Summary:

Responsible for the preparation of quality food in a dining food service environment or catering operation. Responsibilities include the efficient operation and maintenance of all kitchen equipment, the execution of all department standards concerning food handling, cleanliness, safety and personal appearance. Duties also include coordination of production and food product presentation, quality control, and assisting the training of others in complex recipe preparation.

Requirements:

• Experience and knowledge of institutional food production.
• Understanding of food specifications including meat buyer?s guide, USDA produce, poultry and frozen specifications as well as weights and measures to accurately account for inventory items.
• Skills in and knowledge of warehousing large quantities of merchandise, accounting and distributing via departmental recharge and delivery protocol, including ability to schedule, supervise and account for multiple daily deliveries to other units.
• Skills in and knowledge of related food service functions such as safety and sanitation, production methods, and equipment maintenance.
• Proven knowledge of and experience working with standardized recipes and production sheets.
• Knowledge of efficient methods of ordering, requisitioning, storing and receiving supplies, and of developing quantity and quality production controls.
• Ability to safely operate and maintain food service equipment.
• Ability to conduct training programs for staff and student employees.
• Ability to interact and communicate effectively with customers, students, staff, faculty and guests.
• Mathematical abilities to interpret and record production data, to use proper weights and measures in recipes as well as to provide statistical data, to store data and to reconcile invoices.
• Writing and reading skills to understand recipes as well as to write vendor reports.
• Knowledge of methods of ensuring customer satisfaction including product analysis and problem solving assessing user/client opinion)
• Ability to organize work and materials for maximum productivity and to delegate tasks to support staff.
• Problem solving skills to handle situations such as staff shortages, product failures or utility equipment failures.
• Skills in and knowledge of general operational management to supervise opening, closing and security of unit.
• Skills in time management and in prioritizing workload to meet daily production schedule and deadlines.
• Ability to follow detailed verbal and written instructions with little supervision.
• Ability to lift 25 to 50 pounds.

Work Type:

Full Time

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About CHRISTUS Health

CHRISTUS HEALTH is an international Catholic, faith-based, not-for-profit health system comprised of almost more than 600 services and facilities, including more than 60 hospitals and long-term care facilities, 350 clinics and outpatient centers, and dozens of other health ministries and ventures. CHRISTUS operates in 6 U.S. states, Colombia, Chile and 6 states in Mexico. To support our health care ministry, CHRISTUS Health employs approximately 45,000 Associates and has more than 15,000 physicians on medical staffs who provide care and support for patients. CHRISTUS Health is listed among the top ten largest Catholic health systems in the United States.

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