POSITION SUMMARY:
Under the direction of the Executive Chef, manages the direction of the daily food service operation in a hands-on fashion. Assures compliance with all regulatory agencies for food safety, sanitation and physical safety. Assures all kitchen equipment is clean and maintained in proper working condition.
MINIMUM QUALIFICATIONS
Education: Culinary Arts degree preferred, but not required.
Experience: At least 2 years’ experience in a Healthcare Food Service production role or equivalent.
Knowledge and Skills: Ability to perform Food Safety Audits and Sanitation checklists. Ability to provide hands-on training to food production staff and cover cooking tasks when required. Ability to provide guidance to café, bistro, catering and patient care staff.
License and Certifications: ServSafe Managers Certification within 30 days of hire/ transfer.
Equipment: Competent in the use and cleaning of all food service related equipment. Competent with all software programs used in the application of all aspects of café, Bistro, catering & patient services. (Computrition, Agilysis, Resource Scheduler).
Physical Requirements: Must be able to perform the essential physical requirements of the job.
PAY RANGE
$32.00 - $37.80
The posted pay range reflects the lowest to highest pay that was available for this position at the time of posting and may be subject to change. Salary offers are determined by candidate’s relevant experience and skills. For per diem positions, a standard rate is used based on market data and not the candidate’s individual experience.
Options Apply for this job onlineApplyShareRefer this job to a friendRefer Sorry the Share function is not working properly at this moment. Please refresh the page and try again later. Share on your newsfeed Application FAQsSoftware Powered by iCIMS
www.icims.com