8:00 AM - 4:30 PM, MONDAY - FRIDAY
FULL TIME BENEFITED
The Chef is responsible for providing supervision for food services to ensure customer & patient satisfaction. Chef implements business practices in order to uphold the hospital's mission and values. This individual contributes to account revenue and operating profit contribution through the implementation of service and creation of opportunities for growth. Will work closely with the director to improve standardization across the organization. This is a working chef position that will provide coaching and training to cooks and production staff on a regular basis. Demonstrates excellent customer service performance in that his/her attitude and actions are at all times consistent with the standards contained in the Vision, Mission and Values of Covenant HealthCare and the commitment to Extraordinary Care for Every Generation.
Supervises all production staff members including cooks, prep cooks, procurement specialists and anyone who has hands-on food job functions to insure proper execution of food items in a safe and correct manner according to department, hospital, state and local regulatory guidelines. Establishes production operating standards. Responsible for daily, weekly, monthly, and quarterly inventory of food and chemical supplies and ordering of said products. Responsible for recipe and menu development and standardization across all campuses Responsible for leading the HACCP (hazard analysis and critical control points) planning for Covenant healthcare Performing administrative duties such as annual check in's, coaching and development of staff, corrective actions, and creating policies and procedures Creating and maintaining a training program for all kitchen staff Comply with all nutrition and sanitation regulations held by HFAP and local health department Lead the efforts to creating and maintaining healthier choices for all food service programs at Covenant healthcare Will also be responsible for creating gourmet meals for our board of directors and physicians
EDUCATION/EXPERIENCE REQUIREMENTS Associates degree in Culinary Arts or hospitality management required. Six years plus experience in the food service industry with creative know-how and recipe development and managing large production staff.
KNOWLEDGE/SKILLS/ABILITIES- Attention to detail with a great business sense and entrepreneurial spirit. Must be able to think creatively from marketing to plate presentation. Should have a grasp handle on culinary fundamentals from knife skills to cooking techniques. Strong communication and coaching a must. Must be proficient in Microsoft Office including Word, Excel, PowerPoint and Outlook.
WORKING CONDITIONS/PHYSICAL DEMANDS Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state and local standards. Constant standing, walking, reclining, lifting, carrying, pushing, pulling, climbing, balancing, stooping, kneeling, crouching, squatting, crawling, twisting and reaching. Constant use of hands, talking, hearing, tasting, and smelling. Constant near vision, far vision, depth perception, visual accommodation, color vision and field of vision. Constant lifting up to 25 lbs. Occasional sitting. Frequent lifting 26-50 lbs. Occasional lifting 51-100 lbs.
NOTICE REGARDING LATEX SENSITIVITY IN APPLICANTS FOR EMPLOYMENT.
It has been determined that Covenant HealthCare cannot provide a latex safe or latex free work environment at any of its facilities. Unfortunately, that means that any individual, including an applicant or an employee, is likely to be exposed to latex while on Covenant's premises. Therefore, latex tolerance is considered to be an essential function for any position with Covenant.
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