Chef PD (On call) Variable at Saddleback Memorial Medical Center in Laguna Hills, California

Job Description:

Purpose Statement / Position Summary

This position creates recipes, determines purchasing specifications, cooks, develops menus with, and has oversight of production to ensure high quality safe food is prepared to specifications by trained food service staff with appropriate supplies on hand for all areas of food production including patients, catering, cafeteria and doctors' lounge. Coordinates specifications and ordering for food and related culinary equipment and supplies. Oversees culinary aspects of catering functions as assigned. Mentors staff in food production methods. Uses food service and catering software applications.

Essential Functions and Responsibilities of the Job

• Ensure consistent quality food preparation and presentation
  
  


• Assist staff with cooking and food preparation, mentoring
  
  


• Food preparation and oversight of culinary services as assigned
  
  


• Develop and test recipes
  
  


• Work with team to develop menus, recipes and job aids.
  
  


• Determine specifications and amounts for food items and culinary supplies, collaborate buying
  
  


• Oversight of catering events as assigned
  
  


• Create and carry out quality audits and food satisfaction surveys as assigned
  
  


• Ensure compliance with food safety, sanitation and regulatory standards
  
  


• Ability to use software applications for duties related to position
  
  


• Collaborate with Director, Manager, Buyer/Catering Coordinator, Supervisors, Leads, and Administrative Assistant s in hiring and performance evaluations
  
  


• Collaborate with Director, Manager, Buyer/Catering Coordinator, Supervisors, Leads and Administrative Assistant to ensure staffing scheduling meets needs for food production within budget parameters
  
  


• Ability to be at work and be on time
  
  


• Ability to follow company policies, procedures, and directives, including dress code and language policy
  
  


• Ability to interact in a positive and constructive manner
  
  


• Ability to prioritize and multitask
  
  

Experience

5 years or more supervising and training food production staff

5 years or more as chef or lead cook within various production areas: hospital food production, line cook, catering, cold food prep, quantity food production

Varied catering experience including large banquets, parties, seated/served events & VIP service

1 or more years of food and equipment purchasing

Demonstrated experience with inventory receiving and control

Advanced culinary skills and understanding of food and equipment specifications

Organized and experienced multi-tasking and time management skills in kitchen and office environments

Excellent oral and written communication skills

Demonstrated mathematical reasoning and experience working with budgets

Knowledgeable of local, state, federal and accreditation standards

Experienced and comfortable with basic to intermediate computer skills utilizing Word and Excel Experience with Computrition and CaterTrax highly desirable

Education

High school diploma or GED

Two-year culinary degree or higher preferred

Demonstration of continuous learning in food and culinary skills (courses, additional training, resources used, etc.)

ServSafe Manager Certification