About the position
You will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Plans regular and modified menus according to established guidelines. Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality. Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards. Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned. Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed. Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products. Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits. Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of the management or professional team at least once during their hospital stay. Follows facility, department, and Company safety policies and procedures to include occurrence reporting. Participates and attends departmental meetings, staff development, and professional programs, as appropriate.
Responsibilities
- Oversee kitchen operations while maintaining a safe and sanitary work environment.
- Prepare or direct the preparation of meals in accordance with corporate programs and guidelines.
- Plan regular and modified menus according to established guidelines.
- Follow standardized recipes, portioning and presentation standards.
- Complete and utilize daily production worksheets and waste log sheets.
- Taste completed meals to ensure quality.
- Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation.
- Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas.
- Maintain inventory of food and non-food supplies.
- Make decisions regarding utilization of leftover food products.
- Comply with federal, state and local health and sanitation regulations.
- Visit patients on assigned nursing unit or area.
- Participate and attend departmental meetings, staff development, and professional programs.
Requirements
- High School Degree in General Studies.
- 2-3 years experience in Management.
- Minimum of two years of acute or long-term care experience preferred.
Nice-to-haves
- Culinary degree.
- Menu writing experience.
- Recipe writing experience.
- Extensive catering experience.
- High volume, complex foodservice operations experience.
- Institutional and batch cooking experiences.
- Hands-on chef experience.
- Comprehensive knowledge of food and catering trends.
Benefits
- Great benefits!
