Chef

Job Summary:

Main Function Chef Manager is responsible for managing the entire culinary operation,

Every part of the culinary operation, including menu planning, purchasing, hiring and sanitation,

Responsible for the quality and presentation of all food items for patients and retail operations,

Demonstrates knowledge of the department's Service Standards and incorporates them into the performance of duties,

Holds staff accountable on a daily basis to meet all Serv-Safe HAACP and standards,

Prepares food items in accordance to recipes to support menus for patients

Ensures the highest quality of food preparation and presentation for all meal periods in patient and retail areas,

Ensures a smooth kitchen operation by communicating effectively within the production unit and with all sub-units of the department,

Holds daily line up to keep employees informed of daily activities,

Maintains kitchen equipment and utensils with care; and an organized, clean and sanitary work area in accordance with State and Local Regulations,

Develops standardized recipes and forecasting which allow kitchens to operate at an acceptable food cost, menu profitability and to minimize waste,

Participates in developing and adhering to departmental operating and capital budgets,

Review daily sales and set goals to increase sales and improve customer service,

Establishes and strictly adheres to the par levels for equipment, supplies and inventoried items to ensure operational efficiency,

Hold employees accountable for following established guidelines on portion control,

- Participates in the selection, orientation, training and evaluation of the staff to assess competency and to provide the opportunity for professional/personal development with a customer-focused approach,

The list of essential functions is not exhaustive and may be supplemented as necessary,

Environment of Care: Demonstrates the awareness of safety, security, life safety, preparedness and utility and equipment management policies competencies;

- Adheres to standard precautions

- Adheres to safety and infection

- Control policies

- Attends mandatory in-service

- Demonstrates awareness of security, life safety, emergency

- Preparedness and utility and equipment management policies and procedures

- Helps maintain a safe and clean patient/work environment

- Follows incident reporting procedures

Required:

Education: High School Diploma,

Associate's Degree in Food Service Management, Culinary Arts or a related field required,

Three years experience in high volume food service operation,

Must be ServSafe certified,

Experience: Follows proper safety, hygiene and sanitation practices in the designated kitchen areas,

HACCP,

Computer knowledge of Word/Excel,

Must be able to read, write and speak English,

Must be able to follow verbal and written instructions,

Interrelationships: Executive Chef, Associate Directors, Food Service employees, and Patients,

Hours:

Full Time:

Hours Varies with Some Weekends and Holidays

Essential Functions:

Chef Manager is responsible for managing the entire culinary operation,

Every part of the culinary operation, including menu planning, purchasing, hiring and sanitation,

Responsible for the quality and presentation of all food items for patients and retail operations,