Chef

Emory Healthcare•Atlanta, GA

5d•$22 - $27

About The Position

The Chef prepares meals for patients and guests, including high-volume special meals for cafeterias and patients, while accounting for modified diets and common dietary requirements. The role develops, tests, and standardizes recipes for upscale and general applications in consultation with a Clinical Nutritionist to ensure recipes are suitable for modified diets. The Chef demonstrates proficiency in traditional, international, and trendy cuisines; creatively plans menus; prepares hot and cold menu items; and presents food using artistic displays and garnishes. The position may also involve exhibition cooking and personalized meal service, including soliciting and delivering meal requests. The Chef maintains a clean, sanitized, and organized work area; complies with applicable county, state, and federal regulations; follows safety and infection-control procedures; and reports hazards. The role operates institutional cooking equipment, performs recommended preventive maintenance, uses a personal computer to access recipes, menus, and patient information, requisitions food and supplies, maintains secure stock and inventory, and records aspects of food preparation and presentation. Other related responsibilities may be assigned.

Requirements

An associate's degree in culinary arts or equivalent training under the leadership of an executive chef.
Four years of experience in a restaurant, hotel, catering service, or similar foodservice establishment.
Ability to lift up to 50 pounds.
Ability to work with exposure to hazards associated with an institutional kitchen.

Responsibilities

Prepare meals for patients and guests with an understanding of modified diets.
Prepare high-volume special meals for cafeterias and patients.
Develop, test, and standardize recipes for upscale and general applications.
Review recipes with a Clinical Nutritionist to ensure suitability for modified diets.
Apply an understanding of common diets.
Demonstrate proficiency in traditional, international, and trendy cuisines.
Creatively plan menus.
Prepare and cook hot and cold menu items using efficient cooking and culinary fundamentals.
Present and display food creatively using artistic presentation and garnishes.
Perform display or exhibition cooking for audiences.
May provide personalized meal service to patients and guests.
May solicit meal requests and deliver meals.
Clean, sanitize, and organize the work area.
Comply with county, state, and federal regulatory requirements.
Follow safety and infection-control policies and use required protective devices to prevent foodborne illness transmission.
Report safety hazards.
Operate large and small institutional cooking equipment.
Clean equipment and perform manufacturer-recommended preventive maintenance.
Use a personal computer to access recipes, menus, and patient information.
Requisition food and supplies from the storeroom according to policies and procedures.
Maintain secure stock and conduct inventory.
Maintain records of food preparation and presentation.
Perform related responsibilities as required.