Assistant Chef at Bradford Healthcare

Southaven, Mississippi, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Jun, 26

Salary

0.0

Posted On

19 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Supervision, Recipe Adherence, Inventory Management, Quality Control, Safety Regulations Compliance, Equipment Operation, Performance Improvement, Team Leadership, Time Management, Customer Service, Sanitation Procedures, Communication, Portion Control, Knife Skills

Industry

Hospitals and Health Care

Description

Woodland Recovery Center in Southaven, MS, is a premier provider of evidence-based, multi-level care for individuals battling substance use and co-occurring mental health disorders, offering inpatient and outpatient programs designed to foster hope and healing for patients and families. Job Purpose: Responsible for providing excellent service and high-quality food and beverage products to patients and staff. Prepares a wide variety of foods and dishes for the dining facility under the supervision of the Executive Chef. Under the supervision of the Executive Chef, direct the day-to-day functions of the kitchen, ensuring proper food preparation and a clean and safe environment. Utilize menus to prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Responsible for the safe use and storage of chemicals and equipment. Participates in the department’s performance improvement activities and assists in the supervision of kitchen personnel. Competencies: * Demonstrates the ability to report, assess, monitor, and evaluate the processes and outcomes of the departmental performance improvement plan. * Maintains regulatory requirements including all state, federal, OSHA, and Joint Commission regulations. * Knowledge of the delivery of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors. * Demonstrate knowledge of cooking equipment, cleaning supplies, and chemicals. * Demonstrates organizational skills and attention to detail. * Ability to multi-task and prioritize effectively. * Demonstrates knowledge of the facility's history, mission, services, and organizational structure. Main Duties and Responsibilities: * Performs all assigned tasks in a professional manner in order to reflect the highest integrity of the Food Services Department. * Assists in monitoring the implementation of departmental policies and procedures and standards of work. * Provides leadership and guidance to kitchen personnel. Contributes to ongoing training for kitchen personnel. Assists the Executive Chef in completing performance evaluations. * Assists in maintaining a current inventory of supplies and ingredients. Uses and maintains equipment properly. * Ensures consistent quality of food and service for patients and staff. Inspects proper techniques, the following of recipes, and proper presentation of Cooks and Utility Stewards as appropriate. * Prepares and cooks food according to provided recipes and food preparation checklists. Follows proper plate presentation and garnish set up for all dishes. * Portions food products prior to cooking according to standard portion sizes and recipe specifications. * Cuts, slices, weighs, measures food and ingredients as directed by recipes and the Executive Chef. * Ensures that all food is received, stored, and prepared according to company standards. Replenish food, beverages, and supplies in the kitchen and cafeterias. * Promptly reports equipment and food quality or shortage problems to the Executive Chef. Makes recommendations to the Executive Chef for changes in ingredients, supplies, equipment, or procedures to improve quality, safety, or to reduce costs. * Handles, stores, labels, and rotates all products properly and in accordance to applicable state laws. Documentation meets current standards and policies. * Serve food to patients and staff in a professional and courteous manner. * Assists in ensuring all Health and Safety regulations are being maintained and follows all proper food safety and sanitation procedures. Assists the Executive Chef in meeting compliance with JCAHO, OSHA, federal, state and local regulations. * Opens and closes the kitchen properly and follows the opening/closing checklist for kitchen stations. Assists others in opening/closing the kitchen. * Assist in cleaning and disinfecting the kitchen, dishes, soft wares, and equipment to ensure a safe and sanitary kitchen. Maintains a clean and sanitary work station area. * Communicates appropriately and clearly to Executive Chef, co-workers, and patients. Maintains a good working relationship both within the department and with other departments. * Attends all scheduled employee meetings and brings suggestions for improvement. * Performs other duties as assigned. Essential Experience: * At least 5 years of experience in a restaurant and/or kitchen preparing and cooking food. Must be able to read and follow recipes unsupervised and have superior knife and prep skills. Thorough knowledge of different kitchen equipment is essential. * Experience as a Sous Chef or in a supervisory/leadership role strongly preferred. Must have strong and effective leadership skills, and the ability to successfully manage a team within the kitchen. Must be able to communicate clearly with managers, kitchen personnel, and patients. * Experience working in a fast-paced, changing environment, excellent time management skills are necessary with the ability to handle multiple tasks without losing focus on priorities. Must have great customer service skills and have the ability to tactfully and appropriately handle concerns from customers (internal and external). * Knowledge of OSHA and other Health and Safety regulations. * Must have valid Driver’s License and meet insurance carrier’s criteria for insurability. Education: * At least 2 years of culinary education and training (or related work experience). Physical Demands: * For physical demands of position, see following description. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position without compromising patient care.

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Responsibilities

The Assistant Chef is responsible for providing high-quality food and beverage service to patients and staff by preparing a wide variety of dishes under the Executive Chef's supervision. This role also involves directing daily kitchen functions, ensuring proper food preparation, maintaining a safe environment, and assisting in the supervision of kitchen personnel.