Hospital Kitchen Production Specialist I

CHRISTUS Health; Santa Fe (NM); On-site; USD 32,000 - 42,000; Full time

Job summary

CHRISTUS Health in Santa Fe, NM is hiring for a full-time cook to plan, prepare, season, portion, and cook all food for patient, cafeteria, and catering services in a sanitary hospital environment.

Responsibilities include reviewing menus and production sheets, coordinating cooking schedules, using a variety of kitchen equipment, and maintaining quality and safety standards to prevent foodborne illness.

Qualifications

• High school graduate preferred.
• Graduate of approved culinary program preferred.
• One year of experience in a food production environment with responsibility of food production and cooking.
• Ability to read, interpret, and expand recipes.

Responsibilities

• Prepares all food (patient, cafeteria, & catering) following approved recipes and production sheets.
• Reviews menus, recipes, and production sheets with Manager to determine type, quantities, and specifications of items required, attends production meetings, and offers input to enhance quality.
• Plans cooking schedule so that foods will be ready at specified times and of desired quality.
• Works with a variety of kitchen utensils and equipment.
• Responsible for assuring each item prepared meets quality standards in taste, appearance, texture, temperature, aroma, and portion size.
• Responsible for maintaining a sanitary level that meets hospital, state, and JCAHO standards.
• Responsible for setting up and replenishing cafeteria, catering, and patient food. Serves on patient tray-line as assigned.
• Ensures temperatures of food & refrigerators are at approved standards; refrigerators areas are clean, organized, and sanitary. Food borne illness standards are maintained.

Education

High school graduate preferred

Graduate of approved culinary program preferred

Job description

CHRISTUS Health in Santa Fe, NM is hiring for a full-time cook to plan, prepare, season, portion, and cook all food for patient, cafeteria, and catering services in a sanitary hospital environment.

Responsibilities include reviewing menus and production sheets, coordinating cooking schedules, using a variety of kitchen equipment, and maintaining quality and safety standards to prevent foodborne illness.