Are you a foodie who loves to be creative in the kitchen? Then King City Senior Center is the place for you. We are committed to offering our residents an exceptional dining experience each and every day by a team of committed professionals.

Responsibilities:

• Supervises kitchen personnel on all shifts, staffing, scheduling, counseling, orientation, and evaluation of kitchen staff. Ensures staff is providing an exceptional dining experience for residents.
• Oversees the ordering of food and ingredients and the development of menus and assures implementation of these menus. Cooking from scratch and with fresh ingredients is essential.
• Responsible for cost control, particularly with ordering of food, preparation of food, and the ability to limit wastefulness.
• Maintains essential records including menus served, number of meals served, requisitions for raw food products plus other appropriate reports, schedules, etc.
• Ensures that Dining Services department meets all standards in accordance with State and Federal Health guidelines.
• Assures staff education is provided to kitchen employees in accordance with the staff education program. Provides on-the-job training including safe food handling for food preparation and kitchen employees.
• Ensures all policies and procedures are followed in accordance with safe work practices, including but not limited to, SDS information, infection control, and universal precautions.
• Promotes team work within the department to ensure smooth operations and quality service to resident, co-workers and guests.
• Ensures that all food production, storage and service areas are maintained in accordance with all local, federal and state regulations.
• Responsible for vendor selection, maintaining vendor relationships, inventory controls and maintaining minimum/maximum par levels.

Required Qualifications:

• Post-secondary courses in restaurant management, nutrition or related field.
• Currently Serve-Safe certified.

Preferred Qualifications:

• Minimum degree or certification from a Culinary Institute.
• Minimum 5 years' experience as an Executive Chef or Sous Chef in hotel, restaurant, or other similar institution.

Salary commensurate with experience. Excellent benefits, time off and 401k with employer match.