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Prairie Ridge Health is looking for a team member to join our Culinary Department in the role of Station Chef. This position is a 0.9 FTE (36 hours per week). This position will work various day of the week 5:30am-2:00pm, every third weekend and two holidays per year.

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

+ Previous institutional cooking or food service desirable

Shift: 5:30am - 2pm. Every third weekend and 1-2 holidays per year.

FTE: 0.9 (36 hours per week)

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