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Description:

PRINCIPAL DUTIES:

Essential Job Duties:

(Other duties will be assigned as needed) Must be willing and able to do the following:

Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Selects, trains, evaluates, and recommends/carries out discipline to all kitchen personnel
Develops menus and assures implementation of these menus. Maintains a high-quality food service program for the resident dining rooms
Ensures that the Food and Beverage department meets all standards in accordance with State and Federal Health Survey process. Ensures F & B personnel is trained in and carry out efforts in this process
Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training for food preparation and kitchen employees
Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, infection control, universal precautions, and the Disaster Plan Manual
Develops work assignments for all kitchen personnel, assigning special jobs and spot-checking work to ensure standards are met
Promotes teamwork within the department and between department to ensure smooth operations and quality service to resident, co-workers, and guests
Supervises production, sanitation and food service to apartment residents. Ensures that all food production, storage and service areas are maintained in accordance

with all local, federal and state regulations

requisitions for raw food products plus other appropriate reports, schedules, studies, etc.

Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels
Monitors temperature of meals
Assists in the development and implementation of standardized recipes and menu specifications
Responsible for cost control measures
Participate/cook on the line as needed
Inspects equipment to determine repairs or maintenance needs
Maintains acceptable standards of personal hygiene and complies with department dress code
Attends in-service training and education sessions as assigned
Performs specific work duties and responsibilities as assigned by supervisor

Requirements:

QUALIFICATIONS:

Minimum of five years' experience as an executive chef or sous chef in a hotel, restaurant, club, or other similar institution
Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions
Post-Secondary Courses in Restaurant Management Nutrition or related field Degree or Certificate from a culinary institute preferred
Must be ServSafe® Certified

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

Manual dexterity for preparing food
Ability to use standard industrial kitchen appliances required
May be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time
Moderate to heavy physical effort
Must be able to lift and carry up to 50 lbs. independently
May be exposed to extremely high and low temperatures from ovens, freezers, and refrigerators
Must be able to walk and stand up to 85% of the day
Must be able to stoop, reach, and bend frequently
May be exposed to industrial cleaning chemicals and offensive odors; may need to operate the following equipment with or without reasonable accommodation Robot Coupe, Tilt Skillet, Convection Oven, Soup Kettle, Heavy Duty Floor Mixer, Microwave Oven, Salamander Broiler, Steamer, and various carving and kitchen knives
Must be able to see, hear, and communicate with others

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