Chef

Whisk Up Joy in Every Dish: Chef Wanted for Oakmont Sterling Senior Living Community

Do you believe food is more than just a meal—it's an experience? Join us in crafting culinary delights that nourish both body and soul for our vibrant community of independent seniors. We’re looking for a talented chef who thrives in a warm, creative environment, where every dish tells a story and every meal is an opportunity to bring a smile. If you’re ready to cook with purpose, heart, and flair, we’d love to have you as part of our team!

Position Summary: Under the general direction of the Executive Director, primary responsibilities include, but are not limited to the overall functioning of the dietary department.

Principal Duties and Responsibilities:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Works closely with the Executive Director and participates in regular conferences concerning the dietary budget and ordering of dietary supplies.
• Responsible for the purchase of food and supplies and the maintaining of accurate inventory and expenditure records. This responsibility may be shared with the Dining Room Supervisor or performed collectively.
• Responsible for presenting correct invoices to the Executive Director at the end of each week.
• Responsible for the hiring and supervising of qualified staff in the dietary department as directed, along with proper orientation and training of dietary personnel.
• Responsible for the scheduling and posting of the dietary department assignments, insuring there are adequate personnel on duty for the preparation of meals.
• Responsible for maintaining proper/hygienic food handling techniques and the overall sanitation requirements of a food service area and the personnel.
• Responsible for the preparing of meals.
• Responsible for maintaining sanitary conditions in work areas, refuse depots, all storage areas and in the preparation of meals and the cleaning and sterilization of cooking and eating utensils.
• Responsible for developing menus and maintaining a record of menus for the duration of one year.
• Responsible for maintaining recipe files
• Responsible for overseeing the proper use of all dietary equipment

Supervisory Responsibility:

This position oversees the food preparation staff in dietary. Supervisory responsibilities include interviewing, hiring, and training employees; labor management, scheduling, planning, assigning and directing work; receiving calls and finding replacements for absent staff; preparing performance evaluations; receiving and resolving employee complaints; monitoring and correcting job performance of employees; and disciplining employees up to and including discharge.

Required/Desired Qualifications:

Education, Training, and Experience:

• Training and experience in dietary/food service operations
• Food Safe Certification Required

Specific skills, knowledge, and abilities:

• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Strong analytical and problem-solving skills.
• Strong supervisory and leadership skills.
• Ability to prioritize tasks and to delegate them when appropriate.
• Ability to function well in a high-paced and at times stressful environment.
• Proficient with Microsoft Office Suite or related software.

Other Special Requirements:

• Tolerate potential exposure to blood, body tissues, and fluids with occasional exposure to hazardous materials and infectious diseases.
• Manual dexterity required to operate modern office equipment.
• Ability to travel as needed or assigned.