Job Description

DUTIES AND KEY RESPONSIBILITIES:

1. Responsible for the overall preparation and presentation of the meals.
2. Assist the Director of Food Service with the receipt and storage of food and with sanitation and safety practices for the community according to Company policies and procedures and federal, state and local regulations.
3. In the absence of the DFS, purchase/order food and supplies from established vendors.
4. Assume responsibility for overall operation of department during absence of Director of Food Service.
5. Manage the kitchen staff with regard to discipline, evaluation and termination. Participate in the hiring process.
6. Maintain the highest standard of personal hygiene, dress and appearance according to Company Policies and Procedures.
7. Prepare food using dry and moist cooking methods, including but not limited to; boiling, steaming, poaching, braising, sautéing, pan frying, griddle, char-grilling, deep and shallow frying, broiling, baking, and cold production.
8. Plate food using proper portion control utilizing measurement tools ounce scales, scoops, and spoons for resident and employee meals.
9. Demonstrate and utilize proper food handling practices while prepping, preparing and portioning all food items.
10. Demonstrate and discuss safe hot and cold holding temperatures, rapid cooling techniques and thermometer use.
11. Demonstrate and discuss receiving and storage practices.
12. Utilize the proper methods to use, breakdown, clean, sanitize and reassemble kitchen equipment, in accordance with directions from DFS and/or equipment manufacturer.
13. Meet all reporting requirements in a concise, accurate and timely fashion, including; temperature logs, in-services, incident/accident reports, Resident complaints and time clock punches.
14. Participate in resident dining enhancements and special functions, including; Executive Lunches, formal and private parties and chef action stations.
15. Respond to questions and requests of Residents in a timely, accurate, and courteous manner.
16. Understand and effectively explain all food service programs to potential Residents and/or family members as part of the community marketing initiative.
17. Assist in the orientation and training of new employees.
18. Maintain a positive and cooperative manner toward staff and residents.
19. Assist other kitchen staff in the performance of their assignments when necessary.
20. Demonstrate flexibility to perform duties wherever volume deems it necessary within the Community.
21. Respond to changing situations in a flexible and positive manner in order to meet active needs at the moment, such as reprioritizing work when necessary.
22. Accomplish training requirements as outlined on individual Orientation Checklist.
23. Comply with Company safety practices including infection control policies and procedures, and OSHA standards to ensure a safe working environment for self and others.
24. Follow all workplace injury procedures, including completion of reports for timely reporting and assist with issuing corrective action when necessary.
25. Wear proper and clean company uniform.
26. Accomplish all other duties assigned by Director of Food Service, Executive Director or Manager on duty.