Hospital Kitchen Lead: Patient Meals & Safety

Watertown Regional Medical Center; Watertown (WI); On-site; USD 55,000 - 75,000; Full time

Job summary

Watertown Regional Medical Center in Watertown, WI, is seeking an experienced hospital Chef to lead patient and staff meals, ensure nutritional quality, presentation, and safety standards, and manage menus, schedules, and sanitation.

You will supervise kitchen staff, enforce recipes, monitor inventory, control costs, and uphold infection control policies in a fast-paced healthcare dietary program.

Qualifications

• High School Diploma or GED is required.
• Culinary training or certification preferred.
• ServSafe or equivalent food safety certification preferred or required, depending on facility policy.

Responsibilities

• Oversees production of meals for patients, employees, and guests.
• Ensures proper preparation and portioning of meals according to dietary standards.
• Leads kitchen staff and coordinates food prep schedules to ensure meal readiness.
• Maintains food safety by following HACCP standards and required documentation.
• Monitors inventory levels and orders food and supplies as needed.
• Follows cleaning schedules and ensures sanitation standards are met.
• Provides on-the-job training and guidance to cooks and kitchen staff.
• Promotes quality improvement and process efficiency initiatives.
• Participates in departmental budget management by minimizing waste and maximizing product usage.
• Fosters positive working relationships across departments to ensure quality service delivery.

Skills

Food safety

Team leadership

Menu planning

Dietary knowledge

Food preparation

Sanitation

Education

High School Diploma or GED

Culinary training/certification

Job description

Watertown Regional Medical Center in Watertown, WI, is seeking an experienced hospital Chef to lead patient and staff meals, ensure nutritional quality, presentation, and safety standards, and manage menus, schedules, and sanitation.

You will supervise kitchen staff, enforce recipes, monitor inventory, control costs, and uphold infection control policies in a fast-paced healthcare dietary program.