Chef

Emory Healthcare•Atlanta, GA

7h•Onsite

About The Position

At Emory Healthcare, we support your professional growth with comprehensive benefits, valuable resources, ongoing mentorship, and leadership programs in a supportive environment. We offer health benefits from day one, student loan assistance, family-focused benefits, and wellness incentives. The Chef prepares meals for patients and guests, understanding modified diets, and also prepares high-volume special meals for cafeterias. This role involves developing, testing, and standardizing recipes, ensuring suitability for modified diets in consultation with a Clinical Nutritionist. The Chef applies knowledge of common diets, demonstrates proficiency in various cuisines, and creatively plans menus. Key tasks include preparing and cooking hot and cold menu items using efficient culinary fundamentals, presenting food artistically, and potentially performing display cooking. The Chef may also provide personalized meal service to patients, solicit requests, and deliver meals. Responsibilities extend to maintaining a clean, sanitized, and organized work area, adhering to regulatory agency requirements, observing safety and infection control policies, and reporting hazards. The role requires operating and cleaning institutional cooking equipment, utilizing a personal computer for recipes and patient information, requisitioning and maintaining food stock, conducting inventory, and keeping records of food preparation and presentation.

Requirements

An associate's degree in culinary arts or the equivalent in training under the leadership of an executive chef.
Four years of experience in restaurant, hotel, catering service, or other similar foodservice establishments.
The ability to lift up to 50 pounds.
Exposure to the hazards associated with an institutional kitchen.

Responsibilities

Prepares meals for patients and guests with an understanding of modified diets.
Prepares high-volume special meals for cafeterias and patients.
Develops, tests and standardizes recipes for upscale and general applications.
Reviews with Clinical Nutritionist to ensure suitability for modified diets.
Applies understanding of common diets.
Demonstrates proficiency in traditional, international, and trendy cuisines.
Creatively plans menus.
Prepares and cooks hot and cold menu items using solid, efficient cooking and culinary fundamentals.
Presents and displays food using artistic creativity and garnishes.
Performs display/exhibition cooking in a manner to impress audiences.
May provide personalized meal service to patients and guests.
May solicit meal requests and deliver meals to fulfill requests.
Cleans, sanitizes, and organizes the work area.
Understands and adheres to county, state, and federal regulatory agency requirements.
Observes all safety and infection control policies and procedures and uses required protection devices to prevent the transmission of food borne illness to patients, customers, and staff.
Reports any safety hazards.
Operates large and small institutional cooking equipment.
Cleans equipment and performs preventive maintenance as recommended by the manufacturer.
Utilizes a personal computer to access recipes, menus, and patient information.
Requisitions food and supplies from the storeroom according to policies and procedures.
Maintains stock securely and conducts inventory.
Maintains records of various aspects of food preparation and presentation.
Performs related responsibilities as required.