Overview
JOB SUMMARY
Plans, directs and evaluates purchasing, production and presentation of food for patients, café, Bistro and catering to assure safety and quality standards are achieved and maintained.
Assures compliance with all regulatory agencies for food safety, sanitation and physical safety. Assures all kitchen equipment is clean and maintained in proper working condition.
Uses creative ideas and current culinary trends in performance of all operations to assure variety, healthy options, effective marketing and merchandizing.
MINIMUM QUALIFICATIONS
Education : An individual who has completed a Bachelor's degree in a culinary-related field is preferred; American Culinary Federation certified or equivalent preferred.
Experience : At least 2 years experience in a leadership position, prefer hospital culinary experience.
- Knowledge and Skills : Knowledge and application of all regulatory standards for food safety; ability to achieve and maintain regulatory readiness;
- ability to effectively coach & train staff; Knowledge and application of healthy menus and recipes; Knowledge of catering quality menus and recipes;
Ability to work effectively as a cohesive team member.
License and Certifications : ServSafe Managers Certification within 30 days of hire / transfer.
Equipment : Competent in the use and cleaning of all food service related equipment. Competent with all software programs used in the application of all aspects of café, Bistro, catering & patient services.
Computrition, Agilysis, Resource Scheduler).
Physical Requirements : Must be able to perform the essential physical requirements of the job.
PAY RANGE
$32.00 - $44.94
The posted pay range reflects the lowest to highest pay that was available for this position at the time of posting and may be subject to change.
Salary offers are determined by candidate’s relevant experience and skills. For per diem positions, a standard rate is used based on market data and not the candidate’s individual experience.
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