handling wastes, sharps and linens, PPE, hand washing, exposure control plans, and environment of care to ensure safety.
Requirements
EXPERIENCE REQUIREMENTS
Sous chef or executive chef experience preferred.
EDUCATIONAL REQUIREMENTS
Associates degree in Culinary Arts or Hospitality Management, or 5 years commercial or institutional cooking experience preferred.
SPECIAL SKILL, LICENSE AND KNOWLEDGE REQUIREMENTS
CWC (Certified Working Chef) certification preferred.
ServSafe certification required within one year of hire.