Culinary Supervisor

Coffee Regional Medical Center

Position Summary

The interim head cook is responsible for ensuring that meals are prepared in a way that is nutritious, safe, and flavorful, adhering to the standards set by the District, USDA, and relevant accrediting agencies.

Key Responsibilities:

• Utilizes recipes to prepare a variety of dishes.
• Collaborates daily with the Director to strategize production goals.
• Assists the Director with various food service tasks.

Performance Evaluation:

This process is designed to align individual performance with departmental and organizational objectives, fostering open communication between management and staff. Employee self-assessment is crucial for maximizing the benefits of this evaluation.

Qualifications:

A. Knowledge, Skills, and Abilities:

• Exceptional customer service capabilities.
• Proficient in reading and understanding English.
• Strong critical thinking and analytical skills with minimal supervision.
• Ability to manage high-stress situations and communicate effectively.
• Strong organizational skills with the ability to prioritize tasks.
• Excellent verbal and written communication skills.
• Self-motivated and capable of independent work.
• Adaptable and willing to learn new skills as required.
• Ability to maintain confidentiality of sensitive information.
• Basic computer skills.
• Physical capability to perform tasks such as reaching, bending, and light lifting.
• Familiarity with OSHA guidelines and safe body mechanics.
• Consistent attendance to meet job standards.

B. Education:

High school diploma or GED is required.

C. Licensure:

Food Handler's Permit is mandatory.

D. Experience:

Preferred: One year of supervisory culinary experience.

E. Interpersonal Skills:

Strong interpersonal skills are essential.

F. Technical Skills:

Proficiency in essential culinary techniques.

G. Physical Requirements:

Medium: Ability to exert 20 – 50 lbs. of force occasionally and/or up to 15 lbs. frequently.

Heavy: Ability to exert 50 – 100 lbs. occasionally and/or up to 30 lbs. frequently.

H. Mental Requirements:

Ability to understand and apply common sense reasoning.

I. Sensory Requirements:

Strong sensory skills are necessary for food preparation.

J. Additional Qualifications:

• Knowledge of food safety, handling, and preparation.
• Ability to interpret recipes and production sheets.
• Language Skills: Ability to read and comprehend instructions and correspondence.
• Mathematical Skills: Ability to perform basic arithmetic operations.
• Cash Register Skills: Competence in operating cash registers or related systems.
• Reasoning Ability: Ability to follow detailed instructions and solve problems.

K. Equipment Used:

Familiarity with standard kitchen equipment is required.

Other Qualifications:

A. Exposure to Hazards: Level I exposure to body fluids.

B. Patient Populations Served: All age groups from neonates to geriatrics.

Job Specific Duties:

• Prepares various entrees, vegetables, and menu items using recipes.
• Coordinates with the Director on production strategies and quality maintenance.
• Maintains accurate production records and meal counts.
• Ensures proper portioning and cleanliness in the work area.
• Assists in labeling, dating, and organizing food products.
• Participates in food preparation for special events as needed.
• Attends required training and development sessions.
• Follows safety and sanitation protocols diligently.