Chef

SUMMARY

Assists with the direction, development and implementation of the overall operations of the Food Service Department and supervises the operation of the kitchen during his/her shift. Maintains established dietary standards and policies in accordance with current laws and regulations and the organizations goals and objectives.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.

Other duties may be assigned.

• Supervises food service employees, which may include training, planning, assigning and directing work, appraising performance, rewarding and disciplining, addressing complaints and resolving problems.
• Monitors the kitchen operation during work shift including production, meal preparation, and sanitation.
• Assists with the ordering of food items and dietary supplies.
• Supervises the preparation of meals served to residents and staff.
• Monitors food storage, kitchen and equipment cleanliness.
• Participates in the development and implementation of cycle menus and recipes for residents, staff and special events.
• Seeks feedback through regular interaction with customers/residents to ensure their satisfaction with meal preparation, quality, portions and dining room cleanliness. Investigates all resident comments which would reflect possible deterioration of any aspect of service and takes appropriate action.
• Adheres to sanitation standards, maintains clean and sanitary work areas, and completes cleaning.
• Follows standardized recipes.
• Assists others with the preparation of food for special functions.
• Tests cooked food by taste, temperature and smell.

SUPERVISORY RESPONSIBILITIES

Supervise employees in the Food Service Department as indicated in job flow. Carries out any supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities may include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High school diploma or general education degree (GED); and previous cooking experience in a fine dining environment; or equivalent combination of education and experience. Culinary degree preferred. Supervisor certification preferred. Sanitation certification required..

CERTIFICATES, LICENSES, REGISTRATIONS

Sanitation certificate required.