Job Description: Full Time 36 weekly hours, day shift Job Summary: Assist Executive Chef in in preparing and cooking foods along with coordinating activities of cooks and other food service associates. Assumes responsibility for kitchen and food service associates in absence of Executive Chef. Principal Duties and Responsibilities: The following is a summary of the major functions of this individual's job. He or she may perform other duties, both major and minor, which are not mentioned below, and specific functions may change from time to time. 1. Assists in the selection and orientation of employees and oversees training of staff in areas of responsibility. 2. Ensures proper staffing is scheduled and/or available to perform daily activities in areas of responsibility. 3. Coordinates and oversees that daily and weekly activities/tasks are performed by staff in areas of responsibility. 4. Develops and posts employees schedules according to department’s policy. 5. Updates and communicates job-flow changes of positions in areas of responsibility as applicable. 6. Evaluates, mentors, and disciplines patient services employees as applicable and according to departmental policy. 7. Ensures that department is properly opened and closed per departmental security policies. 8. Communicates any patient related problems/concerns to appropriate personnel, in a timely manner following departmental procedures. 9. Interacts with Nursing to ensure patient’s food needs are met. 10. Exhibits pleasant and cheerful demeanor and maintains a helpful attitude towards employees, physicians, patients, and visitors. 11. Visits patients on an assigned nursing unit or area and helps ensure that every patient is visited by a member of management or professional team at least once during their hospital stay. 12. Adheres to facility confidentiality and patient’s rights policy as outlined in the facility’s HIPAA policies and procedures. 13. Contributes to patient and customer satisfaction goals by providing quality service. 14. Wears name tag identification. 15. Complies with regulatory agency standards, including federal, state, and JCAHO. 16. Complies with federal, states and local health and sanitation regulations and department sanitation procedures. 17. Maintain a clean, sanitary working environment. 18. Follows HACCP guidelines when receiving, assembling and distributing food supplies to ensure quality and safety of food supply. 19. Completes all daily, weekly or monthly reports as outlined in the corporate policies and procedures on a timely basis meeting all prescribed deadlines. 20. Identifies and utilizes cleaning chemicals following directions recommended by manufacturers and per MSDS sheets. 21. Utilizes equipment in performing job function according to department’s safety procedures. 22. Follows facility, department, safety policies and procedures to include incident reporting. 23. Follows facility and departmental infection control policies and procedures. 24. Follows the facility’s protocols for Hazardous Materials and Waste Program. 25. Adheres to Emergency Preparedness Program. Participates in disaster drills as appropriate. 26. Adheres to Life Safety Program and participates in fire drills as appropriate. 27. Responds to utility failures following department guidelines and adheres to Lock-out/Tag-out policies where appropriate. 28. Cooks and otherwise prepares foods by utilizing approved recipes and following prescribed production standards to ensure the quality and consistency of product’s taste and presentation. Ensures all deadlines are met in food production based on production orders. 29. Properly stores foods in designated areas following all corporate, State, and Federal food safety and sanitation procedures. 30. Responsible for ensuring proper food handling, presentation, portion control, and maintenance of proper serving temperatures. 31. Demonstrates complete understanding of daily menu items and accurately explains this to associates and customers 32. Consistently exhibits the ability to keep up with peak production and service hours. 33. Participates and attends departmental meetings and staff development programs, as appropriate. 34. Reads and complies with all policies and procedures as appropriate. 35. Performs other tasks as may be assigned. Minimum Education, Training and Experience Required: High school diploma or equivalent preferred. Graduate of a food service supervisor's course; or have associate degree in food service administration, food management or institutional management; or equivalent supervisory experience required. Two years' experience in a quality, high volume, food service operation subsequent to prescribed training above is preferred. If you would like to be part of a growing family focused on supporting clinical excellence, teamwork and innovation, we urge you to apply now! Employees will be expected to comply with Baptist Health’s infectious disease and vaccination policies, which include but may not be limited to compliance with BHS’ mandatory vaccination policies for influenza and COVID unless reasonable accommodations are needed under applicable law Baptist Health is an Equal Employment Opportunity employer. Founded in 1924, Baptist Health has been bringing advanced medical technology, modern facilities, and many of the region's most prominent physicians and medical professionals to the communities of our commonwealth for nearly a century. Headquartered in Louisville, the Baptist Health family of hospitals, care centers, physician offices and health facilities has experienced tremendous growth in recent years. Counting all nine hospitals, we have more than 2,700 licensed beds. Baptist Health has more than 300 points of care include outpatient facilities which offer Urgent Care, occupational medicine, physical therapy and diagnostics. Home care is also available in 39 Kentucky counties, six counties in Illinois and six counties in Southern Indiana. Our physician network of more than 3,000 employed and affiliated physicians continues to grow as we endeavor to improve access to healthcare and enhance the health of Kentucky as a whole. EEO Statement: Baptist Health is an Equal Employment Opportunity employer, and seeks to employ individuals without regard to race, color, national origin, gender, sexual orientation, gender identity, age, disability, marital status, citizenship status, military status, religious or political beliefs, protected veteran status, employment status or any other protected class identified in any federal, state, or local law. Baptist Health specifically encourages minority, female, disabled, veteran and other candidates from diverse backgrounds to apply and strengthen our team. Please note that Baptist Health is a drug-free workplace and employment with Baptist Health is subject to post offer, pre-employment drug testing. NOTICE OF NONDISCRIMATION AND ACCESSIBILITY TO SERVICES Persons with hearing and speech impairments can contact Baptist Health facilities by using the Kentucky Relay Service, a toll-free telecommunication device for the deaf (TDD). For voice to TDD, call 800.648.6057. For TDD to voice, call 800.648.6056.