Chef

Job Summary and Qualifications Under the supervision of the Nutritional Services Director, the Executive Chef is expected to perform a variety of duties for the preparation, cooking, and serving of all foods for patients, the cafeteria, doctors’ dining room, and catering, using creative, health‑conscious techniques, recipes, menus, and presentation. This position requires a thorough knowledge of Food and Nutrition Services, policies and procedures, and regulatory requirements. Must possess safe cooking equipment and safety techniques. The ability to assume responsibility and exercise authority is required. Very frequent interactive associations and managerial tasks are inherent in this position. A professional demeanor and the ability to communicate effectively with management, physicians, and employees is essential. The ability to maintain confidentiality of information is essential. Responsibilities Directly responsible for the food preparation for patients, the cafeteria, doctors’ dining room and any special requests. Develops and implements work standards, sanitation procedures, and personal hygiene requirements, consistent with Hospital rules, local, state, and federal regulations and food handling principles. Inspects food preparation and serving areas, equipment and storage facilities, observes the appearance and personal habits of staff to detect deviations and violations of current health regulations and orders corrective measures as necessary. Responsibility for physical assets: The employee will be responsible for the equipment and supplies that are issued to perform job functions during his/her shift. Employees are responsible for tagging and depositing personal property found with the Security Department during their duties. Participates with the Director and Clinical Nutrition Manager in menu planning. Determines type and accurate quantity of foods to be prepared. Exhibits proficiency in culinary techniques. Performs all duties as assigned by supervisor in a cooperative and timely manner. Serves as a role model for the department and ensures the highest level of customer service at all times. Supervises and prepares breakfast, lunch, and dinner meals as well as special functions. Supervises Hot Production Staff, including hiring, training, counseling, and evaluating. Conducts regularly scheduled meetings with staff. Coordinates staff scheduling and assignments to ensure economical and timely food preparation. Performs other duties as assigned. Practices and adheres to the “Code of Conduct” and “Mission and Value Statement.” Qualifications High School Diploma or GED required. 3+ years of experience in Food Services Management required. Culinary Certification required within 90 days of Employment. Three to five years experience in Food Service Management preferred. Serve Safe Certification required within 60 days of hire. Benefits St. Marks Hospital offers a total rewards package that supports the health, life, career and retirement of our colleagues. The available plans and programs include: Comprehensive benefits for medical, prescription drug, dental, vision, behavioral health and telemedicine services Wellbeing support , including free counseling and referral services Time away from work programs for paid time off, paid family leave, long‑ and short‑term disability coverage and leaves of absence Savings and retirement resources , including a 401(k) Plan with a 100% match on 3% to 9% of pay (based on years of service), Employee Stock Purchase Plan, flexible spending accounts, preferred banking partnerships, retirement readiness tools, rollover support and financial wellbeing counseling Education support through tuition assistance, student loan assistance, certification support, dependent scholarships and a partnership with Galen College of Nursing Additional benefits for fertility and family building, adoption assistance, life insurance, supplemental health protection plans, auto and home insurance, legal counseling, identity theft protection and consumer discounts Note: Eligibility for benefits may vary by location. We are an equal opportunity employer. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. #J-18808-Ljbffr