Station Chef - PRN

Prairie Ridge Health•Columbus, WI

2d•Onsite

About The Position

Prairie Ridge Health is looking for a team member to join our Culinary Department in the role of Station Chef. This position is a 0.8 FTE (32 hours per week), as needed with shifts between 5:30am-7:00pm. The Station Chef is responsible for the preparation of food for patients, caters, and the cafeteria menu. They will pre-dish patient food items and assemble patient trays. The Station Chef is also responsible for sanitation, upkeep of the food service/culinary dept., and making sure that all food safety and quality standards are followed. The Station Chef will be responsible for oversight of the food service/culinary dept. in absence of the Manager of Food, Nutrition and Diabetes Services and/or Executive Chef, Sous Chef and/or Assistant Sous Chef. The Station Chef demonstrates a high level of execution of all required processes and procedures in the department and assures that all other team members are meeting expectations when they are the person in charge. They train new team members and understand the core duties of all positions in the department. The Station Chef is competent in and able to staff all kitchen positions including Cold Cook, Breakfast Cook, Front of House and Ware Washer, both on a scheduled and short notice basis. They may also be responsible for competently performing the job duties of the Culinary Ambassador and/or Barista as assigned.

Requirements

High school diploma or equivalent desirable
ServSafe Food Manager certification required within 4 months of start date or within 3 attempts to pass the exam, whichever comes first.
Previous institutional cooking or food service desirable

Nice To Haves

Preferred knowledge of therapeutic diets

Responsibilities

Preparation of food for patients, caters, and the cafeteria menu.
Pre-dish patient food items and assemble patient trays.
Responsible for sanitation and upkeep of the food service/culinary department.
Ensure all food safety and quality standards are followed.
Oversight of the food service/culinary department in absence of management.
Assure team members are meeting expectations when in charge.
Train new team members.
Understand the core duties of all positions in the department.
Staff all kitchen positions including Cold Cook, Breakfast Cook, Front of House and Ware Washer.
Competently perform the job duties of the Culinary Ambassador and/or Barista as assigned.