Top 25 Chef Jobs in South Bend In

Hospital Patient Chef
Beacon Health System —South Bend, IN
- Overtime
- Hospitality
- Hospital
- Basic math
2d
Culinary Support Lead
Saint Joseph Health System —Plymouth, IN
- Full-time
- Hospital
- 5 years
- High school diploma or GED
- Paid holidays
- Disability insurance
Traveling Chef Manager
The Waters of Wakarusa —Wakarusa, IN
- Full-time
- Hospitality
- ServSafe
- Mid-level
Quick Apply
10d
Sous Chef
Legends Global —South Bend, IN
- Extended hours
- Microsoft Excel
- Customer service
- Ability to walk for extended periods
- Disability insurance
- Health insurance
Restaurant Chef - Copper Rock
Four Winds Casino and Resort —South Bend, IN
- ServSafe
- Basic math
- English
Sous Chef and Team Leader
Buchanan Craft-Thistledown and Row —Buchanan, MI
- Full-time
- Sales
- Cooking
- Mid-level
Quick Apply
Hourly Kitchen Manager
Social Cantina- Mishawaka, IN —Mishawaka, IN
- $20 - $22 an hour
- Full-time
- ServSafe
- Mid-level
- Supervising experience
- Opportunities for advancement
- Flexible schedule
Assistant Pastry Chef | Three Leaf Catering
University of Notre Dame —Notre Dame, IN
- From $55,000 a year
- Weekends as needed
- Mid-level
- Databases
- High school diploma or GED
Quick Apply
Back of House Key Team Member
Ruth's Chris Steak House —Granger, IN
- Part-time
- Hospitality
- No education required
- ServSafe
- Paid training
- Health insurance
Quick Apply
Demi Sous Pastry Chef
University of Notre Dame —Notre Dame, IN
- $19.75 - $23.00 an hour
- Weekends as needed
- Mid-level
- 3 years
- University
Quick Apply
Executive Chef
Froehlich’s —Three Oaks, MI
- Full-time
- Customer service
- Mentoring
- Senior level
- 401(k)
- Paid time off
Quick Apply
Sous Chef (Goshen College)
AVI Foodsystems —Goshen, IN
- Weekends as needed
- Mid-level
- 2 years
- Paid holidays
- Health insurance
Quick Apply
Sous Chef - Exempt
NEXDINE, LLC —Goshen, IN
- From $45,000 a year
- Full-time
- ServSafe
- Mid-level
- Office
- Paid holidays
- Health insurance
Quick Apply
Kitchen Manager
Sister Lakes Brewing Company —Dowagiac, MI
- $18 - $20 an hour
- Full-time
- ServSafe
- Mid-level
- Organizational skills
Quick Apply
12d
Kitchen Manager
Moersch Hospitality Group —Baroda, MI
- $20 - $27 an hour
- Weekends as needed
- ServSafe
- Mid-level
- Leadership
Quick Apply
Assistant Kitchen Manager
Moersch Hospitality Group —Baroda, MI
- $18 - $22 an hour
- Weekends as needed
- Ability to walk for extended periods
- Mid-level
- Ability to lift 50 pounds
Quick Apply

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Hospital Patient Chef

Beacon Health System -
South Bend, IN

Apply Now

Job Details

Full-time
2 days ago

Qualifications

Hospitality
Basic math

Full Job Description

Under general supervision of the Chef Manager, primarily prepares hot and cold food orders for Hospital patients utilizing a high level of culinary expertise. Prepares food orders for staff members and for hospital catered events and meetings assigned.

MISSION, VALUES and SERVICE GOALS

MISSION: We deliver outstanding care, inspire health, and connect with heart.
VALUES: Trust. Respect. Integrity. Compassion.
SERVICE GOALS: Personally connect. Keep everyone informed. Be on their team.

Prepares and cooks hot and cold food for patients, hospital catered events and meetings by:

Preparing multiple hot and cold food orders simultaneously according to production schedules and menus for the assigned area.
Ensuring exceptional food quality and consistency and attractive food presentation.
Preparing and seasoning foods according to nutritional guidelines.
Using standardized recipes, proper portioning, sanitation and food handling techniques within assigned area.
Completing advanced planning and proper preparation of food items purchased to ensure elimination of waste.
Delivering prepared food to proper area at proper time as needed throughout the serving time.
Completing advance food preparation as the menu dictates or as required.
Assembling plates for patient meals.

Maintains working area in a proper state of cleanliness by:

Maintaining a clean, sanitary and safe work area through correct handling and storage of foods and operation of equipment.
Communicating problems and needs concerning equipment and food supplies of the kitchen area to the Food Production Manager and/or Executive Chef. Reporting supply shortages and/or low stock levels.
Completing accurate production records for each meal.
Participating in departmental quality control and quality improvement plans.

Utilizes advanced food preparation knowledge to ensure high quality food orders by:

Participating in team-member development activities by instructing other staff on advanced cooking techniques and acting as a staff trainer as needed.
Working directly with Chef Manager and Registered Dietitians to make decisions related to menus, recipes and diet compliances.

Performs other functions to maintain personal competence and contribute to the overall effectiveness of the department by:

Attends Serve Safe Food Handling course every 5 years.
Completing other job-related duties and projects as assigned.

ORGANIZATIONAL RESPONSIBILITIES

Associate complies with the following organizational requirements:

Attends and participates in department meetings and is accountable for all information shared.
Completes mandatory education, annual competencies and department specific education within established timeframes.
Completes annual employee health requirements within established timeframes.
Maintains license/certification, registration in good standing throughout fiscal year.
Direct patient care providers are required to maintain current BCLS (CPR) and other certifications as required by position/department.
Consistently utilizes appropriate universal precautions, protective equipment, and ergonomic techniques to protect patient and self.
Adheres to regulatory agency requirements, survey process and compliance.
Complies with established organization and department policies.
Available to work overtime in addition to working additional or other shifts and schedules when required.

Education and Experience

The knowledge, skills and abilities as indicated below are acquired through the successful completion of a high school diploma or equivalent is preferred. Must be a minimum of 17 years of age. The knowledge, skills and abilities as indicated below are normally acquired through the successful completion of an accredited culinary/cooking program. Certification from the American Culinary Federation (ACF) is preferred. A minimum of one year of experience in ala carte preparation in a restaurant, hotel or similar setting with expertise on broil, saut?', saucier, or Garde manager required.

Knowledge & Skills

Requires the communication skills necessary to follow verbal and written instructions and to read and write legibly.
Requires the ability to make simple calculations.
Requires ability to work over a hot cooking surface and handle food that is cooked in hot oil.
Demonstrates interpersonal and hospitality skills necessary to work cooperatively with others and serve the public in a pleasing manner.

Working Conditions

Experiences temperature changes when going in and out of refrigerated and deep freeze areas and exposed to heat when working near stoves, ovens, grills and fryers.

Physical Demands

Requires physical ability and stamina (i.e., to stoop, reach for and lift equipment and to remain on feet for the entire working day) to perform the essential functions of the position.

Location: Beacon Health System · Nutritional Services
Schedule: Full-time, Day, as needed

Apply Now

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chef jobs in south bend in

Hospital Patient Chef

Culinary Support Lead

Traveling Chef Manager

Sous Chef

Restaurant Chef - Copper Rock

Sous Chef and Team Leader

Hourly Kitchen Manager

Assistant Pastry Chef | Three Leaf Catering

Back of House Key Team Member

Demi Sous Pastry Chef

Executive Chef

Sous Chef (Goshen College)

Sous Chef - Exempt

Kitchen Manager

Kitchen Manager

Assistant Kitchen Manager

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MISSION, VALUES and SERVICE GOALS

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