Overview

USA Health is Transforming Medicine along the Gulf Coast to care for the unique needs of our community.

USA Health is changing how medical care, education and research impact the health of people who live in Mobile and the surrounding area. Our team of doctors, advanced care providers, nurses, therapists and researchers provide the region's most advanced medicine at multiple facilities, campuses, clinics and classrooms. We offer patients convenient access to innovative treatments and advancements that improve the health and overall wellbeing of our community.

Responsibilities

Plans regular and modified menus according to established guidelines; follows standardized recipes, portioning and presentation standards; completes and utilizes daily production worksheets and waste log sheets; tastes completed meals to ensure quality; trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards; establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas; ensures that kitchen staff follows and completes schedules as assigned; maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed; responsible for interviewing and hiring applicants for employment; along with training program; and is responsible with the set up work schedules and job requirements; complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits; follows facility, department, and Company safety policies and procedures to include occurrence reporting; participates and attends departmental meetings, staff development, and professional programs, as appropriate; strong financial and computer skills; has experience working with and an understanding of P&Ls and budgeting; possess a passion for culinary excellence with incredible skill to create exciting and accessible new dishes, appropriate for the venue’s concept; ability to work flexible schedule to accommodate business levels; proven ability to lead team members clearly and concisely while positively influencing employee behavior and performance; ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery); skilled in direct interaction with Patients and Guests.

Qualifications

Three years of experience as an Executive Chef or Sous Chef in a high-volume industry-leading concept with four to seven years of culinary experience in a healthcare setting, established restaurant, or catering company. Certificate or degree in Culinary Arts preferred. ServSafe Manager and Food Safety Handler Certification required.