Kitchen Chef: Hrly, FT

Position Highlights:

• Shift: Varies
• Employee-centric: Competitive pay, excellent benefits, tuition assistance, retirement plan matching, recognition program, local discounts.
• Stability: Serving Erie and surrounding counties since 1876.
• Lifestyle: Sandusky was voted “Best Coastal Small Town in America”. You will have the opportunity to enjoy living and working in this growing area along the beautiful shores of Lake Erie.
• Work/life: You will find support to help you manage your personal life while building a career.

What You Will Do:

• Under the Director of Nutritional Services, provides training to the cooks and the food production staff. Provides oversight for food quality, quantity, and control measures for the food production staff. Oversees the sanitation of the food production area and leads cleaning projects with the staff. Seasons and prepares food for FRMC patients, employees, and visitors.

• Oversees the quality of the food produced by the staff and provides guidance to maintain and improve quality. Including food tasting, temperature testing, and appearance of food.
• Oversees the quality and quantity of the food prepared in advance in preparation for the tray-line.
• Oversees the equipment sanitation in all the hot food production areas in the kitchen.
• Provides training for all cooks on the correct food production procedures for the patient food line.
• Works closely with the Director of Nutritional Services to develop opportunities to improve recipes, menus, and job routines.
• Functions efficiently as a shift cook on the patient room service line.
• Reviews menus and production sheets to determine type and quantities of meats, vegetables and soups to be prepared.
• Plans cooking schedule in conjunction with Director of Nutritional Services to ensure that food will be ready at specified times.
• Prepares food by washing, trimming, cooking and seasoning for each meal by following menus and production sheets.
• Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixers, steamers, choppers, grinders, slicers to make sauces, soups, stews, casseroles etc. Bakes, roasts, broils and steams meats, fish and poultry. Tests food being cooked by tasting, smelling and temperature to determine that it meets expectations as noted on the recipe.
• Processes food from refrigerator, freezer or other storage area; may request other workers to assist.
• Prepares portions of food for individual servings and prepares distribution of food to serving our patients. Follows menus and production sheet for proper portion size.
• Responsible for retail food as directed by Director of Nutritional Services or Supervisor.
• Responsible for setting-up and breaking down the Room Service line.
• Responsible for finish cooking and plating Room Service meals in the allotted time frames.

What You Will Need:

• Must have one year of demonstrated leadership skills and training staff in a hot food production environment.
• Must have 2 years’ experience in industrial or institutional cooking.
• Related prior work experience with some hospital, institution, or restaurant cooking.

• Successful completion of a 90 day probationary period.