Chef

Job Title: Chef

Location: RWJUH Somerset

Department Name: Dietary-Management

Req #: 0000225838

Status: Hourly

Shift: Day

Pay Range: $36.35 - $48.29 per hour

Pay Transparency:

The above reflects the anticipated hourly wage range for this position if hired to work in New Jersey.

The compensation offered to the candidate selected for the position will depend on several factors, including the candidate's educational background, skills and professional experience.

Job Overview:

Perform a wide variety of tasks and operations to prepare and cook foods for patients, employees, others as directed, following standard practices and procedures and complying with regulatory requirements, ensuring that customer needs and satisfaction are met.

Qualifications:

Required:

• High school graduate or equivalent.
• Successful completion of site personnel general orientation.
• Successful completion of department-specific orientation.
• Knowledge, Skills, Abilities: Knowledge of cooking methods and procedures, including various types of preparation and related routines.
• • Administrates production VIP program and ensures compliance 
• • Alert Supervisor to problems and needs concerning equipment and food supplies.
• • Assist in care and maintenance of work areas, equipment and supplies. 
• Detect and report spoiled or unattractive food, defective supplies/equipment or other unusual conditions.  
• Ensures completion of cleaning assignments. 
• Ensures that equipment is used safely and assembled correctly to ensure safety.
• • Ensures timeliness and quality of catered events, assists in planning menus. •
• Evaluate food preparation and effects or recommends changes to improve operations.
• • Follow standardized recipes for modified and regular meals.
• • Maintain established policies and procedures, standards and practices in food preparation to achieve department objectives for high-quality, nutritional meals.
• • Maintains steam table diagrams and updates prep sheets to promote efficiency. •
• Maintains the work area to promote an organized and safe environment. •
• Monitors the quality of all food on the patient tray line.
• Offers suggestions for Patient & Cafeteria menus.
• • Proactive in training of new associates.
• • Review the menu and assemble foods, supplies and equipment for daily food preparation.
• • Review patient satisfaction results, when appropriate, and aid in correcting problems.
• • Utilize leftovers, avoid waste.

Scheduling Requirements

• Shift working days varies
• Per DIem

Essential Functions:

• Ensures completion of cleaning assignments

• Ensures that equipment is used safely and assembled correctly to ensure safety.

• Ensures timeliness and quality of catered events, assists in planning menus.

• Evaluate food preparation and effects or recommend changes to improve operations.

• Follow standardized recipes for modified and regular meals.

• Maintain established policies and procedures, standards and practices in food preparation to achieve department objectives in high quality, nutritional meals.

• Maintains steam table diagrams and updates prep sheets to promote efficiency.

• Maintains work area to promote an organized and safe environment.

• Monitors the quality of all food on the patient tray line.

• Offers suggestions for Patient & Cafeteria menus.

• Proactive in the training of new associates.

• Review the menu and assemble foods, supplies and equipment for daily food preparation.

• Review patient satisfaction results, when appropriate, and aid in correcting problems.