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Performs food production of patients and retail services. Assists Head Chef in the preparation of catering and/or Specialty Food Stations. Prepares, seasons, cooks and displays food according to recipes and specifications for patient and retail services.
Minimum Job Requirements
ServSafe or National Registry of Food Safety Professionals certification required within 6 months of hire date
3-5 years of volume cooking experience in a hospital, hotel, institutional, or catering setting
Essential Duties and Responsibilities
Assists the Head Chef with food production for patients and retail.
Maintains food production sheets for the patients and retail by weighing food items for breakfast, lunch and dinner.
Dates, labels and maintains the freshness of prepared food items following the FIFO (First In, First Out) method.
Ensures food is served at safe and proper temperatures (hot food hot, cold food cold).
Records temperatures daily for breakfast, lunch and dinner for patients and/or retail.
Ensures the service area is clean, sanitized and organized condition at all times. Performs daily cleaning and sanitizing of kitchen equipment used for cooking.
Prepares, seasons and cooks certain food items (e.g., burgers, fries, soups, sauces, vegetables, and entrees) according to projections and historical data.
Follows proper food safety and cooking techniques and methods.
Set-ups, prepares and presents at assigned times food that is appealing, tastes good, and is consistent with standardized recipes for patients, retail and catering.
Records and maintains accurate production and quality assurance records with assistance from Storeroom Clerk.
Floats and works in other areas of the Food & Nutrition Services department when needed.
High school education or equivalent preferred.
Able to float and cover in other areas of the Food & Nutrition Services department when needed.
Associate degree or comparable education from a cooking school with accredited apprenticeship preferred.
Ability to communicate effectively in English both verbally and in writing.
Ability to relate cooperatively and constructively with customers and co-workers.
Basic knowledge in use of computers and printers.
Ability to learn appropriate software application(s).
Knowledge of food safety and sanitation standards based on ServSafe.
Knowledge of Spanish is helpful.
Able to follow detailed written or verbal instructions.
Proficiency in food safety and proper cooking techniques and methods.
Food & Nutrition Services
Primary Location :
Florida-Miami-Nicklaus Children's Hospital - Main Hospital Campus
Nicklaus Children’s Health System, is the region’s only healthcare system exclusively for children. In addition to Nicklaus Children’s Hospital and a growing number of outpatient centers located throughout the tri-county area, the health system includes Nicklaus Children’s Hospital Foundation, the organization’s fundraising arm; Nicklaus Children's Pediatric Specialists, a nonprofit physician practice subsidiary; a management services organization, and an ambulatory surgery center. Our vision is to be where the children are. Ultimately, this means being there through all stages of health and life, both physically and emotionally. To be a trusted partner to children and their families, not only in times of illness, but throughout their life journey. Our mission is to inspire hope and promote lifelong health by providing the best care to every child.