Assist management with planning, directing, and supervising the production quality and work flow for a team of culinary professionals-including but not limited to cooks, patient tray line, catering, purchasing and the affiliates. Completing various cleaning and other related assignments. To perform a variety of routine specified duties in a safe and organized manner including but not limited to; preparing food using proper techniques, methods, and seasonings as specified through recipes for, hospital patients, personnel, and visitors. Plan, pre-prep, cook and serve a variety of food items for hospital luncheons, special event luncheons and dinners and other events. Train and instruct employees as needed.
Qualifications: Completion of a 2yr culinary/FNS hospitality degree or ACF Accreditation with 3+ years of culinary experience. Serve safe certified or approved equivalent Food Safety certification. Possess the ability to develop menus for varied populations. Ability to lead team members during general food preparation and catered events. Demonstrate the ability to deal well with; patients, hospital staff, and the public in a courteous and professional manner.
EOE AA M/F/Vet/Disability
6a-230p, 8a-4:30p, 10a - 7:30p