Patient Chef Job at Community Hospice & Palliative Care
Jacksonville, FL 32257
Under the general direction of the Food and Beverage Manager, the Chef will oversee the daily operation of the Patient Food Service.
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Prepares, sets-up and provides quality service in all areas of food production for resident and staff meals in accordance with Community Hospice established standards and specifications.
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Delivers and return food carts to specified areas.
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Wash all dishes, cookware and carts pertaining to the patient foodservice and overall kitchen.
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Maintains organization, cleanliness and sanitation of work areas and equipment including all surfaces, floors, and garbage removal.
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Adheres to safe food handling procedures.
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Communicates with Food & Beverage Manager on day to day tasks and issues.
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Anticipates and meets the needs of the residents, if needed, and staff while maintaining the highest levels of customer service in the delivery of all food services.
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Maintains current resident census and diet requests and/or preferences.
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Distributes meal evaluation forms and provides feedback to the Food and Beverage Manager as requested.
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Checks e-mail daily to ensure timely patient information updates.
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Communicates well with ALL Hospice Staff/Guests.
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Ensures time clock procedures are followed and time checked.
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Float to all inpatient facilities when needed to cover staffing needs.
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Adheres to established policies and procedures set forth by Community Hospice and Palliative Care, and both local and state guidelines governing food service establishments.
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All other duties as assigned by the Food and Beverage Manager.
Required Licenses/Certifications:
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Must maintain a current food handler’s certificate.
Education/Experience:
Any combination of education and experience that would provide required skills and knowledge for successful performance would be qualifying. Typical qualifications would be equivalent to:
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High School diploma or GED.
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Minimum of two (2) years of food service preparation/cooking experience.
Knowledge of:
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Basic food service techniques
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Basic food service equipment and safety standards.
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Food service health requirements both state and local.
Skilled at:
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Producing daily prescribed meals and baking goods.
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Reading and following menus and recipes in the English language.
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Computing basic mathematical calculations.
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Communicating both orally and in written English form.
Physical Requirements/Work Environment:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
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