Chef

POSITION PURPOSE:

The Chef is responsible for preparing, seasoning and cooking food for clients and employees and for overseeing the kitchen. He/she will provide services to clients whose ages range from adult to geriatric.

POSITION REQUIREMENTS/QUALIFICATIONS

EDUCATION:

High School Diploma or equivalent

EXPERIENCE:

At least One to Two years experience required composed of evidence of experience in above noted areas of practice, to include experience in the area of sanitation, hygiene, food preparation.

SKILLS/ABILITIES:

• Demonstrates Proficiency in Communication, observation & Written skills.
• Knowledge of State & Federal Statutes Regarding Patient Confidentiality laws.
• Knowledge of Drug-Free Workplace Policies.
• Knowledge of Workplace Violence.
• Knowledge of Corporate Integrity & Ethics

AGE SPECIFIC INDIVIDUALS SERVED/RESPONSIBILITY:

Adults

SPECIFIC AREAS OF RESPONSIBILITY TO POSITION

• Preparing individual plates according to portion control standards.
• Properly garnishing plates to assure attractiveness.
• Helping to prepare late trays, as needed.
• Demonstrating knowledge/ability to break down stream table and store leftovers in appropriate containers after properly labeling and dating.
• Keeping work area clean and in sanitary condition at all times.
• Reporting to work in clean and neat clothes.
• Washing hands frequently throughout the day and before preparing food.
• Leaving work area and equipment clean before going off duty.
• Demonstrating ability to assure safe and efficient operation in performing his/her abilities.
• Getting needed food supplies from storeroom, freezer and refrigerator using appropriate body mechanics.
• Obeying safety rules and regulations of department and report any faulty equipment or unsafe conditions to Director and/or Supervisor.
• Carrying out instructions of Director and/or Supervisor and make necessary changes as directed by management.
• Following policies and procedures of facility and department.
• Attending departmental and facility in services, as indicated.
• Completing special projects or other related work as requested or required.
• Working with others, adaptable to change and willingness to provide services in other areas of the facility within the limits of skill and training.
• Adapting to changing situations or work assignments.
• Demonstrating willingness to rotate to other areas of facility within the limits of preparation and skill level.
• Conforming to uniform and dress code, personal hygiene and good grooming.
• Wearing and properly display name badge.
• Positively responding to guidance or counseling and attempts to benefit by it.
• Being adept in identifying potential problems within the department and seeks management guidance.
• Demonstrating excellent organizational skills and originator of new ideas and methods.
• Using verbal and non-verbal communication with others, i.e., courtesy, tone of voice, facial expressions, gestures, etc.

Job Type: Full-time

Pay: $44,000.00 - $48,500.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Schedule:

• Day shift
• Monday to Friday
• Weekend availability

Education:

• High school or equivalent (Preferred)

Experience:

• Culinary experience: 1 year (Preferred)
• Cooking: 1 year (Preferred)

Work Location:

• One location

Work Remotely:

• No

Work Location: One location