Chef Job in Asheville 28801, North Carolina Us
Chef
Role Summary: Provides departmental leadership by training, directing and motivating production personnel in the preparation of all patients, cafeteria and catering food. Oversees the maintenance of equipment and sanitation of the production areas.
Essential Accountabilities:
- Coordinates food service operations by directing the preparation of all food for the patients, cafeteria and catering services.
Performance Criteria:
- Promotes quality food service by planning menus.
- Coordinates staff resources by assigning duties and tasks to cooks.
- Assures quality by evaluating and monitoring food and providing necessary corrective action.
- Maintains appropriate records by documenting production amounts and comments on production sheets.
- Ensures quality by accurately maintaining recipe books and files.
- Assures quality production by overseeing the management of all products, equipment and resources.
Performance Criteria:
- Protects department resources by ensuring that all food is properly prepared, stored and labeled and by avoiding waste.
- Ensures proper amounts of food are produced by following the production sheets.
- Maintains equipment responsibly by inspecting and servicing hand tools and equipment regularly and repairing as necessary.
- Protects department resources by utilizing staff within budgeted guidelines and monitoring and adjusting work hours and productivity.
- Conserves resources by properly documenting production numbers and utilizing leftovers.
- Assures quality of food and cleanliness of work environment by maintaining a sanitary production area and following sanitary food handling practices.
Performance Criteria:
- Ensures quality and freshness of food by dating and labeling items to be stored.
- Ensures that all foods are safely prepared by cooling and heating within the proper time frames and avoiding the hazard zones (41-145F).
- Protects the health of patients/customers by training and monitoring all production staff in proper hand-washing and food-handling practices.
- Ensures quality by monitoring food served and taking corrective action, with documentation, on food not meeting safety standards.
- Follows sanitation and safety guidelines by inspecting production areas and equipment for proper cleanliness and function.
- Protects staff by providing proper preventive protection equipment (PPE) to be worn when handling specific cleaning chemicals.
- Endeavors to meet customer expectations and satisfaction by maintaining quality foods and service.
Performance Criteria:
- Prepares food by batch-cooking when appropriate.
- Assures quality of food by taking corrective actions when foods do not meet standards.
- Demonstrates responsiveness to customer needs by replenishing foods when needed.
- Ensures that foods are appetizing by testing for proper consistency, taste and eye-appeal.
- Resolves food products issues by communicating with other service lines.
- Provides direction and leadership by training and mentoring production staff.
Performance Criteria:
- Participates in staff-building by interviewing and reviewing with manager all potential employees.
- Assists in orientation of new employees by providing departmental orientation manual and printed guidelines for considered positions.
- Supports new employees by completing evaluation forms as required and observing and encouraging interaction with other department employees during orientation.
- Assists supervisor in orientation and training of new employees by explaining, reviewing and/or demonstrating all procedures.
- Protects the integrity of the work environment by observing work habits of employees—length of breaks, use of time, attendance and other performance issues—and counseling when needed.
- Encourages personnel improvement by utilizing targeted training to correct or improve areas.
- Fosters a team environment by involving staff, when possible, in decision making.
- Facilitates staff development by conducting regularly scheduled staff meetings and safety in-services.
- Adheres to safety standards by monitoring employee compliance to uniform policy, name tag, gloves, hair restraints, correct uniform, and correcting/reporting problems.
- Fosters Mission Hospitals core values in dealing with customers.
The following accountabilities may be reassigned
:
- Supports departmental operations by completing other duties as assigned or requested.
Performance Criteria:
- Contributes to department functions by participating in planning special events and activities—exhibition cooking, menu updates, holiday promotions and staff recognition.
- Supports the department by covering other service areas in the absence of supervisor or management staff.
MERIT Standards of Performance
A. Workplace Expectations
: Our appearance represents Mission Hospitals, Inc. Therefore, our grooming and dress will reflect our respect for our customers. While on duty, we will first consider our customers’ expectations in how we present ourselves. Our manner and expression will convey our concern for and willingness to serve our customers.
: Safety must be the responsibility of all Mission employees to ensure an accident-free environment. Accidents are the result of actions and attitudes that you can help to change.
: Integrity is doing the right thing by being honest in our dealings with one another, our patients and our business contacts. Integrity is doing the right thing by maintaining the security and confidentiality of patient information.
B. Behavioral Standards
: Workplace etiquette can create a favorable impression on our patients, visitors, and co-workers. Good manners contribute to patient satisfaction.
: The goal of communication is understanding. We must be committed to listening attentively to our customers in order to fully understand their needs. Close attention should be given to both verbal and non-verbal messages. Our messages to customers should be delivered with courtesy, respect, clarity, and care. We must avoid confusing our customers and speak in terms they can easily understand.
: At Mission we believe that we are here to serve our customers – our customers are patients, family, co-workers, physicians, and vendors. Our customer'’ most basic expectation is to be treated with courtesy and respect. We are committed to providing the highest quality of service and meeting customers’ needs with utmost care and courtesy.
: As Mission employees, we are linked to one another by a common purpose: serving our patients and our community. Our co-workers, therefore, are our teammates. They deserve our respect. Without their contributions, none of us could perform our jobs. Just as we rely on our fellow employees, they rely upon us. Each of us has obligations to our co-workers.
: Every Mission employee should feel a sense of ownership toward his or her job. By this we mean taking pride in what we do, feeling responsible for the outcomes of our efforts, and recognizing our work as a reflection of ourselves. Take pride in this organization as if you owned it.
Skills, Knowledge, Abilities
:
Required Education:
High School Diploma or GED
Preferred Education:
Bachelor degree or culinary degree
Required License: Must have a valid NC driver’s license or procure one within 30 days of employment unless an out-of-state commuter, at least two years of satisfactory driving experience and be at least 25 years of age to meet the Mission Health established insurance guidelines.
Preferred License:
None
Required Experience: 3 years food service supervision
Preferred Experience:
3 years food service supervision in an institutional setting
- Hands-on chef experience a must
- High volume, complex foodservice operations experience - highly desirable
- Excellent knowledge of food and catering trends with a focus on quality improvement, production, sanitation, food cost controls, and presentation
- Institutional and batch cooking experiences
- Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
- Must be willing to participate in patient satisfaction programs/activities
If you are a hands-on Culinary Professional seeking a position with a fantastic quality of life environment and growth opportunities, then you do not want to miss out on this great opportunity.