If you enjoy working with older adults, caring for and talking with them, learning from their stories and seeing them smile, this is the job of a lifetime. At Freedom Pointe at The Villages, you can jump-start a senior living career or build the one you have. You’ll grow, advance, and gain knowledge in senior services — one of the fastest-growing career fields in the country. Top Workplaces USA recognizes the LCS company culture and employee engagement, making Freedom Pointe at The Villages an employer of choice.
At Freedom Pointe we value our staff. We offer medical benefits for both part-time and full-time staff members, training pay, holiday pay and shift differential pay for Clinical Staff. Staff members are eligible for their children to enroll at the A-rated Villages Charter School.
In addition, we offer a great employee recognition program based upon the 10 Hospitality Promises. We give recognition awards for Employee of the month and Perfect Attendance.
The pay rate for this position is $22.00 an hour. **Actual salary may fall outside of the posted salary range as it is dependent on skills and experience.
GENERAL SUMMARY: The Chef is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared and maintaining a positive, courteous work environment for staff and residents.
PRINCIPAL DUTIES: Essential Job Duties:
1. Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates and recommends/carries out discipline to all kitchen personnel.
2. Develops menus and assures implementation of these menus. Maintains a high quality food service program for the resident and Health Center dining rooms.
3. Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process. Ensures F & B personnel is trained in and carry out efforts in this process.
4. Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training for food preparation and kitchen employees.
5. Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, MSDS information, infection control, universal precautions, and the Disaster Plan Manual.
6. Develops work assignments for all kitchen personnel, assigning special jobs and spot checking work to insure standards are met.
7. Promotes team work within the department and between department to ensure smooth operations and quality service to resident, co-workers and guests.
8. Supervises production, sanitation and food service to apartment residents and Health Center residents. Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations.
9. Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, studies, etc.
10. Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels.
11. Monitors temperature of meals.
12. Assists in the development and implementation of standardized recipes and menu specifications.
Other Duties: 1. Responsible for cost control measures.
2. Participate/cook on the line as needed.
3. Inspects equipment to determine repairs or maintenance needs.
4. Maintains acceptable standards of personal hygiene and complies with department dress code.
5. Attends in-service training and education sessions as assigned.
6. Performs specific work duties and responsibilities as assigned by supervisor.
QUALIFICATIONS:
1. A minimum of five years experience as an chef in a hotel, restaurant, club or other similar institution. Updated July 2015 3
2. Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions.
3. Post Secondary Courses in Restaurant Management Nutrition or related field. Degree or Certificate from a culinary institute preferred.
4. Must be ServSafe® Certified.
Many roles in the community may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis, flu and COVID-19 vaccine status. Please note that all employees are required to provide proof of COVID-19 vaccination, or apply for and receive an approved exemption, as a condition of employment.
This job is closed.