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Under supervision, prepares and cooks food. The position requires leading the work of associates in the department, providing technical support, and assisting with creating new and substitute menu items. Daily menu reviews are necessary to determine quantities of food and supplies needed. The role involves preparing food for cafeteria and catering with a focus on creativity, quality, consistency, and promptness. The individual will serve as a resource to educate and coach staff on recipe standards and demonstrate various cooking techniques. Monitoring and replenishing food for cafeteria, catering, or patient trays is essential, as well as ensuring food is handled and stored according to Hazardous Analysis of Critical Control Point (HACCP) guidelines. The position also requires operating various types of kitchen equipment, maintaining cleanliness, recording temperatures of refrigerators, and ensuring equipment is in good working condition. The individual will monitor supply and equipment inventory, notify the leadership team of needed repairs, and ensure compliance with regulatory guidelines and departmental policies. Promoting the mission, vision, and values of SCL Health and abiding by service behavior standards is also a key responsibility.
