Station Chef
About The Position
The Station Chef is responsible for preparing rotating menu items on their assigned workstation, providing instruction and guidance to cooks, and ensuring proper food handling, sanitation, and storage procedures are followed. This role requires effective communication with patients, families, coworkers, and customers. The Station Chef will also assist managers with event preparation, contribute to a positive working atmosphere, and provide recommendations for recipe and menu updates. They will maintain production forecast levels, attend meetings and training, and adhere to all department and hospital policies. Additionally, the Station Chef will track production, complete requisitions, perform cleaning tasks, organize storage areas, and provide feedback for work environment improvements. Regular and predictable attendance is required.
Requirements
- High School Diploma or GED required
- Three (3) years of experience cooking in a full-service or institutional kitchen required
- ServSafe Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program required within thirty (30) days of hire.
- Employee must maintain current certification during employment.
Responsibilities
- Perform standard activities related to own area (e.g., preparing rotating food menu, preparing food according to the recipe).
- Assist managers/ senior team members during the planning and preparation of upcoming events; Provide guidance and instructions to the cooks.
- Create a working atmosphere according to Food Services' mission and guiding principles.
- Communicate effectively with patients, families, coworkers and internal/ external customers.
- Provide recommendations for updates on recipes/ menu and production forecast utilizing the hospital's Computrition system; Maintain and record production forecast levels.
- Attend and participate in all scheduled meetings and training sessions.
- Adhere to department, hospital and culinary policies and procedures; Follow proper food handling, sanitation and storage procedures.
- Track production and complete requisitions as required by assigned stations
- Attend and actively participate in all formal and informal training sessions
- Complete regular and rotating cleaning tasks as assigned in the area of responsibility
- Organize coolers and freezers in the assigned area of responsibility every shift
- Participate in all opportunities providing feedback to leadership improving the work environment
- Perform other duties as assigned to meet the goals and objectives of the department and institution.
- Maintain regular and predictable attendance.
Benefits
- Explore our exceptional benefits!
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
