CHEF

Full Time; FTE 1.0 / 40 Hours per Week - Every other weekend

Schedule is 5\:30 a.m. - 4\:00 p.m.; 4 shifts per week

The Market Chef is responsible for meeting the needs of internal and external customers and supporting the department by preparing, cooking and serving specific menu items in accordance with approved specifications of the restaurant menus. This individual estimates food requirements, is responsible for prep, set-up, and service pertaining to display cooking and action stations including, but not limited to, omelet station, pizza station, deli station, salad station, soup station, and entrée station.

Watertown Regional Medical Center offers a great work environment, competitive pay and benefits including\:

Health InsuranceDental Insurance Vision Insurance Health Savings Account (HSA) Healthcare Flexible Spending Limited Purpose Flexible SpendingDependent Care Flexible SpendingEmployee Paid Short-Term Disability Employee Paid Long-Term Disability Employer Paid Life Insurance and AD&D 401K PTOTuition Reimbursement & Loan Forgiveness EAP – Employee Assistance Program Wellness Program On-site Fitness CenterRethinkCareVirta

Voluntary Benefits

Hospital Indemnity InsuranceAccident InsuranceCritical Illness InsuranceIdentity ProtectionLegal Services Plan Auto & Home Insurance Pet InsuranceDiscount Mall

At Watertown Regional Medical Center, we recognize that our patients deserve qualified, engaged, and competent healthcare professionals. And we know that our healthcare professionals deserve a working environment that is safe, leaders who are visible and supportive, and opportunities to grow and develop in their chosen disciplines. The heart of WRMC is in its people, making our hospital a family that only the best is invited to join. If you feel that your skills and compassion fit with our vision for healthcare, we invite you to apply today.

CHEF

Full Time; FTE 1.0 / 40 Hours per Week - Every other weekend

Schedule is 5\:30 a.m. - 4\:00 p.m.; 4 shifts per week

The Market Chef is responsible for meeting the needs of internal and external customers and supporting the department by preparing, cooking and serving specific menu items in accordance with approved specifications of the restaurant menus. This individual estimates food requirements, is responsible for prep, set-up, and service pertaining to display cooking and action stations including, but not limited to, omelet station, pizza station, deli station, salad station, soup station, and entrée station.

Watertown Regional Medical Center offers a great work environment, competitive pay and benefits including\:

Health InsuranceDental Insurance Vision Insurance Health Savings Account (HSA) Healthcare Flexible Spending Limited Purpose Flexible SpendingDependent Care Flexible SpendingEmployee Paid Short-Term Disability Employee Paid Long-Term Disability Employer Paid Life Insurance and AD&D 401K PTOTuition Reimbursement & Loan Forgiveness EAP – Employee Assistance Program Wellness Program On-site Fitness CenterRethinkCareVirta

Voluntary Benefits

Hospital Indemnity InsuranceAccident InsuranceCritical Illness InsuranceIdentity ProtectionLegal Services Plan Auto & Home Insurance Pet InsuranceDiscount Mall

At Watertown Regional Medical Center, we recognize that our patients deserve qualified, engaged, and competent healthcare professionals. And we know that our healthcare professionals deserve a working environment that is safe, leaders who are visible and supportive, and opportunities to grow and develop in their chosen disciplines. The heart of WRMC is in its people, making our hospital a family that only the best is invited to join. If you feel that your skills and compassion fit with our vision for healthcare, we invite you to apply today.

Qualifications\:

High school diploma or equivalent.Three months to one year previous cooking experience in a professional kitchen.Basic reading and math skillFollow procedures related to position accountabilitiesInventorying and ordering procedure knowledgeKnowledge of safety and sanitation control hospital proceduresKnowledge of departmental sanitary practicesKnowledge of cleaning and safe food preparation in a sanitary mannerUnderstanding modified diets

Qualifications\:

High school diploma or equivalent.Three months to one year previous cooking experience in a professional kitchen.Basic reading and math skillFollow procedures related to position accountabilitiesInventorying and ordering procedure knowledgeKnowledge of safety and sanitation control hospital proceduresKnowledge of departmental sanitary practicesKnowledge of cleaning and safe food preparation in a sanitary mannerUnderstanding modified diets