Chef

Regency at Bluffs Park is a Skilled Rehab/Nursing Home. We are located off of Main St. north of downtown Ann Arbor.

We are looking for a highly compassionate and customer service-focused candidate to join our team in a very important role: Chef! 

If you have patience, empathy, and a true desire to care for those in need, you will love working as a Chef at Regency at Bluffs Park! As a Chef you have an opportunity to leave a lasting impact on our guests. We look for candidates who are prompt, dedicated, and enjoy caring for others. Do you enjoy preparing delicious meals? Are you compassionate and have a longing to serve individuals who may struggle with health and physical limitations? Would you like to foster your passion for the culinary arts?

If you are interested in joining a team that recognizes your dedication and passion for excellence in food and hospitality, consider joining our team of food professionals. At Regency at Bluffs Park, a beautifully crafted meal can put a smile on someone’s face and make their day.

At Ciena Healthcare, we take care of you too, with an attractive benefits package including:

• Life Insurance
• 401K with matching funds
• Health insurance
• AFLAC
• Employee discounts
• Tuition Reimbursement
• You will join an experienced, hard-working team that values communication and strong teamwork abilities

POSITION SUMMARY

The Chef directs the preparation, seasoning, and cooking of all food for our residents, plans and prices menu items, orders supplies, and keeps records and accounts. Supervises and participates in cooking and baking and the preparation of foods. Writes weekly schedules according to business and projected goals for labor dollars or percentages. Uses labor dollars and menu costing programs to price labor and food cost percentages. Must participate in checking all purchased supplies for quality and account for each delivered item.

SUPERVISORY RESPONSIBILITIES

Supervises and oversees the operations of the Culinary Staff

• Carries out supervisory responsibilities in accordance with the organizational policies and applicable laws.

• Supervisory responsibilities include:

o Interviews, hires, and trains employees.

o Plans, assigns, and directs work.

o Prepares work assignment sheets.

o Receives calls and finds replacements for absent staff.

o Prepares performance evaluations with the understanding that such evaluations impact the tenure of probationary employees and wage increases of non-probationary employees.

o Schedules and adjusts lunch and rest breaks.

o Approves the correction of errors in time cards or other timekeeping records.

o Receives and resolves employee complaints.

o Monitors and corrects the job performance of employees.

o Disciplines employees up to and including discharge.

o Adequately supervises assigned staff and assures that those staff are supervising employees assigned to them.

• Uses independent judgment and discretion on behalf of the organization in the performance of these duties.

QUALIFICATIONS

Education and/or Experience:

• Must have graduated from a reputable culinary institute.

• At least two years experience working as a chef including supervisory responsibilities.

• At least one year of long-term care experience preferred.

Certificates, Licenses, Registrations:

• ServSafe certified and knowledge of long-term care regulations and requirements required

Minimum Qualifications:

• Basic knowledge of food production techniques and experience with the presentation and

garnishing of various menu items.

• Demonstrate knowledge of analytical cost control methods.

• Flexible schedule with evening and weekend work required.

• Excellent technical, assessment, and documentation skills.

• In-depth knowledge of standards of practice and regulations for long-term care.

• Excellent professional leadership skills and good communication and organization skills.

• Freedom from the use of and effects of drugs and alcohol in the workplace.

• Meets state and federal criminal background check requirements.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

To perform this job successfully, an individual must be able to perform each key function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the key functions.

• Determine how food should be presented, and create decorative food displays.

• Determine production schedules and staff requirements necessary to ensure timely delivery of services.

• Estimate amounts and costs of required supplies, such as food and ingredients.

• Inspect supplies, equipment, and work areas to ensure conformance to established standards.

• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

• Monitor sanitation practices to ensure that employees follow standards and regulations.

• Monitors regulatory compliance related to dietary functions and sanitation

• Assist in developing and monitor the implementation of cleaning schedules including adhering to documentation of logs and check sheets.

• Order or requisition food and other supplies needed to ensure efficient operation within budgeted food costs.

• Recruit and hire staff, including cooks and other culinary workers.

• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

• Recommend equipment purchases and notify the maintenance department of necessary repairs.

• Meet with the Registered Dietitian, CDM., Administrator, and/or Activity Director to discuss menus for special occasions such as Christmas, Thanksgiving etc...

• Periodically meet with sales representatives in order to negotiate prices and order supplies.

• Prepare and cook foods of all types in adherence to meal schedules.

• Supervise and coordinate activities of cooks and workers engaged in food preparation.

• Collaborate with the Registered Dietitian to plan and develop recipes and menus, taking into account such factors as dietary restrictions and seasonal availability of ingredients.

• Check the quality of raw and cooked food products to ensure that standards are met.

• Check the quantity and quality of received products.

• Demonstrate new cooking techniques and equipment to staff.

• Record production and operational data on specified forms.

• Coordinate planning, budgeting, and purchasing in conjunction with the CDM for all the food operations within the facility.

• Plan, direct, and supervise the food preparation and cooking activities of the facility.

• Participate in Quality Assurance activities and implement recommendations as needed.

• Interprets Company policy and makes decisions based on the application of those policies where applicable.

• Exercise unimpaired judgment in the interest of the Company.

• Performs other duties as assigned.

#IND123