Chef-StoneRidge

Job Description

Job Description

BETHESDA STONERIDGE
CHEF

JOB DESCRIPTION

Job Summary: This position practices culinary art to prepare nutritious meals according to the menu with individual thoughtfulness.

Hours of Work: Part-Time

Essential Requirement of Work: (Minimum qualifications necessary to function at full productivity)

1. Education and Training: Non-specific for this job.
2. Experience:
   1. Previous quantity cooking desired.
   2. Must be able to read, write, and perform mathematical formulations.
3. Personal:
   1. Plan work schedule for the day based upon the menu.
   2. Meet meal schedules.
   3. Must be able to work with, supervise, and secure the cooperation of fellow dietary employees in order to implement the meal.
   4. Must work with geriatric residents and understand their special needs.
   5. Must have leadership skills to direct the dietary department in the absence of the dietary manager.
   6. Must be knowledgeable in weights and measures.
   7. Must be knowledgeable in the storage of food products.
   8. Must be understanding of sanitation and safety measures to meet state and federal regulations.
   9. High level of proficiency and time management to meet meal regulations time.
   10. Must have the capacity to operate commercial equipment.
   11. Must be in good physical and mental health.

Responsibility: Organize and participate in serving.

Tasks:

1. Turn on necessary equipment needed .
2. Check temperature of food items and record.
3. Arrange salad, desserts, and special requests and supplements.
4. Respond to requests.
5. Organize serving utensils for proper portion sizes.
6. Dish foods according to therapeutic diets and special requests.
7. Store all leftovers in proper containers, label, date, and refrigerate.

Responsibility: Ensure proper sanitation and safety measures are followed at all times.

Tasks:

1. Record temperatures in coolers and freezers.
2. Prepare food in a sanitary manner using proper food handling and hand washing techniques.
3. Maintains a clean working environment.
4. Follow posted procedures for safe operation and care of equipment.
5. Complete assigned cleaning duties.
6. Attend scheduled sanitation workshops.
7. Sanitize pots and pans.
8. Empty garbage cans and reline.
9. Put soiled potholders and soiled linen in laundry.

Responsibility: Perform culinary management responsibilities as instructed.

Tasks:

1. Manage the department in the absence of the Head Chef.
2. Assist in receiving and storing of incoming food and supplies.
3. Report food and equipment needs Head Chef.
4. Communicates and cooperates with staff, residents, and their families.
5. Comply with long-term care regulations and written dietary procedures and policies.
6. Replace personnel in absence of scheduled employees.