Job: Chef - Brookside

Chef - Brookside

Job ID#: 917

Location: Palm Harbor, FL - Hospice House Brookside

Functional Area: Food Services

Department: Brookside - Dietary

Position Type: Full-Time Regular

Education Required: Not Indicated

Experience Required: Not Indicated

Relocation Provided:

The Cook will promote and follow all dietary policies and procedures in hospice houses to ensure safe food practices. Prepare food according to standardized recipes as outlined on the food production program, plans and coordinates cooking schedules, prepares and serves meals for special functions, and maintains a clean and orderly kitchen and dining room. Provides dining services to patients and guests while maintaining and exceeding hospitality and service standards. Ensures attractive and palatable food selections for patients at flexible times to meet individual needs of patients. The Cook will be responsible for assignment of tasks/duties for staff present during shift. The Cook will communicate kitchen staff's performance successes/issues to Dietary Supervisor.

We offer a full range of benefits including: health, vision, dental, paid time off, mileage/tuition reimbursement, and peace of mind. EOE/AAP Employer.

Join us in our mission.

Your Life. Our Life's Work.

1. Desire to work with Hospice patients.
2. High school diploma or equivalent.
3. Two years of successful experience in a hospital, nursing home, governmental or school facility food service program or successful completion of a formalized technical education or other food service class.
4. Ability to effectively communicate with residents, supervisor and staff.
5. Ability to provide dishwashing services and assist in providing dining services which meet or exceed hospitality and service standards.
6. Ability to read and follow instructions to meet needs of kitchen services and cleaning.
7. Ability to perform duties while standing, walking and bending on a daily basis. Also requires the ability to lift and/or carry weights up to and including 50 pounds on a daily basis without assistance. The ability to work in an environment of varying temperatures due to ovens, gas burners, and grills and cold temperatures from walk-in freezers and coolers.
8. Successful completion of SafeServe course.