Assistant Chef - Full Time

Northeastern Health System; Tahlequah (OK); On-site; USD 32,000 - 48,000; Full time

Job summary

Northeastern Health System is seeking an Assistant Chef to assist the Chef with directing purchasing, production, and delivery of catering functions and cafeteria menus in coordination with the Food Service Supervisor and the Director of Dietary.

The role involves ensuring sanitary levels, coordinating kitchen activities, planning menus, and maintaining facilities and records for patient and staff meals. Requires strong food production experience and a CMA-related credential.

Qualifications

• High school diploma or equivalent required.
• Certified Food Protection Manager required.
• Three years of experience in large-scale food production.
• Catering experience preferred.

Responsibilities

• Assist Chef with purchasing, production, and delivery of catering and cafeteria menus.
• Coordinate with Chef, Food Service Supervisor and Dietary Director.
• Ensure sanitary standards and equipment maintenance.
• Plan menus and use leftovers effectively.
• Maintain records and participate in meetings.

Education

High School diploma or equivalent

Culinary Certification with Approved Apprenticeship

Certified Food Protection Manager

Job description

• Job Category Assistant Chef, Culinary & Nutrition
• Employee Type Full-Time

Contact information

• Name Sharee Maggard - Healthcare Recruiter
• Phone [phone] Call or Text

Description

Position Summary

Assist Chef with the direction and supervision of purchasing, production, and delivery of catering functions and cafeteria menu with consultation of Chef, Food Service Supervisor and the Director of Dietary. Implements established procedures and methods for kitchen service unit and coordinates with other food service units as necessary.

Position Accountabilities

Maintains established departmental policies and procedures, objectives, quality assurance program, safety, environmental and infection control standards.

Prepares written documentation as required by the profession and the department.

Prepares catering menus as directed using a variety of foods.

Assists with the coordination of main kitchen production for a variety of catered services; arranges physical materials, layout, and set up.

Maintains departmental facilities, equipment, supplies and materials in a condition to promote efficiency, health, comfort, and safety of patients and staff.

Reviews menus and work orders to determine type and quantities of food to be prepared.

Coordinates with kitchen supervisor the activities of kitchen helpers preparing and cooking foods.

Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation.

Ensures that required sanitary levels are maintained throughout the food preparation process.

Assist with planning the cafeteria menu, utilizing leftovers appropriately when possible.

Maintains department records, reports, and files as required.

Attends meetings as required, and participates on committees as directed.

Performs other related duties as assigned or requested.

Requirements

Minimum Education - High School or equivalent Certified Food Protection Manager

Minimum Experience - Three years of previous experience with related demonstrable knowledge and skills in large scale food production, knowledge in use of herbs and sauces, Catering experience in food production,

Preferred Education - Culinary Certification with Approved Apprenticeship completed, Certified Food Protection Manager

Summary

Do you have questions about starting your career with Northeastern Health System? Our healthcare recruiter is available to answer all of your questions related to any position.