Job Description

Position Summary

The Chef is responsible for all food production including that used for onsite catering and meetings. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain the highest professional food quality and sanitation standards.

Essential Job Functions:

• Responsible for kitchen and dining room operations during scheduled open and closing shifts
• Managing the adherence of all site policies and procedures
• Oversee, manage and execute the day to day production of all food items including food production sheets, temperature log books, rotation of goods (FIFO), monitoring of production and serving times, staff scheduling and planning,
• Follow all food safety rules
• Follow all Physical Safety rules
• Ensure that all meals are correctly prepared and ready to be served at designated meal times
• Oversee and help with dishwashing and daily garbage removal
• Oversee and adhere to all kitchen, dining room and site HACCP procedures
• Manage all shift employees ensuring that all cleaning and sanitizing procedures are adhered to
• Ensure that receipt of all foods are stored properly and rotated
• All clients are served in a friendly, quick and courteous manner, using proper service techniques and portioning guidelines.
• The Chef shall be completely knowledgeable with the day’s menu prior to beginning of meal service. Each customer is greeted, served and thanked appropriately
• Client/customer complaints and/or concerns are handled positively and efficiently. All concerns are immediately brought to the Executive Chef’s attention. In the event the Executive Chef is not on site, contact the Operations Director or the Operations/Clinical Supervisor on staff
• In conjunction with the Executive Chef, train kitchen employees in all facets of kitchen operations including, dish room, deep sink, serving meals, dining room service line, set up, breakdown, daily prep
• Conduct frequent inspections of kitchen, dining room, dish room, storeroom, coolers. Promptly act to correct deficiencies during inspections
• Maintain effective and constant communication with the Executive Chef and with kitchen staff.
• Be responsive to staff’s comments and concerns
• Ensure that all kitchen staff adhere to the highest standards of personal hygiene, grooming and personal appearance.

Knowledge, Education, & Experience:

• Culinary degree or in process of completion of a culinary degree, preferred.
• The Chef must possess a thorough knowledge of culinary skills and have the ability to cook well for a difficult population.
• The ability to flex recipes to meet the nutritional needs and taste preferences of the population.
• Be familiar with food service ordering and budget management and food presentation.