Production Chef - Hospital - Nampa, ID

Thomas Cuisine is an award-winning, privately held contract food service company founded in 1986. The company is deeply committed to the healing power of whole foods and is dedicated to preparing scratch-made cuisine fresh each day. As a business, Thomas Cuisine prioritizes quality, purpose, and making a positive impact through its REAL food philosophy. The organization values its people, recognizing that they are essential to delivering culinary excellence and making meaningful contributions to the satisfaction and well-being of the communities they serve. The company has a strong dedication to diversity, equity, inclusion, and belonging by fostering a supportive and adaptive workplace culture that continuously evolves to meet the needs of all employees. Operating with a clear mission of REAL Food, Genuine Service, and Enduring Relationships, Thomas Cuisine stands out as a reputable leader in the contracted food service industry, particularly in healthcare and institutional food service sectors. We are seeking a skilled and organized Production Chef to join our hospital culinary team located at 8800 W. Emerald, Boise, ID 83704. This full-time role offers hourly pay ranging from $21 to $23 and operates on a schedule from Monday to Friday, 6:30 a.m. to 3:00 p.m. The Production Chef will play a pivotal role in overseeing the day-to-day preparation and production of high-volume, nutritious meals that meet specialized patient dietary needs as well as the preferences of hospital staff. To excel in this role, the candidate will lead food production for patient meals, cafeteria service, and catered events, ensuring all nutritional standards, portion control, and sanitation protocols are strictly followed. This position requires a hands-on approach to managing kitchen staff and delegating tasks to ensure timely and efficient meal service. The Production Chef will also be responsible for monitoring kitchen inventory, assisting with ordering supplies and ingredients, maintaining accurate production records, and adhering to standardized recipes. A collaborative spirit is essential to work effectively alongside dietitians and food service managers to meet nutritional goals and to uphold food safety standards, especially in a healthcare setting. The ideal candidate will have a culinary degree or at least five years of experience in high-volume food production, with a minimum of three years in institutional or healthcare food service. Experience in scratch cooking, including butchery, sauces, and baked goods, is critical, along with strong knowledge of dietary restrictions and nutritional standards for patient care. Certification such as ServSafe and a State Food Handlers Card are required, as well as the ability to pass a criminal background check and drug screening. This position demands physical stamina to work long periods on foot, lift trays, and handle repetitive tasks in a kitchen environment with exposure to moderate noise, fumes, and varying temperatures. By joining Thomas Cuisine, you embark on a rewarding culinary journey where your skills will flourish and make a meaningful difference in a healthcare community dedicated to REAL food and quality service.

• Culinary degree or minimum of five years in high-volume food production
• Minimum of three years in institutional or healthcare food service
• Experience in scratch cooking including butchery, sauces, and baked goods
• Familiarity with dietary restrictions and nutritional standards for patient care
• Strong knowledge of food safety standards
• Ability to manage a team and work efficiently under pressure
• Excellent organizational and communication skills
• ServSafe certification and State Food Handlers Card
• Ability to pass criminal background check and drug screen