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Specific Local Culinary Positions

Job Opportunity – December 4, 2017
Position Title: Cook, Days, Cafe/Production, SLH
Location: Saint Luke’s Hospital of Kansas City
Address: 4401 Wornall
City: Kansas City
State: MO
Country: United States of America
Category: Nutrition
Number of Hours Scheduled Per Week (1-40): 40
Employment Status: Full-time
Scheduled Shift: Day
Scheduled Time Start: PRN – Varies
Scheduled Time End: PRN – Varies
Cost Center Name: Nutrition Service
Description
Under the direction of the Nutrition Services Leadership Team: a Cook may fulfill any number of responsibilities in relation to departmental operations and food preparation for patients, hospital staff and customers of the hospital. A Cook is responsible for proper handling and preparation of all food related items as determined by daily menus. Is responsible for using and following standardized recipes. Accurately prepares patient meals as ordered. Accurately prepares retail food items as needed. Prepares food for catered events, sets up catered events, and may wait on customers in the cafeteria as needed. Is focused on high customer satisfaction including food quality, timely delivery and customer interactions. Knows and follows all safety and sanitation guidelines. Keeps all areas, tools and equipment clean. Aware of production usage and assists with waste management. Helps stock, rotate, and communicate inventory needs for ordering food supplies. The cook ensures delivery of optimal food quality, timely service, as well as high sanitation standards. Manages resources properly. Provides assistance to all areas as needed.

Actively participates in feedback and problem solving, team coaching, mentors co-workers and utilizes team processes in working out solutions. Assist in successfully resolving day-to-day work and customer issues. Promotes good communication and effective working relationships. Shares food service goals with work team and demonstrates involvement in the goals. Actively participates in cross training initiatives. Assists team in meeting time deadlines through flexibility in work hours, positions and additional duties when assigned. Demonstrates and maintains strong knowledge of food service and quantity cooking principles both for regular and special diets. Participates in daily operations, assists in investigative processes and displays excellent decision-making capabilities. Accountable for standards of performance including orientation, and training of new and fellow employees. Completion of continuing education and training, compliance with City, State and JCAHO regulations. Assist with goal implementation, as well as implementation of policies, procedures, guidelines and programs within Nutrition Services. Responsible for preparing and serving quality food and service to patients, staff, cafeteria and catering patrons. Uses standardized recipes, portion control, sanitary practices, safe food handling standards, and professionalism. Is accountable for taking food temperatures, ensuring food quality, and appearance. Is responsible for maintaining the proper amount of food for service and making more if necessary. Prioritizes customer service and preparation of food for patients, cafeteria and/or catering customers. Assist in successfully resolving day to day work and customer issues. Promotes good communication and effective working relationships. Attendance patterns reflects commitment to customers and departmental goals. Check patient tallies and only make appropriate amounts of food.
Adheres to established time schedules and is flexible to changing staffing situations.
Prioritizes that food is cooked and presented within time and temperature guidelines. Follows recipes, tallies, and portion control guidelines. Utilizes batch-cooking techniques to maximize presentation quality and minimize waste. Minimize waste by using left over’s in a cost-effective manner within food safety guidelines. Maintains inventory levels and rotation. Accountable for proper handling, storage, and use of chemicals.

Minimum Requirements

Obtain a Kansas City Food Handler’s Permit or Serve Safe Certification within 30 days of hire. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Fabricate meat and fish items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, mixers, choppers, food processers and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food using thermostats, thermometers and equipment properly. Monitoring the proper operation of coolers freezers, cooking and holding system such as fans, drains, and doors, for proper operation, and report issues or problems to facility management or supervisor. Adhere to, read and fill out all required, logs, lists and, reports.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Prepare all potentially hazardous foods at the correct temperature according to Food Safety guidelines. Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers, freezers, storage and work areas. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, stooping and handle extreme temperature variances . Move, lift, carry, push, pull, and place objects weighing less than or equal to 35 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Apply Here: http://www.Click2Apply.net/y27nmk7cv3zwkkrv


Job Opportunity – November 24th, 2017
Position Title: Cook – Nutrition Services: PT, Days
Location: Leavenworth, Kansas, United States, 66043
Apply URL: http://www.Click2Apply.net/6rhd5983mzq6fdk6
Location: Cushing Memorial Hospital
Address: 711 Marshall, Leavenworth, KS
Number of Hours Scheduled Per Week (1-40): 30
Employment Status: Part-time
Scheduled Shift: Day
Scheduled Time Start: 11:00 AM
Scheduled Time End: 5:30 PM
Cost Center Name: Nutrition Services

Description
Under the direction of the Nutrition Services Leadership Team: a Cook may fulfill any number of responsibilities in relation to departmental operations and food preparation for patients, hospital staff and customers of the hospital. A Cook is responsible for proper handling and preparation of all food related items as determined by daily menus. Is responsible for using and following standardized recipes. Accurately prepares patient meals as ordered. Accurately prepares retail food items as needed. Prepares food for catered events, sets up catered events, and may wait on customers in the cafeteria as needed. Is focused on high customer satisfaction including food quality, timely delivery and customer interactions. Knows and follows all safety and sanitation guidelines. Keeps all areas, tools and equipment clean. Aware of production usage and assists with waste management. Helps stock, rotate, and communicate inventory needs for ordering food supplies. The cook ensures delivery of optimal food quality, timely service, as well as high sanitation standards. Manages resources properly. Provides assistance to all areas as needed. Other duties as assigned.

Minimum Requirements

* Food Handler permit or ServSafe certification required.
*Previous food preparation experience /cooking experience in a health care environment. (Preferred)
*Grill / short order cook experience. (Preferred)

Apply Here: http://www.Click2Apply.net/6rhd5983mzq6fdk6


Job Opportunity – November 24, 2017
Position Title: Chef Full-Time Nutrition Services
Company Name: Saint Luke’s Health System
Location: Chillicothe, MO 64601
Apply URL: http://www.Click2Apply.net/nft47x7289js5qcr
Location: Hedrick Medical Center
Number of Hours Scheduled Per Week (1-40): 40
Employment Status: Full-time
Scheduled Shift: Swing
Scheduled Time Start: PRN – Varies
Scheduled Time End: PRN – Varies

Description
Responsible for all food production culinary and kitchen operations that provide products and services
to patients cafeteria retail outlets and catering. Provides leadership training and direction to culinary
leadership team and all production staff. Maintains budgeted food and labor costs associated with NS
production operations. Ensures all safety and sanitation requirements are met. Delegates and directs
duties to culinary and supporting staff. Ensures menus and food products comply with federal state local
regulations as well as doctors diet restrictions. Develops standardized menus hires staff performance
manages employees to set standards trains and coaches for improvement and ensures food quality and
safety standards are met. Responsible for staff schedules and ensures labor hours and assignments are
appropriate for volume needs. Ability to interact positively and professionally with all customers and
staff.
This position is located at Hedrick Medical Center in Chillicothe, MO which is 90 miles northeast of
Liberty, MO.
Minimum Requirements
Junior College preferred
2 years of chef/supervisory experience
ServSafe Certification within 1 year of hire required

Apply Here: http://www.Click2Apply.net/nft47x7289js5qcr


Job Opportunity – November 24, 2017
Position Title: Cook-Full Time Smithville Campus
Company Name: Saint Luke’s Health System
Location: Smithville, MO 64101
Apply URL: http://www.Click2Apply.net/3fp9knjv6p8h88wv
Number of Hours Scheduled Per Week (1-40): 40
Employment Status: Full-time
Scheduled Shift: Day
Scheduled Time Start: 6:00 AM
Scheduled Time End: 2:30 PM

Description
Under the direction of the Nutrition Services Leadership Team: a Cook may fulfill any number
of responsibilities in relation to departmental operations and food preparation for patients,
hospital staff and customers of the hospital. A Cook is responsible for proper handling and
preparation of all food related items as determined by daily menus. Is responsible for using and
following standardized recipes. Accurately prepares patient meals as ordered. Accurately
prepares retail food items as needed. Prepares food for catered events, sets up catered events,
and may wait on customers in the cafeteria as needed. Is focused on high customer satisfaction
including food quality, timely delivery and customer interactions. Knows and follows all safety
and sanitation guidelines. Keeps all areas, tools and equipment clean. Aware of production
usage and assists with waste management. Helps stock, rotate, and communicate inventory
needs for ordering food supplies. The cook ensures delivery of optimal food quality, timely
service, as well as high sanitation standards. Manages resources properly. Provides assistance to
all areas as needed.

Minimum Requirements
*Food Handlers Card Required within 30 Days of Hire

Apply Here: http://www.Click2Apply.net/3fp9knjv6p8h88wv


Job Opportunity – October 17, 2017
Job Title: Lead Cook Nutrition Services
Company Name: Saint Luke’s Health System
Location: Kansas City , Missouri USA 64101

Posted Date: 8/17/2017
Job Code: NT053
Location: Saint Luke’s Hospital of Kansas City
Address: 4401 Wornall
City: Kansas City
State: MO
Country: United States of America
Category: Nutrition
Number of Hours Scheduled Per Week (1-40): 40
Employment Status: Full-time
Scheduled Shift: Swing
Scheduled Time Start: PRN – Varies
Scheduled Time End: PRN – Varies
Cost Center Name: Nutrition Service

Description

Follows direction of NS leadership. Able to open or close operations and run shifts in the absence of leadership. Oversees the execution of day to day operations. Ensures staffing levels meet volume demands. Helps ensure food quality, timely service, safety and sanitation standards are met. May be responsible for ordering, receiving and inventory control. May oversee production, waste, and portion control. Works stations and fills in for staff as needed. Handles customer complaints. Involved with training and coaching staff. Delegates duties as needed. Ensures food requisitions and caterings are delivered. Assists retail, clinical and production areas as needed. Can handle cash, follow and enforce policies and procedures. Is a team player who displays good decision making and communication skills. Maintains a positive attitude and conducts all interactions in a professional manner. Job assignment may include cook, diet clerk, cashier, or other key positions.

• Manages shift operations and maintains compliance with all Food policies, standards and procedures.

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

• Assists Chefswith all kitchen operations and preparation.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

• Assists in determining how food should be presented and creates decorative food displays.

• Maintains purchasing, receiving and food storage standards.

• Ensures compliance with food handling and sanitation standards.

• Performs all duties of kitchen managers and employees as necessary.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Operates and maintains all department equipment and reports malfunctions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

Minimum Requirements

less than 1 year experience

ServSafe Certification within 1 year of hire required

Apply Here: http://www.Click2Apply.net/tr5vs97q4h6ngz7b


 

 

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The above job search links are set for Chef type positions. National Restaurant Association: Restaurant Job Growth Hits 17-Year High in 2012, Is Third-Largest Job Creator into 2013 February 7, 2013 The restaurant industry added jobs at double the rate of the overall economy in 2012, and the National Restaurant Association (NRA) expects this trend to continue in 2013. Eating and drinking places added jobs at a robust 3.4 percent rate last year, the strongest increase in 17 years, according to NRA’s analysis of new figures from the Bureau of Labor Statistics (BLS). The restaurant industry is the third-largest private-sector job creator since the employment recovery began in March 2010. The solid restaurant industry job growth in 2012 represented the 13th consecutive year in which restaurant job growth outpaced the overall economy. Overall, restaurant employment currently stands 441,000 jobs above its high-point before the recession, while the overall economy is still down 3.2 million jobs from the pre-recession peak. “The sizable disparity in 2012 job growth marked the continuation of a long-term trend,” said Bruce Grindy, chief economist for the National Restaurant Association. “In fact, during the last 13 years, the number of eating-and-drinking-place jobs jumped 25 percent, while total U.S. employment rose by only 4 percent.” The NRA expects restaurants to add jobs at a 2.7 percent rate in 2013, a full percentage-point above the projected 1.7 percent gain in total employment. Employment gains will continue to be driven by growth in the number of locations, as well as existing restaurants staffing up to meet an improving business environment. “The projected 2013 gain will represent the 14th consecutive year in which restaurant industry job growth outpaces the overall economy, and the third consecutive year in which the industry registered job growth in excess of 2.5 percent,” Grindy added. “In comparison, the overall economy hasn’t posted job growth above 2.5 percent since 1998.” 
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Chef Jobs, Culinary Jobs, Salary Info, Chef Employment Search, and More

“Job opportunities for chefs, cooks, and food preparation workers are expected to be plentiful because of the continued growth and expansion of food services outlets, resulting in average employment growth, and because of the large numbers of workers who leave these occupations and need to be replaced. However, those seeking the highest-paying positions will face keen competition.” – Occupational Outlook Handbook 

“In 2012, the National Restaurant Association expects the restaurant industry to add jobs at a 2.3 percent rate, a full percentage point above the projected 1.3 percent gain in total U.S. employment. The industry is expected to gain back all of the jobs lost during the recession by early 2012, while the overall economy isn’t expected to be back at pre-recession employment levels until 2014.” 2012 Restaurant Job Growth According to the National Restaurant Association   Do you have a local culinary job you would like advertised?

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