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Form of workCurrent Saint Francis Employees - Please click HERE to login and apply.
This position is ECB status - requires a minimum number of worked hours per month as needed by the department; limited benefit offerings.
Job Summary: Oversees planning, meal preparation, and sanitation for food served to patients, retail, daycare, catering, and physicians. Manages Sous Chefs and cooks to deliver high quality food as well as develops new standardized recipes to stay current with trends and customer satisfaction. Ensures safety standards and sanitation are met and cooks are accurately performing all job functions in an efficient manner. Performs supervisory functions on weekend rotations as well as when required or directed.
Minimum Education: High school diploma or GED. Completed two years hotel culinary arts school with certificate.
Licensure, Registration and/or Certification: Food Service Management Certificate - Culinary Arts, including cooking, baking, salad preparation. Valid Oklahoma Food Handler's permit.
Work Experience: 4 years of culinary food experience inclusive of 2 years of supervisory experience.
Knowledge, Skills and Abilities: Ability to estimate quantities of food. Ability to correctly use institutional equipment used in food production. Ability to demonstrate high standards of quality food production.
Essential Functions and Responsibilities: Manages and develops Sous Chefs. Supervises and collaborates with Sous Chefs to ensure Cooks produce high quality food products are prepared in a safe manner and coached when necessary to ensure quality. Produces food products in a timely manner, assures that they are cooked to specified temperatures, that they follow standardized recipes, date and label food, properly chill, and store food. Demonstrates high food preparation standards by using proper cooking technique and skills. Performs human resource functions for cooks by managing time entries, attendance, evaluations, and disciplinary action for production cooks and Sous Chefs. Assists director or executive director in developing budgets and assessing capital needs. Orders supplies, equipment, and meets budgeted expenses. Assures that all health department and joint commission standards are met. Produces food products in a timely manner, assures that they are cooked to specified temperatures, that they follow standardized recipes, date and label food, properly chill, and store food. Demonstrates high food preparation standards by using proper cooking technique and skills. Utilizes department computer programs to manage and forecast food. Develops new standardized recipes utilizing accurate weights and measures, staying current with industry trends, and customer preferences. Tests new recipes, evaluates satisfaction, nutritional goals, and cost. Uses and maintains equipment and hand tools properly and ensures all production cooks are following standards.
Decision Making: The carrying out of non-routine procedures under constantly changing conditions, in conformance with general instructions from supervisor.
Working Relationships: Direct Supervision of others - No. of people supervised: (14). Prepares and gives performance evaluations. Works directly with patients and/or customers. Works with internal/external customers. Works with other healthcare professionals and staff.
Special Job Dimensions: None.
Supplemental Information: This document generally describes the essential functions of the job and the physical demands required to perform the job. This compilation of essential functions and physical demands is not all inclusive nor does it prohibit the assignment of additional duties.
Lifestyle Medicine - Warren Clinic
Location:
Tulsa, Oklahoma 74136
Under the Oklahoma Medical Marijuana Use and Patient Protection Act (OMMA), a safety sensitive position is defined as any job that includes tasks or duties that the employer believes could affect the safety and health of the employee performing the task or others. This position has been identified as a safety sensitive position. This statute allows employers to lawfully refuse to hire applicants for safety-sensitive jobs or to discipline or discharge employees who work in safety-sensitive jobs if they test positive for marijuana, even if they have a valid license to use medical marijuana.
EOE Protected Veterans/Disability
This position is ECB status - requires a minimum number of worked hours per month as needed by the department; limited benefit offerings.
Job Summary: Oversees planning, meal preparation, and sanitation for food served to patients, retail, daycare, catering, and physicians. Manages Sous Chefs and cooks to deliver high quality food as well as develops new standardized recipes to stay current with trends and customer satisfaction. Ensures safety standards and sanitation are met and cooks are accurately performing all job functions in an efficient manner. Performs supervisory functions on weekend rotations as well as when required or directed.
Minimum Education: High school diploma or GED. Completed two years hotel culinary arts school with certificate.
Licensure, Registration and/or Certification: Food Service Management Certificate - Culinary Arts, including cooking, baking, salad preparation. Valid Oklahoma Food Handler's permit.
Work Experience: 4 years of culinary food experience inclusive of 2 years of supervisory experience.
Knowledge, Skills and Abilities: Ability to estimate quantities of food. Ability to correctly use institutional equipment used in food production. Ability to demonstrate high standards of quality food production.
Essential Functions and Responsibilities: Manages and develops Sous Chefs. Supervises and collaborates with Sous Chefs to ensure Cooks produce high quality food products are prepared in a safe manner and coached when necessary to ensure quality. Produces food products in a timely manner, assures that they are cooked to specified temperatures, that they follow standardized recipes, date and label food, properly chill, and store food. Demonstrates high food preparation standards by using proper cooking technique and skills. Performs human resource functions for cooks by managing time entries, attendance, evaluations, and disciplinary action for production cooks and Sous Chefs. Assists director or executive director in developing budgets and assessing capital needs. Orders supplies, equipment, and meets budgeted expenses. Assures that all health department and joint commission standards are met. Produces food products in a timely manner, assures that they are cooked to specified temperatures, that they follow standardized recipes, date and label food, properly chill, and store food. Demonstrates high food preparation standards by using proper cooking technique and skills. Utilizes department computer programs to manage and forecast food. Develops new standardized recipes utilizing accurate weights and measures, staying current with industry trends, and customer preferences. Tests new recipes, evaluates satisfaction, nutritional goals, and cost. Uses and maintains equipment and hand tools properly and ensures all production cooks are following standards.
Decision Making: The carrying out of non-routine procedures under constantly changing conditions, in conformance with general instructions from supervisor.
Working Relationships: Direct Supervision of others - No. of people supervised: (14). Prepares and gives performance evaluations. Works directly with patients and/or customers. Works with internal/external customers. Works with other healthcare professionals and staff.
Special Job Dimensions: None.
Supplemental Information: This document generally describes the essential functions of the job and the physical demands required to perform the job. This compilation of essential functions and physical demands is not all inclusive nor does it prohibit the assignment of additional duties.
Lifestyle Medicine - Warren Clinic
Location:
Tulsa, Oklahoma 74136
Under the Oklahoma Medical Marijuana Use and Patient Protection Act (OMMA), a safety sensitive position is defined as any job that includes tasks or duties that the employer believes could affect the safety and health of the employee performing the task or others. This position has been identified as a safety sensitive position. This statute allows employers to lawfully refuse to hire applicants for safety-sensitive jobs or to discipline or discharge employees who work in safety-sensitive jobs if they test positive for marijuana, even if they have a valid license to use medical marijuana.
EOE Protected Veterans/Disability
