Chef I in Big Spring, Texas at Shannon Health

Job Summary

Under supervision, prepares, bakes and/or cooks food items for meal service as directed.

Performance: Position Specific Essential Functions

• Consistently demonstrates the knowledge and skills needed to meet the standard of performance in food safety and sanitation including labeling and dating products, cleaning and sanitizing, discarding towels and aprons, compliance with safety in dress code and hand hygiene.
• Follows recipes, production sheets and all menus as posted. Ensures products are fresh and cooked/cooled to proper temp. using HACCP guidelines. Presents foods with garnish on cafeteria and catering line. Menu compliance for cafeteria heart healthy items is required. Patient plates are correct texture, including purée and ground and correct scoops/portion sizes are used.
• Leads, teaches, mentors staff in all quality monitors, recipe compliance and food safety and sanitation processes.
• Consistently conveys that customers are the highest priority. Respects customer needs and expectations and lets customers know if their expectations cannot be met. Refrains from complaining about (or speaking negatively about) customer behavior or expectations. Communicates in a manner that promotes and sustains customer satisfaction and encourages others to do the same. Achieves these outcomes by ensuring that customer needs and deadlines are realistic and that they are met. Publicly recognizes those who deliver excellent customer service. This is markedly different than those who speak unkindly about customers, fail to inform customers about any unrealistic expectations, complain about customer expectations, and fail to recognize or reward those who think and behave otherwise.
• Performs other duties as assigned.

Qualifications

Education

• Preferred
  • High School Diploma, GED, or equivalent

Experience:

• Preferred
  • One year of experience in Food Service as a Cook

Certification/Licensure:

• Required
  • Texas Food Handler’s Certification
    • Must obtain within thirty (30) days of start date