The primary purpose of your position is to prepare food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Chef Manager and/or Director of Dining Services, to assure that quality food service is provided at all times.
One (1) year dietary experience in a hospital, skilled nursing care facility or other related medical facility preferred, but not necessary.
Must be able to cook a variety of foods in large quantities.
Must possess the ability to make independent decisions when circumstances warrant such action.
Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
Must be knowledgeable of dining service procedures as well as related laws, regulations and guidelines pertaining to hospital and nursing home operations.
Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel.
Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties.
|Job Category||Dining Services|