Chef

Responsibilities

• Prepares meals for patients and guests with an understanding of modified diets.
• Prepares high-volume special meals for cafeterias and patients.
• Develops, tests and standardizes recipes for upscale and general applications.
• Reviews with Clinical Nutritionist to ensure suitability for modified diets.
• Demonstrates proficiency in traditional, international, and trendy cuisines.
• Creatively plans menus.
• Prepares and cooks hot and cold menu items using solid, efficient cooking and culinary fundamentals.
• Presents and displays food using artistic creativity and garnishes.
• Performs display/exhibition cooking in a manner to impress audiences.
• May provide personalized meal service to patients and guests.
• May solicit meal requests and deliver meals to fulfill requests.
• Cleans, sanitizes, and organizes the work area.
• Understands and adheres to county, state, and federal regulatory agency requirements.
• Observes all safety and infection control policies and procedures and uses required protection devices to prevent the transmission of food borne illness to patients, customers, and staff.
• Reports any safety hazards.
• Operates large and small institutional cooking equipment.
• Cleans equipment and performs preventive maintenance as recommended by the manufacturer.
• Utilizes a personal computer to access recipes, menus, and patient information.
• Requisitions food and supplies from the storeroom according to policies and procedures.
• Maintains stock securely and conducts inventory.
• Maintains records of various aspects of food preparation and presentation.

Qualifications

• An associate's degree in culinary arts or the equivalent in training under the leadership of an executive chef.
• Four years of experience in restaurant, hotel, catering service, or other similar foodservice establishments.
• The ability to lift up to 50 pounds.
• Exposure to the hazards associated with an institutional kitchen.