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
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
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
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
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
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
Associates degree in Culinary Arts or hospitality management
Six years plus experience in the food service industry with
creative know-how and recipe development and managing large
Attention to detail with a great business sense and
Must be able to think creatively from marketing to plate
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
Constant near vision, far vision, depth perception, visual
accommodation, color vision and field of vision.
Constant lifting up to 25 lbs.
Frequent lifting 26-50 lbs.
Occasional lifting 51-100 lbs.
NOTICE REGARDING LATEX SENSITIVITY IN APPLICANTS FOR
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.