Chef/Manager*

Plans and prepares a wide variety of food items. Supervises personnel who prepares hot foods for the cafeteria and catering. Supervises retrieval and storage of all food and supply items. Manages the sanitation of the kitchen and the day to day production of food. Performs all duties in a manner that promotes and supports the Standards of Conduct for IASIS Healthcare
REQUIREMENTS
Maintains proper food preparation and storage of all food items using accepted HACCP and UNICODE practices.
Demonstrates the ability to operate, including, dismantling and cleaning of all equipment reverent to specific work areas.
Confers with the Director of Food Services about menu changes to adjust the workload as required.
Supervises the production staff in the preparation and cooking procedures for all areas in accordance with accepted HACCP and UNICODE standards. Supervises the use, cleaning and care of all production related equipment. Supervises the utensil washing and cleaning procedures of food service equipment and work areas.
Schedules shift assignments
Daily paperwork