What are the responsibilities and job description for the Kitchen Manager/Executive Chef Full-Time position at South Carolina Baptist Ministries of Aging?
Job Type
Full-time
Description
The Kitchen Manager / Executive Chef trains and manages dietary production staff to ensure nourishing, palatable, well-balanced diets meet the daily nutritional and special dietary needs of each resident, consistent with laws, regulations and accepted nutritional standards. Ensures the dining facilities and equipment are maintained in a clean, sanitary, orderly, and attractive condition and provides an environment suitable for the care of residents and work of the staff. Works collaboratively with leadership and other staff members to support the Mission and Values of SCBMA.
Requirements
Essential Duties and Responsibilities :
- Participates in the interview, hiring, performance evaluation processes for dietary production staff. Manages and orients dietary production staff.
- Supervises food preparation using techniques that conserve nutritional value, flavor, and eye-appealing in appearance.
- Ensures food preparation and service from the kitchen meets delivery within scheduled time frames.
- Works cooperatively with Dietary technician, CDM and Dietary Director to ensure all meals are on time and are of the highest quality.
- Cooperates with other departments to identify and accommodate individual resident needs and preferences.
- Directs and supervises staff of the dietary production staff to maintain dining areas in a safe, attractive and orderly condition.
- Schedules employees and assigns area of work to assure adequate service and assist, when necessary, with food preparation and production during hours prior to meals.
- Actively present to oversee service during mealtimes.
- Assists in ordering food supplies in appropriate quantities based on menu and meals.
- Ensures proper storage, preparation and service of all food is under sanitary conditions to prevent the transmission of food borne illnesses.
- Ensures proper disposal of trash and waste, including biohazardous waste and other material that requires special handling in compliance with State and Federal requirements. All garbage or waste must be properly contained in dumpsters or compactors with lids or otherwise covered.
- Monitors workplace for safety and fire hazards. Inspects for any signs of rodents or pests daily and implements effective pest control system. Reports equipment and facility issues promptly to the maintenance department.
- Conducts weekly kitchen inspections and reports findings with plan of corrections.
- Trains and supervises dietary production staff in general safety practices and procedures that will enhance the department's ability to maintain the dining areas or meet current laws and regulations.
- Ensures workplace safety and risk control programs are followed. Ensures all workplace injuries are reported in a timely and thorough manner in accordance to SCBMA procedures.
- Recognizes and reports concerns regarding residents' physical, mental and / or emotional status to a member of Management staff.
- Ensures compliance with all regulations from DHEC, Fire and Safety, OSHA, Labor Laws, etc. and adhere to HIPAA confidentiality standards and Resident's Rights.
- Other duties as assigned
Minimum Qualifications (Knowledge, Skills and Abilities) :
Physical Demands and Work Environment :
