Description
CHEF
Full Time; FTE 1.
0 / 40 Hours per Week - Every other weekend
Schedule is 5:30 a.
m.
- 4:00 p.
m.
; 4 shifts per week
The Market Chef is responsible for meeting the needs of internal and external customers and supporting the department by preparing, cooking and serving specific menu items in accordance with approved specifications of the restaurant menus.
This individual estimates food requirements, is responsible for prep, set-up, and service pertaining to display cooking and action stations including, but not limited to, omelet station, pizza station, deli station, salad station, soup station, and entrée station.
Watertown Regional Medical Center offers a great work environment, competitive pay and benefits including:
Health Insurance
Dental Insurance Vision Insurance
Health Savings Account (HSA)
Healthcare Flexible Spending
Limited Purpose Flexible Spending
Dependent Care
Flexible Spending
Employee Paid Short-Term Disability
Employee Paid Long-Term Disability
Employer Paid Life Insurance and AD&D
401K
PTO
Tuition Reimbursement & Loan Forgiveness
EAP – Employee Assistance Program
Wellness Program
On-site Fitness Center
RethinkCare
Virta
Voluntary Benefits
Hospital Indemnity Insurance
Accident Insurance
Critical Illness Insurance
Identity Protection
Legal Services Plan
Auto & Home Insurance
Pet Insurance
Discount Mall
At Watertown Regional Medical Center, we recognize that our patients deserve qualified, engaged, and competent healthcare professionals.
And we know that our healthcare professionals deserve a working environment that is safe, leaders who are visible and supportive, and opportunities to grow and develop in their chosen disciplines.
The heart of WRMC is in its people, making our hospital a family that only the best is invited to join.
If you feel that your skills and compassion fit with our vision for healthcare, we invite you to apply today.
Qualifications
Qualifications:
High school diploma or equivalent.
Three months to one year previous cooking experience in a professional kitchen.
Basic reading and math skill
Follow procedures related to position accountabilities
Inventorying and ordering procedure knowledge
Knowledge of safety and sanitation control hospital procedures
Knowledge of departmental sanitary practices
Knowledge of cleaning and safe food preparation in a sanitary manner
Understanding modified diets