Head Cook

Carilion Medical Center•Roanoke, VA

About The Position

How You’ll Help Transform Healthcare: Head Cook Develops menus and recipes. Instructs Cooks on the preparation of food products and oversees production when assigned. Ensures quality, recipe accuracy, and offers new product ideas. Prepares food according to standard recipes or reheating standards. Inspects food products during the chain of production, starting at receipt of the product until it reaches the customer, ensuring quality throughout the process. Completes temperature logs, cleaning logs, inspection documentation to include corrective action, and other documentation as assigned. Assists with product management, ensures compliance with VDH, the JC, Serv Safe, and regulatory guidelines. When assigned, educates team members on regulatory standards. Participates in department activities/meetings, which may include orientation of co-workers, patient/customer satisfaction initiatives, cost reduction initiatives, and inspection readiness. When assigned, leads meetings with team members delivering messaging and education from the Manager. Completes all general food service tasks as assigned which may include cashier, tray assemble and/or delivery, and dishwashing with related cleaning.

Requirements

Education: High School diploma or GED required.
Experience: 3 years in commercial or institutional food preparation preferred.
Licensure, certification, and/or registration: In areas in which employee is deemed in charge of departmental operations, SERV-Safe Certification or equivalent certification from the Virginia Health Department is required; or ability to obtain certification within year one in this position.
Other Minimum Qualifications: Effective interpersonal, communication and teamwork skills required.
Demonstrated knowledge of culinary arts and current culinary techniques and trends.
Must successfully complete orientation and competency validation for position.
Position is deemed ˜emergency personnel during emergency weather conditions.
Must provide own transportation and travel to other Carilion work sites.
May be required to work at other Carilion facilities to meet staffing needs.

Nice To Haves

Culinary degree preferred.
3 years in commercial or institutional food preparation preferred.

Responsibilities

Develops menus and recipes.
Instructs Cooks on the preparation of food products and oversees production when assigned.
Ensures quality, recipe accuracy, and offers new product ideas.
Prepares food according to standard recipes or reheating standards.
Inspects food products during the chain of production, starting at receipt of the product until it reaches the customer, ensuring quality throughout the process.
Completes temperature logs, cleaning logs, inspection documentation to include corrective action, and other documentation as assigned.
Assists with product management, ensures compliance with VDH, the JC, Serv Safe, and regulatory guidelines.
When assigned, educates team members on regulatory standards.
Participates in department activities/meetings, which may include orientation of co-workers, patient/customer satisfaction initiatives, cost reduction initiatives, and inspection readiness.
When assigned, leads meetings with team members delivering messaging and education from the Manager.
Completes all general food service tasks as assigned which may include cashier, tray assemble and/or delivery, and dishwashing with related cleaning.