The food and nutrition services chef/cook position works under the supervision of the chef manager/dining services manager, the executive chef, and/or the director of food and nutrition services. Must have skills in food preparation, production control, inventory control, kitchen safety, sanitation, equipment uses and cleaning/sanitizing, food safety, menus and therapeutic diets. Additional skills include adherence to facility policies and procedures related to the food service department and must work well under the direction of a supervisor or manager. 

The chef/cook is responsible for the following:

Possess skills in cooking techniques, food service, food safety and sanitation. Good oral and written communication skills. Helps select and develop menus and recipes along with food preparation. 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 Review menus, tally sheets and prep sheets to determine type and quantities of foods to prepare so as to avoid food waste. Plan cooking schedules so foods are ready to be served at specified times.  Set up for steam tables. Basic knowledge of regulations related to food service operations, sanitation, and food safety guidelines. Monitor portion sizes served, and properly store, label and date all stored foods. Use and keep work areas and equipment/utensils in clean, good operating condition. Basic computer skills (for facility work, communications via email). Ability 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. Possess good interpersonal skills, with the ability to work effectively in a team and thrive in a fast-paced environment. Position will lead and direct other staff in absence of supervisor and role model behaviors that support the department’s standards for safety and employee conduct. 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 creative and proactive in attending to the various needs of customers including patients, residents and visitors. Monitor and maintain stock levels so as to place orders for supplies as needed and support cost control efforts and department budget targets.

 

QUALIFICATION REQUIREMENT(S):

Preferably high school graduate or equivalency. Must have a minimum of two (2) years of combined experience and knowledge in institutional or restaurant cooking techniques, food service operations, safety and sanitation. Preferably candidate will possess a safe food handling certification or must obtain within six (6) months of start. Working knowledge of food preparation equipment and kitchen utensils. 

 

PRIMARY RESPONSIBILITIES OF THE POSITION:

Food is prepared in small batch cooking schedules throughout the meal period and with steam table temperatures monitored. Sanitizing solutions are present at work area, wiping towels are stored in them. Records quantities of foods produced including over and under amounts. Studying each recipe and gathering all necessary ingredients to ensure adherence for standardized recipes and utilizes portion control. Follow recipe work methods using proper time and temperature control cooking/holding foods in proper temperature and meeting required serving temperatures. Equipment malfunctions or safety hazards reported to management immediately. Thoroughly cleans equipment and work area in accordance with company policies and procedures. Responds promptly to customer needs. Ensures that food preparation follows prepared menus and that patients’/residents’ likes and dislikes are honored as much as possible or allowed by prescribed diet. Performs duties in a timely fashion, and within the approved time frames. Alert and attentive to detail necessary related to food handling and storage, and insuring sanitation of all work areas and storage areas. Ensures that tray tickets/meal orders, recipe and document binders are kept in accurate, clean and legible condition. Performs other duties as assigned by the supervisor, and manager. Completes mandatory training and/ or routine training per facility policies.

 

PHYSICAL REQUIREMENTS:

 The position is located indoors under normal and sometimes fluctuating hot/humid working conditions.  Should be able to push/pull 500+ lb. on wheels, 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 in addition to being able to read the English language.

 

 

Ellis Medicine is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, creed, color, religion, sex/gender, age, national origin, disability, genetic information, predisposition or carrier status, military or veteran status, prior arrest, or conviction record, marital or familial status, sexual orientation, transgender status, gender identity, gender expression, reproductive health decisions, or domestic violence victim status.

 

Salary Range:  $16.63-24.11/hour     /hour                   Pay is based on experience, skills, and education. Exempt positions under the Fair Labor Standards Act (FLSA) will be paid within the base salary equivalent of the stated hourly rates. The pay range may also vary within the stated range based on location.