Licensure/Certification/Registration (List the required and / or preferred licenses, certifications, or registrations, if any)
- Current Food Handler’s Card from Cabell
- Huntington Health Department
- ServSafe Manager Level or equivalent Food
- Protection Certification
Essential Job Duties/Responsibilities % Of Time
1. Ensures implementation of menus and recipes as provided by the hospital dietitian and to consult with the dietitian as required. 100%
2. Oversees the preparation of meals according to the menu cycle and daily production sheet. 100%
3. Adheres to standards for food temperatures during cooking, serving, and storage of leftovers 100%
4. Oversees the compliance with established guidelines for sanitation and safety. 100%
5. Provides food preparation leadership during shift to the food service staff 100%
6. Records/files production and other operational data 100%
7. Inspects supplies, equipment, and work area to ensure conformance to established standards 100%
8. Works with the Director of Dietary Services in the development and implementation of dietary policies, practices, and projects 100%
9. Assists other staff with routine dietary aide duties when needed 100%
10. Works with the Director of Dietary Services to ensure all “special functions” where food is requested, meets a high standard of food quality and service delivery. 100%
11. Performs other duties as assigned/required by this position.
Education, certification/licensure, and /or experience:
- ServSafe certified at the Manager level
- Proficient in Word and Excel
- Current food handler card
- Associate Graduate of a culinary program (Bachelor preferred)
- Minimum of 2 years as a chef/lead cook in a restaurant or café
- Two years of supervisory experience
Specialized Skills and Knowledge (List the minimum required specific knowledge and skills necessary to perform this job. (e.g., basic accounting principles, computer programming, spreadsheets, specific healthcare processes, etc.
1. Knowledge of basic therapeutic diets, food portioning, and waste control
2. Ability to lead and direct kitchen staff as it relates to food production
3. Knowledge of Industrial kitchen equipment, operations, and procedures
4. Ability to use computers in office related programs such as Word and Excel
5. Ability to work in a fast-paced environment
6. Creates menus with input and approval of the dietitian and director
7. Ability to cook in large quantities and to read menus and recipes
