About us

At St. Tammany Health System, delivering world-class healthcare close to home is our goal. That means we are committed to attracting and retaining the very best professionals for every position in our health system.

We believe the pristine beauty of St. Tammany Parish adds to our attractive compensation package. The health system is nestled in the heart of Covington on the north shore of Lake Pontchartrain. It is a peaceful, scenic, community-oriented area with an abundance of amenities to suit every taste.

JOB SUMMARY:

Creates menus and standardized recipes with adherence to budget for all department modalities including, but not limited to patient menus and modifications for therapeutic diets, cafeteria/retail, catering, physician’s lounge, offsite locations, special functions, events, and celebrations. Responsible for costed menu and recipes, item entry, and maintenance in foodservice software. Plans, organizes, and prepares menus and food items for the health system under the direction of the Food and Nutrition Services Director. Collaborates with Patient Services Manager on patient menus. Collaborates with Retail Food Services Manager on retail menus. Collaborates with Catering Chef on catering menus. Support patient food service, retail, catering, and food production modalities. Provides training and guidance to staff on new menu items, food preparation, cooking, and dish plating. Responsible for food purchasing and supplies in adherence with budget. Completes inventory and puts away deliveries when needed. Assists as needed in all areas of food preparation, food production, food service, and cleaning duties. Represents department at offsite locations and hospital sponsored events such as cook offs, outreaches, and other community-wide events. Prepares meals for offsite locations as needed.

MINIMUM QUALIFICATIONS:

• Graduate of a Culinary Arts Program/Certified Chef required
• Five {5} years culinary experience preferred
• ServSafe Foodservice Manager Certification required or obtained within 6 months of hire

Typical workday hours are Monday- Friday, 8:00am to 4:30pm, but must be flexible with the needs of the department and organization, including weekdays, weekends, and holidays between the hours of 5:00 am and 8:30 pm. This position is considered essential during emergency conditions. Exhibits consistent customer/patient focus showing courtesy and respect. Must comply with dress code, C.A.R.E.S., and food safety standards. Must demonstrate creativity in menu development, be able to think logically, and make decisions based on experience and training. Must have excellent knowledge of food production, menu items, food cost, and recipes. Must be able to follow all food safety and regulatory guidelines when preparing, setting up, and serving in-house and outside catering events. Possesses working knowledge of computer software, including but not limited to: Microsoft Office and Computrition.

Job Type: Full-time

Pay: $15.00 - $25.00 per hour

Expected hours: 40 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Retirement plan
• Tuition reimbursement
• Vision insurance

Experience level:

• 5 years

Pay rate:

• Hourly pay

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work setting:

• Hospital

Experience:

• Culinary experience: 5 years (Preferred)

Ability to Relocate:

• Covington, LA 70433: Relocate before starting work (Required)

Work Location: In person