Responsibilities

• The planning, testing and costing of new menus and menu items.
• Ordering, distribution and stock cost control of all food supplies.
• Cleaning and maintenance of the kitchen and dining area.
• Maintenance of the highest possible food and nutritional standards set by the company.
• Maintenance of appropriate sanitation standards in accordance with the Federal, State and local regulations.
• Functions as the lead worker over cooks and other food service personnel engaged in the preparation, cooking and serving of food items.
• Hires, trains and instructs employees on food preparation, cooking and serving of food items to insure that all items are presented properly.
• Assigns and monitors all work activities of food service personnel.

Qualifications

•  Experience and/or knowledge of special diets and meal preparation for large groups.
• Supervisory experience desired.
• Ability to read and understand recipes, work in a team environment, work flexible shifts, handle multiple tasks at one time and communicate effectively verbally and/or in writing.
• Ability to lead or supervise other employees, perform detail work involving math calculations, problem solve, handle emergency situations, read and understand menus.
• Must enjoy working with the elderly and able to accept constructive criticism.
• Ability to interact with residents who are highly susceptible to common illness without posing additional health risks and must maintain good personal hygiene and wear a uniform.
• Culinary Arts degree from recognized school as well as four years related experience as an Executive Chef or Assistant Executive Chef in a comparable size food service operation.