Description

JOB DESCRIPTION:

• Oversees food production activities including recipe adherence, cooking, portioning, yield control standards, safe and appropriate techniques of preparation, documentation, and cleaning and sanitation.
• Monitors actual amounts of food prepared and served.
• Reviews leftover food and determines appropriate storage and use.
• Monitors temperatures of food, refrigerators, hot holding boxes, and cooking and chilling equipment and assures compliance to required standards.
• Develops production forecasts and schedules adjusted to customer levels.
• Assists in patient and retail menu planning.
• Recommends recipes, menus, and concepts to enhance retail and patient dining experiences.
• Participates in the planning and preparation of special catered events.
• Precepts and evaluates dietetic interns during their food service experience.
• May plan and teach occasional classes to interns.
• Participates on committees or ad hoc groups as requested.
• Visits patients and retail customers frequently to evaluate their meal satisfaction and convey a caring message.
• Manages food production within approved manpower and expense budgets.
• Monitors amounts of food prepared and takes correction to prevent and minimize waste.
• Evaluates capital equipment needs and makes recommendations.
• Assures the safe operation and cleaning of kitchen equipment.
• Coordinates the repairs and preventive maintenance of kitchen equipment with Facilities Management and external vendors.
• Participates in the evaluation and selection of food and supplies to support services and programs.
• Assures HACCP (Hazard Analysis Critical Control Point) adherence with food preparation and storage.
• Assesses the kitchens for safety hazards, and inspects the work environment for cleaning, sanitation, and employee safety.
• Initiates corrective action.
• Monitors staff adherence to all safety and infection control policies and procedures. MINIMUM QUALIFICATIONS:
• An associate's degree in culinary arts.
• Seven years of chef experience in a high volume facility, of which two years must be in a supervisory or managerial capacity.
• Combination of education and experience may be considered in lieu of degree.
• Must be Serv Safe certified or attain certification within 6 months of hire, if not certified at time of hire. PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks. ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.