Chef | Full Time | Newark- Wayne Community Hospital

Rochester Regional Health•Village of Newark, NY

1d•$20 - $30•Onsite

About The Position

Responsible for sanitation of the department and equipment. Supervises and directs production staff during meal preparation and service in accordance with operational standards. Prepares food items for meals as needed. Works collaboratively with the Food & Nutrition Manager and Supervisory team to maintain operational standards and departmental goals.

Requirements

None

Nice To Haves

High school graduate or equivalent preferred.
AAS in Food/Nutritional Services preferred
5-7 years food production experience preferred.

Responsibilities

Maintains work areas in a safe, sanitary and orderly manner, demonstrating proper equipment use and sanitation techniques.
Responsible for purchasing and inventory control by maintaining organization of coolers, freezers, and dry storage, and identifying shortages
Responsible for quality assurance duties, specifically related to service operations and maintaining good customer relations while serving customers.
Produces all food products as identified on food production sheets or menu, using standard recipes and proper food handling practices for meals, as assigned in a timely, organized manner.
Responsible for carrying out plans to improve quality and efficiency of food production through monitoring taste, temperature, appearance, and portion control of items prepared.
Responsible for safe operation of food service equipment and utilizing personal protection equipment according to MSDS sheets.
Responsible for leadership of department in absence of Food & Nutrition Manager.
Responsible for supervision and training of all food production team members while maintaining operational standards and regulatory guidelines.
Maintain food production staffing at appropriate, productive levels.
Maybe required to assist with automated payroll as needed.
Must be able to interact with multiple disciplines as needed.
Informs Food & Nutrition Manager of disciplinary issues.
Responsible for participation in food production employee evaluations and disciplinary actions as needed.
Responsible for participation in food production employee interviewing and recruitment process.
Assumes primary responsibility for production and service of catering events.