Job Description

Job Description

Position Summary
The Head Cook is responsible for the supervision the preparation of all food for the patients, cafeteria, coffee shop, catering and vending services. With assistance and direction from the Culinary Operations Manager, supervises Cooks, maintains quality and correct quantity of food items served to the patients, cafeteria, coffee shop, catering and vending services. Understands that patient needs are paramount and that changes in diets can be instant and is flexible as to these needs. As a member of the food and nutrition team, maintains cost containment, high sanitation practices, takes initiative and leads by example.

Experience:
Minimum of six years with at least 2 years’ experience in mass feeding. Must have interpersonal skills to handle confidential information, sensitive situations, and ability to work with diverse groups of people within and outside the organization. Ability to work cooperatively with peers and supervisors to contribute to the overall productivity of the team. Hospital or health care institution experience preferred but not required. Experience with CBORD (Epic interfacing Nutrition software system) preferred but not required. CDM preferred but not required.

Education, License & Cert:
- Serve Safe Certification required within 12 months of hire
- High School Diploma required
- Six months culinary school desirable with basic understanding of therapeutic diets
Essential Functions:
1. Preparation and cooking food for patients, cafeteria and other functions according to department policy and procedure.
2. Consult with Culinary Operations Manager in preparing daily varied food items as determined by the production sheets.
3. Prepare specified food items using standardized recipes for patient tray service and cafeteria according to food production sheets.
4. Maintains high standard of quality for all food items served.
5. Practices HACCP principles in all aspects of food preparation.
6. Dates and stores leftover food as required by department procedures.
7. Performs procedures for cleaning and sanitizing food service equipment and maintains a neat and clean work area.
8. Demonstrates an awareness of nutrition standards.
9. Utilizes proper body mechanics to prevent injury.
10. Practices proper safety procedures when using food service equipment i.e. chopper, slicer, ovens, knives, etc.
11. Demonstrates cost effective cooking by using recipes and good judgement with leftovers.
12. Participates in orientation programs for all new Cooks, including but not limited to facility tour, training schedule, uniform, introduction to food and nutrition policies, job description, proper use of equipment and safe food service practices.
Essential Functions continued:
1. Huddles with cooks daily to ensure that all food items are prepared for trayline, room service, catering, cafeteria, coffee shop and floor stock operations
2. Ensures that proper receiving and storage techniques are followed
3. Participates and guides employees in safe production and delivery of food

Other Duties:
1. Meets weekly with the Culinary Operations Manager Team to review obstacles, goals and critical success factors.
2. Attends and participates in staff meetings and huddles.
3. Demonstrates willingness to accept other duties and responsibilities as established by hospital administration.
4. Demonstrates effective time management, flexibility, and priority setting in Food Service Management.
5. It is understood that this description is not intended to be all inclusive, and that other duties may be assigned as necessary in the performance of this position.
updated 12-11-24
Wage Range min $17.37/hr max $27.09

Job Tags

Full time, Flexible hours,

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