Head Cook

The Head Cook is a key member of the culinary team at Union General Hospital, responsible for delivering exceptional customer service and maintaining the highest standards of food quality and safety.

Key Responsibilities:

• Provide leadership and guidance to ensure that food quality standards, inventory levels, portion control, and food safety guidelines are met.
• Prepare and maintain standardized recipes to meet menu demands within established time frames.
• Ensure that patients receive special meals according to their dietary needs.
• Maintain a cooperative relationship with team members and optimize staff productivity.
• Assist in setting up work stations, serving and replenishing food from service areas, and maintaining HACCP standards.
• Document food and equipment temperatures, clean and sanitize work stations and equipment, and limit waste.
• Operate cash registers and demonstrate knowledge of modified diet concepts.
• Ensure timely meal service, warewashing, and late meal service.
• Provide excellent customer service skills and maintain a positive attitude.

Requirements:

• High school diploma or equivalent required.
• Knowledge of local, state, and federal food regulations.
• Basic math skills required.
• Associate degree or higher in Culinary Arts or Food Service Management preferred.
• Previous restaurant or institutional food service experience preferred.
• Current food safety credential from an ANSI-CFP accredited program, such as Certified Food Protection Professional (CFPP), ServSafe Food Protection Manager, or Certified Food Safety Manager (CFSM), required within 90 days of hire.