Hospital Chef

Responsibilities:

Meal Preparation and Production

• Prepare and cook large quantities of food for general patient menus, cafeteria service, and special events, following standardized recipes and production sheets.
• Ensure all food is prepared according to designated dietary requirements (e.g., low sodium, diabetic, soft, pureed, allergen-free) as specified by the Dietetics Department.
• Monitor food quality, portion control, and presentation to maintain consistency and high standards.
• Collaborate with the Food Service Manager to plan menu cycles, manage inventory, and minimize food waste.

Compliance and Safety

• Strictly adhere to all local, state, and federal sanitation regulations, including HACCP standards, temperature logs, and personal hygiene protocols.
• Ensure proper handling, storage, and rotation of all food products (FIFO—First In, First Out).
• Maintain a clean, safe, and organized kitchen environment at all times.

Collaboration and Supervision

• Work closely with the Registered Dietitians to adjust recipes for specific clinical diets and communicate any changes to kitchen staff.
• Supervise and coordinate the activities of cooks and food service assistants during meal periods.
• Participate in training staff on proper cooking techniques, safety procedures, and dietary protocols.

Requirements:

• Minimum of 3–4 years of progressive culinary experience, with at least 2 years in a high-volume institutional setting (hospital, long-term care, or large corporate catering).
  
• Demonstrated understanding of modified diets 
• Excellent time management and organizational skills, with the ability to manage large production schedules under pressure.
• Strong leadership and communication skills for working effectively with the kitchen team and clinical staff.