Culinary Services Lead – Patient Meals & Team Training

Trinity Health Mid-Atlantic; Plymouth (IN); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Tuition reimbursement for all full- or

100% paid ASN-to-BSN program

Comprehensive benefits from day one

Retirement savings with employer match

Generous PTO and 7 paid holidays

No mandatory overtime

Employee referral incentive

Access to CEUs and modern equipment

Job summary

Saint Joseph Health System is seeking a full-time kitchen professional to prepare and cook meals for patients, staff, and guests, including catered events. You will assist in menu development and order all food for various functions, while training and supervising cooks.

Maintain clean work areas and equipment. The role requires five years of institutional cooking experience and the ability to understand recipes and basic dietetics, with a high school diploma or equivalent.

Qualifications

• Ability to read, write, and make mathematical calculations.
• High School diploma or equivalent required.
• Five years' experience in institutional volume cooking and ability to understand recipes and basic dietetics.

Responsibilities

• Prepares and cooks all meals for patients, staff, and guests of the medical center, including catered functions.
• Assists in menu development for patients, the cafeteria, and special functions.
• Orders all the food for Patients, guests, and catered functions.
• Trains new cooks.
• Assists in scheduling and supervision of cooks.
• Keeps work area and equipment clean.

Skills

Reading & writing

Math calculations

Culinary experience

Education

High School diploma or equivalent

Job description

Saint Joseph Health System is seeking a full-time kitchen professional to prepare and cook meals for patients, staff, and guests, including catered events. You will assist in menu development and order all food for various functions, while training and supervising cooks.

Maintain clean work areas and equipment. The role requires five years of institutional cooking experience and the ability to understand recipes and basic dietetics, with a high school diploma or equivalent.