Cook- Hillcrest (Casual Call, Variable Shift)

Bozeman Health Deaconess Hospital•Bozeman, MT

About The Position

As a Chef at Hillcrest, you will play a vital role in providing nutritious and delicious meals to our residents and their guests while adhering to high standards of food safety and quality. This position requires advanced culinary experience and creativity. This position will participate as a member of the food production staff to prepare and serve a culinary experience for our residents and their guests.

Requirements

High school diploma or equivalent.
Two (2) years experience as a Chef or Cook in a commercial restaurant or commercial catering.
Complete ServSafe Certification within four (4) months of start date
Proficient in planning, delegating, monitoring, and enhancing work performance.
Exhibits sound judgment and patience and maintains a professional demeanor consistently, and maintains confidentiality.
Adherence to recipes, standards, health department regulations, and company quality standards.
Thrives in a busy and demanding environment.
Menu creation based on existing inventory.
Flexibility for varied shifts.
Strong interpersonal and teamwork skills.
Displays creativity, problem-solving, and decision-making skills.
Detail-oriented with organizational and prioritization abilities.
Ability to adjust recipe quantities (upscale/downscale).
Proficient with commercial kitchen equipment.
Knowledgeable in various cooking techniques.
Familiarity with adapting recipes to specific needs.
Strong attention to detail for high-quality meals.
Excellent time management and organizational skills.
Effective communication and teamwork.
Understanding of food safety and sanitation guidelines
Proficient in reading, basic math, writing, and following directions.
This role requires regular and sustained attendance.
The position may necessitate working beyond a standard 40-hour workweek, including weekends and after-hours shifts.
On-call work may be required to respond promptly to organizational, patient, or employee needs.

Nice To Haves

Culinary Arts Degree.
Three (3) years of full-service restaurant or commercial catering experience.

Responsibilities

Meal Preparation: Prepare and cook a variety of meals, including breakfast, lunch, and dinner, while ensuring adherence to dietary requirements and portion control.
Quality Control: Ensure all prepared items meet the highest standards of taste, texture, and presentation, meeting the expectations of residents and their guests
Menu Planning: Collaborate with the production team to create diverse and balanced menus that cater to the dietary needs and preferences of our residents and their guests.
Food Safety: Follow all established food safety and sanitation guidelines, including proper food handling, storage, and cleaning procedures.
Presentation: Ensure that all meals are visually appealing and presented in an appetizing manner.
Dietary Requirements: Adapt recipes to accommodate specific dietary restrictions or preferences, such as low-sodium, gluten-free, or vegetarian options.
Inventory Management: Monitor and report on food and kitchen supplies, assisting in procurement and maintaining appropriate inventory levels.
Cleanliness: Maintain a clean and organized kitchen environment, including daily cleaning tasks and regular deep cleaning.
Time Management: Handle multiple cooking tasks simultaneously, manage preparation schedules, and meet deadlines for meal service.
Equipment: Report any issues to the management for prompt repairs or replacements.
Adaptability: Adjust recipes and portion sizes to accommodate needs and other special requests.
Team Collaboration: Work closely with other kitchen staff, servers, and management to coordinate meal service and ensure smooth kitchen operations, also manage kitchen in the absence of the executive chef.
Customer Service: Interact with residents and guests to understand their preferences and provide a personalized dining experience. Address special requests and feedback with professionalism and courtesy.
Safety Compliance: Comply with all safety and health regulations, including the proper use of kitchen equipment and tools, maintain a clean and organized work environment, and manage ingredient inventory effectively.
Special Events: Assist in planning and preparing special meals for holidays and events as required.