Chef - Full Time / Days-Evenings / Every other Weekend-Holiday
Masonic Villages - Elizabethtown, PA

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MASONIC VILLAGE

POSITION DESCRIPTION

Position Title: Chef

Departmental Title: Food Services Department

Supervisor’s Title: Culinary Services Manager

POSITION OBJECTIVE

The Chef is responsible to plan, direct and supervise activities of the menu planning, food preparation, ordering, storage, processing and serving for designated Retirement Living kitchen, as well as managing and building relationships with production personnel. Provide professional leadership by working with employees to achieve positive results for our customers. The Chef is responsible of ensuring high quality standards of operation are followed.

KNOWLEDGE/EXPERIENCE REQUIREMENTS

1. Graduate of an accredited school of the culinary arts or college preferred.

2. Four years previous experience in food processing with supervisory responsibility in a community, restaurant, college or fine dining setting.

3. Good written and oral communication and proficient with computer software.

4. Currently ServSafe certification recommended.

ESSENTIAL FUNCTIONS

1. Practices creative skills and current market trends to enhance customer service.

2. Orients new employees and instructs and trains them in work procedures which are essential for all food service operations. Responsible for the arrangement of work schedules and assigns duties.

3. Establishes and monitors work flow to promote efficiency in food processing functions. Institutes and monitors a quality control and accuracy program to assure meals served are as ordered on line tickets.

4. Develops annual operating and capital budget for review by the Culinary Services Manager.

5. Evaluates employee work performance and recommends personnel documentation such as commendations or disciplinary action to the Culinary Services Manager, and carries out the action.

6. Plans menus by following established guidelines and procedures, and reviews with Culinary Services Manager, as well as obtain input from the Dining Room Supervisor, and Dietitian.

7. Plans orders of food items for availability when needed in quantities to give the best compromise between quantity discounts and space.

8. Plans and orders food daily for preparation and processing, as required for the day and/or for future meals considering the operations required, the personnel available, their skills and scheduled flow of work.

9. Works with food service staff to prepare, cook, and bake essential food items into meals; fulfills other nutritional requirements for normal, therapeutic, or other special diets. Ensures staff present food and buffet are garnished and to our standards.

10.Develops and implements training program for production staff in order to continue to upgrade their production skill. Assures that all hourly employees are directly involved with special functions on a rotating basis.

11.Tracks and keeps P.O.S. records of individual menu item usage. Forecasts menu item usage and orders appropriate food quantities from central kitchen and prepares daily specials utilizing past records.

12.Monitors and inventories over-produced foods. Insures foods are properly chilled or frozen and marked for designated future use. Follow procedure for use of leftover foods. Assures that the kitchen staff is aware of and follow up-to-date food handling procedures in accordance with HAACP practices. This would include recommendations for updated training and/or equipment.

13.Holds daily production meetings with all staff on duty. Records attendance and meeting contents on Daily Production Meeting Form.

14.Expedites lunch and dinner service. Act as liaison between dining room and kitchen staff, dining room supervisors and residents. When appropriate will answer food related comments in person, in dining room, during service times.

15.Reviews daily production tasks assignment with cooks. Checks work in progress, makes adjustments in assignments if necessary. Insures recipes, production procedures, and food safety procedures are followed. Insures all temperature logs are monitored and any deviations are noted and if necessary corrective action is initiated.

16.Establish and maintain master cleaning schedule to ensure sanitation of the kitchen and performs weekly sanitation inspections. Develops corrective action plans. Insures deficiencies are corrected. Forward results to Culinary Services Manager.

17.Maintains sales records, month end reports including purchase summary report and monthly inventory files, statistics, as well as CI based standardized recipe books and production sheets, and other appropriate records as directed.

18.Maintains equipment maintenance program.

19.Processes bi-weekly payroll.

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