Hospital KitchenChef: Patient Meals & Catering

CHRISTUS Health; Santa Fe (NM); On-site; USD 19,000 - 28,000; Full time

Job summary

CHRISTUS Health in Santa Fe, NM recruits a Per Diem Cook to prepare patient, cafeteria and catering meals following approved recipes and production sheets.

You will review menus with the manager, plan cooking schedules, and ensure quality, taste and portion sizes while maintaining strict sanitation standards in a hospital kitchen. Prior experience in food production and ability to read and expand recipes are required.

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.
• 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.

Skills

Food prep

Sanitation

Recipe interpretation

Kitchen teamwork

Education

High school diploma

Culinary program

Tools

Commercial kitchen equipment

Job description

CHRISTUS Health in Santa Fe, NM recruits a Per Diem Cook to prepare patient, cafeteria and catering meals following approved recipes and production sheets.

You will review menus with the manager, plan cooking schedules, and ensure quality, taste and portion sizes while maintaining strict sanitation standards in a hospital kitchen. Prior experience in food production and ability to read and expand recipes are required.