Head Chef

Description: 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 Manager Department: Dietary / Nutrition Services Employment Type: Full-time / Part-time Job 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 aides Ensure 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 documentation Collaborate with Dietitians and Dietary Managers to ensure medical nutrition therapy requirements are met Monitor 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 costs Ensure proper cleaning, sanitation, and maintenance of kitchen equipment and work areas Address special requests, cultural needs, and patient meal concerns professionally and promptly Assist with menu planning and recipe modification to meet evolving patient needs Required Qualifications Minimum 5 years of cooking experience in a healthcare, institutional, or high-volume food service setting Strong knowledge of therapeutic diets and modified food textures Current ServSafe Food Protection certification (or willingness to obtain within a specified timeframe) Understanding of healthcare food safety, sanitation, and infection prevention standards Ability to supervise staff and work effectively in a fast-paced, highly regulated environment Physical ability to stand for extended periods and lift up to [X] pounds Preferred Qualifications Culinary degree or formal culinary training Experience in hospitals, skilled nursing facilities, or long-term care settings Familiarity with state and federal healthcare nutrition regulations Prior leadership or supervisory experience Work Environment & Schedule Healthcare food service environment with strict regulatory oversight May require early mornings, evenings, weekends, and holidays Exposure to heat, steam, commercial kitchen equipment, and cleaning chemicals Requirements: PI2cfb8b132ae9-26289-40166156