What are the responsibilities and job description for the Chef Manager position at Castle Senior Living?
Castle Senior Living is looking to hire a full-time Chef Manager to manage our state of the art kitchen at our newest facility in Mukwonago!
Our Mission is to provide compassionate care to seniors in a home-like environment that encourages independence and focuses on improving physical and emotional well-being. We are committed to upholding the highest standards of care as we strive to improve quality of life. Castle strives to create the most satisfying living experience for the residents we serve and to be the most respected senior living company to work for by going above and beyond in any way possible.
The Chef Manager is responsible for overseeing all resident dining services in the community in accordance with CSL's policies, procedures, and standards of practice, as well as state and federal regulations. Responsibilities include menu planning, food prep, supervising and training of culinary employees, sanitation of food service area, accurate record keeping, inventory and rotation of products, and ensuring that the department is within regulatory compliance.
Essential Responsibilities
Our Mission is to provide compassionate care to seniors in a home-like environment that encourages independence and focuses on improving physical and emotional well-being. We are committed to upholding the highest standards of care as we strive to improve quality of life. Castle strives to create the most satisfying living experience for the residents we serve and to be the most respected senior living company to work for by going above and beyond in any way possible.
The Chef Manager is responsible for overseeing all resident dining services in the community in accordance with CSL's policies, procedures, and standards of practice, as well as state and federal regulations. Responsibilities include menu planning, food prep, supervising and training of culinary employees, sanitation of food service area, accurate record keeping, inventory and rotation of products, and ensuring that the department is within regulatory compliance.
Essential Responsibilities
- Prepare meals as directed by the scheduled menu and Regional Culinary Director, prepare special dietary meals as needed per resident's orders.
- Monitor food preparation and timeliness of serving, including compliance to all company, state and federal guidelines. Monitor and document temperatures of food throughout cooking and serving.
- Provide customer service to residents during meal service.
- Must maintain kitchen cleanliness (clean all floor surfaces, countertops, cabinets, windows, window treatments, fans, light fixtures, refrigerators (inside and outside), etc per company, state and federal standards.
- Must make sure the kitchen is fully stocked of supplies. Conduct accurate food/supply ordering weekly. Maintain kitchen organization; put things back where they belong.
- Monitor inventory of supplies, labels, dates and rotates as needed per state and federal guidelines.
- Monitor kitchen equipment condition including documentation of temperatures and chemicals used for equipment, reporting problems to Regional Culinary Director.
- Responsible to ensure garbage is removed from kitchen and dining areas per shift and/or as needed.
- Responsible to ensure grease trap cleaning and kitchen maintenance occurs on a scheduled basis and/or when needed.
- Monitor culinary department schedules to ensure facility is appropriately staffed at all times. Assist employees, when necessary, in finding shift replacements using scheduling software. The Chef Manager must work the shift if no-one else is available.
Qualifications
- High school diploma/GED
- At least three years in a kitchen management position or two years of experience in the production of an institutional food service program
- Current ServSafe certificate or equivalent food manager certificate accepted by the state of Wisconsin
- Have P&L accountability, knowledge of budgetary processes, food, and labor cost calculations
- Must possess good interpersonal skills and a professional approach, including good customer service skills and the ability to lead and manage a diverse group of people
- Willing to learn about therapeutic diets and a variety of nutritional programs
- Demonstrated knowledge of current restaurant or relative industry trends
- Must possess a thorough knowledge of culinary disciplines and demonstrate creativity
- Must have complete knowledge of FIFO practices and day dot labeling procedures
- Experience hiring, training, and managing the performance of others on the team
- Strong organizational and time management skills
- Possess good judgment, problem-solving, and decision-making skills
- Have a thorough understanding of sanitation and infection control practices
- Possess a strong customer service orientation
- Must submit and pass all applicable pre-employment and annual tests and meet all training and other applicable state and federal regulations
We are an equal opportunity employer and does not discriminate against otherwise qualified applicants based on race, color, creed, religion, national origin, sex, pregnancy, marital status, status with regard to public assistance, disability, sexual orientation, age, arrest or conviction record or handicap, genetic or military status. We are committed to promoting a workplace of diversity and inclusion.
