Head Chef

a text-decoration: none; color: #464feb; tr th, tr td border: 1px solid #e6e6e6; tr th background-color: #f5f5f5;Job Title: Head Cook Healthcare Food Services Reports To: Food Service Director / Dietary ManagerDepartment: Dietary / Nutrition ServicesEmployment Type: Full-time / Part-timeJob Summary The Head Cook is responsible for preparing safe, nutritious, and high-quality meals in a healthcare environment while supervising kitchen operations and staff. This role ensures all food is prepared according to physician-ordered diets, therapeutic menus, and regulatory standards. The Head Cook plays a critical role in patient satisfaction, infection control, and regulatory compliance.Key Responsibilities Prepare and oversee the preparation of meals in accordance with standardized recipes, menus, and therapeutic diet requirements (e.g., cardiac, diabetic, renal, mechanical soft, pureed, allergy-restricted)Supervise, train, and coordinate daily activities of cooks and dietary aidesEnsure strict compliance with food safety, sanitation, and infection control regulations (ServSafe, HACCP, state and federal healthcare guidelines)Maintain accurate food production records, temperature logs, and sanitation documentationCollaborate with Dietitians and Dietary Managers to ensure medical nutrition therapy requirements are metMonitor portion control, food quality, and presentation for patient trays and retail service (if applicable)Manage inventory, assist with ordering supplies, and minimize food waste while controlling costsEnsure proper cleaning, sanitation, and maintenance of kitchen equipment and work areasAddress special requests, cultural needs, and patient meal concerns professionally and promptlyAssist with menu planning and recipe modification to meet evolving patient needsRequired Qualifications Minimum 5 years of cooking experience in a healthcare, institutional, or high-volume food service settingStrong knowledge of therapeutic diets and modified food texturesCurrent ServSafe Food Protection certification (or willingness to obtain within a specified timeframe)Understanding of healthcare food safety, sanitation, and infection prevention standardsAbility to supervise staff and work effectively in a fast-paced, highly regulated environmentPhysical ability to stand for extended periods and lift up to [X] poundsPreferred Qualifications Culinary degree or formal culinary trainingExperience in hospitals, skilled nursing facilities, or long-term care settingsFamiliarity with state and federal healthcare nutrition regulationsPrior leadership or supervisory experienceWork Environment & Schedule Healthcare food service environment with strict regulatory oversightMay require early mornings, evenings, weekends, and holidaysExposure to heat, steam, commercial kitchen equipment, and cleaning chemicalsPI3aac9743d681-26289-40166156