Station Chef

Job Responsibilities

• Prepare rotating menu items on the assigned workstation.
• Provide instruction and guidance to the cooks.
• Communicate effectively with patients, families, coworkers, and internal/external customers.
• Create a working atmosphere according to Food Services' mission and guiding principles.
• Communicate effectively with managers/senior team members during the planning and preparation of upcoming events.
• Provide recommendations for updates on recipes/menu and production forecast utilizing the hospital's Computrition system.
• Maintain and record production forecast levels.
• Attend and participate in all scheduled meetings and training sessions.
• Adhere to department, hospital, and culinary policies and procedures; follow proper food handling, sanitation, and storage procedures.
• Track production and complete requisitions as required by assigned stations.
• Attend and actively participate in all formal and informal training sessions.
• Complete regular and rotating cleaning tasks as assigned in the area of responsibility.
• Organize coolers and freezers in the assigned area of responsibility every shift.
• Participate in all opportunities providing feedback to leadership improving the work environment.
• Perform other duties as assigned to meet the goals and objectives of the department and institution.
• Maintain regular and predictable attendance.

Qualifications

• High School Diploma or GED required.
• Three (3) years of experience cooking in a full-service or institutional kitchen required.
• Licensure, Registration and/or Certification Required by SJCRH Only: (LC: SERVSAFE) ServSafe Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program required within thirty (30) days of hire.

Physical Demands and Working Conditions

• Occasionally exposed to toxic or caustic chemicals and extreme heat.
• Occasionally lifts and/or moves up to 50 pounds.
• Standing for long periods of time in a kitchen environment.
• Occasionally stoops, kneels, or crouches.
• Regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear.
• Occasionally required to bend, squat, kneel, crouch, twist, pull, push, climb stairs, balance, and stoop.
• Occasionally exposed to loud noises.
• Day, evening, and weekend availability required.