Duties and Responsibilities
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The Chef oversees all kitchen operations including but not limited to
restaurant-style main dining room, ancillary
pub and coffee
shop, in-house specialty and catered events,
and occasional external catering. Actively participates in daily food
production, oversees the kitchen staff, completes and participates in staff
training and development and provides input for appraisals and
discipline.
The following is a general list of key job duties and
responsibilities in your position. The
list is not to be considered inclusive and you will be required to perform other
duties/responsibilities as assigned by an authorized supervisor.
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- Comply with the
Community’s personnel, safety, and corporate policies and procedures.
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- Treat residents, family
members, visitors, and team members with respect and dignity.
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- Maintain the confidentiality of all
resident and family
information.
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- Operates main kitchen and
ancillary services within established health, safety and sanitation
guidelines put forth by the local Health Department, Fire Safety and Federal guidelines at all times.
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- Actively ensures daily
food preparation of the highest caliber in terms
of quality taste,
texture and presentation; taking advantage of
all opportunities to improve our
resident experience.
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- Coaches and provides leadership to all the kitchen staff to maintain food and service at the highest levels and maintain a professional workforce.
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- Ensures the highest standards of sanitation, cleanliness and safety are maintained throughout the kitchen and ancillary
outlets at all times.
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- Monitors resident acceptability of scheduled menu
items and adapts
menu offering to maximize resident satisfaction.
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- Address any internal or external resident or family concerns pertaining to food
operations throughout the day.
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- Ensures adequate ordering and inventory of all
food and non-food items
for every outlet for efficient kitchen
operations.
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- Ensures all
food is received, stored, labeled rotated and produced to ensure high
standards of freshness, minimizing waste and
- maximizing quality.
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- Plans and executes special
events throughout the facility including but not limited to Sunday Brunch, Holiday themed meals,
- Mother’s Day
Brunch, resident choice
meals, sporting event
themed meals in the pub,
cookout nights through the warmer months.
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- Oversee all food deliveries to ensure
all food items have
been delivered and
stored according to nationally recognized food safety standards.
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- Creation and implementation of menus.
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- Outlines and supports safe work practices and provides a safe working environment at all times.
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- With cooperation of Corporate staff,
ordering foods and
culinary related equipment deemed as necessary for
the facility food
- service operations.
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- Recruits, interviews and trains
all new staff
members.
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- Holds all staff accountable to established policies and procedures.
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- Schedules and
coordinates work flows
for all department staff.
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- Responsible of compliance
to all State and Federal regulations including blood borne pathogens,
infection control, use of hazardous materials and fire
safety.
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Key
Job/Physical Requirements
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The following is a general list
of key job/physical requirements for your position. The list is not to be considered inclusive and other job/physical requirements may be necessary as deemed by the Community.
- 5 or 6 years related
experience and training, preferred.
- Must be proficient in common computer programs including Microsoft Word
and Excel.
- If required to operate a motor vehicle
for business purposes, must successfully complete the requirements contained in
Company’s Motor Vehicles policy.
- Must be able to read,
write, speak, and understand the English
language.
- Must be able
to work beyond
normal working hours and on weekends and holidays when necessary.
- Must be able
to assist in the evacuation of residents during
emergency situations.
- Must be able
to perform the
essential position functions of the job
with, or without
reasonable accommodation.
- Must be able to meet the general
health requirements set forth by State regulations and Company policy
which may include
medical and physical examinations.
- Must be able to push, pull, move, and/or lift a minimum
of 30 pounds to a minimum height
of 3 feet and be able to push, pull,
move, and/or carry such a weight a minimum distance of 4 feet.
- Must be able
to bend, stoop,
kneel, crouch, perform overhead lifting, and
perform other common
physical movements as needed for
your position.
- Must be able to relate
to and work with the ill, disabled, elderly, emotionally upset,
and, at times,
hostile people within
the Community.
- Must be able
to see and
hear or use prosthetics that
will enable these
senses to function adequately to ensure
that the requirements of this position can be
fully met.
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