Kitchen Chef: Hrly, FT

What You Will Do

• Provides training to the cooks and the food production staff.
• Oversees the food quality, quantity, and control measures for the food production staff.
• Oversees the sanitation of the food production area and leads cleaning projects with the staff.
• Seasons and prepares food for FRMC patients, employees, and visitors.
• Oversees the quality and quantity of the food prepared in advance in preparation for the tray-line.
• Oversees the equipment sanitation in all the hot food production areas in the kitchen.
• Provides training for all cooks on the correct food production procedures for the patient food line.
• Works closely with the Director of Nutritional Services to develop opportunities to improve recipes, menus, and job routines.
• Functions efficiently as a shift cook on the patient room service line.
• Reviews menus and production sheets to determine type and quantities of meats, vegetables and soups to be prepared.
• Plans cooking schedule in conjunction with Director of Nutritional Services to ensure that food will be ready at specified times.
• Prepares food by washing, trimming, cooking and seasoning for each meal by following menus and production sheets.
• Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixers, steamers, choppers, grinders, slicers to make sauces, soups, stews, casseroles etc.
• Bakes, roasts, broils and steams meats, fish and poultry.
• Tests food being cooked by tasting, smelling and temperature to determine that it meets expectations as noted on the recipe.
• Processes food from refrigerator, freezer or other storage area; may request other workers to assist.
• Prepares portions of food for individual servings and prepares distribution of food to serving our patients.
• Follows menus and production sheet for proper portion size.
• Responsible for retail food as directed by Director of Nutritional Services or Supervisor.
• Responsible for setting-up and breaking down the Room Service line.
• Responsible for finish cooking and plating Room Service meals in the allotted time frames.

What You Will Need

• Must have one year of demonstrated leadership skills and training staff in a hot food production environment.
• Must have 2 years’ experience in industrial or institutional cooking.
• Related prior work experience with some hospital, institution, or restaurant cooking.
• Successful completion of a 90 day probationary period.