POSITION SUMMARY

• The Assistant Chef provides full-scope, hand on productions cooking in the Facility.
• Responsible for maintaining a superior level of quality service and cleanliness at all times.

EDUCATION

• High School Diploma or equivalent

CERTIFICATIONS/LICENSES

• Culinary Degree preferred or education, training, and experience.
• Food Handlers card.

EXPERIENCE

• Minimum of one (1) year of restaurant/facility or equivalent cooking experience

ESSENTIAL JOB FUNCTIONS

• Exemplify at all times the Facility standards of cleanliness, sanitation, and operational organization.
• Responsible for adhering to food quality, appearance, and presentation standards at all times.
• Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedures.
• Exhibit cooking standards of speed, accuracy, and efficiency.
• Knowledge in all areas of cooking preparation and production.
• Visit patients periodically to evaluate food service such as quality, quantity, temperature, and appearance: and conduct evaluations to make revisions in operations/procedures to promote improved food service.

KNOWLEDGE

• Menu presentation, food preparation, production, food delivery systems, and utility
• Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies.
• Good communication skills (oral and written)
• Good inter-departmental communication and teamwork skills.
• Knowledge preparation and line production communication to other line/prep/dish person/management staff.
• Must hold current state required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license.

TOOLS USED

• Mixers, knives, ovens, steam table, steamer, slicer, range, computer, calculator, grill, griddle, and other assorted kitchen equipment.

CUSTOMER SERVICE

• Communicate issues which require follow-up to the Director of Culinary Services.
• Act to preserve patient and family dignity and safety.

ENVIRONMENTAL FACTORS

• The worker is subject to both environmental conditions. Activities occur inside and outside.
• The worker is subject to extreme heat, hazards and other environmental conditions. One or more of the following conditions that affect the respiratory system or the skin: fumes, odors, dusts, mists, gases, or poor ventilation (oven cleaners).

NON-SUPERVISORY CORE COMPETENCIES (SKILLS)
Ability to provide excellent service to internal and external customers.
Ability to effectively listen, process received information, and express ideas both orally and in writing.

Ability to initiate action, take personal responsibility, suggest improvements, and solve problems within scope of job without being asked.
Ability to understand and comply with government, regulatory, and accreditation requirements and facility rules.
Ability to record, report, and maintain confidentiality of information and respond to requests for information.
Ability to complete assigned work in an acceptable manner, in the time allotted, with minimal prompting or reminders.

Job Type: Full-time

Pay: $17.00