Job Description
Job Description
The Chef Manageris responsible for managing the Kitchen and Nutrition Department including planning, developing, and preparing menus and meals in a safe and efficient way and according to resident request and dietary needs.
Responsibilities
- Oversees the operations of the kitchen and dining department by planning, developing, and implementing the programs, goals, policies and procedures of the department.
- Ensures that food is prepared safely, efficiently and according to specifications or requests.
- Ensures the department is run in accordance with all applicable health, safety, and hygiene codes and standards.
- Document temperatures of food prior to service, refrigeration and freezer temperatures on Temperature Logs.
- Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature.
- Prepares and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served.
- Apportions and serves food to residents and ensures that snacks and beverages are available to residents at all times.
- Prepares all food items as required in a sanitary and timely manner following recipes and presentation specifications.
- Ensures highest quality of customer service for all residents.
- Leads in the formulation of and ongoing modifications to the menu and preparation and service of it while maintaining the highest level of quality and care to residents.
- Participate in department staff meetings, management meetings as well as applicable resident committee meetings.
- Oversees stocking, ordering, and purchasing of ingredients and supplies, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
- Maintains kitchen budget.
- Ensures cleanliness and functional operation of equipment, kitchen equipment and work areas by routinely cleaning and inspecting each piece and area.
- Adhere to assigned cleaning schedules; after each service, daily, weekly, etc.
- Maintains the department in accordance with all state and local health department regulations and ensures the department is ready for inspection at all times.
- Oversees other kitchen staff; including participation in hiring and disciplinary process when applicable.
- Responsible for the training and orientation of new employees.
- Comply with Residents’ Rights policy and Community and Employee Policies and Procedures.
- Other job duties as assigned.
Requirements
- Education: High School Diploma or GED is required.
- Certification:
- Serv-Safe Certified (or equivalent) or will obtain within 30 days, required.
- Certified Dietary Manager and/or previous Dietary Manager experience. (meets requirements of State Regulatory Agency)
- CPR Certification required (within 60 days of hire)
- First Aid Certification required (within 60 days of hire)
- Experience:
- 2 years of experience in large production (batch) cooking is required.
- 1 year of experience supervising others and running operations of a kitchen environment is preferred.
- Job Knowledge, Skills, and Abilities:
- Excellent written and verbal communication skills and knowledge of how to work with people with varied backgrounds.
- Strong people management, organizational and planning capabilities.
- Ability to maintain positive and professional interactions with residents and families at all times.
- Good command of English language, both oral and written.
- Ability to maintain strict levels of confidentiality and impartiality.