Chef - Full Time Days

Description

Join Vaughan Regional Medical Center in Selma, AL, a 175-bed, Joint Commission–accredited community hospital that serves as a critical healthcare hub in the region. Vaughan delivers a full complement of hospital services, including emergency care, to the Black Belt area of southern Alabama.

Essential Functions

• Oversees production of hot and cold meals for breakfast, lunch, dinner, and special functions.
• Ensures proper preparation and portioning of meals according to dietary and production standards.
• Led kitchen staff and coordinates food prep schedules to ensure meal readiness.
• Maintains food safety by following HACCP standards and completing required documentation.
• Maintains inventory levels and orders food and supplies from stockroom or vendors as needed.
• Fulfills cleaning schedules and ensures all kitchen equipment and surfaces meet sanitation standards.
• Provides on-the-job training and guidance to cooks and kitchen staff.
• Promotes quality improvement and participates in process efficiency initiatives.
• Participates in departmental budget management by minimizing waste and maximizing product usage.
• Fosters positive working relationships across departments to ensure quality service delivery.

Knowledge/Skills/Abilities/Expectations

• Strong understanding of food preparation techniques, portion control, and safety standards.
• Ability to lead, motivate, and train kitchen staff.
• Critical thinking and decision-making skills.
• Knowledge of dietary restrictions and modified diets.
• Ability to work in a fast-paced, high-pressure environment with minimal supervision.
• Constant standing, walking, bending, stooping, squatting, reaching, and lifting up to 75 lbs.
• Frequent use of hands and arms in repetitive motions; occasional kneeling and climbing.
• Exposure to temperature changes, biohazards, cleaning chemicals, and kitchen equipment.
• Commercial kitchen within a hospital or healthcare setting.
• Regular exposure to hot surfaces, sharp tools, and cleaning agents.
• Must adhere to infection control and safety policies at all times.

Education

• High School Diploma or GED (Required).
• Culinary training or certification (Preferred).

Licenses/Certifications

• ServSafe or equivalent food safety certification (Preferred or required depending on facility policy).

Experience

• Minimum 2 years of large-quantity food preparation and cooking on demand (Required).
• Prior experience following recipes, organizing prep work, and maintaining sanitation (Required).