Hospital Chef Resume Samples

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ES
E Smitham
Emmanuel
Smitham
10220 Kulas Trail
Los Angeles
CA
+1 (555) 629 6393
10220 Kulas Trail
Los Angeles
CA
Phone
p +1 (555) 629 6393
Experience Experience
Boston, MA
Hospital Sous Chef
Boston, MA
Bruen Group
Boston, MA
Hospital Sous Chef
  • Make initial informed judgements about the quality of ingredients and report to the Head Chef or Catering Manager where discrepancies are evident
  • Overseeing the cleanliness of the food production areas in line with work schedules, policy and legislation as dictated in the FSMS
  • Overseeing the monitoring / compliance of fridge and freezer temperatures as part of a daily work routine and reporting units operating outside the temperatures as indicated in the FSMS
  • To understand healthy eating principles and apply these to the staff and visitor catering service to ensure that the contract keeps the local council Healthy Eating Award
  • To ensure that any potential risks are escalated to the Head Chef and reported through the correct procedures
  • Ensure compliance with the Company’s and Hospital Control of Infection Policy in respects of Food Hygiene, particularly with Bare Below the Elbow and also the 5 moments of hand hygiene and HACCP
  • To work under the direction of the Head Chef, the Chefs roll will provide food production to support the Catering Service to ensure excellent customer service
San Francisco, CA
Hospital Chef-food Services
San Francisco, CA
Satterfield, Hartmann and Schowalter
San Francisco, CA
Hospital Chef-food Services
  • Ordering Food Supplies
  • Cafeteria and patient menu development
  • The Chef’s areas of focus include but are not limited to all refrigeration/ freezer units, cold prep/ hot prep areas, dry storage, and all prep equipment/ food storage units
  • The Chef is responsible for providing a positive servant leadership to the department & hospital
  • Culinary training
  • The Chef is responsible for staff training of proper culinary procedures, department orientation, and food preparation
  • The Chef is responsible for working within budgetary guidelines
present
New York, NY
Chef-pinderfields Hospital Wakefield
New York, NY
Ortiz-Vandervort
present
New York, NY
Chef-pinderfields Hospital Wakefield
present
  • The hygienic handling and the safe preparation of food products in accordance with food hygiene legislation and the Company’s Food Safety Policy (HACCP) as outlined in the FSMS
  • Production of food to the highest standards, as indicated by the Better Hospital Food Initiative
  • Ensures readiness for service and the pace is set for peak trade in all outlets matching facings to demand
  • Ensure all food is presented for service in a timely manner and in correct sequence
  • Ensuring the observance and compliance of Health and Safety regulations and best working practice
  • Following standard recipes to ensure standardisation of final dishes and also to ensure the correct and economical use of resources. All costing’s to be updated at least annually or when there is an influx in pricing due to inflation or economic reasons
  • Work in conjunction with the Head Chef to review, develop and introduce new dishes to the menu cycle on a regular basis
Education Education
Bachelor’s Degree
Bachelor’s Degree
Tulane University
Bachelor’s Degree
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4 Hospital Chef resume templates

1

Hospital Sous Chef Resume Examples & Samples

  • High school/GED required
  • Previous Food Service Management preferred
  • Formal culinary training and certification (ACS) preferred
2

Chef-pinderfields Hospital Wakefield Resume Examples & Samples

  • The hygienic handling and the safe preparation of food products in accordance with food hygiene legislation and the Company’s Food Safety Policy (HACCP) as outlined in the FSMS
  • Production of food to the highest standards, as indicated by the Better Hospital Food Initiative
  • Ensures readiness for service and the pace is set for peak trade in all outlets matching facings to demand
  • Ensure all food is presented for service in a timely manner and in correct sequence
  • Ensuring the highest standards of personal hygiene practices as indicated by legislation and Company Food Safety Policy (HACCP) and an understanding of electronic temperature monitoring systems
  • Ensuring the observance and compliance of Health and Safety regulations and best working practice
  • Following standard recipes to ensure standardisation of final dishes and also to ensure the correct and economical use of resources. All costing’s to be updated at least annually or when there is an influx in pricing due to inflation or economic reasons
  • Work in conjunction with the Head Chef to review, develop and introduce new dishes to the menu cycle on a regular basis
  • Ensure continuous service improvements to provide a service that is competitive and responsive to customer needs whilst promoting the Company’s Catering brand
  • Make initial informed judgements about the quality of ingredients and report to the Head Chef or Catering Manager where discrepancies are evident
  • Overseeing the cleanliness of the food production areas in line with work schedules, policy and legislation as dictated in the FSMS
  • Overseeing the monitoring / compliance of fridge and freezer temperatures as part of a daily work routine and reporting units operating outside the temperatures as indicated in the FSMS
  • To understand healthy eating principles and apply these to the staff and visitor catering service to ensure that the contract keeps the local council Healthy Eating Award
  • To ensure that any potential risks are escalated to the Head Chef and reported through the correct procedures
  • Ensure compliance with the Company’s and Hospital Control of Infection Policy in respects of Food Hygiene, particularly with Bare Below the Elbow and also the 5 moments of hand hygiene and HACCP
  • All stock is secure and no loss of stock and action if needed involving utilising the agreed process
  • To work under the direction of the Head Chef, the Chefs roll will provide food production to support the Catering Service to ensure excellent customer service
  • The post holder will observe the policies and procedures of the Company delivering the Schedule 14 that the contract is based upon
  • Keeps within / exceeds current sales and resource (rosters and overtime) including expenses and ancillary budgets
  • Achieves Food Margin as per current budget and monitor wastage and stock days to ensure targets achieved
  • Prepares Food for Service appropriate to Sales Levels and times as stated in Schedule 14 including Bank Holidays
  • Assist in the successful achievement of the department KPI’s
  • Be an integral member of a professional team proving a quality service to patients, staff and visitors
  • Attend team briefs to improve internal communications, the flow of information and staff feedback
  • Work in partnership with other service teams to promote positive customer relations
  • Pro active in problem solving – don’t make your problem someone else’s approach
  • Can work on their own initiative to deal with problems and opportunities
  • Communicate a vision of success which the team want to be a part of
  • Praise and recognise good performance
  • The post holder must be willing to undertake mandatory and refresher training as appropriate to the job including Food Safety Level 3, Food Hygiene, manual handling, Health and safety, COSHH and Fire Safety
  • Strong Leadership Skills with a proven track record and experience in similar role for at least 2 years
  • Required to support new members of production and front of house staff in a mentoring role
  • Inspire & motivate the team to achieve food to specification and therefore achieve sales and profit
  • Leads by example setting the company pace and standard
  • Train and develop the chefs and catering team to deliver food to company specification
  • Assist in the set up off Personnel files within time frames, and deal with personnel queries in real time as they occurring ensuring transparency and action based approach
  • Assist in the performance and review all kitchen staff on an ongoing basis
3

Hospital Chef-food Services Resume Examples & Samples

  • All cold and hot food preparation and presentation
  • Department Sanitation
  • Cafeteria and patient menu development
  • The Chef is to support the Director
  • Chef is responsible to provide culinary leadership and insure the highest quality of food services to all customers; to aid in purchasing, receiving and maintaining all foods and supplies required by FNS
  • The Chef is responsible for providing a positive servant leadership to the department & hospital
  • The Chef must work effectively with the FNS, Director, Chief Clinical Dietician, and Clinical Dietician
  • The Chef must be a self starter and a results oriented problem solver
  • The Chef is responsible for staff training of proper culinary procedures, department orientation, and food preparation
  • The Chef is to ensure that all cook’s areas are stocked with the appropriate tools, food, and any other materials that are needed for preparation
  • The Chef will lead and create menu development with the director, Clinical Nutrition Manager and any other leads or employees to stay current with customer preferences
  • The chef will assist in counseling/ coaching employees with other managers/director when needed
  • The Chef needs to coordinate with the Director and Supervisors to ensure that catering functions are prepared and delivered on time and meet department quality standards
  • The Chef will maintain the cleanliness and sanitation throughout the department
  • The Chef will provide the back of the house employees with a sanitation schedule and ensure that it is consistently completed and turned in to the FNS director
  • The Chef will complete daily walk through inspections of the kitchen facilities with the director, supervisor and any other leads or employees to identify needs/ opportunities that need to be addressed and report them to the FNS director
  • The Chef’s areas of focus include but are not limited to all refrigeration/ freezer units, cold prep/ hot prep areas, dry storage, and all prep equipment/ food storage units
  • The Chef is responsible for insuring a safe working environment throughout the department for all associates; food and equipment safety; building a strong food and equipment safety awareness; and maintaining high quality FNS’ standards and those of regulatory agencies
  • The Chef must monitor associates’ productivity and provide feedback to them to increase quality, and productivity
  • The Chef works to oversee daily food prep and service activities and staff
  • The Chef is responsible for working within budgetary guidelines
  • The Chef regularly monitors and insures the maintenance of all quality control, HAACP and Critical Control Point monitors records
  • The Chef position may be required to perform cleaning and sanitation assignments, including floor, wall, hood cleaning, dish & pot washing, lifting, moving and proper storing of foods, supplies, equipment, furniture
  • 5 years culinary leadership
  • Culinary Arts degree or certification/diploma and commensurate with experience
  • Certified Executive Chef Preferred
  • Serve Safe Certified required
4

Chef-sous-primary Children s Hospital Resume Examples & Samples

  • Assists in interviewing, hiring, training, and scheduling staff
  • Supervises food production
  • Supervises meal service
  • Researches, develops, and prepares new recipes, documenting results, and problem solving
  • Determines inventory needs, controls food inventory and storage, and evaluates food usages to minimize waste
  • Forecasts amounts to prepare based on menu
  • Ensures equipment is functioning properly and safely
  • Participates in quality monitoring and/or improvement activities and processes
  • Assures compliance with HACCP standards
  • Note: Employee is required to obtain and maintain ServSafe Certification. If the employee is unable to do either, they will be removed from this position