Assistant Chef

About Company:

We're officially a Great Place To Work® ! We've always believed that supporting our team is just as important as supporting our patients. Now, we're proud to share that we've earned Great Place To Work® Certification

• based entirely on feedback from our own employees.

Read more here:

https://ow.ly/YQ1C50WuRH1 This certification reflects the culture we've worked hard to build

• one rooted in trust, inclusion, and purpose-driven leadership.

At Bradford Health Services, we are committed to providing exceptional care to our patients while fostering a supportive and rewarding workplace for our employees. We believe that taking care of our team allows them to take better care of others, which is why we offer a comprehensive benefits package designed to support their well-being.

Our benefits include:

Medical Coverage

• Three new BCBSAL medical plans with better rates, improved co-pays, and enhanced prescription benefits. Expanded Coverage
• Options for domestic partners and a wider network of in-network providers. Mental Health Support
• Improved access to services and a new Employee Assistance Program (EAP) featuring digital wellness tools like Cognitive Behavioral Therapy (CBT) modules and wellness coaching. Voluntary Coverages
• Pet insurance, home and auto insurance, family legal services, and more. Student Loan Repayment
• Available for nurses and therapists. Retirement Benefits
• 401(k) plan through Voya to help employees plan for the future. Generous PTO
• A robust paid time off policy to support work-life balance. Voluntary Benefits for Part-Time Employees
• Dental, vision, life, accident insurance, and telehealth options for those working 20 hours or more per week.

At Bradford Health Services, we don't just invest in our patients—we invest in our people.

Job Purpose:

Responsible for providing excellent service and high-quality food and beverage products to patients and staff. Prepares a wide variety of foods and dishes for the dining facility under the supervision of the Executive Chef. Under the supervision of the Executive Chef, direct the day-to-day functions of the kitchen, ensuring proper food preparation and a clean and safe environment. Utilize menus to prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Responsible for the safe use and storage of chemicals and equipment. Participates in the department's performance improvement activities and assists in the supervision of kitchen personnel.

Competencies:

Demonstrates the ability to report, assess, monitor, and evaluate the processes and outcomes of the departmental performance improvement plan. Maintains regulatory requirements including all state, federal, OSHA, and Joint Commission regulations. Knowledge of the delivery of patient care in an environment that optimizes patient safety and reduces the likelihood of medical/health care errors. Demonstrate knowledge of cooking equipment, cleaning supplies, and chemicals. Demonstrates organizational skills and attention to detail. Ability to multi-task and prioritize effectively. Demonstrates knowledge of the facility's history, mission, services, and organizational structure.

Main Duties and Responsibilities:

Performs all assigned tasks in a professional manner in order to reflect the highest integrity of the Food Services Department. Assists in monitoring the implementation of departmental policies and procedures and standards of work. Provides leadership and guidance to kitchen personnel. Contributes to ongoing training for kitchen personnel. Assists the Executive Chef in completing performance evaluations. Assists in maintaining a current inventory of supplies and ingredients. Uses and maintains equipment properly. Ensures consistent quality of food and service for patients and staff. Inspects proper techniques, the following of recipes, and proper presentation of Cooks and Utility Stewards as appropriate. Prepares and cooks food according to provided recipes and food preparation checklists. Follows proper plate presentation and garnish set up for all dishes. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Cuts, slices, weighs, measures food and ingredients as directed by recipes and the Executive Chef. Ensures that all food is received, stored, and prepared according to company standards. Replenish food, beverages, and supplies in the kitchen and cafeterias. Promptly reports equipment and food quality or shortage problems to the Executive Chef. Makes recommendations to the Executive Chef for changes in ingredients, supplies, equipment, or procedures to improve quality, safety, or to reduce costs. Handles, stores, labels, and rotates all products properly and in accordance to applicable state laws. Documentation meets current standards and policies. Serve food to patients and staff in a professional and courteous manner. Assists in ensuring all Health and Safety regulations are being maintained and follows all proper food safety and sanitation procedures. Assists the Executive Chef in meeting compliance with JCAHO, OSHA, federal, state and local regulations. Opens and closes the kitchen properly and follows the opening/closing checklist for kitchen stations. Assists others in opening/closing the kitchen. Assist in cleaning and disinfecting the kitchen, dishes, soft wares, and equipment to ensure a safe and sanitary kitchen. Maintains a clean and sanitary work station area. Communicates appropriately and clearly to Executive Chef, co-workers, and patients. Maintains a good working relationship both within the department and with other departments. Attends all scheduled employee meetings and brings suggestions for improvement. Performs other duties as assigned.

Experience:

Experience in a restaurant and/or kitchen preparing and cooking food preferred. Experience as a Sous Chef or similar role preferred. Experience working in a fast-paced, changing environment, excellent time management skills are necessary with the ability to handle multiple tasks without losing focus on priorities. Must have great customer service skills and have the ability to tactfully and appropriately handle concerns from customers (internal and external). Knowledge of OSHA and other Health and Safety regulations.

Education:

High school diploma or GED required.