Description
Job Title: Chef
Department: Food and Nutrition Services
Location: Clifton Springs Hospital
Address: 2 Coulter Road, Clifton Springs, NY
Hours Per Week: 40
Schedule: 8 hour Shifts with alternating Weekends
Shifts are either 5:30am to 1:30pm or 10am to 6pm
Position Summary:
Responsible for sanitation of the department and equipment. Supervises and directs production staff during meal preparation and service in accordance with operational standards. Prepares food items for meals as needed. Works collaboratively with the Food & Nutrition Manager and Supervisory team to maintain operational standards and departmental goals.
Key Responsibilities:
Maintains work areas in a safe, sanitary and orderly manner, demonstrating proper equipment use and sanitation techniques.
Responsible for purchasing and inventory control by maintaining organization of coolers, freezers, and dry storage, and identifying shortages
Responsible for quality assurance duties, specifically related to service operations and maintaining good customer relations while serving customers.
Produces all food products as identified on food production sheets or menu, using standard recipes and proper food handling practices for meals, as assigned in a timely, organized manner.
Responsible for carrying out plans to improve quality and efficiency of food production through monitoring taste, temperature, appearance, and portion control of items prepared.
Responsible for safe operation of food service equipment and utilizing personal protection equipment according to MSDS sheets.
Responsible for leadership of department in absence of Food & Nutrition Manager.
Responsible for supervision and training of all food production team members while maintaining operational standards and regulatory guidelines.
Maintain food production staffing at appropriate, productive levels.
Maybe required to assist with automated payroll as needed.
Must be able to interact with multiple disciplines as needed.
Informs Food & Nutrition Manager of disciplinary issues.
Responsible for participation in food production employee evaluations and disciplinary actions as needed.
Responsible for participation in food production employee interviewing and recruitment process.
Assumes primary responsibility for production and service of catering events.
Preferred Qualifications:
High school graduate or equivalent preferred.
AAS in Food/Nutritional Services preferred
5-7 years food production experience preferred.
**Our Top Candidate will have previous experience as a Chef at a Hospital
Required Qualifications: none
Required Licensure/Certification Skills:
None
Rochester Regional Health System is an Equal Opportunity / Affirmative Action Employer. Minority/Female/Disability/Veteran
PHYSICAL REQUIREMENTS: M - Medium Work - Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects; Requires frequent walking, standing or squatting.
PAY RANGE: $20.00 - $29.50
The listed base pay range is a good faith representation of current potential base pay for successful applicants. It may be modified in the future. Pay is determined by factors including experience, clinical licensure date, relevant qualifications, specialty, internal equity, location, and contracts.
