Under the supervision of the Executive Chef, this position is responsible for production of high quality meals for clients. Maintaining an above standard approach to kitchen cleanliness and hygiene, and providing a welcome environment for clients and staff. Assists Executive Chef in testing and development of specific recipes. This includes responsibility to determine quantities of food necessary for client population and ability to adjust recipes as needed. Responsible for storage of perishable foods and avoidance of unnecessary waste. Responsible for cleaning and maintenance of all aspects within the kitchen including dish washing.
Creation, Maintenance, and Delivery of Healthy Menu Plans · Prepares nutritious and well-balanced meals in accordance with menu plan for all clients. · Adjusts recipes in accordance with center’s client volumes to avoid excessive left-overs and/or unnecessary waste. · Adherence to specific dietary restrictions and individual needs · Checks temperature, taste and appearance of all food before serving. · Responsible for storage of perishable foods, use of leftover foods and avoidance of unnecessary waste. · Delivers finished foods to service areas; follows established procedures/protocol for planning, plating, presentation and service of food. · Maintains high standards of sanitation in food production and service. · Adheres to policies/procedures for all aspects of food creation, including and not limited to scheduled maintenance and cleaning of kitchen equipment, such as commercial dishwasher, cooktop and ovens, and ensuring the cleanliness of dishes and any utensils. 65% Purchasing and Storage of food items · Assist in rotating supplies to minimize spoilage and waste. · Promptly communicate shortages of inventory to ensure sufficient stock on hand of food supplies. · Promptly communicate any problems encountered with kitchen equipment and appliances. · Assist Executive Chef in managing the return of damaged items delivered by vendors. 15% Quality Assurance · Follows protocols/procedures & policies necessary to ensure food health safety for this site. Responsibility to clean and sanitize kitchen area, food storage, dishes, pots/pans and utensils. · Prepares and submits reports (internal & external) as directed. · Participates in any quality assurance program and seeks to continuously improve the food program within fiscal and departmental parameters 10% Basic UPH Performance Criteria · Demonstrates the UnityPoint Health Values and Standards of Behaviors as well as adheres to policies and procedures and safety guidelines. · Demonstrates ability to meet business needs of department with regular, reliable attendance. · Employee maintains current licenses and/or certifications required for the position. · Practices and reflects knowledge of HIPAA, TJC, DNV, OSHA and other federal/state regulatory agencies guiding healthcare. · Completes all annual education and competency requirements within the calendar year. · Is knowledgeable of hospital and department compliance requirements for federally funded healthcare programs (e.g. Medicare and Medicaid) regarding fraud, waste and abuse. Brings any questions or concerns regarding compliance to the immediate attention of hospital administrative staff. Takes appropriate action on concerns reported by department staff related to compliance. 10% Disclaimer: This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.
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