Food Service Supervisor/Chef

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Responsibilities:

·         Responsible for the café and doctor’s lounge hot lines items.

·         Prepares soups each day for café and doctor’s lounge. If necessary, can batch cook soups and freeze. 

·         Maintains proper temperature of hot items. Taking temperatures at various times during service.  Always maintaining quality and quantity of food served. Monitors food production assuring HACCP conditions are maintained.

·         Clean and sanitize work station daily.  

·         Work with inventory control supervisor to develop and implement cafe doctor’s lounge & function menus. 

·         Supervision of Café:

o   Following breakfast service café and doctors chefs will replenish any breakfast items as needed

o   Chef must ensure all areas are ready and zoned for service daily

o   Chef will supervise Café staff including Cashiers, Grill, Cooks, Pizza prep. Café staff will report to Café Chef with any issues during the shift.

o   During staff shortages, Chef will be in charge of delegating duties to working staff to ensure continuity of service.

·         Ordering responsibilities:

o   Use printed order guides to inventory/determine what is needed for café, doctor’s lounge, and catering requests.

o   Use US Foods inventory guide to document quantities needed and supply detailed list of other items required.

o   Order Produce

o  Organizing deliveries for the freezer and walk-in cooler. 

·   ·         Catering Functions:

 o   Responsible for cooking for all functions

o   Plan function menus 

o   Setup All AM functions. Discuss food w/ Patient chef on schedule and assist as needed.

 
 
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