Chef

Job Description

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.

Responsibilities

Responsible for kitchen and dining room operations during scheduled open and closing shifts

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,

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

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

This is a full-time position working Tuesday-Saturday 11am-7pm

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