Chef - Dietary

Responsibilities

Establishes and oversees production practices to provide quality food service for patients, cafeteria visitors, physician dining and catered events.

Provides staff education and development in the areas of culinary skills, food handling and sanitation practices.

Supervises production employees as well as food service workers to ensure full compliance with federal, state and other regulatory agencies.

Qualifications

• Five years in healthcare food service with commercial, institutional cooking experience
• Two years supervisory experience preferred
• Food Safety Certification from an accredited organization and maintain current
• Knowledge of therapeutic diets desired
• County Specific requirement. County Specific Food Handlers certification required upon hire and maintained current

Pay

A reasonable compensation estimate for this role, which includes estimated wages, benefits, and other forms of compensation, is $28.90.

Benefits

• Paid time off
• 401K retirement plan
• Medical, dental, and vision coverage
• Tuition reimbursement
• Many voluntary benefit options

Employment Status

Per Diem

Schedule

Variable

Equal Employment Opportunity

Company is an equal employment opportunity employer.

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