Free Uniforms!

Free Meal With Shift!

Paid Time Off!

Medical, Dental, and Vision Insurance!

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  Prepares and presents menu items according to standard recipes.
• Maintains clean and orderly work area at all times, including floors.
• Participates in weekly cleaning routines planned by the Executive Chef.
• Reports faulty equipment, broken or chipped glassware, broken or chipped food trays, etc. to the supervisor. Removes these items from service.
• Reports incorrect refrigerator and freezer temperatures to supervisor immediately.
• Makes sure all leftover items are properly stored, identified, and dated.
• Observes good safety practices.
• Pays special attention to portion control.
• Removes frozen food items from the freezer for next day (or meal) preparation, when necessary.
• Makes appropriate menu substitutions when certain food items are not available. This is to be done only with the approval of the Executive Chef.
• When working the morning shift, responsible for supervising assigned duties to get the kitchen ready for the morning meal.
• When working the evening shift, responsible for supervising assigned duties to ensure that the kitchen area is clean and secure for the next day's operation.
• Attends staff meetings and in-services as required.
• Performs other duties as assigned.
• Will become familiar with specific requests of each resident. Must be alert to changes, as well as likes and dislikes.
  
• Must be courteous to all residents and staff.
• Supervises dietary staff in the absence of the Executive Chef.
  
• Directs and counsels staff as needed in absence of the Executive Chef.
• Trains staff.
• Assists in orienting new staff.

REQUIREMENTS

• Must have a basic understanding of other culinary positions.
• Must possess the ability to read, write and make simple calculations. Must be able to learn quickly and apply principles learned.
• Must be able to follow oral and written instructions.
• Must be experienced in food preparation, cooking, and estimating quantities needed.
• Must be knowledgeable of principles and requirements of sanitation and safety in handling food and equipment.
• Must be able to stand for long periods and withstand temperature extremes, wet and/or humid conditions, and noise.
• Must be able to exert up to 50 lbs. of force occasionally and exert up to 25 lbs. of force frequently to lift, carry, push, pull or otherwise move objects.
• Must be in designated uniform during working hours.
• Must be willing and able to work a flexible schedule to include weekends and holidays.
• Must have strong customer service skills and be able to teach customer service skills to staff.