ESSENTIAL FUNCTIONS

• Prepares production sheets and oversees the consistent preparation and timely delivery of quality food to residents, guests, family members and staff.
• Ensures adherence to safe food handling, proper personal hygiene, and sanitation procedures, according to Health Analysis and Critical Control Points (HACCP) guidelines.
• Provides oversight and training of kitchen staff including food preparation and presentation, departmental orientation, safe operations of kitchen equipment and cleanliness standards; supervises staff in absence of Executive Chef/Sous Chef.
• Assists with creation of menus and recipes; orders and secures needed food items and supplies within approved departmental budget and quality guidelines.
• Monitors food production to minimize waste and over production.
• Ensures kitchen, storerooms and coolers/freezers are organized and zoned.
• Ensures timely and accurate documentation including required production and temperature logs.
• Assists with weekly scheduling of kitchen staff and monitors daily, weekly, and periodic cleaning assignments, ensuring proper use and cleaning of equipment and supplies.
• Collaborates with Building Services to establish and monitor preventative maintenance programs.
• Assists with menu development as requested.
• Assists with receiving deliveries, puts away deliveries when necessary, and assists with the organization of dry storage, walk-ins and freezer using proper rotational practices.
• Assists Kitchen Attendant as needed / assigned with dish and ware washing, receiving, transportation of food and equipment, and cleaning duties.
• May be assigned to assist Pastry Chef with basic or fundamental tasks.
• Identifies areas for improvement, proposes possible solutions, and participates in data collection and process changes as part of the Quality Assurance Process Improvement process.
• SENSORY REQUIREMENTS: Tactile, tasting, smelling, near vision, peripheral vision, and color vision.

QUALIFICATIONS AND SKILLS
Required:

• 5+ years of experience preparing a variety of quality foods in varying quantities.
• Ability to make independent decisions as needed.
• Able to establish and maintain professional, positive relationships between and among production and service staff.
• Able to read and interpret work related documents and follow standardized recipes.
• Current sanitation certification.
• Reliable, predictable, and punctual attendance, to provide timely service to internal and external customers and to support uninterrupted business operations.
• Strong communication skills with the ability to articulate and delegate tasks to staff.

Preferred: 

• Formal culinary training.
• Supervisory experience.
• Basic knowledge and understanding of therapeutic diets, recipe ingredients, adherence to heart healthy guidelines and other dietary restrictions.
• Shifts vary, flexibility in scheduling is preferred.
• English language proficiency.
• Computer skills.