Schedule: Full Time | 35 hours per week | Varied hours

Responsible for execution of the food preparation and cooking activities of all assisted living dining rooms, Pioneer Grill, and the Bistro. Works primarily in the restaurant/kitchen area, and has frequent contact with staff, residents, and customers. Is designated as kitchen lead in absence of Culinary Supervisor.

Key Responsibilities

• Food Production: Follows recipes and production schedule based on resident census. Record and report over-production, underproduction, and waste. Prepare foods using methods which are designed to maintain nutrition, flavor, appearance, tenderness, and quality. Implement and record menu changes as directed. Prepare, document, and communicate special item preparation. Follow daily production list and document changes.
• Food Safety: Utilize safe food preparation methods when receiving, preparing, storing, cooling, freezing, holding, transporting, serving, and reheating foods. Monitor temperature record and checklists for holding and storing equipment to maintain safe food at all stages in the flow of food. Maintain a clean and sanitary kitchen at all times. Ensure and assist with cleaning and sanitizing equipment and work areas according to established checklist. Report and take immediate and appropriate corrective action if standards are not met. Maintain accurate meal documentation per established procedures.
• Catering and Hospitality: Prepare palatable and attractive meals for private events, including seasonal, holiday, and special events. Assist with meal service to residents as needed. Works closely with the Director of Culinary Services and Culinary Services Manager to execute catering events; internal, external, and holiday meals. Set excellent customer service and work example. Resolve or assist workers to resolve work problems.
• Inventory and Storage Responsibilities: Receive stock, maintain, monitor, and track food and supplies. Communicate inventory levels, usage, and shortages with supervisor. Receive food deliveries; check the quantity and quality of received products and ensure freshness of products. Keep kitchen, dish, and storage areas clean and organized. Ensure that all stations remain stocked before and during the meal period.
• Customer Dining: Convey feedback and make recommendations regarding food quality and resident satisfaction to supervisor.
• Other Duties as Assigned: Look for and report any items in need of repair to supervisor. Perform all daily tasks in accordance with established facility and departmental policies and procedures. In the event of a fire or other emergency, assist with resident evacuations and secure the food service area. Assist with special event preparation, set up, and clean up. Attend in-service training and other work-related meetings as required or approved. Carry out special projects as identified. Help with any other areas of the building as needed. The duties and responsibilities listed above are representative of the nature and level of work assigned and are not necessarily all inclusive.

Education And Experience Required: Requires a high school diploma, a minimum of one year of experience working within a kitchen/culinary food service operation, preferably in a healthcare or senior dining setting, or any equivalent combination of training, education, and experience. Completion of a state approved food safety course preferred. The ability to follow oral and written instructions accurately is essential. Able to take direction and give direction without resistance. Patience, tact, enthusiasm and a positive attitude towards the elderly is essential. The ability to work with a variety of staff and residents with differing values, attitudes, capabilities, and dispositions. The ability to work effectively as an individual player of the dining services team as well as part of the facility wide team. Demonstrates strong leadership skills and is a team player. Ability to work in a high-energy and demanding environment. Must complete and pass a state required background study. Able to physically perform the duties required by the position. Required to have the ability to read, write, and speak English well enough to communicate with staff, residents, and visitors.

Reports To: Culinary Supervisor

• Health and wellness programs.
• Flexible scheduling options.
• Opportunities for professional development.

• High school diploma.
• Minimum one year of experience in a kitchen/culinary food service operation.
• Completion of a state approved food safety course preferred.
• Strong leadership skills and teamwork ability.
• Ability to follow oral and written instructions accurately.
• Patience, tact, and enthusiasm towards the elderly.
• Ability to work in a high-energy environment.
• Must pass a state required background study.