CHEF

Receive 17% Weekday Nights, 26% Weekend Nights and 15% Weekend Day shift differentials. Compensation for this role is based on a number of factors, including but not limited to experience, education, and other business and organizational considerations. Department: Food and Nutrition - UH FTE: 1.00 Full Time Shift: Rotating Position Summary Supervise and train food service cooks ensuring quality control of product and maximum efficiency of workers. Facilitate the preparation, seasoning, and cooking of all food production. Recommend weekly menu choices, execute the menu and oversee the operation of the kitchen. Perform a variety of duties required for food preparation including coordinating, setting up, breaking down and cleaning duties. Order supplies, equipment and maintain inventory. Assist with budget preparation and monitor expenses. Promote adherence to quality, customer service and sanitation standards. Ensure adherence to hospitals and departmental policies and procedures. No patient care assignment. Detailed Responsibilities MENU – Develop menus including but not limited to the coordination of ordering and testing new food products FOOD – Develop recipes and standard techniques for food preparation to ensure food consistency and quality; adhere to established standards and specifications FOOD – Prepare or directly monitor the preparation of technically difficult dishes FOOD – Keep up to date with local and seasonal ingredients and plan menus accordingly FOOD – Market the business by creating special and unique dishes; work in collaboration with nutrition staff in preparation of specialty diets CUSTOMER SERVICE – Provide and ensure quality service and customer satisfaction DELEGATE – Delegate tasks to cooks and other personnel to ensure the economical and technically correct preparation of all food items; supervise preparation to minimize wastage STANDARDS – Develop and implement work standards, sanitation procedures, and personal hygiene requirements to conform to regulatory requirements and food handling principles DEVELOPMENT – Remain up to date on new techniques and trends in kitchens to ensure current food preparation standards DEVELOPMENT – Develop training for food preparation personnel to ensure a safe work environment; provide on-the-job and professional development for food preparation personnel BUDGET – Track kitchen expenses and coordinate with the Food Service Manager to create and monitor the budget SUPERVISION – Develop efficient organizational structure. Supervise employees and select, terminate, train, educate, correct deficiencies, perform appraisals, issue discipline, counsel, schedule work assignments; encourage staff teamwork and growth initiatives PERFORMANCE IMPROVE – Participate in performance improvement activities and help identify performance improvement criteria TRAYLINE – Set up and operate trayline; check temperatures; cover vacancies PRODUCTION – Coordinate needs for all separate food serving areas in the cafeteria; ensure a well stocked facility; check inventory par list; maintain/order food supplies as needed QUALITY – Ensure adherence to established quality standards; evaluate subordinate's performance and compliance with standards TRAINING – Train new hires and staff on operating procedures and customer service SUPPORT – Support grill cooks when needed, provide coverage of duties Qualifications Education Essential: High School or GED Equivalent Certification Nonessential: Associate Degree Education Specialization Essential: Serve Safe Nonessential: Culinary Arts Experience Essential: 3 years directly related experience Nonessential: 7 years directly related experience Credentials Essential: Valid New Mexico Driver's License UNM Vehicle Operator's Permit within 60 days Physical Conditions Medium Work: Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Working Conditions Minor Hazard - physical risks, dirt, dust, fumes, noise Subject to random alcohol and substance testing May be required to travel to various work sites May perform subordinate tasks in high census/vol May be required to perform on-call duties May work rotating shifts, holidays and weekends #J-18808-Ljbffr