CHEF -

Department

Food and Nutrition - UH

Shift

Rotating

Position Summary

Supervise and train food service cooks ensuring quality control of product and maximum efficiency of workers. Facilitate the preparation, seasoning, and cooking of all food production. Recommend weekly menu choices, execute the menu and oversee the operation of the kitchen. Perform a variety of duties required for food preparation including coordinating, setting up, breaking down and cleaning duties. Order supplies, equipment and maintain inventory. Assist with budget preparation and monitor expenses. Promote adherence to quality, customer service and sanitation standards. Ensure adherence to Hospitals and departmental policies and procedures. No patient care assignment.

Responsibilities

• MENU – Develop menus including but not limited to the coordination of ordering and testing new food products
• FOOD – Develop recipes and standard techniques for food preparation to ensure food consistency and quality; adhere to established standards and specifications
• FOOD – Prepares or directly monitors the preparation of technically difficult dishes
• FOOD – Keeps up to date with local and seasonal ingredients and plans menus accordingly
• FOOD – Market the business by creating special and unique dishes; work in collaboration with nutrition staff in preparation of specialty diets
• CUSTOMER SERVICE – Provide and ensure quality service and customer satisfaction
• DELEGATE – Delegates tasks to cooks and other personnel to ensure the economical and technically correct preparation of all food items; supervises preparation to minimize wastage
• STANDARDS – Develop and implement work standards, sanitation procedures, and personal hygiene requirements to conform to regulatory requirements and food handling principles
• DEVELOPMENT – Remains up to date on new techniques and trends in kitchens to ensure current food preparation standards
• DEVELOPMENT – Develops training for food preparation personnel in order to ensure a safe work environment; provides on-the-job and professional development for food preparation personnel
• BUDGET – Tracks kitchen expenses and coordinates with the Food Service Manager to create and monitor the budget
• SUPERVISION – Develop efficient organizational structure. Supervise employees and select, terminate, train, educate, correct deficiencies, perform appraisals, issue discipline, counsel, schedule work assignments; encourage staff teamwork and growth initiatives
• PFORMANCE IMPROVE – Participate in performance improvement activities and help identify performance improvement criteria
• TRAYLINE – Set up and operate trayline; check temperatures; cover vacancies
• PRODUCTION – Coordinate needs for all separate food serving areas in the cafeteria; ensure a well stocked facility; check inventory par list; maintain/order food supplies as needed
• QUALITY – Ensure adherence to established quality standards; evaluate subordinate's performance and compliance with standards
• TRAINING – Train new hires and staff on operating procedures and customer service
• SUPPORT – Support grill cooks when needed, provide coverage of duties

Qualifications

• Education: Essential: High School or GED Equivalent
• Certification: Nonessential: Associate Degree
• Essential: Education specialization: Serve Safe
• Nonessential: Culinary Arts
• Experience: Essential: 3 years directly related experience
• Experience: Nonessential: 7 years directly related experience
• Credentials: Essential: Valid New Mexico Driver's License

Physical Conditions

• Work: Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects.
• Physical Demand: In excess of those for Light Work.
• Conditions: Minor Hazard - physical risks, dirt, dust, fumes, noise