POSITION STANDARDS Graduate of Culinary school preferred. 5 years experience or the equivalent. Serve Safe C ertification and Heart Healthy Cuisine experience a plus. Possesses strong organizational and time-management skills, must be able to multi task. Ability to delegate. Ability to work extra hours and do extra functions as directed by director or administrator. Ability to read and follow recipes. Ability to be creative in meal preparation and plating. Must know how to properly utilize leftovers. Ability to sauté, fry, steam, broil, bake, roast and know what is appropriate. Ability to do whatever is needed to assure resident satisfaction and meet needs of residents and guests. Ability to practice safe knife skills POSITION PHYSICAL REQUIREMENTS Anything listed here requires a pre-employment physical by Employee Health to determine if the employee is capable of meeting the requirements. Physical Activity: Must be able to work in a hot or cold environment. Upper Extremity: Must be able to stand for long periods of time Must be able to lift 50# Push/Pull/Lift/Carry: Must be able to stir and beat. PART TWO: FUNCTIONAL RESPONSIBILITY

 

Position Objective To deliver extraordinary dining to residents and guests

 

Performance Expectation Works with other chefs in creating and producing eclectic menus for all meals and functions, utilizing leftovers following all safety guidelines and to not be wasteful with product. Communicates daily with Executive Chef Chefs have responsibility of keeping kitchen, pantries, freezers and walk-in clean and organized, following all labeling, dating and food rotation guidelines.   Must be able to work under pressure and meet deadlines around meal service and other events. Must be able to increase or decrease recipes and know proper amounts to order for the number of guests being served. Uses appropriate portion sizes and complying to special diets and/or request made by residents or guest. Cooks dishes for guest/residents that are meaningfully prepared and well garnished. Responsible for checking temperatures of refrigeration throughout kitchen and filling out daily temperature logs. Checking in of orders to make sure food is fresh as well as putting products away in compliance with health code. Making sure that kitchen has sanitation buckets at food preparation stations. Assist team with ongoing daily upkeep of dish area. Assist team with general upkeep of kitchen throughout the day. Assist team with end of day cleaning, leave kitchen and equipment maintained to the highest standard. Uphold a friendly and professional environment for entire team throughout workplace. Other duties as assigned