Chef, Winship Tower

DescriptionHeart. Soul. Expertise. That’s what defines an Emory Food and Nutrition Employee. No matter where you are in your career, when you chose this distinguished profession, you chose to change lives. We are proud to be the only health system in Georgia with four Magnet®-recognized hospitals: Emory Johns Creek Hospital, Emory Saint Joseph’s Hospital, Emory University Hospital, Emory University Orthopaedics & Spine Hospital.Our Food and Nutrition employees are integral members of inter-professional teams in hospitals and clinics that are committed to outstanding patient care. We’re eager to share what we learn with hospitals around the country, and the world. We’ve got the backing, knowledge, experience and permission to lead the way in developing new and better approaches to preventing and treating disease, and our patients get treatments years before anyone else.Become a part of the groundbreaking cancer research and outstanding cancer patient care that are the hallmarks of Winship Cancer Institute of Emory University, Georgia's only NCI-designated Comprehensive Cancer Center.JOB DESCRIPTION:

Prepares upscale meals for patients and guests with an understanding of modified diets.

Prepares high-volume special meals for cafeterias and patients.

Develops, tests and standardizes recipes for upscale and general applications.

Reviews with Clinical Nutritionist to ensure suitability for modified diets.

Applies understanding of common diets.

Demonstrates proficiency in traditional, international, and trendy cuisines.

Creatively plans menus.

Prepares and cooks hot and cold menu items using solid, efficient cooking and culinary fundamentals.

Presents and displays food using artistic creativity and garnishes.

Performs display/exhibition cooking in a manner to impress audiences.

May provide personalized meal service to patients and guests.

May solicit meal requests and deliver meals to fulfill requests.

Cleans, sanitizes, and organizes the work area.

Understands and adheres to county, state, and federal regulatory agency requirements.

Observes all safety and infection control policies and procedures and uses required protection devices to prevent the transmission of food borne illness to patients, customers, and staff.

Reports any safety hazards.

Operates large and small institutional cooking equipment.

Cleans equipment and performs preventive maintenance as recommended by the manufacturer.

Utilizes a personal computer to access recipes, menus, and patient information.

Requisitions food and supplies from the storeroom according to policies and procedures.

Maintains stock securely and conducts inventory.

Maintains records of various aspects of food preparation and presentation.

Performs related responsibilities as required.MINIMUM QUALIFICATIONS:

An associate's degree in culinary arts or the equivalent in training under the leadership of an executive chef.

Four years of experience in restaurant, hotel, catering service, or other similar foodservice establishments.

The ability to lift up to 50 pounds.

Exposure to the hazards associated with an institutional kitchen.

PHYSICAL REQUIREMENTS (Medium): 20-50 lbs; 0-33% of the work day (occasionally); 11-25 lbs, 34-66% of the workday (frequently); 01-10 lbs, 67-100% of the workday (constantly); Lifting 50 lbs max; Carrying of objects up to 25 lbs; Occasional to frequent standing & walking, Occasional sitting, Close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.ENVIRONMENTAL FACTORS: Factors affecting environment conditions may vary depending on the assigned work area and tasks. Environmental exposures include, but are not limited to: Blood-borne pathogen exposure Bio-hazardous waste Chemicals/gases/fumes/vapors Communicable diseases Electrical shock, Floor Surfaces, Hot/Cold Temperatures, Indoor/Outdoor conditions, Latex, Lighting, Patient care/handling injuries, Radiation, Shift work, Travel may be required. Use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.Connect With Us!Connect with us for general consideration!Division Emory Univ Hosp-MidtownCampus Location Atlanta, GA, 30308Campus Location US-GA-AtlantaDepartment WEM Food NutritionJob Type Regular Full-TimeJob Number 93848Job Category Food Services & DieteticsSchedule 6:30a-3pStandard Hours 32 HoursEmory Healthcare is an Equal Employment Opportunity employer committed to providing equal opportunity in all of its employment practices and decisions. Emory Healthcare prohibits discrimination, harassment, and retaliation in employment based on race, color, religion, national origin, sex, sexual orientation, gender identity or expression, pregnancy, age (40 and over), disability, citizenship, genetic information, service in the uniformed services, veteran status or any other classification protected by applicable federal, state, or local law.