What are the responsibilities and job description for the Chef- Part Time- Grand Oaks ALF position at VNA of Florida?
The Visiting Nurse Association of Florida is a 45 year old Service Driven organization that prides itself in Excellence. We seek Motivating professionals who will join our Committed team.
The VNA of Florida has many subsidiaries and continues to grow and diversify because of its countless dedicated employees.
We are currently seeking a part time Chef to work in our Grand Oaks of Okeechobee ALF on a part time basis.
SUMMARY
The Chef in conjunction with Dietician will follow Grand Oaks policies in preparing appealing, nutritious, tasteful, fresh food for residents, potential residents, families and guests. The Chef is responsible for total food services and the day- to- day supervision of food service staff.
ESSENTIAL DUTIES AND RESPONSIBILITIES
1. Complies with facility policies and procedures.
2. Prepares all food according to menu and standardized recipes in a safe, sanitary manner under the direction of the Administrator and CEO ensuring regulatory compliance and report concerns immediately.
3. Provides regular meals which meet the nutritional needs of the residents in accordance with Grand Oaks policies.
4. Plans and prepares menus and meals according to the USDA Dietary Allowance Guideline for Americans 2010. Appropriate portions are adhered to.
5. Demonstrates awareness and practices of sanitation regulations in handling and storing food as directed by the Department of Health maintaining a high degree of cleanliness and sanitation. Submit a copy of County Health Department inspection report within 30 days to ACHA and keep a copy on file for the last two years.
6. Demonstrates problem-solving skills in adjusting menu as seen appropriate. Look for ways to reduce costs and create efficiencies on a daily basis. Aware of budget and utilizes control standards to comply with budgets. Keeps the substitution log, temp logs and sanitation logs up-to date.
7. Supervises kitchen staff and servers. Creates and maintains schedule for kitchen staff and servers.
8. As a Certified Food Manager provides training to assisted living facility staff in nutrition and food service practices. Obtains annually a minimum of 2 hours of continuing education in topics pertinent to nutrition and food service in an assisted living facility.
9. Operates equipment safely and properly maintains sanitary practices to a high degree, reporting any operational hazards.
10. Orders all food and supplies needed to meet the nutritional needs of the residents and checks orders against invoice and properly dates and stores food using a first in-first out system.
11. Maintain hurricane supplies, keeping a minimum 3 day supply of non-perishable food on hand at all times based on Resident census. Have adequate water supply for drinking and cooking on hand.
12. Make sure all regular menus are reviewed and signed off annually by a licensed or registered dietician to ensure meals meet appropriate nutritional standard.
13. Know Resident's allergies, likes and dislikes. Interacts with Residents to determine satisfaction with food service program.
14. Performs other duties as assigned.
REQUIRED SKILLS AND ABILITIES
Must be punctual, attendance satisfactory; provider proper notice of tardiness or absences. Attends meetings as required. Must follow dress code; maintain good personal hygiene and grooming. Must be mature and emotionally stable; use a calm, kind tone of voice with residents, staff and family members. Must be able to prioritize and organize work efficiently to accomplish workload within time allotted Must be adaptable and flexible to changing situations. Must be compassionate toward the elderly, and work with tact and ethical awareness, ensure personal Resident information is kept confidential. Look for opportunities to exceed Resident expectations and enhance Resident satisfaction. Must work as a team member. Is willing to help others, assist with maintaining a clean work and storage area. Must maintain a positive attitude. Must respond appropriately to safety hazards, fire drills and emergency situations. Must follow safety rules and regulations. Report injuries/accidents to Administrator immediately per facility procedures. Supports continuous improvement. Look for ways to reduce costs and create efficiencies on daily basis.
SUPERVISORY RESPONSIBILITIES
Supervises all kitchen and dining room staff.
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); two to three years related experience and/or training; or equivalent combination of education and experience. Certified Food Manager Certification. Culinary school certification or years of experience in Assisted Living food service.
LANGUAGE SKILLS
Ability to read and comprehend instructions, correspondence, and memos. Ability to write and read correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Ability to communicate well with an elderly population. Ability to read and follow standardized recipes.
MATHEMATICAL SKILLS
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of weight measurement, volume, and distance. Ability to read and convert standard cooking measurements.
REASONING ABILITY
Ability to apply common sense understanding in carrying instructions. Ability to deal with situations with moderate variables.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
