Responsibilities

JOB SUMMARY: Assures that quality food services are rendered to patients, employees, visitors, Medical Staff and other allied health professionals in accordance with the standards, rules and regulations of all regulatory agencies and established Hospital and departmental policies and procedures. Assures the maintenance of safe and sanitary environment. Promotes an atmosphere conducive to learning and job effectiveness for staff.

Qualifications

JOB SPECIFICATIONS: To perform this job successfully, an individual must be able to perform each primary duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required..

Education: High School Diploma

Experience: 2 to 3 years institutional cooking experience in a health care setting and upscale catering preferred.

Licensure/Certification: Sanitation Certificates with City of Chicago and State of Illinois

Knowledge: Ability to communicate in English. Ability to do basic math calculations. Knowledge of quantity food preparation.

Supervision Received: Supervisor, Director of Food Service

Supervision Exercised: None

Line of Promotion: Souse Chef, Supervisor

Working Conditions: Works in kitchen, serving line, dining room, food storage areas, vending machine areas and other areas of the hospital. Hazards include falls, cuts, burns and risks associated with use of electrical equipment and cleaning chemical. General hospital environment.

Physical Requirements: Push, pull and lift up to 40 pounds. Intermittent sitting, standing, stooping, bending, lifting and walking.