Supervisor, Production Chef

Saint Francis Health System

1d•Onsite

About The Position

Demonstrates a high standard of food preparation. Daily monitors staff to ensure production of quality food products as well as aids in the development of new recipes used in all service areas. Ensures all area standards of safety and sanitation are met and all staff are accurately performing all job functions in a timely manner.

Requirements

High School Diploma or GED required.
Four years culinary food experience, two years supervisory experience.
Ability to estimate quantities of food.
Ability to correctly use institutional equipment used in food production and ability to demonstrate high standards of quality food production.

Nice To Haves

Associates Degree from a post-secondary culinary arts training program or Bachelor's degree in a closely related food service field highly preferred.
Culinary Arts Certification, including cooking, baking, salad preparation highly preferred.

Responsibilities

Monitors staff to ensure appropriate production of food products and coaches when necessary to ensure quality.
Produces food products in a timely manner meeting time deadlines while following standardized recipes, demonstrating high food preparation standards.
Establishes standardized recipes by testing new recipes using accurate weights and measurements.
Uses and maintains equipment and hand tools properly and ensures all staff are following safety standards.
Maintains sanitary condition of work area and equipment and ensures all staff are following health department standards.
Ensures sanitation and safety guidelines are being met and followed according to Health Department, OSHA and Joint Commission standards.
Identifies and anticipates departmental down-time, monitors productivity, patient satisfaction, safety issues, interdepartmental concerns and takes corrective action.
Coordinates menu planning for specific programs (retail, eating disorders).
Schedules, trains, monitors and evaluates staff in a positive manner.
Responsible for ensuring accuracy and security of cash handling inclusive of daily cash reconciliation, bank deposits, and other related functions.
Coordinates menu planning with Eating Disorder Registered Dietitian.
Schedules, trains, monitors and evaluates staff in a positive manner.