Chef

Job Summary

Required Qualifications

• •high school graduate or equivalent
• •minimum of two (2) years of combined experience and knowledge in institutional or restaurant cooking techniques, food service operations, safety, and sanitation
• •safe food handling certification or must obtain one within six (6) months of start
• •Working knowledge of food preparation equipment and kitchen utensils
• •Must have skills in food preparation, production control, inventory control, kitchen safety, sanitation, equipment uses and cleaning/sanitizing, food safety, menus, and therapeutic diets
• •Must demonstrate attention to detail when preparing, seasoning and cooking food according to standards and recipes for the patients, visitors and personnel of Ellis Hospital
• •Basic knowledge of regulations related to food service operations, sanitation, and food safety guidelines
• •Must be able to push/pull 500+ lb. on wheels
• •Must be able to lift/move 50 lb. from floor to table utilizing proper body mechanics and lift techniques
• •be able to perform moderately difficult manual manipulations such as using standard kitchen equipment and working on the tray assembly line
• •Mobility requirements may include the ability to squat, stand and walk for a prolonged length of time (8-hour shift) and distance
• •Sensory requirements include the ability to articulate and comprehend the spoken English language
• •Sensory requirements include the ability to read the English language

Desired Qualifications

• •Preferably a high school graduate or equivalent
• •Preferably, the candidate will possess a safe food handling certification or must obtain one within six (6) months of start
• •Must be creative and proactive in attending to the various needs of customers including patients, residents and visitors
• •Possess good interpersonal skills, with the ability to work effectively in a team and thrive in a fast-paced environment
• •Possess good organizational and problem-solving skills with the ability to multi-task and coordinate activities in pressing situations and under time constraints
• •Must be able to effectively lead and coach others
• •Must be able to lead and direct other staff in absence of supervisor
• •Must be able to role model behaviors that support the department's standards for safety and employee conduct
• •Must be able to utilize experience and knowledge to make adjustments to the menu related to product shortages, or production issues to ensure the needs of the operation are met
• •Must be able to monitor and maintain stock levels so as to place orders for supplies as needed and support cost control efforts and department budget targets
• •Must be able to review menus, tally sheets and prep sheets to determine type and quantities of foods to prepare so as to avoid food waste
• •Must be able to plan cooking schedules so foods are ready to be served at specified times
• •Must be able to set up for steam tables
• •Must be able to monitor portion sizes served, and properly store, label and date all stored foods
• •Must be able to use and keep work areas and equipment/utensils in clean, good operating condition
• •Must have basic computer skills (for facility work, communications via email)
• •Must be able to adhere to facility policies and procedures related to the food service department
• •Must be able to work well under the direction of a supervisor or manager
• •Must be able to ensure adherence to standardized recipes and utilize portion control
• •Must be able to follow recipe work methods using proper time and temperature control cooking/holding foods in proper temperature and meeting required serving temperatures
• •Must be able to report equipment malfunctions or safety hazards to management immediately
• •Must be able to thoroughly cleans equipment and work area following company policies and procedures
• •Must be able to perform duties in a timely fashion and within the approved time frames
• •Must be able to ensure that tray tickets/meal orders, recipe and document binders are kept in accurate, clean and legible condition
• •Must be able to initiate, promote, and support change initiatives