Chef, 1.0, Monday - Friday, 8:30 am to 5 pm.

Franciscan Alliance, Inc.•Lafayette, IN

1d•Onsite

About The Position

Franciscan Health Lafayette East Campus 1701 S Creasy Ln Lafayette, Indiana 47905 Cooking for a hospital requires a special set of skills. Those knife skills, line skills, and food prep skills are certainly important; however, you also need to be able to precisely follow a recipe, balance food needs with daily patient counts, and oversee cafeteria service. It’s a fast-paced kitchen where the ability to cook well and follow strict guidelines is important. Mentor and train employees to follow the same strict guidelines. WHO WE ARE With 12 ministries and access points across Indiana and Illinois, Franciscan Health is one of the largest Catholic health care systems in the Midwest. Franciscan Health takes pride in hiring coworkers that provide compassionate, comprehensive care for our patients and the communities we serve. WHAT YOU CAN EXPECT Assist with patient menu and recipe development to meet modified diet restrictions. Assist with the planning and preparation of catered events. Complete food orders. Develop menus, recipes, and concepts for retail and catering. Ensure appropriate amounts of food is prepared and production sheets are completed. Ensure that equipment is well maintained and working properly. Follow proper sanitation procedures. Make decisions for direct reports in the assigned major functional area and perform people management activities, such as performance evaluations, disciplinary actions, staff planning, and interviews. Oversee the preparation of all foods with consistently high quality. Participate in the development and training and cross-training of staff. Schedule employees. Oversee employee performance and provide feedback and coaching. Full-time, hours 8:30 am to 5 pm with some flexibility.

Requirements

Associate's Degree Required
High School Diploma/GED
5 years Culinary/Hospitality

Nice To Haves

Chef

Responsibilities

Assist with patient menu and recipe development to meet modified diet restrictions.
Assist with the planning and preparation of catered events.
Complete food orders.
Develop menus, recipes, and concepts for retail and catering.
Ensure appropriate amounts of food is prepared and production sheets are completed.
Ensure that equipment is well maintained and working properly.
Follow proper sanitation procedures.
Make decisions for direct reports in the assigned major functional area and perform people management activities, such as performance evaluations, disciplinary actions, staff planning, and interviews.
Oversee the preparation of all foods with consistently high quality.
Participate in the development and training and cross-training of staff.
Schedule employees.
Oversee employee performance and provide feedback and coaching.