Position Overview

Reporting to the Hospice House Supervisor, the Hospice House Chef is responsible for the preparation of food served to patients and family members in a manner that complies with all applicable sanitation, health and personal hygiene standards, regulatory requirements and established procedures. He/she/they is also responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

• Prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations, as well as established policies and procedures.
• Maintains proper inventory of food and supplies required. Ensures availability of supplies and food or approved substitutions in adequate time for preparation.
• Adjusts and maintains order par (periodic automatic replacement) as needed.
• Product quality control.
• Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques.
• Store food properly and safely, marking date.
• Correctly prepare all food served following standard recipes and special diet orders. Record food served on daily menu. Perform any other record-keeping as needed for the position.
• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.
• Keep work area neat and clean at all times; clean and maintain equipment used in food preparation.
• Complete food temperature checks before service.
• Maintain communication with resident house staff, volunteers, families and Hospice staff as necessary.
• Demonstrates flexibility, creativity, reliability, conscientious and self-motivated.
• Demonstrates problem-solve skill and appropriate follow through with assigned tasks.
• Completes daily inspections of the kitchen to include infection control and life safety. Notifies the Hospice House Operations Coordinator if any issues are identified.
• Orient staff and volunteers to kitchen policies, procedures, and practice for safe food handling and infection control procedures.
• Working practices are safe for self, clients, and co-workers.
• Utilized kitchen equipment, i.e. oven, stove, dishwasher, coffee machine, mixer, and chef’s knives.
• Maintain skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job. 

Other Job Functions

• Adhere to the Agency’s policy and procedures regarding confidentiality and patient rights.
• Attends in services/conferences required for position/program annually.
• Perform tasks which are supportive in nature to the essential functions of the job, but which may be altered or redesigned depending upon individual circumstances.  
• Is knowledgeable of resident rights and ensures an atmosphere which allows for the privacy, dignity, and well-being of all residents in a safe, secure environment.  
• Supports, cooperates with, and implements specific procedures for:
• Safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs. Confidentiality of all information, including resident, employee and operations information.   
• Quality assurance and compliance with all regulatory requirements. 
• Supports and participates in common teamwork: Cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment.

Expected Hours of Work

This is a Part Time position with 20-24 hour per week. Work assignments may include holiday and/or weekends.

1. High School Diploma or GED.  
2. One to two years of experience working in a food service setting 
3. Excellent customer service skills.
4. Completion of Serve Safe Food Handler Course within 2 weeks of employment.
5. Completion of Serve Safe Manager Course within 3 months of employment.