Essential Functions and Responsibilities of the Job
1. Plans regular and modified menus according to established guidelines.
2. Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
3. Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards.
4. Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas.
5. Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
6. Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products
7. Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits
8. Participates and attends departmental meetings, staff development, and professional programs, as appropriate
9. Follow HACCP guidelines for all steps of food production, Title 22 and JCAHO regulations for food storage, safety and sanitation.
10. Maintain a high level of customer satisfaction.
11. Ability to be at work and be on time.
12. Ability to follow company policies, procedures and directives.
13. Ability to interact in a positive and constructive manner.
14. Ability to prioritize and multitask.
Placement in the pay range is based on multiple factors including, but not limited to, relevant years of experience and qualifications. In addition to base pay, there may be additional compensation available for this role, including but not limited to, shift differentials, extra shift incentives, and bonus opportunities. Health and wellness is our passion at MemorialCare—that includes taking good care of employees and their dependents. We offer high quality health insurance plan options, so you can select the best choice for your family. And there’s more...Check out our MemorialCare Benefits for more information about our Benefits and Rewards.
Qualifications/Work Experience
Minimum two years’ experience as a Chef in either a restaurant, hospital or school system, preparing large quantities of food
Catering experience preferred
Education/Licensure/Certification
Culinary school training with certificate or A.A. Degree in Culinary Arts with understanding of production, food quantities, recipe modification preferred
Servsafe or Food Handlers Certificate
