CULINARY TEAM LEAD

The Culinary Team Lead at Riverside Senior Living is responsible for overseeing the culinary operations, ensuring that high-quality meals are prepared and served to residents. This role involves leading the kitchen team, managing meal preparation, and maintaining the highest standards of food safety and sanitation. The Culinary Team Lead will collaborate with the dietary team to create menus that meet the nutritional needs and preferences of our residents while providing leadership and training to kitchen staff.

Essential Duties

• Team Leadership: Supervise, schedule, and manage the performance of the kitchen staff, ensuring efficient and effective meal preparation and service.
• Meal Preparation: Oversee the preparation and cooking of meals according to established recipes and menus, ensuring that food is flavorful, nutritious, and visually appealing.
• Menu Development: Collaborate with the dietary team to plan and adjust menus that cater to the dietary needs, preferences, and restrictions of residents.
• Food Safety and Sanitation: Ensure that all food is stored, handled, and prepared in compliance with health department regulations and facility policies. Conduct regular inspections to maintain cleanliness and organization in the kitchen.
• Inventory Management: Monitor food supplies and ingredients, manage inventory levels, and coordinate with suppliers to ensure timely and cost-effective ordering of ingredients.
• Staff Training and Development: Train and mentor kitchen staff on cooking techniques, food safety protocols, and kitchen procedures, fostering a culture of continuous improvement and high standards.
• Quality Control: Ensure that all meals meet quality standards, conducting taste tests and visual inspections before service.
• Resident Interaction: Engage with residents to gather feedback on meals and make adjustments as needed to improve their dining experience.

Non-essential Duties

• Event Coordination: Assist in the planning and execution of special dining events and functions, ensuring that all culinary aspects are well-organized and meet resident expectations.
• Administrative Support: Assist with administrative tasks such as staff scheduling, inventory tracking, and maintaining records related to food safety and kitchen operations.
• Maintenance Coordination: Work with maintenance staff to ensure that kitchen equipment is properly maintained and any issues are addressed promptly."

Required Experience

• A minimum of 5 years of experience in a culinary role, with at least 2 years in a leadership position, preferably in a senior living, healthcare, or hospitality setting.

Preferred Experience

• Strong leadership and organizational skills, extensive knowledge of food safety and sanitation practices, excellent cooking skills, and the ability to work in a fast-paced environment.
• Ability to stand for long periods, lift up to 50 pounds, and work in a hot, fast-paced kitchen environment.

Required Licensure/Education

• High school diploma or equivalent required; a degree or certification in culinary arts or hospitality management is preferred.
• Food Handler’s Certification or ServSafe Certification required within 30 days of hire.

Preferred Education

• A degree or certification in culinary arts or hospitality management is preferred

Employee Health Requirements

Exposure to:

Chemicals: Disinfectants, Cleaning products, Refer to MSDS sheets.

Video Display Terminals: Average

Blood and Body Fluids: Minimal - during direct contact with residents/interviews.

TB or Airborne Pathogens: Minimal - during direct contact with residents/interviews.

Sensory requirements (speech, vision, smell, hearing, touch):

Speech: Needed for presentations/training, telephone communication, facilitating meetings, and interaction with residents, and families.

Vision: Need to read memos and literature, preparation of food, and safety procedures.

Smell: Needed for safety fire/electrical food spoilage.

Hearing: Needed for telephone communications, meetings, and listening to employee concerns, and safety procedures.

Touch: Need to write, do computer entry, filing, and food preparation.

Activity/Lifting Requirements

Average Hours per Week: 36 - 40, additional hours will vary for special events.

Shift: Days

Percentage of time during the normal workday the employee is required to:

Sit: 10%

Twist: 10%

Stand: 30%

Crawl: 0%

Walk: 20%

Kneel: 5%

Lift: 20%

Drive: 0%

Squat: 5%

Climb: 5%

Bend: 5%

Reach above shoulders: 5%

The weight required to be lifted each normal workday according to the continuum described below:

Up to 10 lbs: Frequently

Up to 20 lbs: Frequently

Up to 35 lbs: Frequently

Up to 50 lbs: Frequently

Up to 75 lbs: Occasionally

Up to 100 lbs: Occasionally

Over 100 lbs: Occasionally

Describe and explain the lifting and carrying requirements. (Example: the distance material is carried; how high material is lifted, etc.):

Carry equipment to activity areas. Usually 50 or less feet. Carried waist high. Examples carrying chairs, boxes, table - waist high, lift resident to a standing position.

Maximum consecutive time (minutes) during the normal workday for each activity:

Sit: 60

Twist: 45

Stand: 60

Crawl: 5

Walk: 10

Kneel: 5

Lift: 45

Drive: 0

Squat: 5

Climb: 0

Bend: 5

Reach above shoulders: 5

Repetitive use of hands (Frequency indicated):

Simple grasp up to 150 lbs. Normal weight: daily

Pushing & pulling Normal weight: 150lbs daily

Fine Manipulation: Cutting and preparation of food and utensils.

Repetitive use of foot or feet in operating machine control: None

Environmental Factors & Special Hazards

Environmental Factors (Time Spent):

Inside hours: 8

Outside hours : 0

Temperature: Normal Range

Lighting: Average

Noise levels: Average

Humidity: Humid

Atmosphere: Odors

Special Hazards:

Protective Clothing Required: Gloves, hair net/cap