Description

DUTIES AND RESPONSIBILITIES:

Chef de Tournant

• Participate in, and in the absence of the Head Chef oversee, the preparation of all food
  1. Ensure all food is prepared as per standardized recipes and food preparation requirements with a focus on consistently high quality of flavor and presentation
  2. Use food safety techniques in accordance with FDA and Health Department standards, including but not limited to:
     • Proper hand washing
     • Temperature monitoring & recording of foods & refrigeration
     • Proper storage and handling techniques for food are used (such as labels, dates, covers and first in/first out rotation, etc)
     • Approved hats or hairnets are worn in food preparation areas
  3. Ensure meals are produced on time, and in enough quantities
• Participate in other non-cooking related kitchen tasks
  1. Conduct and/or oversee the ordering & inventory of stocks and supplies
  2. Participate in maintaining the cleanliness of the kitchen
  3. Participate in the management of waste control
  4. Oversee Fridge and Freezer Temperature Logs
  5. Oversee food handling temperatures hot and cold.
  6. Oversee proper label and dating & rotating of all food products.
• In the absence of the Head Chef oversee kitchen staff
  1. Ensure all cooking staff are aware of their duties
  2. Delegate duties to kitchen staff, refocusing and tasking team members as needed
  3. Assist in the training of new team members
  4. Respond to requests and communications from team members in an appropriate, helpful and cooperative manner
• Attends and participates in meetings
  1. Conducts Kitchen Huddles as needed with cooking staff in the absence of the Head Chef
  2. Attends “All Nutrition Staff Huddle” conducted by the Nutritional Services Manager
  3. Participate in regularly scheduled Nutritional Services Staff meetings
  4. Attends and participates in other hospital or department meetings as assigned
• Maintain and develop skills through professional development
  1. Maintain Food Handler’s Permit
  2. Complete hospital-assigned Health Stream educations in a timely manner
• Be a team player
  1. Follow policies and procedures of Idaho Falls Community Hospital (IFCH) and the Nutritional Services Department
  2. Participate in the development and attainment of department goals
  3. Contribute to a positive work culture in the department as well as throughout the hospital
  4. Assist in Quality Assurance Performance Improvement Projects as requested, including data collection
• Be a productive employee
  1. Report to work on time, providing proper notification of absence and/or tardiness as outlined in hospital and department policy
  2. Observe policies and procedures for breaks
  3. Maintain record of time worked by using computerized time clock and take responsibility for the appropriate management of benefit hours
  4. Schedule time and utilize resources effectively and efficiently
  5. Observe hospital and department dress and grooming guidelines
• Participate in maintaining a safe and secure environment for self, patients, employees, customers and other hospital guests
  1. Use appropriate safety precautions and safety equipment when using cleaning chemicals, as outlined in the Safety Data Sheets (SDS)
  2. Operate equipment safely
  3. Observe surroundings and report and/or correct any problems or potential problems regarding patients, co-workers, visitors, etc
     • Report any equipment in need of repair to your supervisor in a timely manner as appropriate to the nature and severity of the accident
     • Complete Occurrence Reports as per IFCH policy and submit to your supervisor to be processed in a timely manner
  4. Use proper body mechanics at all times, requesting assistance when needed
  5. Preserve the confidentiality of all Protected Health Information (PHI) observed, following the organization-wide compliance policy and applicable federal and state laws, including HIPAA
  6. Remain calm, reassuring and able to function and provide direction during emergency situations
  7. Maintain familiarity with fire, disaster plans and the hospital code system, participating in drills as appropriate
• Perform other duties as assigned by the Head Chef or Nutritional Services Manager

Qualifications

Education/Certification: Food Handler’s Permit issued by the State of Idaho (within 30 days of hire)

Experience: Four or more years of kitchen production and leadership responsibilities.

Equipment/Technology: Advanced knowledge of food preparation equipment care and use

Language/Communication: Able to demonstrate excellent written and verbal communication in English

Mathematical Skills: General math skills; Ability to standardize recipes for varying numbers of servings; Knowledge of ordering & inventory

Mental Capabilities: Able to prioritize and to plan ahead; Able to supervise kitchen staff while preparing food and cooking

Interpersonal: Exemplify excellent customer service and create a positive atmosphere for guests and staff members

Performance: Able to complete tasks in a timely manner following safety and sanitization guidelines