Chef

Reports to:

Director - Environmental
FLSA:
Non-exempt

People are our passion and purpose. Come work where you are appreciated for who you are not just what you can do. Trios Health, anchored by Trios Southridge Hospital, offers a lifetime of care across a broad spectrum of healthcare specialties and services. In fact, we've built what has become one of Eastern Washington's largest multi-specialty medical groups.

Positioned in the heart of Washington wine and agriculture country, the Tri-Cities area is known for a plethora of sunshine and four predominantly mild seasons. The three major rivers, multiple nearby mountain ranges, and beautiful sun-soaked valleys offer endless natural beauty and year-round outdoor recreational opportunities.

• Health (Medical, Dental, Vision) and 401K Benefits for full-time employees
• Competitive Paid Time Off
• Employee Assistance Program – mental, physical, and financial wellness assistance
• Tuition Reimbursement/Assistance for qualified applicants
• Professional Development and Growth Opportunities
• And much more…

A Chef, under the direct supervision of the Food & Nutrition Supervisor, will prepare, season and cook food for hospital patients, staff, visitors and catered events as well as other related tasks.

• High school diploma or equivalent preferred

• Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision.
• Must be able to work in a stressful environment and take appropriate action.

• Food Worker's Card Required
• Minimum of 2-years related experience is required.

• Retail/Catering production and service
• Catering/Prep production and service

• Able to read, write and speak English.
• Understands moderately complex culinary terminology.
• Foods are cooked according to sanitation and safety regulations.
• Documents requiring temperature taking are filled out appropriately on a daily basis.
• Accepts 100% responsibility of quality of products prepared/served.
• Demonstrates excellent customer service skills on a daily basis.
• Is knowledgeable of the daily specials and items offered in the café and for room service.
• Understands and practices Values and Actions.
• Exemplifies the concept of a team player.
• Demonstrates an attitude of respect towards fellow employees.

• Properly handles the flow of food utilizing proper sanitation and safety requirements through each stage of the flow of food: receiving, storage, rotation, labeling, preparation, cooking, cooling/reheating and holding/serving.
• Stocks, maintains and produces sufficient levels of food products at line stations to assure a smooth service period.
• Maintains work area in a clean, neat and organized manner using proper sanitation methods.
• Completes daily, weekly, and monthly cleaning schedule, as well as additional cleaning tasks within reason as assigned by management.
• Practices according to appropriate safety regulations at all times.

• Preps, bakes and presents desserts as assigned.
• Bakery items are attractive, good tasting and marketed appropriately.

• Maintains regulatory requirements.
• Shall perform the following:
  • Completes/reviews daily Catering schedule.
  • Adapts as needed to last minute Catering changes.
  • Completes daily prep schedule.
  • Assists with planning menus for Catering, patient menus, and retail offerings.
  • Regularly provides and shares with management, innovative menu ideas and recipes to incorporate into menus.

• Prepares patient and customer foods to the appropriate serving temperature meeting deadlines for patient services, café services, and catering documenting related temperatures appropriately.
• Maintains appropriate quantities of hot foods during meal times.
• Prepares specials and assigned foods in a timely manner daily.
• Preps for following day and weekends setting up next shift for success.
• Assists other areas as needed.

• Maintains recipe files as instructed per management.
• Regularly provides and shares with management…