Lead Cook (Full Time, Days)

Nicklaus Children's Hospital•Miami, FL

4d•Onsite

About The Position

Under the guidance of the Executive and Sous Chefs, assists with the successful daily operation of the production services. Assists with a variety of tasks to include monitoring of all inventory, ordering, receiving, storing, food preparation, cooking, and serving. Ensures scheduling, sanitation, and infection control measures are adhered to. Ensures employees engaged in producing and serving food adhere to policies and procedures, provide outstanding customer service, and maintain cleanliness and sanitation of food areas, equipment, and utensils.

Requirements

Active ServSafe Certification required within 30 days of hire
1-3 years of experience with food production in healthcare of retail setting
Proficiency in food safety and proper cooking techniques and methods.
Ability to communicate well in English both verbally and in writing to request supplies, make printed signs, and properly label food items.
Ability to relate cooperatively and constructively with customers, peers, and other hospital personnel.
Able to lead by example by demonstrating work habits that are aligned with NCHS policies and expectations.
Able to positively represent the hospital and department in all aspects of customer service.
Able to handle all situations calmly, professionally, and decisively.
Able to use computers and ability to learn appropriate software application(s). Ability to use computer to enter and access data appropriately; accurately relay information as requested.
Able to follow detailed written or verbal instructions.
Displays positive customer service, fosters employee relations, and assures staff adheres to the Customer Service Behavioral Standards.
Knowledge of Microsoft Word, Excel, PowerPoint, and Internet.
Demonstrates good time management skills with respect to scheduling, assigned duties, and meeting productivity requirements.
Critical thinking skills.
Able to maintain confidentiality of all patient and guest sensitive information (example: HIPAA).

Nice To Haves

High school education or equivalent preferred.
Healthcare retail food service preferred.
Experience in supervisory role preferred.
Experience in customer complaint management preferred.
Food Safety Certificate preferred.
Bilingual: Spanish is preferred.

Responsibilities

Opens and closes the department, including checking equipment functionality, ensuring adequate supplies are available, ensuring schedules and staffing will meet department operation needs, etc.
Coordinates and monitors that all tasks are performed per procedures/policies by production staff in all areas. Serves as a first level of escalation of operation issues for the team.
As a subject matter expert, trains and mentors staff on daily department operations, customer service, proper portioning, proper seasoning/recipe/cooking techniques, kitchen safety, and sanitation. Ensures quality of customer/family experience, fosters staff empowerment, and holds huddles.
Notifies management about damages or malfunctions and places service calls to plant operations or equipment service vendors as needed. Monitors to ensure that the facilities’ utensils, equipment, machines, and furnishings are properly maintained.
Assists in the delivery of quality customer service to customers at all times by assuring full menu availability during hours of operation and certifying the NCHS iCREATE Values and Behaviors are followed.
Helps drive service excellence by acting as a customer service champion and reviewing the department target goals, prioritizing questions, and sharing best practices with the staff.
Assists with maintaining all records and reports (i.e., HACCP audit, temperature logs, food production, and waste logs) in compliance with departmental guidelines and regulatory agency standards.
Ensures that all infection control and safety guidelines are followed per department and hospital policy and regulatory requirements (example: hand hygience protocols, cleanliness and sanitation, temperature controls, portion accuracy, food and supply rotation using First In First Out (FIFO)).
Maintains adequate supply of food in retail outlets by adhering to production sheets, communicating issues/concerns to Executive and Sous Chefs; replenishes food at workstation.
Sets up, prepares, and presents at assigned times food that is appealing, tasty, and consistent with standardized recipes for patients, retail, and catering.
Maintains a calm demeanor during periods of high volume or unusual events to set a positive example for the shift team.
Responsible for identifying potential risks within area of responsibility and for supporting the problem resolution process.