Hospital Patient Chef

Beacon Health System; South Bend (IN); On-site; USD 32,000 - 48,000; Full time

Job summary

Beacon Health System in South Bend, Indiana, seeks a skilled hospital cook under general supervision by the Chef Manager to prepare hot and cold meals for patients, staff, and events.

You will follow standardized recipes, ensure nutrition compliance, maintain cleanliness, and work with Dietitians to support menu and quality standards. This role demands high culinary expertise and teamwork in a fast-paced hospital kitchen.

Job description

Under general supervision of the Chef Manager, primarily prepares hot and cold food orders for Hospital patients utilizing a high level of culinary expertise. Prepares food orders for staff members and for hospital catered events and meetings assigned.

MISSION, VALUES and SERVICE GOALS

• MISSION: We deliver outstanding care, inspire health, and connect with heart.
• VALUES: Trust. Respect. Integrity. Compassion.
• SERVICE GOALS: Personally connect. Keep everyone informed. Be on their team.

Prepares and cooks hot and cold food for patients, hospital catered events and meetings by:

• Preparing multiple hot and cold food orders simultaneously according to production schedules and menus for the assigned area.
• Ensuring exceptional food quality and consistency and attractive food presentation.
• Preparing and seasoning foods according to nutritional guidelines.
• Using standardized recipes, proper portioning, sanitation and food handling techniques within assigned area.
• Completing advanced planning and proper preparation of food items purchased to ensure elimination of waste.
• Delivering prepared food to proper area at proper time as needed throughout the serving time.
• Completing advance food preparation as the menu dictates or as required.
• Assembling plates for patient meals.

Maintains working area in a proper state of cleanliness by:

• Maintaining a clean, sanitary and safe work area through correct handling and storage of foods and operation of equipment.
• Communicating problems and needs concerning equipment and food supplies of the kitchen area to the Food Production Manager and/or Executive Chef. Reporting supply shortages and/or low stock levels.
• Completing accurate production records for each meal.
• Participating in departmental quality control and quality improvement plans.

Utilizes advanced food preparation knowledge to ensure high quality food orders by:

• Participating in team-member development activities by instructing other staff on advanced cooking techniques and acting as a staff trainer as needed.
• Working directly with Chef Manager and Registered Dietitians to make decisions related to menus, recipes and diet compliances.

Performs other functions to maintain personal competence and contribute to