Hunterdon Health - Chef

The Chef performs independently in the preparation of meals to patrons of the Medical Center. Follows appropriate sanitation regulations concerning food handling, preparation, storage and ware washing. The employee is expected to be involved in the planning and facilitation of change in an effort to continually improve the services of the Nutrition Department.

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Prepares meals for cafeteria and catering patrons in a timely, accurate and organized way.

Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management.

Participates in ordering and receiving orders from vendors.

Follows appropriate portion control to assure cost containment and dietary compliance.

Operates equipment essential to their job duties and restocks stations.

Participates in sanitation of department to include but not limited to: cleaning service ware and pots, sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals.

Oversees the production of the cooks and NSE IV’s and provides them with guidance to assure patient, patron and catering meals are well presented.

Department Employees, Hospital Employees, Vendors, Patients and Families