I.
The Chef position trains and develops kitchen personnel and supervises and coordinates all related culinary activities. Other responsibilities include: estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Chef may cook selected items or for select occasions. The Chef may work with managers on special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
II.
A. Create palatable and presentable meals within budget.
B. Supervise/coordinate all related culinary activities including demonstrations.
C. Select and develop recipes; standardize production recipes to ensure consistent quality.
D. Responsible for all kitchen operations applicable to food preparation, safety and sanitation and staff development (applicable to food preparation, safety and sanitation).
E. Committed to the preparation of quality food products, service excellence, and development of the staff and fulfilling all aspects of the job description.
F. Must be actively engaged with residents and guests, encouraging feedback applicable to the food quality, preparation, presentation and overall experience.
G. Conduct daily production meetings with all kitchen staff.
H. Responsible for providing kitchen operations training to all new staff and complete associated spreadsheet weekly.
I. Provide ongoing safety training applicable to all kitchen functions (food handling, safe equipment operations, sanitizing, etc.) and reduce all safety hazards/risks.
J. Participate in the planning of special or catered events including providing high quality food and providing excellent resident/customer service for all special or catered events.
K. Responsible for placing all timely food orders and coordinating timely deliveries during the absence of the Kitchen Manager.
L. Must maintain the highest level of confidentiality at all times.
M. The ability to maintain business/professional boundaries with all staff, management and outside vendors.
N. Ensures the safety, health and welfare of staff and residents at all times.
O. Promotes the success of others.
III.
a. Models and embodies The Reutlinger Community’s core values, including:
· Creating a sense of warmth, welcoming and belonging for all
· Fostering excellence in everything we do
· Seeking consistent improvement, learning and sustainable growth
· Stepping up, taking ownership and leading with initiative
b. Fully complies with all provisions in The Reutlinger Community’s Corporate Compliance Policy and the Health Insurance Portability and Accountability Act (HIPAA).
c. Maintains attendance as outlined in The Reutlinger Community’s policy.
d. Follows required dress code and The Reutlinger Community’s Appearance Standards. Maintains a professional image to the public and residents.
e. Works in accordance with established safety guidelines; uses proper body mechanics; follows safe work practices; wears appropriate safety gear.
IV.
Must possess a high school diploma or equivalent. ServSafe certification required. Formal education applicable to culinary arts highly preferred.
Prior experience supervising or overseeing kitchen operations preferred.
Ability to understand and work harmoniously with residents, staff and healthcare professionals. Ability to maintain high professional and ethical standards.
V.
Requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Notify the Human Resources team to request any accommodation(s) to perform any of the essential functions of this position.
Sedentary Work
Exerting up to 10 pounds of force occasionally, and/or a negligible amount of force frequently. Sedentary work involves sitting more than 67% of a typical workday.
Light Work
Exerting up to 20 pounds of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg control requires exertion of forces greater than that of sedentary work and if the worker sits most of the time, the job is considered light work.
X
Medium Work
Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
Heavy Work
Exerting over 50 pounds of force occasionally, and/or up to 50 pounds or force frequently, and/or up to 20 pounds of force constantly to move objects. If related to patient care - Must be able to safely assist residents/patients including but not limited to lifting, turning, supporting weight and movement.
Physical Requirements
☐ Climbing ⮽ Balancing ⮽ Kneeling ⮽ Standing ⮽ Walking ⮽ Crouching
⮽ Pushing ⮽ Pulling ⮽ Lifting ⮽ Tactile sense ⮽ Repetitive motions ⮽ Grasping
⮽ Seeing ⮽ Hearing ⮽ Talking ☐ Other: ________________________________________
Pay: $90,000.00 - $100,000.00 per year
Work Location: In person
