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Job Type:
RegularScheduled Hours:
40Job Summary:
Responsible for all kitchen operations (food procurement, staff assignments, production schedules, and menus) to meet foodservice needs of patients, staff, visitors, and catered functionsDemonstrate respect, dignity, kindness and empathy in each encounter with all patients, families, visitors and other employees regardless of cultural background.
Job Description:
Service: Hands on lead in day to day operation of kitchen and dining services. Assign, monitor and review task progress of staff to facilitate accurate work. Provide technical guidance on more complex issues.
Service: Oversee adequate and timely inventory of food and supplies for patient meals. Inventory, order, procure, receive, store and rotate food supplies. Process invoices and receipts promptly for accounts payable purposes.
People: Position functions as the lead worker, performing essentially the same work as those lead.
- Provide instruction so others on the team can complete tasks quickly and effectively.
- Serve as a guide to answer questions, offer insight and organize responsibilities.
- Set a positive example for those working with them
- Keeps management appraised of overall performance
Production: Able to demonstrate basic cooking skills. Maintain quality of food products with standardized recipe compliance and menu cycle development and execution.
Kitchen Safety: Knowledgeable of kitchen equipment use and safety precautions. Monitor equipment for defects, damage or misuse and report maintenance needs. Maintain equipment for proper use.
Food Safety: Monitor temperatures of hot and cold food items, properly label, date, rotate, and store all food items according to policy. Handle ready to eat items applying knowledge of safe service to account for cross-contamination, food allergens, time/temperature sensitivity, and for serving a high risk population.
Cash handling: Monitor and maintain effective cash handling and accounting practices regarding employee purchased meals.
Quality: Compliance with all local, state, federal and medical center regulatory, safety, sanitation and security standards. Participate in performance improvement (PI) studies; assist with data collection and supports action plans.
Performs other duties as assigned.
Education, Credentials, Licenses:
- High School diploma or GED
Specialized Knowledge:
- Computer skills
- Inventory control experience
Kind and Length of Experience:
- Two (2) years of institutional cooking experience
- Good analytical skills
- Good mathematical aptitude
- Detail oriented
FLSA Status:
Non-ExemptRight Career. Right Here. If you're looking for the right careers in healthcare, the right place to be is at St. Elizabeth. Join us, and you'll take pride in the level of care we offer our community and dis
