Senior Culinary Director
3 weeks ago
Job Description: The Sous Chef will be responsible for managing the daily operations of the kitchen, including food preparation, inventory management, and staff supervision.
Key Responsibilities:
- Food Preparation: Prepare menus and cook food in accordance with nutritional guidelines, local health department regulations, and resident's individual prescribed diet and food preferences.
- Dining Service: Deliver quality meals, snacks, special diets as directed by the community, and present food in an appetizing and attractive manner.
- Inventory Management: Identify and report food and supplies needed for the next week's menus, assist in receiving, rotation, and storage of products, and adhere to budgetary guidelines.
Requirements:
- Culinary Experience: 1-2 years of experience in cooking for large groups, preferably in a senior living or healthcare setting.
- Education and Certifications: Certificate in food preparations training preferred, CPR & First Aid certification required.
- Physical Demands: Ability to stand/walk up to 8 hours a day, sit up to 2 hours a day, frequently support up to 30 pounds, frequently lift/carry up to 50 pounds, and frequently kneel, bend, and reach.
- Compensation: Estimated annual salary: $55,000 - $65,000 depending on experience and qualifications.
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