Chef

Location: 
SMMC-SMMC Hospital
Schedule: 
Full Time
Shift: 
Day Job
Job Listing: 
SAD003045
Food & Nutrition, Dietitian

Purpose Statement / Position Summary

This position creates recipes, determines purchasing specifications, cooks, develops menus, and has oversight of production to ensure high quality safe food is prepared to specifications by trained food service staff with appropriate supplies on hand for all areas of food production including patients, catering, cafeteria and doctors� lounge.  Coordinates specifications and ordering with Buyer for food and related culinary equipment and supplies within budget parameters.  Oversees catering coordination and functions.  Mentors staff in food production methods. Uses food service and catering software applications.  Reports to Director, Food and Clinical Nutrition.   

Essential Functions and Responsibilities of the Job
  • Ensure consistent quality food preparation and presentation

  • Assist staff with cooking and food preparation, and mentoring

  • Food preparation and oversight of service to doctors

  • Develop and test recipes
  • Work with Director and support staff to develop menus
  • Determine specifications and amounts for food items and culinary supplies, coordinating buying and receiving with Buyer and Inventory Clerk

  • Oversight of catering events with Catering Coordinator particularly large events

  • Quality audits and food satisfaction surveys
  • Ensure compliance with food safety, sanitation and regulatory standards

  • Use software applications for duties related to position

  • Collaborate with Management in hiring and performance evaluations

  • Collaborate with Management to ensure staffing scheduling meets needs for food production within budget parameters

  • Ability to be at work and be on time
  • Ability to follow company policies, procedures, and directives, including dress code and language policy

  • Ability to interact in a positive and constructive manner

Qualifications: 

Experience

5 years or more supervising and training food production staff

5 years or more as chef or lead cook within various production areas: hospital food production, line cook, catering, cold food prep, quantity food production

Varied catering experience including large banquets, parties, seated/served events, VIP service as well as routine meetings

1 or more years of food and equipment buying

Demonstrated experience with inventory receiving and control

Advanced culinary skills and understanding of food and equipment specifications

Organized and experienced multi-tasking and time management skills in kitchen and office environments

Excellent oral and written communication skills

Demonstrated mathematical reasoning and experience working with budgets

Knowledgeable of local, state, federal and accreditation standards

Experienced and comfortable with basic to intermediate computer skills utilizing Word and Excel Experience with Computrition and CaterTrax highly desirable

Education

High school diploma or GED

Associate's degree in culinary arts or related field

Demonstration of continuous learning in food and culinary skills (courses, additional training, resources used, etc.)

Serve-safe certified

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