CHEF

Receive 17% Weekday Nights, 26% Weekend Nights and 15% Weekend Day shift differentials

Compensation Disclaimer

Compensation for this role is based on a number of factors, including but not limited to experience, education, and other business and organizational considerations.

Department: Food and Nutrition - UH

FTE: 1.00

Full Time

Shift: Rotating

Position Summary:

Supervise and train food service cooks ensuring quality control of product and maximum efficiency of workers. Facilitate the preparation, seasoning, and cooking of all food production. Recommends weekly menu choices, executes the menu and oversees the operation of the kitchen. Performs a variety of duties required for food preparation including coordinating, setting up, breaking down and cleaning duties. Orders supplies, equipment and maintains inventory. Assist with budget preparation and monitor expenses. Promote adherence to quality, customer service and sanitation standards. Ensure adherence to Hospitals and departmental policies and procedures. No patient care assignment.

Detailed Responsibilities:

• MENU – Develop menus including but not limited to the coordination of ordering and testing new food products
• FOOD – Develop recipes and standard techniques for food preparation to ensure food consistency and quality; adheres to established standards and specifications
• FOOD – Prepares or directly monitors the preparation of technically difficult dishes
• FOOD – Keeps up to date with local and seasonal ingredients and plans menus accordingly
• FOOD – Market the business by creating special and unique dishes; work in collaboration with nutrition staff in preparation of specialty diets
• CUSTOMER SERVICE - Provide and ensure quality service and customer satisfaction
• DELEGATE – Delegates tasks to cooks and other personnel to ensure the economical and technically correct preparation of all food items; supervises preparation to minimize wastage
• STANDARDS - Develop and implement work standards, sanitation procedures, and personal hygiene requirements to conform to regulatory requirements and food handling principles
• DEVELOPMENT – Remains up to date on new techniques and trends in kitchens to ensure current food preparation standards
• DEVELOPMENT – Develops training for food preparation personnel in order to ensure a safe work environment; provides on-the-job and professional development for food preparation personnel
• BUDGET – Tracks kitchen expenses and coordinates with the Food Service Manager to create and monitor the budget
• SUPERVISION - Develop efficient organizational structure. Supervise employees and select, terminate, train, educate, correct deficiencies, perform appraisals, issue discipline, counsel, schedule work assignments; encourage staff teamwork and growth initiatives
• PERFORMANCE IMPROVE - Participate in performance improvement activities and help identify performance improvement criteria
• TRAYLINE - Set up and operate trayline; check temperatures; cover vacancies
• PRODUCTION - Coordinate needs for all separate food serving areas in the cafeteria; ensure a well stocked facility; check inventory par list; maintain/order food supplies as needed
• QUALITY - Ensure adherence to established quality standards; evaluate subordinate's performance and compliance with standards
• TRAINING - Train new hires and staff on operating procedures and customer service
• SUPPORT - Support grill cooks when needed, provide coverage of duties
  
  

Qualifications

Education:

Essential:

• High School or GED Equivalent
• Certification
  
  

Nonessential:

• Associate Degree
  
  

Essential:

Education specialization:

• Serve Safe
  
  

Nonessential:

• Culinary Arts
  
  

Experience:

Essential:

3 years directly related experience

Nonessential:

7 years directly related experience

Credentials:

Essential:

• Valid New Mexico Driver's License
• UNM Vehicle Operator's Permit w/in 60 days
  
  

Physical Conditions:

Medium Work: Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Physical Demand requirements are in excess of those for Light Work.

Essential:

Working conditions:

• Minor Hazard - physical risks, dirt, dust, fumes, noise
• Subject to random alcohol and substance testing
• May be required to travel to various work sites
• May perform subordinate tasks in high census/vol
• May be required or is required to perform on-call duties
• May work rotating shifts, holidays and weekends