Description
CHEF -
Full Time; FTE .8 / 32 Hours per Week - No Weekends!
Schedule is 9 : 30 a.m. - 8 : 00 p.m.; 3 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 Insurance
- Dental Insurance Vision Insurance
- Health Savings Account (HSA)
- Healthcare Flexible Spending
- Limited Purpose Flexible Spending
- Dependent Care
- Flexible Spending
- Employee Paid Short-Term Disability
- Employee Paid Long-Term Disability
- Employer Paid Life Insurance and AD&D
- 401K
- Tuition Reimbursement & Loan Forgiveness
- EAP Employee Assistance Program
- Wellness Program
- On-site Fitness Center
- RethinkCare
- Virta
Voluntary Benefits
- Hospital Indemnity Insurance
- Accident Insurance
- Critical Illness Insurance
- Identity Protection
- Legal Services Plan
- Auto & Home Insurance
- Pet Insurance
- Discount 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
Qualifications :
- High school diploma or equivalent.
- Three months to one year previous cooking experience in a professional kitchen.
- Basic reading and math skill
- Follow procedures related to position accountabilities
- Inventorying and ordering procedure knowledge
- Knowledge of safety and sanitation control hospital procedures
- Knowledge of departmental sanitary practices
- Knowledge of cleaning and safe food preparation in a sanitary manner
- Understanding modified diets
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