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Nutritional Services Chef

2 months ago

Durham, North Carolina, United States Duke University Full time


At Duke Health, we are committed to providing compassionate care that positively impacts the lives of our patients, their families, and the wider community.

Join us in our mission to advance health together, regardless of your area of expertise.
About Duke Raleigh Hospital, A Campus of Duke University Hospital

Embrace your passion for caregiving at the Duke Raleigh Campus in Raleigh, North Carolina, which has been a part of Duke Health since 1998 and has been serving Wake County for over 35 years.

Duke Raleigh Campus is equipped with 204 inpatient beds and offers a comprehensive range of services, including cancer, cardiovascular, neuroscience, advanced gastrointestinal, and wound healing care.

Nutritional Services Chef Full-time

Roundsman - Will cover a variety of morning and evening shifts including weekends.

Job Code: 4066

FLSA: N

Job Level: B2

Supervisory Responsibility: No

General Description of the Job Class
Level I

Carry out a variety of routine and intermediate tasks in the preparation of food items; interpret recipes, cook, and assemble large quantities of food for hospital cafeterias and/or patient food service.

Level II

Execute a wide range of intermediate and complex tasks in food preparation; interpret recipes, cook, and assemble large quantities of food for hospital cafeterias and/or patient food service; assume lead worker duties as directed.

Duties and Responsibilities of this Level
Level I
*Assemble ingredients to prepare meals according to standard recipes; measure, weigh, portion, and label according to established guidelines; read and interpret instructions.
*Set up and prepare supplies and equipment for daily food preparation including ovens, ranges, grills, fryers, broilers, and steam units.
*Operate and monitor the proper functioning of equipment including blenders, meat slicers, mixers, and choppers; adhere to all safety procedures for using equipment and chemicals; clean and sanitize equipment after use.
*Prepare food items according to instructions and recognized safe food handling practices; monitor and observe food during the cooking process; regulate temperatures and/or timing of cooked foods.
*Identify and report improperly prepared food or food that does not meet standards.
*Assist in the care and maintenance of work areas and notify supervisors of problems and needs as they arise.

Level II
*Perform all of the duties and responsibilities of Level I
*Prepare entrees, casseroles, special dishes, and complex food items requiring multiple steps and sequences during preparation.
*Read, interpret, and review instructions for possible errors relating to specified quantities, ingredients, proportions, or mixtures; refer inaccuracies to supervisor.
*Take appropriate corrective action for improper functioning of equipment.
*Assist supervisor in training employees; provide instructions and guidance as needed; assume lead responsibility for assigned work as directed.

Required Qualifications at this Level
Education
N/A

Experience
Level I
Work requires one year of institutional food preparation experience.

Level II
Work requires two years of institutional food preparation experience.

Degrees, Licensure, and/or Certification
N/A

Knowledge, Skills, and Abilities
Level I

  • Ability to read and write English; ability to understand and follow instructions, interpret recipes, use fractions to modify proportions, and mix, measure, and/or prepare ingredients.
*Ability to demonstrate safe food handling practices and to follow safety procedures for using equipment and chemicals.

Level II

  • Same as Level I plus willingness to learn new skills (e.g., computer)
*Ability to review recipes and instructions for possible errors relating to specified quantities, ingredients, proportions, or mixtures. *Ability to troubleshoot equipment malfunctions.
*Ability to provide instructions and train other employees

Distinguishing Characteristics of this Level
Level II Involves more complex preparations of food items and more review for possible errors. Serves as lead worker and trainer of other employees as directed.

Job Code:

FOOD PRODUCTION ASSOCIATE

Job Level:
B2


Duke is an Affirmative Action/Equal Opportunity Employer committed to providing employment opportunities without regard to an individual's age, color, disability, gender, gender expression, gender identity, genetic information, national origin, race, religion, sex, sexual orientation, or veteran status.

Duke aspires to create a community built on collaboration, innovation, creativity, and belonging.

Our collective success depends on the robust exchange of ideas—an exchange that is best when the rich diversity of our perspectives, backgrounds, and experiences flourishes.

To achieve this exchange, it is essential that all members of the community feel secure and welcome, that the contributions of all individuals are respected, and that all voices are heard.

All members of our community have a responsibility to uphold these values.

Essential Physical Job Functions:

Certain jobs at Duke University and Duke University Health System may include essential job functions that require specific physical and/or mental abilities.

Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.