Senior Cook/Chef - 40hrs

Connecticut Children's Medical Center•Hartford, CT

22h•Onsite

About The Position

The Senior Cook/Chef coordinates, performs, supervises, and directs activities of prep cooks and other kitchen personnel engaged in preparing and cooking foods to ensure an efficient and profitable food service. This role involves controlling and monitoring food production programs, supervising subordinate personnel, verifying food production numbers and recipe adherence, and assisting with modifications to food management programs. The Senior Cook/Chef is responsible for cooking food according to recipes, portioning food, and developing special dishes and recipes with the Production Manager. A key aspect of this role is recognizing and adapting menus and recipes to the specific needs of the patient/resident population, demonstrating knowledge of age-related issues. The position also emphasizes adherence to safety and sanitation standards, including HACCP and OSHA regulations, and maintaining a safe working environment. Responsibilities include receiving and examining food and supplies, enforcing nutrition and sanitation standards, implementing and monitoring workflow to maintain standards for FTE levels and meals served per man hour, and ensuring good customer satisfaction ratings. The Senior Cook/Chef also checks station readiness, food quality, and temperatures, assists customer service associates, and supports cafeteria marketing and menu programs. Catering events, waste monitoring, and assisting cashiers with daily cash outs are also part of the duties. The role requires demonstrating age-specific and cultural competencies, training production staff to comply with standards, and maintaining necessary records and reports in compliance with various regulations.

Requirements

High School Diploma, GED, or a higher level of education that would require the completion of high school, is required.
A minimum of 5 years’ prior experience or Associate’s degree or equivalent from 2-year College in Culinary, Hotel/Restaurant or Food Service-related area of study.
Serve safe or equivalent safe food handling certification required however if not serve safe certified, must obtain within 3 months of employment and maintained thereafter.
Management and leadership skills in addition to good planning and organization skills.
Write letters, summaries and reports, using prescribed format and conform to all rules of punctuation, grammar, diction and style.
Ability to maintain friendly, efficient, Spirit of Service attitude towards customers, co-workers and clients.
Communicate (both verbal and written) effectively with clients, customers of client and support staff.
Effectively present information and respond to questions from groups of managers, clients, customers, patients/residents and the general public.
Work with mathematical concepts such as probability and statistics.
Apply concepts such as fractions, percentages, ratios and proportions to practical situations.
Work with confidential employee, client and ARAMARK information.
Ability to work well under pressure in a fast past work environment.
Capable of conducting and assessing kitchen inventory.
Must be able to work a flexible schedule including nights weekends and holidays.
Experience with delegating tasks and maintaining fast speed of service.
Must have Knowledge of dietary restrictions and allergies in patient care.
Must be able to assemble patient trays with accuracy for dietary and allergy restrictions in patient care.

Responsibilities

Controls and monitors application and enhancement of food production programs following established policies and procedures for processing all department food needs to maintain budgeted, forecasted cost per meal.
Supervises and assists subordinate personnel to comply with ARAMARK/HSS food production programs.
Verifies Primawebs food production numbers are being recorded.
Verifies that recipes are followed correctly.
Assists with modifications that are made to Food management programs as needed.
Cooks or otherwise prepares food according to recipe.
Portions cooked foods or gives instructions to workers as to size of portions and methods of garnishing.
Devises special dishes and develops recipes along with Production Manager.
Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population.
Adheres to all established systems and training programs to provide a safe working environment.
Complies with OSHA regulations and other local, state and federal regulations.
Identifies safety program with manager.
Assists in in servicing of customer service associates.
Ensures that sanitation procedures are followed in accordance with HACCP and State and City Regulations.
Receives and examines food and supplies to ensure quality and quantity meet established standards (HACCP) and specifications.
Enforces nutrition and sanitation standards for unit and enforces systems and training programs to Ensure a safe work environment.
Implements and monitors workflow using established department policies, systems and procedures to maintain standards for FTE levels, meals served per man hour worked and overtime.
Maintains good to excellent ratings on patient and customer satisfaction surveys in areas of food quality, appearance, taste and temperature.
Checks all stations for readiness before service times.
Checks for food quality of prepped food items.
Follows up to be sure that food temperatures are being taken at all stations.
Assists Customer service associates when needed to be sure that all services are available for our customers (i.e. Brew coffee, fill beverage machines, help with yogurt machine, stock with paper goods).
Assists manager in helping Implement and maintain food production specification, policies and procedures for cafeteria marketing and menu programs to ensure continued sales growth, budget food costs and customer satisfaction.
Ensures station food items are prepped correctly for daily menus/specials.
Checks for appropriate signage.
Monitors portion control closely.
Monitors dining area for cleanliness (Tables and floors are maintained).
Catering Events are prepared, accurate, delivered on time and cleaned up.
Monitors daily waste using our authorized waste tracking system.
Assist cashiers with Daily cash outs at end of the shift. Ensuring that all monies match the daily sales sheet.
Demonstrates the necessary age-specific and cultural competencies in all treatment or contact with patients/families as outlined in the employee's CCMC Age Specific and Cultural Competencies document.
Trains all production staff to comply with CCMC and ARAMARK’s standards of operation, client contract and within ARAMARK’s Business Conduct Policy.
Maintains all records and reports necessary to comply with ARAMARK/HSS, government and accrediting agency standards, regulations and codes.
Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended.
Performs all other related duties.