What are the responsibilities and job description for the Chef - FT position at Westminster Brand 051816?
Why work for us?
- Competitive Hourly Wage
- Benefits including Medical, Dental, Vision, Life and 403b
- Paid Time Off Plan
- Work Alongside Industry Experts That Take Pride in Their Work
- Supportive Management Team That Put Employees First
- Warm and Friendly Work Environment
JOB SUMMARY: Assists the Director of Dining in the planning, coordinating and implementation of the quality dining program for resident’s staff and guests. Oversees the culinary component, HAACP program and Sanitation program of the dining program in all of the food production and service areas within the community. Provides support in assigned areas during the absence of the Director of Dining Services. Expanded distinct duties may be attached to this document.
ESSENTIAL JOB FUNCTIONS:
Comply with all applicable rules, policies, standards and guidelines related to employment with Westminster Services and its communities.
- Manage the entire operations of the kitchen(s).
- Oversee the purchase of food, food supplies and equipment. Adheres to specific budget objectives.
- Supervise meal preparation, presentation and quality by following accurate reproduction of recipes by cooks and prep staff.
- Perform food inventory and/or place orders as required.
- Ensures that training, safety and discipline standards are met.
- Responsible for kitchen staff compliance with sanitation and food safety standards.
- Monitor the proper operation of the kitchen equipment and report any equipment failures to the Director.
- Some weekends are required
ESSENTIAL QUALIFICATIONS:
Education: 2-Year Accredited Culinary Degree or College Degree in related subject required; Specialized certification/degree at an approved culinary school; and 6 years similar experience in a high volume, hospitality oriented and customer service focused environment. Serv Safe certification required or ability to obtain certification within 90 days from date of hire.
Experience: Proficiency with computer programs including Microsoft Office. Proficiency with data-base types of menu systems for menu forecasting, menu building and recipe creation. Supervisory Leadership.
Requirements: Ability to hold effective meetings. Ability to complete a Certified Dietary Managers Qualification within a specified time frame. Ability to learn computer programs as defined by Westminster Communities of Florida. Ability to work as a member of the dining services management team.
Physical & Environmental Requirements And Sensory & Communicative Activities: Finger Dexterity, Grasping, Reaching, Standing, Sitting, Lifting (up to 50 lbs), Bending, Walking, Hearing, Speaking, Seeing, Manual Dexterity, Tasting, and Smelling.
AN INDIVIDUAL IN THIS POSITION WILL BE EXPOSED TO: Inside/Outside environmental conditions. Blood borne Pathogens Respiratory pathogens
