Chef - Full-time / Part-time

Description:

Designs, supervises, coordinates and participates in activities of cooks and other nutritional service personnel. This position recognized as the expert, trainer and teacher for all cooks and bakers in the kitchen. Selects and develops recipes and other items for patients and cafeteria. Develops menu, implements and trains HACCP, oversees food, establishes production levels and inventory controls, interviews and hires new cooks, manages food cost issues and offers solutions.

Monitors patient satisfaction on a continuous basis. Relies on experience and judgment to accomplish goals.

Requires an understanding of federal, state, and local food sanitation regulations. An Associate or bachelor's degree in area of specialty preferred and at least 7 years of experience in the field or in a related area. Familiar with a variety of the field's concepts, practices, and procedures.