Line Chef

Loma Linda University Medical Center Murrieta , CA 92562

Posted 1 week ago

Job Summary: Prepares hot and cold food items for patient trayline, cafeteria and catered events, according to menu and production forecast, or in conjunction with the Executive Chef.

Sets up the hot and cold food stations and serves food for patient trayline. Ensures accuracy and quality acceptability of recipes and food items produced. Monitors food temperatures to ensure food safety.

Assists with maintaining overall cleanliness and sanitation of kitchen area. Performs other duties as needed. Job Specifications:

Knowledge and Skills: Coordination and ability to safely operate kitchen/cafeteria cooking equipment, including not limited to: ovens, steamers, grill, mixer, deep fat fryer, garbage disposal, knives, food chopper, blender, hot decks, coffee makers, etc. Able to manage multiple assignments effectively; organize and prioritize workload; work well under pressure; problem solve; recall information; pay close attention to detail; and work independently, with minimal supervision.

Able to hear and speak sufficiently for general conversation in person and on the telephone; and identify/distinguish various sounds associated with the workplace. Positively interacts with co-workers and supervisors daily. Involved in giving instructions/training to new employees and dietetic students.

Continuous standing and walking. Stooping and bending to lift food, supplies, and equipment up to 50 pounds. Able to perform simple math functions in adjusting recipes, determine over/under production and determine number of servings.

Able to see, distinguish colors and accurately taste foods in evaluating quality of food items. Required Education and Experience: High school graduate with demonstrated ability to competently read, write and speak English.

Culinary training with Chef Certification or Associate Degree in Culinary Arts, highly preferred. Minimum 1 to 2 years foodservice experience with demonstrated cooking/chef experience in a fast-paced, high production kitchen required. Prior healthcare cooking experience preferred.

Licensure, Certification, or Registration: Current Food Handler's Certificate from Riverside County Public Health Department or ServSafe certified.

EOE AA M/F/Vet/Disability

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Line Chef

Loma Linda University Medical Center