Station Chef - PRN

Prairie Ridge Health; Town of Columbus (WI); On-site; USD 36,000 - 48,000; Part time

Job summary

Prairie Ridge Health in Wisconsin is seeking a Station Chef for the Culinary Department. This 0.8 FTE role (32 hours/week) covers early to late shifts, including weekends as rotated. The Station Chef prepares meals for patients, caters, and the cafeteria, while ensuring food safety and quality.

You will train new staff, staff all kitchen positions, and be prepared to act in leadership in the absence of the Manager, Sous, or Executive Chef.

Qualifications

• High school diploma or equivalent required.
• ServSafe Food Manager certification required within 4 months of start date or within 3 attempts to pass.
• Preferred knowledge of therapeutic diets.

Responsibilities

• Prepare food for patients, caters, and cafeteria menus.
• Pre-dish patient items and assemble patient trays.
• Maintain sanitation and safety standards in the kitchen.
• Staff all kitchen positions and train new team members.
• Oversee the department in absence of leadership and assist management.

Skills

Food preparation

Team leadership

Sanitation

Food safety

Education

High school diploma or equivalent

ServSafe certification

Tools

ServSafe certification

Job description

Description

Prairie Ridge Health is looking for a team member to join ourCulinary Department in the role of Station Chef. This position is a 0.8 FTE (32 hours per week), as needed with shifts between 5:30am-7:00pm.

POSITION SUMMARY:

The Station Chef is responsible for the preparation of food for patients, caters, and the cafeteria menu. They will pre-dish patient food items and assemble patient trays. The Station Chef is also responsible for sanitation, upkeep of the food service/culinary dept., and making sure that all food safety and quality standards are followed. The Station Chef will be responsible for oversight of the food service/culinary dept. in absence of the Manager of Food, Nutrition and Diabetes Services and/or Executive Chef, Sous Chef and/or Assistant Sous Chef. The Station Chef demonstrates a high level of execution of all required processes and procedures in the department and assures that all other team members are meeting expectations when they are the person in charge. They train new team members and understand the core duties of all positions in the department. The Station Chef is competent in and able to staff all kitchen positions including Cold Cook, Breakfast Cook, Front of House and Ware Washer, both on a scheduled and short notice basis. They may also be responsible for competently performing the job duties of the Culinary Ambassador and/or Barista as assigned.

EDUCATION REQUIREMENTS/LICENSURE/CERTIFICATION/REGISTRATION

• High school diploma or equivalent desirable
• ServSafe Food Manager certification required within 4 months of start date or within 3 attempts to pass the exam, whichever comes first.
• Preferred knowledge of therapeutic diets

Shift:Various shifts- 5:30am-2pm, 9:30am-6pm and 10:30am-7pm. Two holidays per year and every third weekend rotation.

FTE: PRN (as needed)

Preferred

High School or better.

Preferred

Preferred knowledge of therapeutic diets

Required

ServSafe

Equal Opportunity Employer
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