Vacancy caducado!
Req Number 002S4CJob Description
Supervises, hires, trains, disciplines and evaluates the performance of staff.
Prioritizes, schedules, assigns and monitors work to optimize preparation of foods to meet the menu requirements.
Provides training and in-services regarding cooking techniques, safety and sanitation regulations, operating policies and procedures, etc.
Ensures performance appraisals are completed in a timely manner.
Develops recipes and plans menus for patients, cafeteria and catering functions.
Develops, selects and standardizes production recipes. Establishes presentation techniques and quality standards.
Plans all menus in collaboration with professional dietary staff, department standards, costs and recipe information.
Oversees meal preparation to ensure timeliness and food quality (i.e. taste, temperature, amount, appearance, etc).4. Ensures compliance with sanitation, safety and fire regulations. conducts inspections and develops proactive action plans based on findings.5. Collaborates with management in requisition/purchase of food items to maintain adequate inventory of supplies.6. Evaluates equipment and recommends maintenance, repair, upgrade or replacement, as needed.7. Performs related duties as required.
Qualifications
Associates Degree in Culinary Arts, required. Bachelor's Degree, preferred.
American Culinary Federation membership, preferred.
ServSafe, HACCP or related food safety certification, preferred.
Minimum of five (5) years progressively responsible experience in a Chef capacity, required.
Vacancy caducado!