Supervisor Chef:
Centura Health

120264-en_US
Centura Health
Parker Colorado
Healthcare
Description

Known locally as the “full-service community hospital doing some big things,” Parker Adventist Hospital, (located at E-470 and Parker Road), offers leading medical experts, the latest technology and a broad array of clinical services. Ranked among the top hospitals in the nation for patient satisfaction, Parker Hospital performs complex spine and brain surgery along with weight-loss and joint-replacement surgery. We have a Level II Trauma Center and a Birthplace with a Level IIIA NICU caring for babies born as early as 28 weeks. Opened 10 years ago and still growing, the entire team is incredibly vibrant, skilled, enthusiastic, innovative and motivated. The sense of “newness” felt at Parker is a big aspect of the culture and the high patient and employee satisfaction scores speak volumes about the care and the environment. Every associate at Parker lives its culture of “relationship based care” each day – treating every patient, family and team member like WE would want to be cared for. For more information about Parker Adventist Hospital and joining the team, visit http://www.parkerhospital.org/.



Job Description/Job Posting ID: 120264



Recruiter Contact: Mikala Ford (mikalaford@centura.org)



Clinic/Department: 8534 PARKER DIETARY 



Hospital: PARKER ADVENTIST HOSPITAL 



Schedule: Full-time



Shift: Variable


Position Summary



Supervises and assumes responsibility of the day-to-day operations of the kitchen. Provides professional leadership and training to cooks, sous chef and/or kitchen staff. Assists with menu planning, purchasing and inventory control. Monitors food quality sanitation standards. Works with Nutrition Services leadership in identifying, implementing and evaluating quality improvement initiatives. Assists with recruitment and performance management.



Minimum Education Requirements




  • High School diploma or GED

  • Associates Culinary degree, preferred



Minimum Experience Requirements




  • Five years of previous healthcare or commercial cooking experience

  • Strong communication skills; ability to read, write and speak English

  • Strong Computer skills; experience with Microsoft Office programs

  • Previous food service leadership experience, preferred

  • Experience with Food Service Operations database and Dietetic software, preferred



License/Certifications




  • Food Service Safe Certification, preferred



Position Duties (essential functions denoted with an * )




  • Supervises and assumes responsibility for cooks and kitchen staff in the food production area.*

  • Maintains effective daily operation within the kitchen. *

  • Verifies production staff follows all recipes and portion sizes correctly. *

  • Ensures all production stations remain stocked before, during and after all meal periods. *

  • Develops and implements a prep rotation for room service. *

  • Responds to problems and complaints in a timely manner. *

  • Responsible for the employee weekly schedule*.

  • Finds staff coverage for sick calls and/or increased patient volume. *

  • Participates in the interviewing and selection process. *

  • Responsible for staff orientation, setting work expectations and on-going training. *

  • Responsible for performance evaluations and corrective actions. *

  • Responsible for compliance with all department and hospital infection control and safety policies. *

  • Assists with budget preparation and evaluation. *

  • Assists with compliance with approved budgets and controlling costs. *

  • Responsible for inventorying and ordering food and supplies. *

  • Helps maintain a positive, team oriented, professional, service conscious environment. *

  • Must be organized and have the ability to solve problems independently. *

  • Cooks all foods according to the standardized recipes. *

  • Prepares food items according to patient specific restrictions and established schedules. *

  • Maintain adequate supply of hot and cold items required for cafeteria, patient and unit stocking. *

  • Prepares food for institutional functions, both standard and special. *

  • Demonstrates ability to operate commercial food preparation equipment. *

  • Ensures that all food prepared meet existing standards for quality, freshness, taste and appearance. Maintain quality product freshness as assured by proper label dating and rotation. *

  • Practices proper portion control on a consistent basis. *

  • Assesses requirements to avoid over/under production of foods, especially short order items. *

  • Plans and requisitions food daily for preparation and processing. *

  • Assists Executive Chef and/or leader in developing recipes, menus, plating guides, etc. *

  • Treats all customers with respect and exhibits good customer service skills. *

  • Questions and complaints are responded to in a timely manner. *

  • Communicates special needs to appropriate staff to insure patient needs are met. *

  • Helps to maintain a positive, team orientated, professional, service conscious environment. *

  • Follows uniform and dress code policy. *

  • Follows proper food handling procedures by checking for appropriate food temperatures. *

  • Sorts food waste via recycling, compost or garbage. *

  • Sanitizes utensils and equipment. *

  • Stocks, cleans and maintains a sanitary environment of assigned area. *

  • Ensures that required sanitary levels are maintained throughout the food preparation process. *

  • Puts away the dry staples, disposables, frozen and refrigerated groceries in their appropriate storage areas. *

  • Assists in care and maintenance of department equipment and supplies. *

  • Ensures the use of FIFO rotation system and properly labels and dates all items per policy. *

  • Ensures that items are well organized and accessible. *

  • Follows all department and hospital infection control and safety policies. *

  • Follows appropriate state, county and federal regulations. *

  • Orders conform to diet standards and physician orders. *

  • Order for staff and guest trays completed within guidelines for ordering. *

  • Applies basic understanding of allergy knowledge when serving patients and guests. *

  • Maintains required department records and statistics for administrative purposes and budget preparation. *

  • Participates in department and hospital educational programs, in-service meeting and safety trainings. *

  • Identifies potential needs areas for Continuous Quality Improvement and reports process improvement ideas to manager and/or Quality Department. Leads and/or participates in quality improvement initiatives. *

  • Demonstrates effective time management and is proactive in prioritizing workload and meeting productivity requirements. *

  • Adapts to rapidly changing technologies, policies, regulations, census and staffing through priority setting and flexibility. *



Physical Requirements





  • Medium Work - exert/lift up to 50 lbs. force occasionally, and/or up to 20 lbs. frequently, and/or up to 10 lbs. constantly




 



Important notification to applicants as of Nov. 20, 2014: Effective Jan. 1, 2015, Centura Health will no longer hire tobacco users in Colorado and Kansas. The change to our policy does not apply to associates hired on or before Dec. 31, 2014. Centura Health is an Equal Opportunity Employer, M/F/D/V. 

Basic Qualifications
Requirement