Hospital Patient Chef, Nutritional Services Department, Full-Time Days in South Bend, Indiana at Beacon Health System

Beacon Health System is hiring a full-time day shift Hospital Patient Chef in our Nutritional Services Department at Memorial Hospital in South Bend, IN.

Be a Beacon. Make a Difference.

At Beacon Health System, you’re not just part of a team, you’re part of something bigger. Every patient interaction is a chance to lead with compassion, build trust, and create lasting impact. Here, your expertise supports healing, and your heart connects us to the communities we serve.

• Medical, Dental, & Vision Insurance through Cigna

• Life Insurance

• 403(b) Matching Retirement Fund

• Competitive Paid Time Off (PTO)

• Shift Differentials

• Employee Assistance Program (EAP)

• Tuition and Certification Reimbursement

• Clinical Ladder Program

• Local and National Discounts

• Beacon Academy Educational Courses

• Gym Membership Discount

About Memorial Hospital
Located in the heart of South Bend, Memorial Hospital is deeply rooted in the community it serves. From advanced surgical services to award-winning heart and cancer care, we provide comprehensive treatment with a personal touch. As part of Beacon Health System, we’re dedicated to improving health and inspiring hope throughout the region.

What You’ll Do

As an Hospital Patient Chef,, you are 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.

Hospital Patient Chef Job Responsibilities:

• Prepare and cook high-quality hot and cold food items for patients, catered events, and meetings in accordance with production schedules and menus.
• Follow standardized recipes, portion controls, nutritional guidelines, and food safety standards to ensure quality and consistency.
• Assemble and plate patient meals while maintaining attractive presentation and dietary compliance.
• Plan and prepare ingredients and menu items in advance to support efficient operations and minimize food waste.
• Deliver food to designated service areas in a timely manner to meet meal service schedules.
• Maintain a clean, safe, and sanitary kitchen environment through proper food handling, storage, and equipment operation.
• Monitor inventory levels, report supply shortages, and communicate equipment issues to leadership as needed.
• Complete production records and documentation accurately and participate in quality assurance and process improvement initiatives.
• Collaborate with chefs, dietitians, and food service team members to support menu planning, recipe development, and dietary compliance.
• Provide guidance and training to team members on advanced food preparation techniques and best practices.
• Maintain ServSafe certification requirements and stay current on food safety regulations and industry standards.
• Participate in departmental meetings, continuing education, and special projects while ensuring compliance with organizational policies and regulatory requirements.
• Maintain flexibility to work varying schedules, overtime, and additional shifts as needed.

What You Bring

As a Hospital Patient Chef, this position requires strong communication skills to follow verbal and written instructions accurately and to read and write legibly. The individual must be able to perform basic mathematical calculations and work safely in a food service environment, including over hot cooking surfaces and with food prepared in hot oil. Success in this role also requires excellent interpersonal and hospitality skills, with the ability to work cooperatively as part of a team and provide courteous, customer-focused service to the public in a welcoming and professional manner.

Required Qualifications

• 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, sauté, saucier, or Garde manager required.

The Beacon Way

At Beacon Health System, our approach to care goes beyond clinical excellence because it’s built on meaningful connections. Guided by our core values of Trust, Respect, Integrity, and Compassion, we strive to create an environment where patients feel heard, employees feel valued, and innovation thrives.