What are the responsibilities and job description for the Food and Nutrition Services - Chef position at TALENT Software Services?
Position Overview:
This role involves providing overall management and direction to food production and storage operations. The individual will offer leadership and managerial support in planning, organizing, staffing, and controlling daily operational functions related to food production. The role includes collaborating with other supervisors and managers in planning and standardizing programmatic, operational changes, and cost-saving initiatives. Responsibilities also involve hiring, scheduling, and evaluating staff under direct supervision. The position requires performing sanitation, safety, quality, and security checks to ensure compliance with department standards, policies, procedures, and local/state/federal regulations. In the absence of higher management, the individual will monitor and supervise all food service areas. Close collaboration with other managers and supervisors is essential in planning special functions and menus for cafeterias, catering, and patient meal service.
Education:
This role involves providing overall management and direction to food production and storage operations. The individual will offer leadership and managerial support in planning, organizing, staffing, and controlling daily operational functions related to food production. The role includes collaborating with other supervisors and managers in planning and standardizing programmatic, operational changes, and cost-saving initiatives. Responsibilities also involve hiring, scheduling, and evaluating staff under direct supervision. The position requires performing sanitation, safety, quality, and security checks to ensure compliance with department standards, policies, procedures, and local/state/federal regulations. In the absence of higher management, the individual will monitor and supervise all food service areas. Close collaboration with other managers and supervisors is essential in planning special functions and menus for cafeterias, catering, and patient meal service.
Education:
- Equivalent experience will be accepted in lieu of the required degree or diploma.
- Associate's: Culinary Arts or equivalent education/experience
- Chef Certification
- Formal culinary training
- SS-Serve Save Certified
- Certified Dietary Manager
- 5 years of recent relevant experience
- Ability to lead and motivate staff in the fulfillment of departmental goals.
- Capability to instruct in all phases of culinary activity and lead change processes.
- Desire and inclination to interact with patrons, guests, and patients to determine food preferences and the success of assigned food programs.
- Applied knowledge of food production and delivery processes.
- Customer service skills.
- Marketing and promotion skills.
- Shared profit and loss responsibility and accountability.
- Proficiency in Microsoft Office and relevant food service applications (such as Food Service Suite and Micros).
- Knowledge of maintaining a safe food environment, including proper cleaning procedures and various equipment.
- Ability to interpret a variety of data and instructions, furnished in written, oral, diagram, or schedule form.
- Strong written and verbal communication skills to interact with staff, supervisors, patients, and other hospital personnel.
- Knowledge of Hazard Analysis Critical Control Point (HACCP) guidelines and procedures.
Salary : $47 - $48