Job Summary

This position provides food service to residents and guests in a cost-effective and efficient manner to safely meet residents' needs in compliance with federal, state, and local requirements. This is a high-level culinary position responsible for ensuring the dining services department maintains consistency in the culinary side of operations.

Key Responsibilities

• Monitor daily production levels and utilize inventory management and control.
• Oversee daily operations to ensure a high standard of safety and sanitation.
• Assist the Director of Dining Services with planning, ordering, and coordination of food production.
• Participate in complex preparation and cooking of food and catering assignments, including setup, breakdown, and cleanup.
• Perform all duties of the Cook position and can be assigned to any dining services operation on campus.
• Create and implement new recipes utilizing a high level of creativity and vast knowledge of a variety of cuisine while being mindful of plate presentation.
• Train new cooks and assume leadership for cooks and servers in the absence of the Director of Dining Services.
• Present, create, and introduce new ideas, and new and different cooking techniques and styles.
• Operate the web-based menu/food ordering system.

Required Certifications, Licenses, and Registrations

Serve Safe Manager Certification required within 6 months of employment.

Continued In-Services as required by Federal, State, and Local agencies for Assisted Living.

Knowledge and Critical Skills/Expertise

• Must have general computer knowledge focused on Microsoft applications.
• Must be familiar with food company ordering systems and assist in routine ordering and inventory management & controls.
• Required kitchen knowledge includes general utility work (knife cutting skills), prep work, reading and following recipes, line cooking, basics in baking and pastry, comfort foods, gourmet cooking, casual dining, and mid-to-upscale dining experience.
• Must be able to read, analyze, and extend recipes for yield purposes.
• Must be able to lead as necessary.
• Multi-task oriented and the ability to work under pressure.
• Ability to deliver strong customer service.
• Should have the ability to learn to understand how to assess, create, maintain, and analyze resident diets as needed with the assistance of a supervisor or registered dietician or CDM.

Essential Physical Functions

• Must be able to lift up to 40 lbs.
• Stand on hard surface flooring for long periods of time and be able to work up to 10 hour shifts or longer when needed.
• Speaking, hearing, reading, and effective writing skills are also expected.

Experience

Minimum of three years experience in the foodservice industry with knowledge and demonstrated ability to independently meet very high culinary standards.

Leadership experience or demonstrated leadership ability is also required.