Chef

At ScionHealth, we empower our caregivers to do what they do best. We value every voice by caring deeply for every patient and each other. We show courage by running toward the challenge and we lean into new ideas by embracing curiosity and question asking. Together, we create our culture by living our values in our day-to-day interactions with our patients and teammates.

Job Summary

The Chef oversees and participates in the preparation of meals for patients, employees, and guests, ensuring nutritional quality, presentation, and compliance with safety standards. This position plans menus, directs kitchen staff, maintains cleanliness and organization, and ensures adherence to recipes, schedules, and regulatory standards.

Essential Functions

• Oversees production of hot and cold meals for breakfast, lunch, dinner, and special functions.
• Ensures proper preparation and portioning of meals according to dietary and production standards.
• Leads kitchen staff and coordinates food prep schedules to ensure meal readiness.
• Maintains food safety by following HACCP standards and completing required documentation.
• Monitors inventory levels and orders food and supplies from stockroom or vendors as needed.
• Follows cleaning schedules and ensures all kitchen equipment and surfaces meet sanitation standards.
• Provides on-the-job training and guidance to cooks and kitchen staff.
• Promotes quality improvement and participates in process efficiency initiatives.
• Participates in departmental budget management by minimizing waste and maximizing product usage.
• Fosters positive working relationships across departments to ensure quality service delivery.

Knowledge/Skills/Abilities/Expectations

• Strong understanding of food preparation techniques, portion control, and safety standards
• Ability to lead, motivate, and train kitchen staff
• Critical thinking and decision-making skills
• Knowledge of dietary restrictions and modified diets
• Ability to work in a fast-paced, high-pressure environment with minimal supervision
• Constant standing, walking, bending, stooping, squatting, reaching, and lifting up to 75 lbs
• Frequent use of hands and arms in repetitive motions; occasional kneeling and climbing
• Exposure to temperature changes, biohazards, cleaning chemicals, and kitchen equipment
• Commercial kitchen within a hospital or healthcare setting
• Regular exposure to hot surfaces, sharp tools, and cleaning agents
• Must adhere to infection control and safety policies at all times 

Education

• High School Diploma or GED (Required)
• Culinary training or certification (Preferred)

Licenses/Certifications

• ServSafe or equivalent food safety certification (Preferred or required depending on facility policy)

Experience

• Minimum 2 years of large-quantity food preparation and cooking on demand (Required)
• Prior experience following recipes, organizing prep work, and maintaining sanitation (Required)