JOB SUMMARY
The primary purpose of this position is to support daily culinary operations within the Assisted Living and Memory Care facilities by preparing nutritious, appealing meals that meet resident dietary needs and healthcare standards. The Chef assists in supervising kitchen staff and ensuring compliance with all federal, state, and local regulations, as well as community policies, infection control procedures, person centered care practices, and therapeutic diet requirements. This role supports the Director of Dining Services in maintaining a safe, sanitary, and resident focused dining experience that promotes dignity, choice, and overall wellbeing.
ESSENTIAL DUTIES & RESPONSIBILITIES
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Review menus prior to food preparation and prepare hot and cold foods in accordance with standardized recipes, menu cycle system, sanitary regulations, and physician ordered therapeutic diets (including mechanical soft, puree, and other modified texture requirements). Assure that all food production records, and temperature logs are maintained and filed in accordance with established policies and procedures. Responsible for closing of the kitchen and assuming total supervision of the staff during the absence of the Director of Dining Services. Delegate responsibility and accountability to other responsible department personnel. Make sure all meals, including To Go’s, are portioned correctly. Taste all food before serving to Members to ensure quality, consistency, and palatability for residents.
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Supervise Staff in carrying out applicable items of the above duties as well as daily meal service. Hire, train, coach, and evaluate staff in accordance with company policy, as well as complete biweekly payroll.
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Ensure all meals are prepared according to planned menus, including resident preferences, individualized needs, and Memory Care best practices such as finger food options and simplified presentation techniques.
- Maintain accurate food production records, temperature logs, and documentation required by regulatory and community standards.
- Ensure food and supplies for upcoming meals are prepped and readily available, including authorized substitutions when necessary, and assume the role of expediter during service. Budget, purchase, and monitor inventory for acceptable standards.
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Maintain a clean, safe, and sanitary kitchen environment by performing scheduled cleaning tasks, following “clean as you go” standards, and ensuring all food is properly labeled, dated, stored, and rotated. Ensure all kitchen equipment, storage areas, walk ins, and reach ins remain clean, organized, and compliant with safety and sanitation regulations.
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Enforce safety guidelines, infection control procedures, and community policies; immediately report hazards, equipment issues, or incidents per protocol.
- Follow and enforce personal hygiene standards, dress code, and PPE requirements appropriate for assisted living and memory care communities.
- Participate in required in service training and assist with on the job instruction of new staff, ensuring proper food handling, therapeutic diet knowledge, and Memory Care–appropriate dining practices.
- Support teamwork by communicating resident dietary needs, preferences, and any changes in condition to nursing, caregiving, and dietary personnel.
- Report to work as scheduled and maintain strong attendance to support consistent resident care and prevent burden on fellow team members.
- Provide supervision and direction to kitchen staff during assigned shifts, ensuring all tasks are completed safely, accurately, and in alignment with healthcare standards.
- Protect resident confidentiality, including diet orders and health information, consistent with HIPAA requirements and professional ethics.
- Perform other duties as required or assigned to support resident wellbeing and community dining operations.
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Obey and enforce all safety and sanitation guidelines set up by the Dining Services Department, Vicar's Landing as well as federal, state and local laws. Maintains assigned work standards in a safe and sanitary condition. Report all hazardous equipment/conditions to the Director. Report all accidents/incidents as prescribed by department policies and fill out reports as directed.
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Perform any other related duties as required or assigned.
Education & Experience:
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High school or GED, plus specialized schooling and/or on the job education in a specific skill area, e.g. data processing, clerical/administrative, equipment operation, etc., plus 2 years related experience and/or training, and 7 to 11 months related management experience, or equivalent combination of education and experience.
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Minimum two years as a cook/sous chef in a hotel, fine dining restaurant, club health care facility or similar institution.
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Experience working with older adults or individuals with dementia is a plus.
- Experience working with older adults or individuals with specialized diets.
JOB REQUIREMENTS
Skills, Abilities & Competencies:
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Ability to read and understand documents such as policy manuals, safety rules, operating and maintenance instructions, and procedure manuals; Ability to write routine reports and correspondence.
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Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts such as fractions, ratios, and proportions to practical situations.
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Ability to solve practical problems and deal with a variety of known variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, or diagram formats.
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Fulfills supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include but are not limited to interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance, rewarding, and disciplining employees; addressing complaints and resolving problems.
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Supervises a small group (3 7) of employees, usually of lower classifications. Assigns and checks work; assists and instructs as required and performs same work as those supervised, or closely related work, a portion of the time. The content of the work supervised is of a non technical nature but presents numerous situations in which policies and precedents must be interpreted and applied.
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Works with confidential information such as special diets whose disclosure would be contrary to the best interest of Vicar's Landing and professional ethics.
Working Conditions
While performing the essential functions of this job, the employee is regularly walking or standing 75% of the time. The employee works in a fast paced environment and must be able to move quickly on the floor or moving between Front and Back of house. The employee works in an indoor setting with limited exposure to elements. The employee may work in potentially hazardous conditions and may be subject to falls, cuts, and/or burns from equipment, hot food, or chemicals throughout the day. The employee may be subject to hostile and/or emotional Members. Must be able to handle such situations with a positive service attitude.
PHYSICAL DEMANDS
While performing the essential functions of this job, the employee is regularly required to stand, walk, sit, talk hear, and occasionally required to reach with hands and arms, stoop, kneel, and crouch. The employee must occasionally lift and/or move up to 30 pounds. Specific vision abilities required by the job include close, distance, and peripheral vision, depth perception and the ability to adjust focus as well as work on a computer for extended periods of time. The employee must be able to communicate verbally with other on the phone or in person.
