What are the responsibilities and job description for the Chef / Server position at RM Management?
Job Description
The Chef/Cook is responsible for preparing and serving the daily meals to the tenants and guests at RM Management.
Essential Job Functions (Including but not limited to the following)
The Chef/Cook is responsible for preparing and serving the daily meals to the tenants and guests at RM Management.
Essential Job Functions (Including but not limited to the following)
- Work with staff to deliver exceptional food options daily and for special events.
- Demonstrate the knowledge of food-borne diseases and prevention methods.
- Remain calm under pressure and respond appropriately in emergency or stressful situations.
- Examine food products and supplies for quality and quantity.
- Utilize proper storage containers, label and date storage containers, and record shortages.
- Utilize food preparation tools, equipment and appliances in a safe, sanitary method.
- Weigh, measure, mix, bake and cook ingredients.
- Apply professional knowledge of nutrition and dietary needs of older adult population.
- Minimize waste.
- Practice strict personal hygiene.
- Monitor and document time/temperature of food and appliances daily.
- Listen and respond appropriately to tenants and guest complaints and concerns.
- Place food and supplies in dry storage, refrigerator, cooler and/or freezer to ensure food safety.
- Avoid cross-contamination.
- Meet daily mealtime schedule.
- Practice proper portion control.
- Assist with general cleaning to maintain a safe, clean kitchen.
- Recycle cans, plastic, and cardboard in proper areas.
- Coordinate with Food Service Director to complete work schedule for Dietary Aides and document any incident reports for emergencies as necessary.
- Encourage Dietary Aides to follow policies and procedures and ServSafe regulations.
- Follows dress code policy daily.
- Use and document, food service logs, temperature & cooler logs daily and monthly.
- High school education.
- Previous work experience with food service, production and cooking.
- Sensitive to the needs and concerns of the senior population.
- Current ServSafe Certificate.
- Experience working with senior adults.
- Ability to lift/carry objects weighing up to approximately 30 lbs. or more.
- Minimal exposure to Blood borne Pathogens, Infectious Diseases.
- Exposure to cleaning chemicals, fumes or airborne particles.
- Exposure to extreme cold and extreme heat.
- Exposure to unpredictable people, behaviors, situations and pets.
- Exposure to illnesses and frailties of tenants.
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