KNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS:
- High School Diploma or GED. Associate degree in culinary arts or two years of education from an Accredited College or equivalent training. Chef Certification preferred.
- Must have 2 years’ experience in a fine dining or healthcare environment with demonstrated skill in quality meal production.
- Must have or obtain within 6 months of hire from the National Restaurant Association “Servsafe” Certification.
- Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy, judgment, and decision making to organize and manage workflow.
- Must read, write, and speak English in an understandable manner.
- Must demonstrate dependability and excellent communication and problem-solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled.
- Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements.
- Must be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults.
ESSENTIAL FUNCTIONS, DUTIES AND ACCOUNTABILITIES:
- Performs scheduled hot and cold food production duties efficiently to meet established meal schedules/service and quality control standards of Taylor’s Restaurant. Evaluates wholesomeness, palatability, temperature, portion control, temperature, and presentation.
- Assists Food Service staff; to read/correctly interpret/follow standardized recipes to ensure consistent product quality, yield, a wide variety of cooking methods and appropriate service and set-up in Taylor’s; brings any performance related issues to the Dining Director or Executive Chef.
- Participates in meetings with departmental staff to review menus, production requirements, resolve concerns. Keeps up on sanitation in the Kitchen. Sweeps, mop floors, takes out garbage, clean ovens, and all kitchen equipment.
- As directed, pulls/labels/date meats for weekly menus. Will communicate to Executive Chef when items are needed to order.
- Cooks to-order items and/or batch cooks steaks, hot sandwiches, fried items, and vegetables as required by menu; purees/grinds/chops meats and other foods as required for individualized diets.
- Follows correct food handling procedures; uses disposable spoons for food sampling, thaws foods in refrigerator or sealed under cold water, cools leftovers in shallow (under 2”) pans, covers/dates/labels leftover perishables and uses within 72 hours, uses separate cutting board for meats and produce to avoid cross-contamination, stores raw meats below cooked products to avoid cross-contamination, uses thermometers to ensure that products are out of 45° to 140° danger zone during preparation/storage/service, wears disposable gloves/uses utensils as appropriate, uses only sanitized knives/utensils, maintains work areas and food processing equipment in a clean/sanitary/orderly manner, at all times. Ensures all staff understands and follows.
- Standardizes recipes and food production methods/procedures; Suggests/tests menu and recipe ideas for inclusion and completes daily food production utilization records as required.
- Assures that all resident/client rights are always maintained. Reports any violations or suspected deviations immediately, according to Saint John's policy.
- Maintains confidentiality of all department and organizational information.
- Knows and follows existing lines of communication and authority.
- Works tactfully and cooperatively with residents, clients, families, visitors, and staff throughout the organization.Attends in-services, meetings, seminars as required and changes schedule or works overtime to meet the needs of the residents.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.
