Chef

Overview

Do you love the creativity of being a Chef but hate the late nights and hectic weekends? With thousands of recipes to choose from, and the ability to add your own, Brookdale is the place for you.  Quality is what we pride ourselves on and listening to our residents in the development of our menus is key.  If you are passionate about leading a team, have high expectations when it comes to sanitation and food safety and would enjoy making a positive impact on the lives of seniors  then this is an opportunity you don’t want to miss.  Apply with us today to experience the uniqueness of senior living dining.  We are looking for an experienced Chef to work various hours with every other weekends! 

 

Full Time Medical Plans Start As Low As $16.44 for an Individual and $197.20 for a Family per pay period!

  We also have open interviews every Thursday from 2pm to 6pm If you would like more information please contact Lisa Powers at Lpowers7@Brookdale.com 

 

Early Access to Paycheck with Earned Wage Access is available for Hourly Associates (outside of CA)

  Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us!  You’ll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness.  Full suite of health insurance, life insurance and retirement plans are available and vary by employment status.  Additional benefits offered include, but are not limited to:

• Tuition Reimbursement
• Pet Insurance
• Adoption Reimbursement Benefits
• Variety of Associate Discounts

Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. Please note, Brookdale is committed to complying with all applicable laws and regulations regarding mandatory COVID-19 vaccination.

Responsibilities

Assists the Dining Services Director in maintaining high resident satisfaction, cost controls, sanitation standards, employee training, and providing quality food and service to the residents.

 

Responsible for the day-to-day kitchen operations. Oversees dining room and kitchen areas. Makes sure standards are maintained.

Responsible for cleanliness and sanitation of the kitchen and dining rooms. Monitors and enforces safe food handling practices.

Maintains adherence to standardized recipes. Works with the cooks to make sure all food is palatable, eye appealing, and served at the proper temperature. Performs pre-meal and post-meal quality control checks.

Works with the cooks to ensure proper purchasing specifications and adherence to national buying programs. Executes the general responsibilities necessary to minimize food, labor, and supply costs.

Assists the Director with the ordering of food and food service operating report. Participates in conducting inventory.

In consultation with the Director, hires, trains, counsels, disciplines and terminates departmental employees.

Prepares and coordinates daily dinners

May schedule periodic associate meetings to ensure correct interpretation of policies and obtain feedback.

Builds solid, respectful business relationships with the wait staff and all other employees at the community.

Handles resident complaints in a courteous and prompt manner.

Assists with banquets and food displays.

Assists wait staff or cooking staff as needed in order to provide superior service to the residents.

 

This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

Qualifications

Education and ExperienceCollege degree in the hospitality field or equivalent experience is preferred. Experience in various phases of food service operations.

 

Certifications, Licenses, and Other Special RequirementsCurrent ServSafe Certification required.

 

Management/Decision MakingApplies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these.

 

Knowledge and SkillsPossesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Knowledge of fine dining procedures, management, culinary skills, financial/budget management and administration. Possess good communication skills in order to give written and oral instructions. Knowledge of basic supervision and the ability to supervise the work of others. Knowledge of employee relations, ethics, food sanitation, safety, food and labor laws, housekeeping procedures and food service techniques. Knowledge of each work position in the food service department. Possesses advanced computer skills, strong interpersonal, communication, and public relations skills. Possesses patience, cheerful disposition and enthusiasm, as well as the willingness to handle difficult residents.

 

Physical Demands and Working Conditions

• Standing
• Requires interaction with co-workers, residents or vendors
• Walking
• Sitting
• Occasional weekend, evening or night work if needed to ensure shift coverage.
• Use hands and fingers to handle or feel
• Reach with hands and arms
• Possible exposure to communicable diseases and infections
• Stoop, kneel, crouch, or crawl
• Talk or hear
• Exposure to latex
• Ability to lift: Up to 50 pounds
• Possible exposure to blood-borne pathogens
• Possible exposure to various drugs, chemical, infectious, or biological hazards
• Subject to injury from falls, burns, odors, or cuts from equipment
• Requires Travel: Occasionally
• Vision

 

Brookdale is an equal opportunity employer and a drug-free workplace.

Salary Range Information

$17.89 - $22.37 / hour