Job description
Chef
Chef Duties and Responsibilities:
Coordinates menus and directs the training of cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and satisfactory food service by working with the Registered Dietitian
Prepares meals, cooks and serves food while maintaining a high standard of quality and appearance
Manages cost containment, inventory, and ordering of food and supplies
Maintains kitchen and food safety standards according to County and State requirements
Responsible for overall kitchen and dining room sanitation and cleanliness
Hires, trains, supervises and orients dietary department employees and counsels when necessary
Requirements:
High School Diploma or General Education Degree (GED)
Successful completion of a formal culinary training program.
Experience in-line cooking for 3 plus years in medium to high volume restaurant (100 plus people) and 3 plus years supervising a minimum of 5 employees.
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