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.

Commitment to Beacon's six-point Operating System, referred to as The Beacon Way:

• Leverage innovation everywhere.
• Cultivate human talent.
• Embrace performance improvement.
• Build greatness through accountability.
• Use information to improve and advance.
• Communicate clearly and continuously.

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, sauté', 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.