Chef Manager

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.