Head Cook

Job Summary:

Baton Rouge General is seeking a highly skilled and experienced Executive Chef to join our team. As a key member of our culinary staff, you will be responsible for preparing and cooking food for patients, employees, visitors, and special functions.

Key Responsibilities:

• Prepare and cook a wide variety of dishes, including entrees, casseroles, and specialty foods, to meet the needs of our diverse customer base.
• Develop and implement menus that meet the dietary needs and preferences of our patients and employees.
• Supervise and train cooks to ensure that they are following proper food preparation and safety procedures.
• Maintain a clean and safe kitchen environment, adhering to all health and safety regulations.
• Collaborate with our nutrition team to develop and implement nutrition programs that meet the needs of our patients and employees.
• Participate in quality improvement initiatives to continuously improve our food service operations.

Requirements:

• Five years of commercial or institutional cooking experience.
• High School Diploma or GED.
• Certified Working Chef (CWC) certification preferred.
• Knowledge of HIPAA regulations and safety practices.

Working Conditions:

This is a fast-paced environment that requires attention to detail, strong communication skills, and the ability to work well under pressure. The successful candidate will be able to work effectively in a team environment and maintain a high level of professionalism at all times.